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Description
This recipe guides you through making a delicious blueberry zucchini bread, emphasizing the use of fresh, undrained zucchini for a moist loaf. It includes detailed instructions for preparation, baking, and storage, along with nutritional information.
Ingredients
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 ½ cups (approximately 152g) shredded zucchini
- 1 cup (136g) fresh blueberries
Instructions
- Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
- Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
- Mix in cinnamon, baking soda, baking powder and salt.
- Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini. Fold in blueberries gently.
- Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
- Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.
Notes
- Be sure to shred your own zucchini using the large holes of a box grater. Do not drain or squeeze liquid out of the zucchini – you need the moisture to keep the bread moist.
- The 8×4-inch loaf will bake more domed, while the 9×5-inch pan will be flatter.
- Be sure to fold the blueberries in carefully so they don’t sink to the bottom of the loaf. I also like to sprinkle some extra on top before baking.
- You can use frozen berries but be sure they are completely thawed and drained really well so there is not too much water added to the bread.