Blueberry Zucchini Bread
This Blueberry Zucchini Bread is a moist, flavorful loaf packed with fresh blueberries and shredded zucchini, making it a perfect balance of sweet and wholesome for breakfast or snacking.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
Wet Ingredients
- 2 eggs room temperature
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup shredded zucchini excess moisture squeezed out
- 1 cup fresh blueberries tossed in 1 tbsp flour to prevent sinking
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat eggs, oil, sugar, and vanilla until smooth and well combined.
- Fold in shredded zucchini until evenly incorporated.
- Add dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Gently fold in blueberries coated with flour.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a healthier twist, replace half of the all-purpose flour with whole wheat flour or substitute half the sugar with honey. Blueberry zucchini bread also freezes beautifully for up to 2 months.
Nutrition Information
- Calories: 185
- Total Fat: 5.2g
- Saturated Fat: 0.8g
- Cholesterol: 31mg
- Sodium: 215mg
- Total Carbohydrates: 33g
- Dietary Fiber: 1.8g
- Sugars: 18g
- Protein: 3.2g
- Vitamin C: 8mg
