Description
A moist and healthy bread that combines juicy blueberries with tender zucchini, perfect for a delicious breakfast or snack.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 cups (240g) grated zucchini (about 1 medium zucchini)
- 1 1/2 cups (225g) fresh blueberries
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the eggs and sugar until light and fluffy. Gradually add vegetable oil and vanilla, mixing well.
- Fold in grated zucchini until combined.
- Add dry ingredients to the wet mixture and mix until just combined. Gently fold in blueberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
Perfect for breakfast or a snack. Try with cream cheese or honey. Wrap and gift or freeze slices for later.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
Keywords: blueberry zucchini bread, healthy bread, moist loaf, breakfast, baking