Description
This sweet and soft Blueberry Zucchini Bread is a moist, fluffy quick bread packed with juicy blueberries and hidden veggies perfect for breakfast or snacking.
Ingredients
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
2 eggs
1/2 cup avocado or canola oil
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 cup grated zucchini (unpeeled, not squeezed)
1 cup blueberries (fresh or frozen)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5 loaf pan.
2. In a bowl, whisk eggs, oil, sugars, and vanilla until smooth.
3. Stir in the grated zucchini.
4. In a separate bowl, whisk flour, salt, baking soda, baking powder, and cinnamon.
5. Add dry ingredients gradually to wet, mixing until just combined.
6. Toss blueberries in 1 tbsp flour and fold them into the batter.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 50–60 minutes until a toothpick comes out clean.
9. Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
You can substitute carrot for zucchini for a different flavor.
Store at room temp for 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Blueberry Zucchini Bread, moist zucchini bread, easy blueberry loaf