Print

Blueberry Zucchini Bread

Save Recipe
Save Recipe

Blueberry Zucchini Bread is a delicious and moist loaf that beautifully combines fresh blueberries and grated zucchini. This recipe is not only a clever way to sneak in some vegetables but also a delightful treat for any time of day. Whether served warm for breakfast or as an afternoon snack, this bread bursts with flavor and brings a touch of summer to your kitchen. Perfectly spiced with cinnamon and enhanced by the sweet juiciness of blueberries, it’s sure to become a family favorite.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 2 large eggs
  • ½ cup vegetable oil (or melted butter)
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini (about one medium zucchini)
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, beat eggs and oil until smooth, then stir in vanilla extract and grated zucchini.
  4. Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
  5. Carefully fold in the blueberries until evenly distributed.
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.

Nutrition

Keywords: For added flavor, consider substituting some of the all-purpose flour with whole wheat flour. You can replace blueberries with raspberries or add nuts for extra crunch. Store leftovers in an airtight container at room temperature for up to three days or refrigerate/freeze for longer freshness.

Find it online: https://masonrecipes.com/irresistible-blueberry-zucchini-bread-recipe-to-try-now/