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–+ servings
Easy Blueberry Zucchini Bread Recipe
Samantha Jones

Easy Blueberry Zucchini Bread

This delightful Blueberry Zucchini Bread is a moist, tender quick bread that perfectly showcases summer produce. Using freshly grated zucchini to ensure a soft crumb and plump blueberries for bursts of sweetness, this recipe is a reliable favorite for weekend brunches or a nutritious afternoon snack. Because it uses chemical leavening, it comes together quickly without the need for yeast, making it an accessible and impressive treat for bakers of all skill levels to enjoy, share, or gift.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini, squeezed dry
  • 1 cup fresh blueberries
  • 1 tablespoon all-purpose flour (for coating berries)

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, baking powder, baking soda, and salt.
  3. In a large bowl, beat the sugar, oil, egg, and vanilla until well combined.
  4. Stir the grated zucchini into the wet ingredients.
  5. Gradually stir the dry ingredients into the zucchini mixture until just combined.
  6. Toss the blueberries with the extra tablespoon of flour, then gently fold them into the batter.
  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 to cool completely.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gCholesterol: 20mgSodium: 180mgFiber: 1gSugar: 16g

Notes

Ensure you squeeze the grated zucchini well using a clean kitchen towel or cheesecloth to remove excess water for a perfect texture. Tossing the blueberries in a little flour helps keep them suspended in the batter rather than sinking to the bottom. Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

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