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Blueberry Zucchini Bread

Blueberry Zucchini Bread
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This easy and delicious Blueberry Zucchini Bread recipe is the perfect way to use up extra zucchini while enjoying a sweet, moist, and fruity treat. Ideal for breakfast, brunch, or a delightful snack.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, squeezed dry
  • 1 cup fresh or frozen blueberries (do not thaw)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, ground cinnamon, and salt.
  3. In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix.
  5. Gently fold in the squeezed dry grated zucchini and blueberries until evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top browns too quickly, you can tent it loosely with aluminum foil.
  8. Let the bread cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely before slicing and serving.

Notes

For an extra touch, sprinkle the top with a simple lemon glaze (made from powdered sugar and lemon juice) once the bread has cooled for an added zing.

Find it online: https://seasonedrecipe.com/blueberry-zucchini-bread-recipe/