Description
A delightful blend of sweet blueberries and moist zucchini, this Blueberry Zucchini Bread is perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 1/2 cups grated zucchini
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Combine the grated zucchini, sugars, oil, eggs, and vanilla in a mixing bowl.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in another bowl.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For sugar substitutes, consider alternatives like stevia, monk fruit, or allulose. Avoid honey or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg