Blueberry Zucchini Bread Recipe
Blueberry zucchini bread is an easy one bowl quick bread recipe that uses fresh zucchini – it’s soft and moist and perfect.
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 8 servings
Cost: 15
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 ½ cups (approximately 152g) shredded zucchini
- 1 cup (136g) fresh blueberries (see note)
Preheat oven to 350°F. Grease an 8x4-inch or 9x5-inch loaf pan with nonstick cooking spray or butter.
Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
Mix in cinnamon, baking soda, baking powder and salt.
Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini. Fold in blueberries gently.
Pour batter into prepared pan. Bake 50-60 minutes (9x5-inch pan) or 55-65 minutes (8x4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.
- Be sure to shred your own zucchini using the large holes of a box grater. Do not drain or squeeze liquid out of the zucchini – you need the moisture to keep the bread moist.
- The 8x4-inch loaf will bake more domed, while the 9x5-inch pan will be flatter.
- Be sure to fold the blueberries in carefully so they don’t sink to the bottom of the loaf. I also like to sprinkle some extra on top before baking.
- You can use frozen berries but be sure they are completely thawed and drained really well so there is not too much water added to the bread.
Serving: 1serving | Calories: 338kcal | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 238mg | Potassium: 171mg | Fiber: 2g | Sugar: 29g | Vitamin A: 117IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg
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