Description
Delight in the perfect combination of sweet blueberries and moist zucchini with this delectable Blueberry Zucchini Bread. This easy-to-make quick bread is a great way to use up summer produce in a delicious and satisfying treat.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (for tossing blueberries)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, beat the eggs, oil, sugars, and vanilla until smooth.
- Add Zucchini and Blueberries: Stir in the grated zucchini. Toss the blueberries with flour, then fold them into the batter.
- Bake: Pour the batter into the pan and bake for 55–65 minutes until a toothpick comes out clean.
- Cool and Serve: Let the bread cool before slicing and serving.
Notes
- You can use coconut oil instead of vegetable oil or add chopped walnuts for extra texture.
- Remember to squeeze excess moisture from the zucchini before adding it to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
