Description
This moist and flavorful Blueberry Zucchini Bread combines the subtle earthiness of shredded zucchini with the sweet burst of fresh blueberries. Perfect for breakfast or a snack, this quick bread is easy to prepare and baked to golden perfection, making it a delightful treat for any time of day.
Ingredients
Scale
Wet Ingredients
- ½ cup vegetable oil
- 2 large eggs, beaten
- 1 tsp vanilla extract
Sweeteners
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
Dry Ingredients
- 2 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups all-purpose flour
Produce
- 1½ cups shredded zucchini (approx. 1 medium zucchini, no need to drain)
- 1 cup fresh blueberries or thawed & drained frozen blueberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 °F (175 °C) and grease a 9×5-inch loaf pan to prevent sticking during baking.
- Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, beaten eggs, and vanilla extract until the mixture is smooth and well blended.
- Add Spices and Leavening Agents: Mix in the ground cinnamon, baking soda, baking powder, and salt until fully incorporated, ensuring even distribution throughout the batter.
- Incorporate Flour: Stir in the all-purpose flour gently until just blended, being careful not to overmix to maintain a tender crumb.
- Fold in Zucchini and Blueberries: Carefully fold in the shredded zucchini first, then gently fold in the blueberries to avoid crushing them and to distribute them evenly in the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when done.
- Cool the Bread: Allow the loaf to cool in the pan for 20 minutes, then remove it from the pan and transfer onto a wire rack to cool completely before slicing and serving.
Notes
- Do not drain the shredded zucchini; the moisture helps keep the bread moist and tender.
- If using frozen blueberries, ensure they are fully thawed and drained to prevent excess moisture in the bread.
- For extra flavor, consider adding a handful of chopped nuts or substituting some of the all-purpose flour with whole wheat flour.
- Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
