Zucchini Blueberry Bread
Infused with the wholesome goodness of finely grated zucchini and the burst of fresh blueberries, this Zucchini Blueberry Bread is a moist and tender treat that perfectly balances sweetness and spice. With just 15 minutes of prep time, this easy-to-make quick bread features a blend of warm cinnamon, vanilla, and lightly caramelized brown sugar, creating a cozy and inviting flavor profile. Tossed in a pinch of flour, the blueberries stay evenly distributed throughout the batter, delivering a delightful pop of fruity juiciness in every bite. Perfect for breakfast, an afternoon snack, or even dessert, this loaf is a versatile option that's as nutritious as it is delicious. Serve it warm with a pat of butter or enjoy it on its own for a naturally sweetened treat. It's the ultimate fusion of summer produce and classic baking!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 2 large eggs
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1.5 cups zucchini, finely grated
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour (for blueberries)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with non-stick spray or line it with parchment paper.
In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a large bowl, using a whisk or electric mixer, beat the eggs, granulated sugar, and brown sugar until well combined.
Add in the vegetable oil and vanilla extract to the wet ingredients, mixing until fully incorporated.
Gently fold the grated zucchini into the wet mixture. Ensure any excess moisture from the zucchini has been lightly squeezed out with a paper towel.
Gradually incorporate the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix to maintain a tender texture.
Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, and then fold them gently into the batter.
Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula if needed.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and serve your delicious zucchini blueberry bread. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 427.8 g | 156% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 225.4 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 220 mg | 17% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1583 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
