Description
This Blueberry Zucchini Bread is moist, lightly sweet, and packed with juicy blueberries and hidden veggies. It’s the perfect way to sneak a little extra nutrition into a delicious breakfast or snack. Easy to make and even easier to love, this quick bread comes together in just over an hour and is ideal for both kids and adults.
Ingredients
Scale
- 2 cups all-purpose flour (or half whole wheat for added fiber)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 3/4 cup sugar (or coconut sugar)
- 1/2 cup vegetable oil (or applesauce for a lighter version)
- 1 tsp vanilla extract
- 1 cup grated zucchini (unpeeled, moisture squeezed out)
- 1 cup fresh or frozen blueberries (tossed with 1 tbsp flour)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In a separate bowl, beat eggs with sugar, oil, and vanilla until well combined. Stir in grated zucchini.
- Combine: Add dry ingredients to the wet mixture and stir until just combined. Gently fold in the blueberries.
- Pour and Bake: Pour batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a bright twist, add lemon zest to the batter. To make muffins, divide batter into a muffin tin and bake for 18–22 minutes. Store in an airtight container for 2–3 days at room temperature or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg