Description
This moist and flavorful Blueberry Zucchini Bread combines the natural sweetness of blueberries with the subtle moisture of shredded zucchini for a deliciously soft and tender loaf. Perfect as a breakfast treat or an afternoon snack, this bread is easy to make and packed with warm cinnamon spice and fresh fruit.
Ingredients
Scale
Wet Ingredients
- ½ cup vegetable oil
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, beaten
- 1 tsp vanilla extract
Dry Ingredients
- 2 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups all-purpose flour
Produce
- 1½ cups shredded zucchini (approx. 1 medium zucchini, no need to drain)
- 1 cup fresh blueberries or thawed & drained frozen blueberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 °F (175 °C). Grease a 9×5-inch loaf pan well to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, beaten eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: To the wet mixture, add ground cinnamon, baking soda, baking powder, and salt. Stir these in until evenly distributed.
- Add Flour: Gradually stir in the all-purpose flour until just blended; avoid overmixing to keep the bread tender.
- Fold in Zucchini and Blueberries: Gently fold the shredded zucchini into the batter, followed by the blueberries, being careful not to break the berries.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the loaf to cool in the pan for about 20 minutes, then carefully remove it and transfer to a wire rack to cool completely before slicing.
Notes
- Using fresh or well-thawed and drained frozen blueberries will prevent excess moisture in the bread.
- Do not drain the shredded zucchini; the moisture helps keep the bread soft.
- Check the bread’s doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
- For extra flavor, you can sprinkle some coarse sugar on top before baking for a crunchy crust.
- Store the bread wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
