Moist, tender, and bursting with juicy blueberries and shredded zucchini—this quick bread is the perfect way to sneak in veggies while indulging in a sweet treat!
Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon (optional)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup finely shredded zucchini (squeeze out excess moisture)
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour if using frozen)
Directions:
- Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line with parchment paper for easy removal. - Mix dry ingredients:
In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon (if using). - Combine wet ingredients:
In a large bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until well blended. - Add zucchini:
Stir the shredded zucchini into the wet mixture. - Combine wet and dry:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix. - Fold in blueberries:
Gently fold in the blueberries, being careful not to crush them. - Bake:
Pour batter into prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Let cool in pan for 10–15 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes
Bake Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8–10 slices
Calories: ~230 per slice
Delightfully sweet and secretly nutritious—this Blueberry Zucchini Bread makes a great breakfast, snack, or dessert!