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Blueberry Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 10 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 10 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Delicious Blueberry Zucchini Bread is a moist, flavorful quick bread combining the freshness of zucchini with the sweetness of juicy blueberries. Perfect for breakfast, a snack, or dessert, it offers a delightful balance of textures and flavors with a tender crumb and bursts of ripe blueberries in every bite. Easy to make and wholesome, it’s a great way to sneak extra veggies into your diet.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 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, packed
  • 1 teaspoon vanilla extract

Main Add-ins

  • 1 1/2 cups grated zucchini (about 1 medium zucchini)
  • 1 cup fresh blueberries (can use frozen, thawed and drained)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
  3. Combine Wet Ingredients: In a large bowl, beat the eggs thoroughly. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract; mix well until smooth and creamy.
  4. Incorporate Zucchini: Fold the grated zucchini into the wet ingredients, ensuring it is evenly distributed throughout the batter.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
  6. Add Blueberries: Carefully fold in the blueberries to prevent them from breaking and coloring the batter too much.
  7. Pour Batter and Bake: Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Use fresh zucchini for best moisture and texture; if using frozen, thaw and squeeze out excess water.
  • Frozen blueberries must be thawed and drained to avoid excess moisture in the batter.
  • To make the bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
  • For a nuttier flavor and texture, add 1/2 cup chopped walnuts or pecans to the batter.
  • Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://cookedbylina.com/blueberry-zucchini-bread-recipe/