Description
Moist, spiced, and bursting with juicy blueberries—this blueberry zucchini bread is a beautiful blend of summer produce and classic comfort. It’s a delicious way to sneak in veggies while satisfying your sweet tooth.
Ingredients
2¼ cups white sugar
1 cup vegetable oil
3 large eggs, lightly beaten
3 tsp vanilla extract
2 cups shredded zucchini
3 cups all-purpose flour
1 tbsp ground cinnamon (or to taste)
1 tsp salt
1 tsp baking powder
¼ tsp baking soda
1 pint fresh blueberries (or frozen, unthawed)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
In a large bowl, whisk sugar, oil, eggs, and vanilla until smooth.
Stir in shredded zucchini.
In a separate bowl, mix flour, cinnamon, salt, baking powder, and baking soda.
Gradually combine the dry ingredients with the wet mixture until just moistened.
Gently fold in blueberries.
Divide batter between the prepared pans.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: breakfast
Nutrition
- Calories: 250
- Fat: 11g
- Carbohydrates: 34g
- Protein: 3g