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Classic Blueberry Zucchini Bread

Moist and flavorful, Classic Blueberry Zucchini Bread is a delightful treat with a burst of juicy blueberries, perfect for breakfast or snacking.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 0.5 cups granulated sugar
  • 2 large eggs
  • 0.5 cups vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
Main Ingredients
  • 1 cup grated zucchini (squeezed dry)
  • 1 cup blueberries (fresh or frozen, do not thaw)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Grate the zucchini and squeeze out excess moisture with a clean kitchen towel or paper towel.
  3. In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  4. In a separate large bowl, whisk together the granulated sugar and eggs until well combined. Add in the vegetable oil and vanilla extract, whisking until smooth.
  5. Gradually add the flour mixture to the wet ingredients, gently folding until just combined.
  6. Stir in the grated zucchini and blueberries until evenly distributed.
Baking
  1. Transfer the batter to your prepared loaf pan and bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Make sure to squeeze out as much moisture from the zucchini as possible to avoid a soggy loaf. If using frozen blueberries, do not thaw them to preserve their shape.