Description
A moist and flavorful zucchini blueberry bread that blends earthy and sweet flavors, perfect for breakfast or as a snack.
Ingredients
Scale
- 1 1/2 cups grated zucchini
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Prepare a loaf pan by greasing it or lining it with parchment paper for easy removal.
- In a large bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix gently until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring gently until no dry flour is visible.
- Carefully fold in the blueberries, preserving their shape.
- Pour the batter into the prepared loaf pan, smoothing the top lightly.
- Bake for 55-60 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure the grated zucchini is patted dry to avoid a soggy loaf. This recipe can be made in advance and is also freezable.
Nutrition
- Serving Size: 1 slice
- Calories: 175
- Sugar: 11g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg