Classic Blueberry Zucchini Bread
A delightful blend of fresh blueberries and grated zucchini creates a moist and flavorful bread, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8-10 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup fresh or frozen blueberries (no need to thaw if frozen)
- 1.5 cups all-purpose flour
- 1 cup granulated sugar (can substitute with brown sugar for a deeper flavor)
- 0.5 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 cup chopped nuts (optional, walnuts or pecans work well)
- 1 teaspoon ground cinnamon (optional)
Instructions
- Prepare the zucchini by grating it and squeezing it dry with a towel.
- Mix the wet ingredients: oil, sugar, and eggs. Stir in vanilla and grated zucchini.
- Combine the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
- Fold the dry mixture into the wet mixture, then gently mix in blueberries and nuts, if using.
- Bake in a greased 9×5 inch loaf pan at 350°F (175°C) for 50-60 minutes.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack.
Notes
Serve with cream cheese or powdered sugar for an extra treat. Can be stored at room temperature for 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg