Description
Deliciously moist Blueberry Zucchini Bread combines juicy blueberries and shredded zucchini for a delightful treat that’s easy to make.
Ingredients
Scale
- 2 ¼ cups white sugar
- 1 cup vegetable oil
- 3 large eggs, lightly beaten
- 3 teaspoons vanilla extract
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pint fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease 4 mini loaf pans.
- In a large bowl, beat together the white sugar, vegetable oil, eggs, and vanilla extract.
- Gently fold in the shreds of zucchini into the mixture.
- Add the all-purpose flour, cinnamon, salt, baking powder, and baking soda. Mix until just combined.
- Gently fold in the blueberries.
- Pour the batter evenly into the prepared pans.
- Bake for about 50 minutes, or until a knife inserted in the center comes out clean.
- Allow the pans to cool for about 20 minutes before transferring the loaves to a wire rack to cool completely.
Notes
For a lower sugar option, you can substitute some white sugar with a natural sweetener. Frozen blueberries work well, just toss them in flour to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg