Blueberry Zucchini Bread
A delicious and moist blueberry zucchini bread that cleverly uses up zucchini and blueberries, perfect for a tasty breakfast or snack.
Ingredients
- 2 medium zucchini grated, not peeled
- 1 cup fresh blueberries
- 2 eggs
- 1 cup sugar or half brown sugar for extra flavor
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the eggs, sugar, oil, and vanilla.
- Stir in the grated zucchini.
- Add in the flour, baking powder, baking soda, salt, and cinnamon, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and bake for about 55-65 minutes, checking with a toothpick for doneness.
- Cool in the pan for a few minutes, then transfer to a cooling rack.
Notes
For additional flavor, consider adding walnuts, lemon zest, chocolate chips, or shredded coconut. Store wrapped in plastic wrap for up to 2 days at room temperature or in the fridge for another 3-4 days. Can be frozen in slices for later use.