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–+ servings
Blueberry Zucchini Bread

Deliciously Moist Blueberry Zucchini Bread Recipe You'll Love

This Blueberry Zucchini Bread is a delicious blend of sweet blueberries and tender zucchini for a nutritious breakfast treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 cup White Sugar Can be reduced or swapped with your favorite sweetener.
  • 1/2 cup Vegetable Oil Can substitute with avocado oil or melted coconut oil.
  • 3 large Eggs, lightly beaten Provides binding and structure.
  • 1 teaspoon Vanilla Extract Essential for optimal taste.
  • 2 cups Shredded Zucchini, well-drained Ensure to squeeze out excess water.
  • 3 cups All-Purpose Flour Can replace with whole wheat flour.
  • 1 tablespoon Ground Cinnamon Infuses warmth into the flavor.
  • 1 teaspoon Salt Balances sweetness.
  • 1 teaspoon Baking Powder Essential for rise.
  • 1/4 teaspoon Baking Soda Crucial for browning.
  • 1 pint Fresh Blueberries, coated in 1 tbsp flour Feel free to substitute with other fruits.

Equipment

  • Loaf pans
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Blueberry Zucchini Bread
  1. Preheat your oven to 350°F (175°C) and grease your loaf pans.
    Blueberry Zucchini Bread
  2. In a large mixing bowl, combine white sugar, vegetable oil, lightly beaten eggs, and vanilla extract until smooth.
    Blueberry Zucchini Bread
  3. Fold in well-drained shredded zucchini until evenly distributed.
    Blueberry Zucchini Bread
  4. In a separate bowl, whisk together all-purpose flour, ground cinnamon, salt, baking powder, and baking soda.
    Blueberry Zucchini Bread
  5. Gently fold the dry ingredients into the wet ingredients until just mixed.
    Blueberry Zucchini Bread
  6. Coat the fresh blueberries in a tablespoon of flour and gently fold them into the batter.
    Blueberry Zucchini Bread
  7. Pour the batter evenly into prepared loaf pans and level the tops.
    Blueberry Zucchini Bread
  8. Bake in the preheated oven for approximately 50 minutes or until golden brown and a toothpick comes out clean.
    Blueberry Zucchini Bread
  9. Allow the bread to cool in the pans for about 20 minutes before transferring to a wire rack.
    Blueberry Zucchini Bread

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Make sure to squeeze excess moisture from the zucchini and avoid overmixing the batter.

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