Zucchini Blueberry Bread

Infused with the wholesome goodness of finely grated zucchini and the burst of fresh blueberries, this Zucchini Blueberry Bread is a moist and tender treat that perfectly balances sweetness and spice. With just 15 minutes of prep time, this easy-to-make quick bread features a blend of warm cinnamon, vanilla, and lightly caramelized brown sugar, creating a cozy and inviting flavor profile. Tossed in a pinch of flour, the blueberries stay evenly distributed throughout the batter, delivering a delightful pop of fruity juiciness in every bite. Perfect for breakfast, an afternoon snack, or even dessert, this loaf is a versatile option that's as nutritious as it is delicious. Serve it warm with a pat of butter or enjoy it on its own for a naturally sweetened treat. It's the ultimate fusion of summer produce and classic baking!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoons salt
• 2 large eggs
• 0.75 cups granulated sugar
• 0.25 cups light brown sugar
• 0.5 cups vegetable oil
• 2 teaspoons vanilla extract
• 1.5 cups zucchini, finely grated
• 1 cup fresh blueberries
• 1 tablespoon all-purpose flour (for blueberries)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with non-stick spray or line it with parchment paper.

Step 2

In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.

Step 3

In a large bowl, using a whisk or electric mixer, beat the eggs, granulated sugar, and brown sugar until well combined.

Step 4

Add in the vegetable oil and vanilla extract to the wet ingredients, mixing until fully incorporated.

Step 5

Gently fold the grated zucchini into the wet mixture. Ensure any excess moisture from the zucchini has been lightly squeezed out with a paper towel.

Step 6

Gradually incorporate the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix to maintain a tender texture.

Step 7

Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, and then fold them gently into the batter.

Step 8

Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula if needed.

Step 9

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Remove from the oven and let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Step 11

Slice and serve your delicious zucchini blueberry bread. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	1200.7 grams (1200.7g)

Amount per serving	% Daily Value*
Calories	2883

Total Fat 118.20g	152%
Saturated Fat 18.80g	94%
Polyunsaturated Fat 67.20g
Cholesterol 372mg	124%
Sodium 2443mg	106%
Total Carbohydrate 427.80g	156%
Dietary Fiber 15.30g	55%
Total Sugars 225.40g
Protein 43.80g	88%

Vitamin D 82IU	410%
Calcium 220mg	17%
Iron 15mg	84%
Potassium 1583mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 5.9%

Carbs: 58.0%