Description
A delightful and moist Zucchini Blueberry Bread that combines the earthy sweetness of zucchini with juicy blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup fresh blueberries
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in another bowl.
- Add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the fresh blueberries carefully.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
For variations, consider adding walnuts, chocolate chips, or lemon zest for added flavor. This bread freezes well for future enjoyment.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg