Description
Indulge in the warm, comforting flavors of homemade Blueberry Zucchini Bread. This delightful recipe combines the sweetness of ripe blueberries with the subtle earthiness of zucchini, creating a moist and flavorful loaf that’s perfect for breakfast, brunch, or a guilt-free dessert. With an inviting aroma filling your kitchen, this bread is sure to impress family and friends, making it a must-try addition to your baking repertoire.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 2 large eggs
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Grate the zucchini and lightly squeeze it in a clean towel to remove excess moisture.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs and mix in sugar, oil, vanilla extract, and grated zucchini until well combined.
- Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
- Gently fold in blueberries and nuts if using.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 60g)
- Calories: 170
- Sugar: 9g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg