Description
This Blueberry Zucchini Bread is a delightful combination of fresh blueberries, shredded zucchini, and warm spices, creating a moist and flavorful loaf perfect for breakfast or a snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 teaspoons vanilla extract
- 1 cup finely shredded zucchini (moisture squeezed out)
Additional:
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour (for tossing with blueberries)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan.
- Prepare dry ingredients: Whisk together flour, salt, baking soda, baking powder, and cinnamon in a bowl.
- Mix wet ingredients: In a large bowl, beat eggs, oil, sugars, and vanilla. Stir in zucchini.
- Add blueberries: Toss blueberries in flour, then fold into batter with dry ingredients.
- Bake: Pour batter into the pan and bake for 50–60 minutes. Cool before slicing.
Notes
- Blot excess moisture from zucchini and do not thaw frozen blueberries.
- Wrap leftover bread tightly for freezing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
