Description
This Blueberry Zucchini Bread offers a moist, tender texture packed with fresh zucchini and bursting with sweet blueberries. It’s a delightful twist on classic zucchini bread with added fruity goodness, perfect for breakfast, snacks, or dessert.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup (119ml) vegetable oil
- 3/4 cup (150g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (186g) all-purpose flour
Produce
- 1 1/2 cups (approximately 152g) shredded zucchini
- 1 cup (136g) fresh blueberries (see note)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease either an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter to ensure the bread will release easily after baking.
- Mix Wet Ingredients: In a large bowl, combine vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir these ingredients together until the mixture is smooth and well blended.
- Add Dry Ingredients: To the wet mixture, add cinnamon, baking soda, baking powder, and salt. Stir to combine evenly.
- Incorporate Flour and Zucchini: Gradually stir in the all-purpose flour. The batter will become thick at this stage. Then fold in the shredded zucchini which will loosen the batter, making it more pourable.
- Fold in Blueberries: Gently fold in the fresh blueberries carefully to avoid breaking them up, which helps prevent the berries from sinking to the bottom of the loaf. Optionally sprinkle some extra blueberries on top of the batter.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Place in the oven and bake for 50 to 60 minutes if using a 9×5-inch pan, or 55 to 65 minutes for an 8×4-inch pan. Bake until a toothpick inserted in the center comes out clean.
- Cool and Store: Let the bread cool in the pan before slicing or removing. Store it covered at room temperature for up to 2 days, or freeze for up to 3 months for longer storage.
Notes
- Shred zucchini using the large holes of a box grater. Do not drain or squeeze out the liquid; the moisture keeps the bread moist and tender.
- The 8×4-inch pan results in a taller, domed loaf; the 9×5-inch pan bakes a flatter loaf.
- Fold in blueberries gently to prevent sinking and consider sprinkling extra on top before baking for a pretty finish.
- Frozen blueberries can be used but must be fully thawed and drained well to avoid excess water diluting the batter.
Nutrition
- Serving Size: 1 slice (about 1/8 of loaf)
- Calories: 338
- Sugar: 29g
- Sodium: 238mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 41mg
