Description
A delightful blend of zucchini and blueberries creates a moist, flavorful bread that is perfect for breakfast or as an afternoon snack.
Ingredients
Scale
- 1 1/2 cups grated zucchini
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract in a large bowl. Mix until well combined.
- Whisk together the flour, baking soda, baking powder, salt, and cinnamon in another bowl.
- Add the dry ingredients to the wet mixture gradually. Stir gently until just combined.
- Fold in the blueberries gently with a spatula.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 55-60 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
To enhance flavors, bake the bread a day ahead. It can also be warmed in an air fryer for a quick option.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg