Description
This Blueberry Zucchini Bread is a moist, flavorful loaf perfect for breakfast, snacks, or dessert. Combining nutritious zucchini with sweet blueberries and warm cinnamon, this quick bread offers a delightful balance of taste and texture that’s easy to prepare and bake at home.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (with excess moisture gently squeezed out)
Additional Ingredients
- 1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking and set it aside for later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This ensures they are evenly distributed throughout the bread.
- Combine Wet Ingredients: In a large mixing bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract together until fully combined and smooth.
- Add Zucchini: Stir the grated zucchini, carefully removing excess moisture first, into the wet mixture to incorporate moisture and texture into the bread.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until everything is combined without overmixing to keep the bread tender.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter. Tossing blueberries in flour helps them stay suspended in the batter and prevents sinking.
- Fill and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean, indicating it is fully baked.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the bread set properly and prevents it from crumbling.
Notes
- Tossing blueberries with flour prevents them from sinking to the bottom of the bread during baking.
- You can add ½ cup chopped walnuts or pecans for extra texture and flavor.
- This bread stores well at room temperature for 2–3 days or can be refrigerated for up to 5 days to maintain freshness.
