Description
A moist and flavorful quick bread combining the wholesome texture of zucchini with sweet bursts of blueberries. Perfect for breakfast, snacking, or dessert.
Ingredients
Scale
- 1½ cups grated zucchini
- 1 cup fresh blueberries (or frozen, unthawed)
- 2 eggs
- ½ cup oil (avocado, canola, or olive)
- ⅔ cup brown sugar or coconut sugar
- 1 tsp vanilla extract
- 1½ cups all-purpose flour (or whole wheat)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon (optional)
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan or line with parchment paper.
- In a large bowl, beat the eggs. Mix in oil, sugar, vanilla, and zucchini.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually fold dry ingredients into wet mixture. Do not overmix.
- Toss blueberries in 1 tbsp of flour, then gently fold into batter.
- Pour batter into the loaf pan and smooth the top.
- Bake 55–60 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Toss blueberries in flour to prevent sinking. Don’t wring zucchini dry; slight moisture keeps the bread tender.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Keywords: blueberry zucchini bread, zucchini loaf, healthy quick bread, summer baking