Blueberry Zucchini Bread: Tender Loaf, Bursting Berries (Print Version)

Blueberry Zucchini Bread combines garden freshness with sweet berries. A simple, moist loaf for any time, full of real kitchen charm and easy to make.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Essentials

01 - 2 large eggs
02 - 1/2 cup vegetable oil
03 - 1 teaspoon vanilla extract

→ Dry Foundation

04 - 1 3/4 cups all-purpose flour
05 - 1 cup granulated sugar
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon salt

→ Flavor & Texture Boosters

09 - 1 teaspoon ground cinnamon
10 - 1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed of excess water)
11 - 1 cup fresh blueberries

# Instructions:

01 - First things first, get your oven preheated to 350°F (175°C). Then, grab a 9x5-inch loaf pan. I always butter and flour it thoroughly, or use parchment paper, because nothing is more frustrating than a beautiful loaf stuck to the pan. I've had many a bread casualty from insufficient greasing, and trust me, it’s not pretty. The smell of the oven warming up always gets me excited for what's to come!
02 - In a large bowl, whisk together your flour, sugar, baking soda, baking powder, salt, and cinnamon. Give it a good whisk, making sure there are no lumps. This step is important for even distribution of the leavening agents, which means a nicely risen loaf. I always find a stray lump of flour later if I rush this part, so take your time, it's worth it.
03 - In a separate medium bowl, lightly beat your eggs. Then, whisk in the vegetable oil and vanilla extract until everything is well combined. This liquid mixture is going to bring all the dry ingredients to life. I like to do this while the oven is preheating, it makes me feel efficient, even if I'm just watching the kettle boil.
04 - Pour the wet ingredients into the dry ingredients. Stir just until combined. Seriously, just until combined! Overmixing develops gluten, which makes for tough bread, and we want a tender, moist Blueberry Zucchini Bread. Lumps are okay here, don't worry about them disappearing completely. This is where I start to see the batter come together, a beautiful, pale yellow.
05 - Gently fold in your shredded zucchini and those lovely blueberries. Remember to toss the blueberries with a little flour first! This helps prevent them from sinking to the bottom of your loaf. I usually use a spatula for this part, carefully folding until they're evenly distributed. The batter starts to look so vibrant and full of promise now.
06 - Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so keep an eye on it! The top should be golden brown and the kitchen will smell absolutely incredible. Once baked, let it cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Cutting into it too soon? It'll crumble, I've done it! Patience is key for that perfect slice of Blueberry Zucchini Bread.

# Notes:

01 - Don't overmix the batter; it makes the bread tough, a lesson I learned the hard way.
02 - This bread freezes like a dream! Wrap slices individually for quick grab-and-go treats.
03 - No blueberries? Chopped apples or even raspberries work, though the texture changes a bit.
04 - A dusting of powdered sugar just before serving makes it feel extra special, I think.

# Equipment Needed:

01 - 9x5-inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - wire rack

# Nutrition (Per Serving):

Calories: 280
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 4g

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