Description
A delightful twist on a classic zucchini bread, combining juicy blueberries with the hidden goodness of zucchini for a moist and flavorful treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup vegetable oil or melted coconut oil
- 1 cup granulated sugar
- 2 large eggs
- 2 cups grated zucchini
- 1 cup fresh or frozen blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Combine wet ingredients: In another bowl, mix together the vegetable oil, sugar, eggs, and vanilla extract until fully combined.
- Add zucchini: Fold in the grated zucchini into the wet mixture, squeezing out excess moisture.
- Combine wet and dry mixtures: Gradually pour the wet mixture into the dry ingredients, mixing until just combined.
- Fold in blueberries: Gently fold in the blueberries, ensuring they’re evenly distributed.
- Pour into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with butter, or toasted with cream cheese. This bread can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 32mg
Keywords: blueberry, zucchini bread, baking, dessert, snack