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Blueberry Zucchini Bread

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A deliciously moist loaf that combines the sweetness of blueberries with the earthiness of zucchini.

Ingredients

Scale
  • 1 cup grated zucchini
  • 1 cup blueberries (fresh or frozen)
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×5 loaf pan with cooking spray or line it with parchment paper.
  3. Grate the zucchini and wring out moisture using a towel.
  4. Combine the zucchini, granulated sugar, brown sugar, vegetable oil, and eggs in a bowl and whisk until smooth.
  5. Add the vanilla extract.
  6. Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a separate bowl.
  7. Fold the dry ingredients gently into the wet mixture.
  8. Fold in the blueberries.
  9. Pour the batter into the prepared loaf pan.
  10. Bake for 55-60 minutes, until a toothpick comes out clean.
  11. Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Best served slightly warm or at room temperature. Can be enjoyed plain or with butter or cream cheese.

Nutrition

Keywords: blueberry, zucchini bread, quick bread, moist bread, healthy dessert

Find it online: https://cleanplatecravings.com/blueberry-zucchini-bread/