Blueberry Zucchini Bread
A moist and flavorful bread combining fresh blueberries and zucchini, perfect for breakfast or a snack.
Equipment
- Box grater or food processor
- mixing bowls
- whisk
- 9x5-inch loaf pan
- wire rack
Ingredients
- 1 medium Zucchini Grated, adds moisture and nutrition.
- 1 cup Fresh blueberries Provides natural sweetness and flavor.
- 1.5 cups All-purpose flour Base for the bread, gives structure.
- 1 teaspoon Baking powder Helps the bread rise.
- 0.5 teaspoon Baking soda Works with baking powder for extra lift.
- 0.5 teaspoon Salt Enhances flavor.
- 1 teaspoon Ground cinnamon Adds warmth and spice.
- 0.5 cup Granulated sugar Sweetens the bread.
- 0.25 cup Brown sugar Adds a rich, caramel-like flavor.
- 0.5 cup Vegetable oil Keeps the bread moist.
- 2 large Eggs Bind ingredients and add richness.
- 1 teaspoon Vanilla extract Enhances overall flavor.
Instructions
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Fold in the grated zucchini.
- Gently fold the blueberries into the zucchini mixture.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
This Blueberry Zucchini Bread is a versatile recipe that can be made gluten-free or vegan with simple substitutions.