Description
A moist and delicious blueberry zucchini bread made with fresh blueberries and shredded zucchini.
Ingredients
Scale
- ½ cup vegetable oil
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs beaten
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups all‑purpose flour
- 1½ cups shredded zucchini (approx. 1 medium zucchini, no need to drain)
- 1 cup fresh blueberries or thawed & drained frozen blueberries
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×5″ loaf pan.
- In a large bowl, whisk together oil, brown sugar, granulated sugar, eggs and vanilla until smooth.
- Add cinnamon, baking soda, baking powder and salt; mix to combine.
- Stir in the flour until just blended.
- Fold in shredded zucchini and then gently fold in blueberries.
- Pour batter into prepared loaf pan and bake 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Allow loaf to cool in pan for 20 minutes, then turn out onto a wire rack to cool completely.
Notes
- Don’t drain the zucchini to maintain moisture in the bread.
- Fresh blueberries can be substituted with thawed frozen blueberries.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg