Description
Fresh Blueberry Zucchini Bread is a moist and flavorful treat, combining sweet blueberries with the earthy taste of zucchini, making it perfect for breakfast or as a sweet snack. Enjoy it warm or toasted with butter!
Ingredients
Scale
- 1 cup fresh blueberries
- 1 medium zucchini, grated (about 1 cup)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Gather and wash your blueberries and zucchini thoroughly.
- In a large mixing bowl, combine grated zucchini, eggs, vegetable oil, sugar, and vanilla extract; whisk until blended.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon, then incorporate into the wet mixture.
- Gently fold in fresh blueberries until evenly distributed.
- Preheat oven to 350°F (175°C). Pour batter into a greased 9×5 inch loaf pan.
- Bake for about 60 minutes until golden brown and a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Can substitute frozen blueberries; make sure to thaw and drain them.
- For variation, applesauce can be used instead of zucchini.
- Measure flour accurately to avoid a dense loaf and do not overmix.
- Store leftovers wrapped in plastic or airtight for up to 3 days, or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg