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blueberry zucchini bread

Blueberry Zucchini Bread

Sweet blueberries and shredded zucchini combine in this moist loaf, creating a harmony of flavors that's both delicious and nutritious. This blueberry zucchini bread recipe transforms ordinary ingredients into an extraordinary treat that will have everyone reaching for seconds – all while sneaking in a serving of vegetables.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Blueberry Zucchini Bread, Healthy Bread, Quick Bread, Zucchini Bread, Blueberry Bread
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 2 loaves
Calories: 320kcal

Equipment

  • 8×4 inch loaf pans (2)
  • Mixing bowls
  • Box grater
  • Electric mixer (optional)

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour substitute with whole wheat flour for added fiber
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp ground cinnamon

Wet Ingredients

  • 3 large eggs
  • 1 cup vegetable oil or substitute with ½ cup applesauce and ½ cup oil for reduced fat
  • 2¼ cups granulated sugar can reduce to 1¾ cups without affecting texture
  • 3 tsp vanilla extract

Main Ingredients

  • 2 cups grated zucchini about 2 medium zucchini
  • 1 cup fresh blueberries frozen work too, but don't thaw first
  • 1 tbsp lemon zest optional, but enhances the blueberry flavor
  • 1 tbsp flour for tossing blueberries

Instructions

  • Preheat your oven to 350°F (175°C) and grease two 8×4 inch loaf pans.
  • Grate the zucchini and gently pat with paper towels to remove excess moisture, but don't squeeze too hard.
  • In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon until evenly combined.
  • In a large bowl, beat eggs, oil, sugar, and vanilla until the mixture becomes light and slightly frothy – about 2 minutes with an electric mixer or 4 minutes by hand.
  • Gradually fold the dry ingredients into the wet mixture, stirring just until combined. When a few streaks of flour remain, fold in the grated zucchini and lemon zest.
  • Toss blueberries with 1 tablespoon of flour and gently fold them into the batter.
  • Pour the batter evenly into the prepared loaf pans, tapping them gently against the counter to release any large air bubbles.
  • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. If the tops are browning too quickly, tent with aluminum foil after 40 minutes.
  • Allow to cool in the pans for 15 minutes before transferring to a wire rack to cool completely.

Notes

Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.
For a healthier version, substitute half the all-purpose flour with almond flour, use coconut sugar instead of granulated sugar, or replace half the oil with Greek yogurt.
This recipe works well as muffins too - just adjust baking time to 22-25 minutes.

Nutrition

Calories: 320kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 235mg | Potassium: 112mg | Fiber: 2g | Sugar: 29g | Vitamin A: 130IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 8mg
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