Blueberry Zucchini Bread
Blueberry Zucchini Bread is a soft, moist quick bread made with fresh zucchini, blueberries, cinnamon, and vanilla. It comes together easily in one bowl and bakes into a tender loaf perfect for breakfast or snacking.
Print
Pin
Servings: 8
Ingredients
- 1/2 c vegetable oil
- 3/4 c packed brown sugar
- 1/4 c granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 c all-purpose flour
- 1 1/2 c shredded zucchini
- 1 c fresh blueberries
Instructions
- Preheat the oven to 350°F. Grease an 8x4-inch or 9x5-inch loaf pan with nonstick cooking spray or butter.
- In a large mixing bowl, combine the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir until the mixture is smooth and well blended.
- Add the cinnamon, baking soda, baking powder, and salt. Mix until evenly incorporated.
- Stir in the flour until combined. The batter will be thick at this stage.
- Add the shredded zucchini and stir until fully incorporated. The batter will loosen slightly as the zucchini releases moisture.
- Gently fold in the fresh blueberries, taking care not to crush them.
- Transfer the batter to the prepared loaf pan and spread it evenly.
- Bake for 50 to 60 minutes if using a 9x5-inch loaf pan, or 55 to 65 minutes if using an 8x4-inch loaf pan, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool before removing it from the pan or slicing.
Notes
To make this recipe gluten free, substitute the all-purpose flour with a measure-for-measure gluten-free flour blend formulated for baking. Also confirm that your baking powder, baking soda, vanilla extract, and any nonstick spray used are certified gluten free, since brands can vary. For the best texture, allow the loaf to cool completely before slicing, as gluten-free quick breads are often more delicate while still warm.