Blueberry Zucchini Bread
Moist, tender blueberry zucchini bread made in one bowl. Perfect for breakfast or snacks.
Ingredients
- 1½ cups finely grated zucchini about 1 medium
- 1 cup fresh or frozen blueberries
- 2 cups all-purpose flour plus 1 tablespoon for blueberries
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup neutral oil or melted butter
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg optional
- 1 –2 teaspoons vanilla extract
- Optional: 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
- Grate zucchini; measure 1½ cups. Toss blueberries with 1 tablespoon flour.
- In a large bowl, whisk eggs, oil, granulated sugar, brown sugar, and vanilla.
- Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until just combined.
- Fold in zucchini and floured blueberries.
- Pour batter into pan; smooth top.
- Bake 55–65 minutes, checking at 50 minutes. Toothpick should come out with a few moist crumbs.
- Cool in pan 10 minutes, then lift out and cool completely on a wire rack before slicing.
Notes
Do not overmix batter.
Freeze slices for easy grab-and-go breakfasts.