Blueberry Zucchini Bread Recipe Combines Two of Summer's Stars In One Delicious Bite by Donna John
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Recipes for zucchini bread are all over social media right now because it's zucchini season. Most are your basic zucchini bread, which is delicious, but I had a pint of fresh blueberries on the counter that needed a home. Enter this easy blueberry zucchini bread recipe, which combines two of summer's produce stars.
This moist zucchini bread has simple prep and the batter mixes up quickly and easily. The ingredients make two loaves of zucchini bread so you can share with friends and family! All you need to make this homemade bread is eggs, vegetable oil, granulated sugar, fresh zucchini (check out the health benefits of zucchini), flour, salt, baking powder, baking soda, ground cinnamon and fresh blueberries (check out the health benefits of blueberries). The bread bakes up in about one hour and the smell is fabulous wafting through the house.
Serve this zucchini bread for dessert or keep it on the counter for snacking. You could even enjoy a slice for breakfast or with brunch. Instead of making two loaves, make one loaf and muffins!
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
Servings: 16
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 3 teaspoons vanilla
- 1 1/4 cups granulated sugar
- 2 cups shredded zucchini, squeezed dry
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups fresh blueberries
Here's how to make it:
- In a mixing bowl, stir together the eggs, oil, vanilla and sugar. Stir until sugar dissolves. Fold in the zucchini. (Squeeze the grated zucchini in a paper towel to remove excess moisture.)
- In another bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
- Take about a tablespoon of the flour mixture and toss it with the blueberries. (Tossing the fresh blueberries with flour helps keep them from sinking to the bottom of the batter.)
- Add the dry ingredients to the wet ingredients.
- Fold in the blueberries.
- Pour the batter into two greased loaf pans.
- Bake in a preheated 350-degree F oven for about 1 hour or until a toothpick comes out clean.
- Cool for about 10 minutes before removing from the pans to cool completely. Store the leftover zucchini blueberry bread in an airtight container.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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