Description
This moist and flavorful Blueberry Zucchini Bread combines fresh zucchini and juicy blueberries with warm cinnamon and vanilla, making it a perfect treat for breakfast, snack, or dessert. With a tender crumb and natural sweetness, it’s an excellent way to sneak some veggies into your diet while enjoying a classic comfort bread.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup (119ml) vegetable oil
- 3/4 cup (150g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (186g) all-purpose flour
Produce
- 1 1/2 cups (approximately 152g) shredded zucchini
- 1 cup (136g) fresh blueberries (see note)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan using nonstick cooking spray or butter to ensure the bread doesn’t stick.
- Mix Wet Ingredients: In a large bowl, add the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir these ingredients together until you get a smooth, well-combined mixture.
- Add Spices and Leavening Agents: To the wet mixture, add cinnamon, baking soda, baking powder, and salt. Stir these in evenly to distribute the flavors and leavening throughout the batter.
- Incorporate Flour: Slowly add the all-purpose flour into your wet mixture, stirring well after each addition. The batter will become thick at this stage.
- Add Zucchini: Stir in the shredded zucchini thoroughly. Adding zucchini will loosen the batter and make it more pourable.
- Gently Fold in Blueberries: Carefully fold the fresh blueberries into the batter to avoid breaking them and to prevent them from sinking to the bottom of the bread.
- Transfer to Pan and Bake: Pour the finished batter into the prepared loaf pan and spread evenly. Bake in the preheated oven for 50-60 minutes if using a 9×5-inch pan, or 55-65 minutes for an 8×4-inch pan. To check doneness, insert a toothpick into the center of the loaf—it’s done when it comes out clean.
- Cool and Store: Allow the bread to cool in the pan before slicing or removing. Store the bread covered for up to 2 days at room temperature or freeze it for up to 3 months for longer storage.
Notes
- Shred fresh zucchini using the large holes of a box grater. Do not drain or squeeze out the moisture as it keeps the bread moist and tender.
- The 8×4-inch loaf pan produces a more domed bread, while the 9×5-inch pan yields a flatter loaf.
- Fold blueberries in gently to prevent them from sinking. You can also sprinkle a few extra berries on top of the batter before baking for a prettier loaf.
- Frozen blueberries can be used if completely thawed and well-drained to avoid excess moisture affecting the batter.
Nutrition
- Serving Size: 1 slice (approximately 1/8th of loaf)
- Calories: 338 kcal
- Sugar: 29 g
- Sodium: 238 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 41 mg
