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Blueberry Zucchini Bread

A delicious and nutritious treat combining blueberries and zucchini, perfect for breakfast or as a snack. This moist bread is customizable for various dietary needs, including gluten-free options.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1 cup Grated Zucchini Adds moisture and nutritional content.
  • 1 cup Blueberries Packed with antioxidants and adds natural sweetness.
  • 1 cup All-Purpose Flour For a gluten-free option, substitute with a gluten-free flour blend.
  • 1/2 cup Granulated Sugar Can reduce or substitute with a healthier sweetener.
  • 1/2 cup Brown Sugar Adds depth of flavor and moisture.
  • 1/2 cup Vegetable Oil Use heart-healthy options like canola oil.
  • 2 large Eggs Provide protein and help bind ingredients.
  • 1 tsp Vanilla Extract Enhances flavor.
  • 1 tsp Baking Soda Leavening agent for rising.
  • 1/2 tsp Baking Powder Works alongside baking soda for a light texture.
  • 1/2 tsp Salt Enhances flavors.
  • 1 tsp Cinnamon Adds warmth and flavor depth.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your loaf pan.
  2. In a large mixing bowl, combine the grated zucchini, eggs, vegetable oil, and vanilla extract. Whisk until smooth.
  3. In another bowl, mix the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon. Stir well.
  4. Gradually add the dry mixture to the wet mixture. Stir gently until just combined.
  5. Fold in the blueberries carefully to avoid breaking them.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake in the preheated oven for 50-60 minutes. Check doneness with a toothpick; it should come out clean.
  2. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or freeze slices for later. You can substitute some all-purpose flour with whole wheat flour for added fiber or reduce sugar for a lighter option. Adding walnuts or pecans can enhance flavor and texture.