Description
This moist and flavorful Blueberry Zucchini Bread combines fresh zucchini and juicy blueberries with warm spices for a delightful treat. Perfect for breakfast or a snack, it’s easy to prepare and packed with natural sweetness and texture, with an optional nutty crunch from walnuts.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 2 cups zucchini, grated
Additional Ingredients
- 1 cup blueberries
- 1 cup crushed walnuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a standard 9-inch loaf pan with cooking spray and line the bottom with parchment paper to prevent sticking. Set the pan aside.
- Mix Dry Ingredients: In a medium bowl, thoroughly combine the flour, cinnamon, baking soda, baking powder, nutmeg, and salt. This dry mixture will help evenly distribute the leavening agents and spices throughout the bread.
- Combine Wet Ingredients: In a large bowl, beat the vegetable oil and brown sugar together for about 1 minute until well blended. Add the eggs and vanilla extract, continuing to beat for another minute to integrate the ingredients completely.
- Add Zucchini, Blueberries, and Walnuts: Gently fold in the grated zucchini, fresh blueberries, and crushed walnuts if using. This adds moisture, fruitiness, and texture to the batter.
- Combine Dry and Wet Mixtures: Gradually fold the dry ingredient mixture into the wet mixture, stirring just until all components are well combined. Avoid overmixing to keep the bread tender.
- Bake: Transfer the batter evenly into the prepared loaf pan. 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 cooked through.
- Cool: Allow the bread to cool in the pan for at least 10 minutes to set. Then carefully remove it from the pan and place on a wire rack to cool completely before slicing and serving.
Notes
- Make sure to grate the zucchini finely and lightly squeeze out excess moisture to avoid a soggy loaf.
- Use fresh or frozen blueberries; if frozen, do not thaw before folding into the batter to prevent color bleed.
- Walnuts add great texture and flavor but can be omitted for nut-free versions.
- Store leftovers wrapped tightly 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; slice and wrap tightly before freezing.
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 210
- Sugar: 15g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
