Go Back
–+ servings
Cinnamon Blueberry Zucchini Bread Recipe Guide
Samantha Jones

Cinnamon Blueberry Zucchini Bread

This moist and aromatic quick bread is the perfect marriage of garden-fresh zucchini and juicy summer blueberries. Infused with warming cinnamon, this loaf offers a tender, golden crumb with vibrant bursts of fruit in every bite. It is a sophisticated, versatile treat that serves as a fantastic breakfast or afternoon snack. The inclusion of grated zucchini ensures the texture remains dense and incredibly moist, making it a reliable favorite for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 1/2 cups grated zucchini, squeezed dry
  • 1 cup fresh blueberries
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
  3. In a large bowl, beat the sugar, oil, egg, and vanilla extract until well combined.
  4. Fold the grated zucchini into the wet ingredients.
  5. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
  6. Gently fold in the fresh blueberries being careful not to crush them.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 1gCholesterol: 20mgSodium: 160mgFiber: 1gSugar: 18g

Notes

Ensure you squeeze the grated zucchini well with a paper towel to remove excess moisture; this prevents the bread from becoming too soggy. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!