Description
This Blueberry Zucchini Bread is a moist and flavorful quick bread, perfect for breakfast or a snack. It combines tender shredded zucchini with juicy blueberries, cinnamon-spiced batter, and a balanced sweetness from both granulated and brown sugars. Easy to make and wonderfully moist, it’s a healthy twist on traditional fruit bread that improves in flavor the next day.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 tablespoon flour (for tossing with blueberries)
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1 cup finely shredded zucchini (excess moisture squeezed out)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon until evenly combined.
- Prepare Wet Ingredients: In a large mixing bowl, beat the eggs with vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and homogenous.
- Add Zucchini: Stir the finely shredded zucchini into the wet ingredients, ensuring the moisture is mostly removed before adding to maintain bread consistency.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently and only until just combined to avoid overdeveloping gluten.
- Toss Blueberries: Toss the fresh or frozen blueberries with one tablespoon of flour to prevent them from sinking to the bottom of the bread during baking.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, being careful not to crush the fruit.
- Pour and Smooth Batter: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake: Bake the bread in your preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to serve.
Notes
- This bread stays moist for several days and tastes even better the next day.
- You can add 1/2 cup chopped walnuts or pecans for extra texture and flavor.
- Store wrapped at room temperature for a few days or freeze for longer storage.
