Description
This moist and flavorful Blueberry Zucchini Bread combines the natural sweetness of fresh blueberries with tender shredded zucchini for a nutritious and delicious twist on classic quick bread. Perfect for breakfast, snacks, or dessert, this bread features warm cinnamon and vanilla notes, a tender crumb, and a beautiful golden crust.
Ingredients
Scale
Wet Ingredients
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
Produce
- 1 ½ cups (approximately 152g) shredded zucchini (fresh, not pre-shredded)
- 1 cup (136g) fresh blueberries (or thawed and drained frozen blueberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir or whisk until the mixture is smooth and well blended.
- Add Dry Ingredients: Add the cinnamon, baking soda, baking powder, and salt to the wet mixture. Gradually stir in the all-purpose flour until the batter is just combined. It will be thick at this point.
- Incorporate Zucchini and Blueberries: Fold in the shredded zucchini to loosen the batter, making it more pourable. Gently fold the blueberries into the batter, careful not to crush them to keep the berries intact.
- Transfer to Pan: Pour the prepared batter into the greased loaf pan, smoothing the top with a spatula for even baking. Optionally, sprinkle a few extra blueberries on top for a decorative touch.
- Bake: Bake the bread in the preheated oven for 50 to 65 minutes, depending on the pan size. Check doneness by inserting a toothpick into the center; it should come out clean when fully baked.
- Cool: Let the bread cool in the pan for about 10 minutes to set. Then transfer it onto a wire rack to cool completely before slicing.
- Store: Once cooled, wrap the bread tightly with plastic wrap. Store it at room temperature for a few days, refrigerate to extend freshness, or freeze for up to three months.
Notes
- Use fresh zucchini and shred it yourself to avoid excess moisture that pre-shredded zucchini might add.
- For best blueberry results, gently fold to avoid breaking the berries and creating a purple batter.
- Adjust baking time slightly depending on your loaf pan size and oven variances.
- This bread freezes well; slice before freezing for easy thaw-and-serve portions.
- Add a sprinkle of chopped nuts (like walnuts or pecans) for added texture if desired.
