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.
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.