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Blueberry Zucchini Bread
Blueberry Zucchini Bread is moist and tender with juicy blueberries, shredded zucchini and warm cinnamon. One batter makes two loaves, one to freeze.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 3 large eggs slightly beaten
- 1 cup vegetable oil
- 1 tablespoon vanilla
- 1¼ cups granulated sugar
- 1 cup packed brown sugar
- 2 cups shredded zucchini
- 2 cups fresh blueberries extra for the top, optional
Instructions
- Preheat oven to 350 degrees. Lightly spray two 8 x 4 inch loaf pans with non-stick cooking spray.
- Whisk together the flour, salt, baking powder, baking soda and the cinnamon, set aside.
- In a large bowl, beat together the eggs, vegetable oil, vanilla, granulated sugar and the brown sugar. Stir in the flour mixture a little at a time until well incorporated. Stir in the zucchini. Stir in the blueberries. Pour equally into the prepared loaf pans. Top with additional blueberries, optional.
- Bake for 75 to 80 minutes or until a toothpick inserted into the center comes out clean.
- Cool on a wire rack in the pans for about 20 minutes. Remove from pans and cool completely before slicing.
Notes
Coat the berries: Toss the blueberries in a spoonful of the flour mixture before stirring them in so they don’t sink.
Don’t squeeze the zucchini: Use the shredded zucchini as is. Its moisture keeps the bread tender.
Cool before slicing: Let the loaves cool completely so they slice cleanly.
Storage: Keep it wrapped at room temperature for up to 3 days, or freeze it for up to 3 months.
Nutrition
Serving: 1 | Calories: 347kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 207mg | Fiber: 1g | Sugar: 31g
https://dearcrissy.com/blueberry-zucchini-bread/dear crissy