Description
A moist and flavorful Blueberry Zucchini Bread that combines fresh grated zucchini and juicy blueberries with warm spices like cinnamon and nutmeg. This quick bread is perfect for breakfast, a snack, or an anytime treat, with optional crunchy walnuts for added texture.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Additional Ingredients
- 2 cups zucchini, grated
- 1 cup blueberries
- 1 cup crushed walnuts (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a standard 9-inch loaf pan with cooking spray and line the bottom of the pan with parchment paper to prevent sticking. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, nutmeg, and salt until evenly combined. This ensures the spices and leavening agents are well distributed.
- Combine Wet Ingredients: In a large bowl, beat the vegetable oil and brown sugar together for about one minute until well blended. Add the eggs and vanilla extract, continuing to beat for an additional minute to create a smooth mixture.
- Add Zucchini, Blueberries, and Walnuts: Stir in the grated zucchini, blueberries, and if you choose to use them, the crushed walnuts. Mix until these ingredients are evenly incorporated into the wet mixture.
- Fold in Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients. Mix gently just until combined to avoid overworking the batter, which could affect the texture.
- Transfer and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool the Bread: Remove the loaf from the oven and let it cool in the pan for at least 10 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing and serving.
Notes
- Grate the zucchini finely and squeeze out excess moisture with a clean towel to prevent the bread from becoming too soggy.
- Blueberries can be fresh or frozen; if using frozen, do not thaw to keep them from bleeding into the batter.
- For a nut-free version, simply omit the walnuts or substitute with seeds.
- Use parchment paper to ensure easy removal from the pan without tearing the loaf.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
