Blueberry Zucchini Bread

Table of Contents

Embrace the delicious union of sweet and wholesome with our Blueberry Zucchini Bread. Moist and tender, this delightful bread combines the freshness of plump blueberries with the subtle goodness of shredded zucchini. Each slice is a burst of fruity and comforting flavors, making it a perfect companion for breakfast or a delightful snack. Enjoy the perfect balance of sweetness and moisture in every bite, as our Blueberry Zucchini Bread captures the essence of home-baked goodness with a touch of fruity indulgence.


2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini)
1 cup fresh blueberries
1/2 cup milk


Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, mix together the melted butter, granulated sugar, eggs, and vanilla extract until well combined.
Stir the grated zucchini into the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Do not overmix.
Gently fold in the fresh blueberries.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes

Kcal: 280 kcal | Servings: 10 servings



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