Print

Blueberry Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and tender blueberry zucchini bread that combines the freshness of shredded zucchini with juicy blueberries — perfect for breakfast, snack, or a sweet treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 tsp vanilla extract
  • 1 1/2 cups grated zucchini (about 1 medium zucchini)
  • 1 cup fresh or frozen blueberries
  • 1 tbsp all-purpose flour (for tossing blueberries)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
  3. In a large bowl, beat eggs, oil, applesauce, granulated sugar, brown sugar, and vanilla until smooth.
  4. Fold in shredded zucchini.
  5. Toss blueberries with 1 tbsp flour (to prevent sinking) and gently fold them into the batter.
  6. Pour batter into prepared loaf pan and spread evenly.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  8. Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw.
  • Make it healthier by swapping half the flour with whole wheat flour.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

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