Description
This moist and flavorful Blueberry Zucchini Bread combines the subtle sweetness of shredded zucchini with burst of fresh blueberries, perfectly spiced with cinnamon. It’s an ideal snack or breakfast treat, baked to golden perfection in mini loaf pans for easy serving.
Ingredients
Units
Scale
Wet Ingredients
- 2 1/4 cups white sugar
- 1 cup vegetable oil
- 3 large eggs, lightly beaten
- 3 teaspoons vanilla extract
- 2 cups shredded zucchini
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon (or to taste)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Fruits
- 1 pint fresh blueberries
Instructions
- Prepare Ingredients: Gather all ingredients and preheat your oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans with cooking spray or butter to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat together the sugar, vegetable oil, lightly beaten eggs, and vanilla extract until smooth. Fold in the shredded zucchini gently to incorporate.
- Add Dry Ingredients: Beat in the flour, ground cinnamon, salt, baking powder, and baking soda to the wet mixture, mixing just until combined to avoid overworking the batter.
- Fold in Blueberries: Gently fold the fresh blueberries into the batter, ensuring even distribution without crushing the berries.
- Fill Pans and Bake: Pour the batter evenly into the prepared mini loaf pans. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Let the loaves cool in the pans for 20 minutes. Then, carefully remove them and transfer to a wire rack to cool completely before serving.
Notes
- Shredded zucchini can be gently squeezed to remove excess moisture for a lighter texture.
- If fresh blueberries are unavailable, frozen blueberries can be substituted but do not thaw before adding.
- Check doneness early at around 45 minutes as oven temperatures may vary.
- This bread freezes well; wrap individual loaves in plastic wrap and foil for up to 3 months.
- For a healthier twist, substitute half the white sugar with brown sugar or coconut sugar.
Nutrition
- Serving Size: 1 slice (1 mini loaf portion)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
