Blueberry Zucchini Bread

Blueberry Zucchini Bread 🍞💙

A moist, subtly sweet quick bread packed with fresh blueberries, shredded zucchini, and warm cinnamon—perfect for breakfast, snacks, or dessert!

🍽️ Ingredients

Dry Ingredients:

• 2 cups (250g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ¼ tsp nutmeg (optional)

Wet Ingredients:

• 2 large eggs, room temp

• ½ cup (100g) granulated sugar

• ½ cup (100g) brown sugar

• ½ cup (120ml) vegetable oil (or melted coconut oil)

• 1 tsp vanilla extract

• 1 ½ cups (180g) shredded zucchini, drained*

• 1 cup (150g) fresh blueberries (tossed in 1 tbsp flour)

Optional Add-Ins:

• ½ cup chopped walnuts or pecans

• Zest of 1 lemon (for brightness)

👩🍳 Instructions

1. Prep:

   • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

   • Drain zucchini: Wrap shredded zucchini in a towel and squeeze out excess moisture.

2. Mix Dry Ingredients:

   • Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.

3. Combine Wet Ingredients:

   • In another bowl, beat eggs, sugars, oil, and vanilla. Fold in zucchini.

4. Combine & Bake:

   • Gently mix wet and dry ingredients until just combined (don’t overmix!).

   • Toss blueberries in 1 tbsp flour (to prevent sinking), then fold into batter.

   • Pour into loaf pan. Bake 50-60 mins until a toothpick comes out clean.

   • Cool in pan 10 mins, then transfer to a wire rack.

💡 Pro Tips

✅ Gluten-free? Use 1:1 GF flour blend.
✅ Sweeter bread? Increase sugar to ¾ cup total.
✅ Storage: Keeps for 3 days at room temp or freeze for 3 months.

Why You’ll Love It

✨ Hidden veggies (kids won’t notice the zucchini!).
✨ Bursts of juicy blueberries in every bite.
✨ Healthier twist than classic banana bread.

Slice, toast, and slather with butter! 🧈😋

Want muffins instead? Bake in a muffin tin for 20-25 mins! 🧁