Description
This moist and flavorful Blueberry Zucchini Bread combines the subtle sweetness of blueberries with the wholesome goodness of zucchini, enhanced by warm cinnamon and vanilla. Perfect for breakfast or a snack, this quick bread is easy to prepare and baked to golden perfection, offering a delightful balance of fruity and vegetable flavors in a comforting loaf.
Ingredients
Scale
Wet Ingredients
- ½ cup vegetable oil
- 2 large eggs, beaten
- 1 tsp vanilla extract
Sweeteners
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
Dry Ingredients
- 2 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups all-purpose flour
Add-ins
- 1½ cups shredded zucchini (approximately 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) and grease a 9×5-inch loaf pan to prevent sticking.
- Combine 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 blended.
- Add spices and leavening agents: Stir in the ground cinnamon, baking soda, baking powder, and salt, mixing until fully combined to distribute the flavors and leavening evenly throughout the batter.
- Incorporate flour: Gently stir in the all-purpose flour until just blended; avoid overmixing to keep the bread tender.
- Fold in zucchini and blueberries: Carefully fold in the shredded zucchini to maintain moisture, then gently fold in the blueberries, preserving their shape and freshness.
- Bake the bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the loaf: Allow the bread to cool in the pan for 20 minutes before turning it out onto a wire rack to cool completely, ensuring it sets properly and slices cleanly.
Notes
- Do not drain the shredded zucchini; its moisture keeps the bread tender and moist.
- You can substitute frozen blueberries but make sure to thaw and drain them to avoid excess moisture in the batter.
- For added texture and flavor, consider mixing in ½ cup chopped nuts such as walnuts or pecans.
- Storage: Store the bread wrapped in plastic or in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
