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Freshly baked blueberry zucchini bread slice on a wooden table

Blueberry Zucchini Bread

A moist and flavorful bread combining fresh blueberries and zucchini, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Squeeze excess moisture before adding.
  • 1 cup sugar
  • 1/2 cup vegetable oil Can substitute with applesauce for a lighter version.
  • 2 large eggs Can substitute flax eggs for a vegan version.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can toss blueberries in a bit of flour to prevent sinking.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Add-ins
  • 1 cup fresh blueberries Can use frozen blueberries; add directly without thawing.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a mixing bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Mixing
  1. Gradually add the dry ingredients to the wet mixture, and stir until just combined.
  2. Gently fold in the blueberries.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

This bread is perfect warm with butter or a light cream cheese spread. Store covered at room temperature for about 3 days, or in the fridge for about a week. Can be frozen for up to 3 months.