Description
This Blueberry Zucchini Bread is a moist and flavorful treat combining fresh zucchini with juicy blueberries for a perfect balance of sweet and healthy. It’s easy to make, packed with cinnamon spice, and ideal for breakfast, snack, or dessert.
Ingredients
Scale
Wet Ingredients
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
Produce
- 1 ½ cups (approximately 152g) shredded zucchini (fresh, not pre-shredded)
- 1 cup (136g) fresh blueberries (or thawed and drained frozen blueberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter to prepare it for baking.
- Mix Wet Ingredients: In a large bowl, combine the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir well until the mixture is smooth and homogenous.
- Add Dry Ingredients: Incorporate the cinnamon, baking soda, baking powder, and salt into the wet mixture. Gradually add the all-purpose flour, stirring gently until the batter is just combined and thick.
- Incorporate Zucchini and Blueberries: Fold in the shredded zucchini to loosen the batter and make it more pourable. Then carefully fold in the blueberries to avoid crushing them.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Optionally, sprinkle a few extra blueberries on top for an attractive presentation.
- Bake: Bake the bread in the preheated oven for 50 to 65 minutes, depending on your pan size. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, ensuring the bread sets properly.
- Store: Once cooled, wrap the bread tightly in plastic wrap and store at room temperature for up to a few days, refrigerate to extend freshness, or freeze for up to three months.
Notes
- Use fresh, firm zucchini rather than pre-shredded for best texture and moisture control.
- Handle blueberries gently to keep them intact in the batter and prevent bleeding.
- Adjust baking time depending on your oven and loaf pan size—check with a toothpick regularly after 50 minutes.
- This bread freezes well; slice before freezing for easy portioning.
- For a dairy-free option, ensure vegetable oil and ingredients are compliant, as this recipe contains no butter or milk.
