Description
This Blueberry Zucchini Bread is a moist, flavorful quick bread combining the freshness of zucchini and blueberries with warm cinnamon spices. Perfect for breakfast or a wholesome snack, it offers a delightful balance of sweetness and texture, enhanced by optional nuts for added crunch. Easy to prepare and freezer-friendly, this recipe brings a healthy twist to traditional banana or zucchini bread.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour (for coating blueberries)
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini (excess moisture squeezed out)
Other Ingredients
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the 2 cups all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
- Combine wet ingredients: In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and creamy.
- Add zucchini: Stir the shredded zucchini into the wet mixture, ensuring it’s evenly distributed throughout the batter.
- Coat blueberries: Toss the blueberries gently with 1 tablespoon of all-purpose flour; this prevents them from sinking to the bottom during baking.
- Fold ingredients: Carefully fold the floured blueberries into the wet mixture along with the dry ingredients. Stir only until just combined to avoid overmixing.
- Transfer and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- For added texture and flavor, stir in 1/2 cup chopped walnuts or pecans to the batter before baking.
- This bread freezes well: wrap it tightly in plastic wrap or foil and freeze for up to 3 months.
- Do not thaw frozen blueberries before adding to prevent excess moisture in the batter.
- Be careful not to overmix the batter to keep the bread tender and moist.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
