Here’s a moist, tender, and lightly sweet Blueberry Zucchini Bread — the perfect way to sneak in veggies and fruit while keeping all the comforting flavor of homemade quick bread. It’s great for breakfast, snacking, or gifting.
🫐 Blueberry Zucchini Bread
🍞 Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 tsp vanilla extract
- 1 cup finely grated zucchini (squeeze out excess moisture)
- 1 cup fresh or frozen blueberries (toss in 1 tbsp flour to prevent sinking)
🔪 Instructions:
1. Preheat Oven
- Preheat to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan (or line with parchment).
2. Mix Dry Ingredients
- In a medium bowl, whisk together:
flour, baking powder, baking soda, salt, and cinnamon.
3. Mix Wet Ingredients
- In a large bowl, beat eggs, oil, both sugars, and vanilla until smooth.
- Fold in grated zucchini.
4. Combine
- Add dry ingredients to the wet and mix until just combined.
- Gently fold in blueberries (coated in flour if needed).
5. Bake
- Pour batter into the prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack.
🌟 Tips & Variations:
- Extra moist? Add 1/4 cup plain Greek yogurt or applesauce.
- Glaze it: Mix 1/2 cup powdered sugar with 1–2 tbsp lemon juice and drizzle over cooled bread.
- Muffin version: Bake in a muffin tin at 350°F for 20–25 minutes.