Description
This moist and flavorful Blueberry Zucchini Bread perfectly combines fresh zucchini and juicy blueberries into a spiced, tender loaf. With warm cinnamon notes and a delightful crumb, it’s an excellent breakfast treat, snack, or dessert that’s easy to make and sure to impress.
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 prepare for baking.
- Mix Wet Ingredients: In a large bowl, combine the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir thoroughly until the mixture is smooth and well blended.
- Add Dry Ingredients: Mix in the cinnamon, baking soda, baking powder, and salt. Gradually add the all-purpose flour while stirring until just combined, forming a thick batter.
- Incorporate Zucchini and Blueberries: Stir in the shredded zucchini, which will loosen the batter to a more pourable consistency. Gently fold in the blueberries to avoid breaking them and maintain their shape.
- Transfer to Pan: Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula and optionally sprinkle extra blueberries on top for an attractive finish.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 65 minutes depending on pan size. The bread is done when a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
- Store: Wrap the cooled bread tightly in plastic wrap. Store it at room temperature for several days, refrigerate to extend freshness, or freeze for up to three months.
Notes
- Use freshly shredded zucchini and squeeze out excess moisture if too watery to avoid soggy bread.
- For even cooking, do not overmix the batter once flour is added; fold gently.
- If using frozen blueberries, thaw and drain well to prevent excess moisture in the batter.
- Loaf baking time varies based on pan size, so start checking at 50 minutes.
- Allowing bread to cool completely before slicing helps maintain its structure.
