Description
This moist and flavorful Blueberry Zucchini Bread combines tender shredded zucchini with juicy fresh blueberries in a spiced, sweet batter, baked to golden perfection. It’s a delightful snack or breakfast option packed with fruits and veggies, perfect for any season.
Ingredients
Units
Scale
Main Ingredients
- 2 1/4 cups white sugar
- 1 cup vegetable oil
- 3 large eggs, lightly beaten
- 3 teaspoons vanilla extract
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon (or to taste)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries
Instructions
- Gather Ingredients: Assemble all the ingredients needed for the blueberry zucchini bread to ensure a smooth and organized baking process.
- Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Lightly grease 4 mini loaf pans to prevent the bread from sticking.
- Mix Wet Ingredients: In a large bowl, beat together the white sugar, vegetable oil, lightly beaten eggs, and vanilla extract until well combined.
- Add Zucchini: Fold the shredded zucchini gently into the wet mixture, distributing it evenly without overmixing.
- Combine Dry Ingredients: In the same bowl, beat in the all-purpose flour, ground cinnamon, salt, baking powder, and baking soda until the mixture is just combined. Avoid overmixing to keep the bread tender.
- Incorporate Blueberries: Carefully fold the fresh blueberries into the batter, ensuring they are evenly dispersed without crushing them.
- Fill Pans: Pour the prepared batter evenly into the greased mini loaf pans, smoothing the tops slightly.
- Bake: Place the pans in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool: Allow the bread to cool in the pans for 20 minutes. Then, transfer the loaves onto a wire rack to cool completely before serving. Enjoy your delicious blueberry zucchini bread!
Notes
- You can substitute vegetable oil with melted coconut oil or canola oil for a different flavor profile.
- Shredded zucchini should be well drained to avoid excess moisture in the batter.
- If mini loaf pans are unavailable, use regular loaf pans but adjust the baking time accordingly, checking doneness with a toothpick.
- Fresh blueberries provide the best texture and flavor; if using frozen, do not thaw before folding into the batter to prevent bleeding.
- Storage: Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (approx. 1 mini loaf piece)
- Calories: 320 kcal
- Sugar: 23 g
- Sodium: 290 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
