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Blueberry Zucchini Bread

A golden-brown loaf of blueberry zucchini bread with one slice cut and placed in front, showing blueberries and green zucchini pieces.
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A moist and delicious quick bread packed with fresh zucchini and bursting blueberries. Perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
  2. In a large bowl, mix zucchini, sugar, oil, eggs, and vanilla.
  3. Add flours, baking soda, baking powder, salt, and cinnamon. Stir until combined.
  4. Gently fold in blueberries.
  5. Pour batter into the prepared pan.
  6. Bake for 50-60 minutes or until a toothpick comes out clean.
  7. Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

  • For extra moisture, squeeze excess water from zucchini before grating.
  • Substitute half the oil with applesauce for a healthier version.
  • Freeze slices for up to 3 months.
  • Drizzle with lemon glaze for extra flavor.

Nutrition

Find it online: https://kitchenuser.net/blueberry-zucchini-bread-recipe/