Blueberry Zucchini Bread
A delightful and moist bread that combines fresh blueberries with zucchini, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 1 cup grated zucchini Squeeze excess moisture before adding.
- 1 cup fresh blueberries Use fresh for best flavor; can use frozen without thawing.
- 1.5 cups all-purpose flour Can substitute some with whole wheat flour.
- 0.5 cup sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the grated zucchini, blueberries, flour, sugar, brown sugar, oil, eggs, and vanilla extract. Mix until well blended.
- In another bowl, whisk together the baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the greased loaf pan.
Baking
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve with butter or honey. Wrap to store at room temperature for up to three days; can freeze for three months. Thaw at room temperature.