Blueberry Zucchini Bread
Whether you’re looking for a kid-friendly breakfast, a neighborly gift, or a “stealthy” way to get more greens into your diet, this Blueberry Zucchini Bread recipe delivers bakery-quality results right from your own kitchen.
Servings: 8 servings
Ingredients
- 2 ¼ cups White Sugar
- 1 cup Vegetable Oil
- 3 Large Eggs lightly beaten
- 3 tsp Vanilla Extract
- 2 cups Shredded Zucchini
- 3 cups All-Purpose Flour
- 1 tbsp Ground Cinnamon
- 1 tsp Salt
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 pint Fresh Blueberries
Instructions
- Prep the Pans: Preheat your oven to 350°F. Lightly grease four mini loaf pans. Pro Tip: Mini loaves are perfect for gifting or freezing for later!
- Mix the Wet Ingredients: In a large bowl, beat together the sugar, oil, eggs, and vanilla until smooth and well-combined.
- The Veggie Fold: Gently fold in the shredded zucchini. No need to squeeze the water out for this recipe; that moisture is what makes the bread so soft.
- Incorporate the Dry: Beat in the flour, cinnamon, salt, baking powder, and baking soda. Mix until just combined—be careful not to overmix, or the bread will be tough.
- Add the Berries: Gently fold in the fresh blueberries with a spatula to avoid crushing them and turning the batter purple.
- Bake to Perfection: Pour the batter evenly into the prepared pans. Bake for 45–50 minutes. A toothpick inserted into the center should come out clean.
- Cool Down: Let the loaves cool in the pans for 20 minutes before turning them out onto a wire rack to cool completely.
Video
Nutrition
Calories: 698kcal | Carbohydrates: 103g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 372mg | Potassium: 207mg | Fiber: 4g | Sugar: 63g | Vitamin A: 187IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 3mg