Description
Blueberry zucchini bread brings summer’s garden bounty right to your kitchen table, packed with fresh fruit and sneaky veggies that make this quick bread a total winner for breakfast or snacking. Grab some seasonal ingredients and watch how simple ingredients create something seriously tasty that everyone will gobble up.
Ingredients
Scale
Main Ingredients:
- 1½ cups all-purpose flour
- 1½ cups shredded zucchini
- 1 cup fresh blueberries
Supporting Ingredients:
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup brown sugar
- ¼ cup granulated sugar
Seasoning and Leavening Agents:
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Warm your oven to precisely 350°F and coat a 9×5″ loaf pan with butter or cooking spray.
- Whisk ½ cup vegetable oil, ¾ cup brown sugar, ¼ cup granulated sugar, 2 beaten eggs, and 1 tsp vanilla until the mixture looks smooth and integrated.
- Sprinkle 2 tsp ground cinnamon, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp salt into the liquid mixture. Stir until everything is thoroughly combined.
- Gently incorporate 1½ cups all-purpose flour, stirring just until the dry ingredients disappear into the batter.
- Carefully fold 1½ cups shredded zucchini into the batter, ensuring even distribution.
- Tenderly add 1 cup blueberries, using a light hand to prevent crushing the berries.
- Transfer the batter to your prepared loaf pan, spreading it evenly across the surface.
- Bake at 350°F for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Remove the bread from the oven and let it rest inside the pan for 20 minutes.
- Carefully transfer the loaf to a wire rack, allowing it to cool completely before slicing.
Notes
- Squeeze excess moisture from shredded zucchini to prevent a soggy bread texture and ensure even baking.
- Toss blueberries in a light dusting of flour before folding into the batter to prevent them from sinking to the bottom of the loaf.
- For a gluten-free version, swap wheat flour with a cup-for-cup gluten-free baking blend and check for doneness a few minutes earlier.
- Wrap cooled bread tightly in plastic wrap or store in an airtight container to keep it moist for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 196 kcal
- Sugar: 14 g
- Sodium: 134 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg