Blueberry Zucchini Bread
Blueberry Zucchini Bread is a delightful fusion of flavors that combines the sweetness of fresh blueberries with the subtle earthiness of zucchini. This moist and fluffy bread is perfect for breakfast, snacks, or even dessert. With its vibrant color and inviting aroma, it’s sure to impress everyone at your next gathering. Whip up this easy recipe and enjoy a slice of comfort that sneaks in some veggies without sacrificing taste!
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 47 minute
- Yield: Approximately 10 servings 1x
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup shredded zucchini
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs
- ⅓ cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
- In a bowl, combine shredded zucchini and blueberries; set aside.
- In another bowl, whisk together flour, sugar, baking powder, and cinnamon.
- In a separate bowl, beat eggs and oil until combined; gradually add to dry ingredients until just moistened.
- Gently fold in the zucchini and blueberry mixture.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow cooling in the pan for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added nutrition, substitute half of the all-purpose flour with whole wheat flour. Feel free to add nuts or chocolate chips for extra texture. Store wrapped in plastic wrap at room temperature for up to three days or freeze slices for longer storage.