Blueberry Zucchini Bread
A delightful and moist loaf that balances the sweetness of blueberries with the subtle earthiness of zucchini, perfect for breakfast or a snack.
Ingredients
For the Base
- 1 cup grated zucchini Fresh and firm zucchini is preferred.
- 1 cup blueberries (fresh or frozen) Frozen blueberries can be used directly from the freezer.
- 1/2 cup sugar For a healthier version, substitute half with honey or agave.
- 1/4 cup brown sugar
- 1/3 cup vegetable oil Applesauce can be used as a low-fat alternative.
- 1 egg Room temperature for better mixing.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour Whole wheat flour can be used for added nutrition.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon Feel free to add more spices if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine grated zucchini, sugar, brown sugar, vegetable oil, egg, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold the blueberries into the batter.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
To enhance flavor, consider adding a sprinkle of sea salt on top before baking. For a more cake-like texture, try adding an extra egg. This bread is also great with a pat of butter or served with yogurt and honey.