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Blueberry Zucchini Bread

Enjoy this easy-to-make Blueberry Zucchini Bread with its perfect balance of sweet and moist flavors, enhanced by fresh blueberries and hints of cinnamon.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Make sure zucchini is well-drained.
  • 1 cup fresh blueberries Can use frozen blueberries; keep them frozen until ready to use.
  • 1 cup sugar Can substitute with brown sugar or coconut sugar for a healthier option.
  • 1/2 cup vegetable oil
  • 2 large eggs Can replace with flax eggs for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with a 1:1 gluten-free flour blend.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a mixing bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Gently fold in the blueberries.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with a dusting of powdered sugar or cream cheese. Can be made a day in advance for better flavor melding.