Name: Blueberry Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: ½ cup vegetable oil; ¾ cup brown sugar, packed; ¼ cup granulated sugar; 2 large eggs, beaten; 1 tsp vanilla extract; 2 tsp ground cinnamon; ½ tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1½ cups all-purpose flour; 1½ cups shredded zucchini; 1 cup fresh blueberries

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Why Make This Recipe

Blueberry Zucchini Bread is a delicious and healthy treat. It combines the sweetness of blueberries with the moistness of zucchini, making every bite bursting with flavor. This recipe is simple to follow and a great way to use up any extra zucchini from your garden. Plus, it’s perfect for breakfast, as a snack, or even dessert!

How to Make Blueberry Zucchini Bread

Ingredients

½ cup vegetable oil
¾ cup brown sugar, packed
¼ cup granulated sugar
2 large eggs (beaten)
1 tsp vanilla extract
2 tsp ground cinnamon
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1½ cups all‑purpose flour
1½ cups shredded zucchini (approx. 1 medium zucchini, no need to drain)
1 cup fresh blueberries (or thawed & drained frozen)

Directions

Preheat your oven to 350 °F (175 °C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, beaten eggs, and vanilla extract until everything is smooth.
Add the ground cinnamon, baking soda, baking powder, and salt to the mixture and stir to combine.
Gently stir in the all-purpose flour until it’s just blended.
Fold in the shredded zucchini and then carefully fold in the blueberries.
Pour the batter into the prepared loaf pan and bake for 50–60 minutes. Check if it’s done by inserting a toothpick in the center; it should come out clean.
Once done, allow the loaf to cool in the pan for 20 minutes. Then, turn it out onto a wire rack to cool completely.

How to Serve Blueberry Zucchini Bread

Blueberry Zucchini Bread can be served warm or at room temperature. It’s delightful on its own or you can spread some butter on top for extra flavor. It pairs nicely with a warm cup of tea or coffee.

How to Store Blueberry Zucchini Bread

To store your Blueberry Zucchini Bread, wrap it tightly in plastic wrap or aluminum foil. Keep it in a cool, dry place for up to three days. If you want it to last longer, you can freeze it. Just wrap it well and place it in the freezer for up to three months. Thaw it in the refrigerator when you’re ready to enjoy it again.

Tips to Make Blueberry Zucchini Bread

Make sure to measure the flour correctly; too much can make the bread dense.
For extra flavor, consider adding chopped nuts or a sprinkle of lemon zest.
If you like a stronger cinnamon taste, feel free to add a little more to the batter.

Variation

You can swap out blueberries for other fruits like raspberries or even chopped apples. You can also add nuts like walnuts or pecans for a crunchy texture.

FAQs

Can I use frozen zucchini?
Yes, you can use frozen zucchini. Just make sure to thaw and drain it before adding it to the batter.

Is this bread healthy?
Yes, it has zucchini and fresh blueberries, which adds nutrients. You can also reduce the sugar if you want a healthier option.

Can I make this recipe gluten-free?
Yes, use a gluten-free flour blend instead of all-purpose flour to make it gluten-free.