Why make this recipe

Blueberry Zucchini Bread is a delicious and moist treat that brings together the goodness of fresh blueberries and the hidden nutrition of zucchini. This recipe is perfect for breakfast, snacks, or even as a dessert. It combines sweet and wholesome ingredients, making it a favorite among bakers. You’ll love how easy it is to make and how it fills your kitchen with a wonderful aroma.

How to make Blueberry Zucchini Bread

Ingredients:

• 1 cup grated zucchini
• 1 cup fresh blueberries
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon

Directions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the sugars, oil, eggs, and vanilla until smooth.
3. Stir in the grated zucchini and blueberries.
4. In another bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture until just combined.
6. Pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
8. Let it cool before slicing.

How to serve Blueberry Zucchini Bread

You can serve Blueberry Zucchini Bread warm or at room temperature. It’s great on its own, but you can also spread a bit of butter or cream cheese on top. Adding a sprinkle of powdered sugar can make it look special, too! Enjoy it with a cup of tea or coffee for a delightful treat.

How to store Blueberry Zucchini Bread

To store Blueberry Zucchini Bread, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. For longer storage, wrap the bread tightly in plastic wrap and freeze it. It can last up to three months in the freezer. Just thaw it overnight in the refrigerator before serving.

Tips to make Blueberry Zucchini Bread

• Make sure to squeeze out excess water from the grated zucchini to avoid a soggy bread.
• Use fresh blueberries for the best flavor, but you can also use frozen ones; just don’t thaw them before mixing.
• Don’t overmix the batter; mix until just combined to keep the bread light and fluffy.
• You can add nuts or chocolate chips for extra flavor and texture.

Variation

You can experiment with this recipe by adding different spices, like nutmeg, or try using whole wheat flour for a healthier option. For a vegan version, replace the eggs with flax eggs and use vegetable oil.

FAQs

Q: Can I use frozen zucchini? A: Yes, you can use frozen zucchini. Just thaw it first and remove excess water.

Q: How can I tell if my bread is done? A: Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is ready.

Q: Can I make mini loaves instead? A: Absolutely! Pour the batter into mini loaf pans and reduce the baking time to around 25-30 minutes.

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Blueberry Zucchini Bread

A delicious and moist treat that combines fresh blueberries and the hidden nutrition of zucchini, perfect for breakfast or as a dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8 slices

Calories 180 kcal

Ingredients

  

Wet Ingredients

• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini Make sure to squeeze out excess water
• 1 cup fresh blueberries Use fresh for best flavor, frozen is acceptable if not thawed

Dry Ingredients

• 1 cup sugar
• 1/4 cup brown sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C) and grease a loaf pan.
• In a bowl, whisk together the sugars, oil, eggs, and vanilla until smooth.
• Stir in the grated zucchini and blueberries.
• In another bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
• Gradually add the dry ingredients to the wet mixture until just combined.
• Pour the batter into the prepared loaf pan.
• Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
• Let it cool before slicing.

Notes

Serve warm or at room temperature. Great on its own, or spread with butter or cream cheese. Can sprinkle with powdered sugar for a special touch. Store in an airtight container at room temperature for up to three days, or refrigerate for a week. For longer storage, wrap in plastic wrap and freeze for up to three months.

Keyword Baking, Blueberry Bread, Healthy Snack, Quick Bread, Zucchini Bread