Go Back

Juicy Blueberry Zucchini Bread

A delightful and moist zucchini bread infused with juicy blueberries, perfect for any time of the day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Make sure to squeeze out excess moisture.
  • 1 cup blueberries (fresh or frozen) No need to thaw if using frozen.
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil Can substitute with plant-based oil for vegan version.
  • 2 large eggs Can substitute with flax eggs for vegan version.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat for a healthier option.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, mix together the grated zucchini, both sugars, oil, eggs, and vanilla until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Baking
  1. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  2. Fold in the blueberries gently.
  3. Pour the batter into the prepared loaf pan and spread it evenly.
  4. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm drizzled with honey or spread with a smear of cream cheese. Store in an airtight container for 3-4 days at room temperature or freeze for longer storage.