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Blueberry Zucchini Bread

A moist and flavorful bread combining the sweetness of blueberries with the earthy texture of zucchini, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup grated zucchini
  • 1 cup blueberries (fresh or frozen) If using frozen, do not thaw.
  • 1/2 cup vegetable oil Can substitute with coconut oil for a healthier option.
  • 1/2 cup sugar Consider using brown sugar for richer flavor.
  • 1/2 cup brown sugar Enhances moisture and caramel notes.
  • 2 large eggs Can substitute with flaxseed meal for vegan version.
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour Can be substituted with gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
  2. In a large bowl, mix together the oil, both sugars, eggs, and vanilla extract until smooth and creamy.
  3. Gently fold in the grated zucchini and blueberries, ensuring an even distribution.
Mixing
  1. In another bowl, combine the flour, baking soda, baking powder, salt, and ground cinnamon.
  2. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to maintain a tender loaf.
Baking
  1. Pour the batter into the prepared loaf pan, spreading it evenly.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with a drizzle of honey or cream cheese frosting. Try serving it with herbal tea or homemade lemonade. It can also be made ahead of time and stored well.