Description
A moist and flavorful quick bread that blends grated zucchini and juicy blueberries, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated and drained zucchini
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, sugars, oil, and vanilla extract until smooth.
- Add the grated zucchini to the wet mixture and stir to combine.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chopped walnuts or pecans for a crunchy texture.
- Use whole wheat flour for a healthier twist.
- Substitute coconut oil for vegetable oil for added flavor.
- Try lemon zest for a citrusy note that complements the blueberries.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg