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Classic Blueberry Zucchini Bread

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A delightful zucchini bread bursting with juicy blueberries, perfect for summer gatherings.

Ingredients

Scale
  • 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
  • 1 cup fresh or frozen blueberries (no need to thaw if frozen)
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar (can substitute with brown sugar)
  • 0.5 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 0.5 cup chopped nuts (optional, walnuts or pecans)
  • 1 teaspoon ground cinnamon (optional)

Instructions

  1. Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate your zucchini using a box grater, squeezing out excess moisture.
  3. In a mixing bowl, whisk together the vegetable oil or melted coconut oil, sugar, and eggs until blended. Add vanilla and the zucchini.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and optional cinnamon.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Carefully fold in the blueberries and nuts (if using), ensuring an even distribution.
  7. Pour the batter into the prepared loaf pan and bake for 55-60 minutes.
  8. Once baked, cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Pairs well with cream cheese or butter; store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/classic-blueberry-zucchini-bread-recipe/

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