Blueberry Zucchini Bread Recipe
This Blueberry Zucchini Bread is a moist and delicious quick bread that combines fresh zucchini and juicy blueberries for a perfect balance of flavors. Ideal for breakfast or a snack, this easy-to-make bread is packed with wholesome ingredients and a subtle sweetness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8-10 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Fresh Ingredients
- 1 ½ cups finely shredded zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prepare it for baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
- Combine wet ingredients: In another bowl, beat the eggs, then whisk in the vegetable oil and vanilla extract to create the wet mixture.
- Make the batter: Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing to keep the bread tender.
- Fold in zucchini and blueberries: Carefully fold the shredded zucchini and fresh blueberries into the batter until evenly distributed, taking care not to crush the berries.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely. Slice and enjoy as a wholesome snack or breakfast treat.
Notes
- For best results, use zucchini that is finely shredded and lightly squeezed to remove excess moisture to prevent the bread from becoming soggy.
- Fresh blueberries provide the best texture and flavor; if using frozen, do not thaw to avoid color bleeding.
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread also freezes well; wrap tightly and freeze slices for up to 3 months.
Keywords: blueberry zucchini bread, quick bread, zucchini bread, blueberry bread, easy baking, moist bread
Find it online: https://familyfavplates.com/blueberry-zucchini-bread-recipe/
