This Blueberry Zucchini Bread is irresistibly moist and flavorful, especially when made with plump, ripe blueberries at the peak of their sweetness.
INGREDIENTS
- 3 large eggs, lightly beaten
- 1 cup canola or vegetable oil
- 3 teaspoons vanilla extract
- 1¼ cups granulated white sugar
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon (add more for extra spice)
- 1 pint (2 cups) fresh blueberries, lightly coated with flour (toss with about 1 teaspoon of the measured flour)
INSTRUCTIONS
- Preheat your oven to 350°F and lightly grease 4 mini-loaf pans or 2 regular-sized loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the shredded zucchini.
- In a separate bowl, whisk the flour, salt, baking powder, baking soda, and cinnamon. Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared pans. Bake for about 1 hour or until a knife inserted into the center of the loaf comes out clean. For muffins, bake for 20-30 minutes, checking periodically.
- Let the loaves cool in the pans for 20 minutes before turning them out onto a wire rack to cool completely.
NOTES
- You can make this recipe as one loaf and use any leftover batter to make muffins.
- The bread freezes well; wrap it in plastic wrap and foil before freezing for later use.
- This bread actually improves in flavor after a day or two. Wrap it after cooling and let it sit on the counter for a day or two before enjoying.
Nutrition (per slice)
- Calories: 205 kcal
- Carbohydrates: 26g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 1g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 23mg
- Sodium: 137mg
- Potassium: 93mg
- Fiber: 1g
- Sugar: 13g
- Vitamin A: 84 IU
- Vitamin C: 5mg
- Calcium: 21mg
- Iron: 1mg
