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Classic Blueberry Zucchini Bread

A sweet and moist bread that combines the flavors of fresh blueberries and tender zucchini, perfect for a delightful snack or breakfast treat.
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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
  

Wet Ingredients
  • 1 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini)
Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 cup granulated sugar or coconut sugar for a healthier option
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
Add-ins
  • 1 cup fresh blueberries or frozen, don't thaw
  • 1/2 cup chopped nuts like walnuts, optional
  • 1/2 cup chocolate chips optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
  2. In a mixing bowl, combine the grated zucchini with the sugar and let it sit for about 5 minutes to draw out moisture.
  3. In another bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.
  4. In a separate bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
Mixing
  1. Fold the dry mixture into the wet ingredients gently, being careful not to over-mix. It's okay if there are a few lumps.
  2. Add in the grated zucchini and blueberries, folding until evenly incorporated. If using nuts or chocolate chips, gently fold them in.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.
Serving
  1. Slice and enjoy your delicious Classic Blueberry Zucchini Bread.

Notes

To keep your bread fresh, store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, thaw overnight and warm in the oven for 10-15 minutes at 350°F (175°C).