Description
Blueberry Zucchini Bread is a moist and tender quick bread bursting with the natural sweetness of fresh blueberries and the subtle earthiness of grated zucchini. This wholesome treat is perfect for breakfast, snacks, or dessert, offering a delicious way to sneak veggies into your diet while satisfying your sweet tooth.
Ingredients
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2 cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
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2 large eggs
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¾ cup granulated sugar
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½ cup vegetable oil or melted butter
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1 teaspoon vanilla extract
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1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (or frozen, thawed and drained)
Instructions
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Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
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Combine Wet Ingredients: In a large bowl, beat eggs and sugar until light and fluffy. Add oil and vanilla extract; mix well.
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Add Zucchini: Stir grated zucchini into the wet mixture.
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Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, mixing gently until just combined.
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Fold in Blueberries: Carefully fold in blueberries, avoiding overmixing to prevent breaking berries.
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Bake: Pour batter into prepared pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
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Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Toss blueberries in a little flour before folding in to prevent sinking.Substitute nuts like walnuts or pecans for extra crunch.Use gluten-free flour blend for a gluten-free option.Add spices like nutmeg or allspice for added warmth.Substitute sugar with honey or maple syrup as a sweetener alternative.Can be baked as muffins at 350°F for 20-25 minutes.
