Description
A deliciously moist blueberry zucchini bread that combines the sweetness of blueberries with the moisture of zucchini for a delightful treat.
Ingredients
Scale
- 2¼ cups white sugar
- 1 cup vegetable oil
- 3 large eggs (lightly beaten)
- 3 teaspoons vanilla extract
- 2 cups shredded zucchini (well-drained)
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pint fresh blueberries (tossed in 1 tbsp flour)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease four mini loaf pans or two standard loaf pans.
- In a large mixing bowl, beat together sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Fold in shredded zucchini (make sure it’s been squeezed dry).
- In a separate bowl, whisk together flour, cinnamon, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet mixture and gently stir until just combined.
- Toss blueberries in a spoonful of flour, then carefully fold them into the batter.
- Divide the batter evenly between your prepared pans.
- Bake for about 50 minutes, or until a knife inserted in the center comes out clean.
- Let loaves cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure to squeeze the zucchini well to avoid excess moisture in the bread.
- Using fresh blueberries will provide the best flavor.
- This bread can be stored in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Blueberry Zucchini Bread, Zucchini Bread, Blueberry Bread, Moist Bread