Simple Blueberry Zucchini Bread Loaf (Print Version)

Simple Blueberry Zucchini Bread - a tender, sweet loaf with fresh blueberries and garden zucchini. My favorite way to use summer bounty!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 1 teaspoon baking powder
04 - 1 teaspoon baking soda
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 2 large eggs
09 - 1/2 cup (120ml) vegetable oil
10 - 1 teaspoon vanilla extract

→ Fresh Produce

11 - 1 1/2 cups (about 1 medium) shredded zucchini, squeezed dry
12 - 1 cup fresh blueberries

→ Flavor Boosters (Optional)

13 - 1 tablespoon flour (for tossing blueberries)
14 - Lemon zest (for brightening flavor)

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C). Then, grab your loaf pan—mine is a 9x5 inch—and give it a good spray with non-stick spray or butter it up and flour it. Now for the zucchini: shred it up! I use the large holes on my box grater. This is crucial: place the shredded zucchini in a clean kitchen towel or paper towels and squeeze, squeeze, squeeze! You want to get out as much liquid as humanly possible, or your easy blueberry zucchini bread will be soggy. I always make a mess doing this, but it's worth it.
02 - In a large bowl, whisk together your flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Give it a good, thorough mix until everything is combined. You want to make sure those leavening agents are evenly distributed, or you might end up with an oddly lopsided loaf, which, speaking from experience, can happen! I love how the spices smell when they hit the flour; it just screams "baking day."
03 - In a separate, medium bowl, lightly whisk your eggs. Then, pour in the vegetable oil and vanilla extract. Whisk these together until they're well combined and look a bit creamy. This is where the richness for our blueberry zucchini bread starts to come together. I've definitely forgotten to mix this well before, and it resulted in little pockets of oil in my batter—not ideal!
04 - Pour the wet ingredients into the dry ingredients. Stir them together with a spatula or a wooden spoon until *just* combined. And I mean just! Overmixing is the enemy of tender quick breads; it develops the gluten too much, leading to a tough loaf. A few streaks of flour are totally fine here. This step smells so promising, like a bakery in my own kitchen.
05 - Now, gently fold in your squeezed shredded zucchini. Then, add your fresh blueberries. Remember my tip? Toss the blueberries with a tablespoon of flour before adding them to the batter; it really helps prevent them from sinking to the bottom of your easy blueberry zucchini bread. Fold them in carefully until they're just distributed. Don't mash them! You want those beautiful bursts of blue. This is where the batter really starts to look like something special.
06 - Pour the batter evenly into your prepared loaf pan. Pop it into the preheated oven and bake for 50-60 minutes. Now, baking times can vary, so start checking around 50 minutes. A toothpick inserted into the center should come out clean, maybe with a few moist crumbs attached, but no wet batter. If the top starts to brown too quickly, you can loosely tent it with foil. My kitchen always smells incredible during this stage, it's pure bliss!
07 - Once baked, let the loaf cool in the pan for about 10-15 minutes on a wire rack. This is hard, I know! But it lets the bread set up properly. Then, carefully remove it from the pan and let it cool completely on the wire rack before slicing. Or, if you're like me and can't wait, slice it while it's still warm and slightly messy. It’s absolutely divine either way. Enjoy your homemade blueberry zucchini bread!

# Notes:

01 - Squeeze that zucchini like your life depends on it; soggy bread is a no-go, trust me.
02 - Don't overmix the batter! A few flour streaks are fine; toughness is not.
03 - Toss your blueberries in a little flour to keep them from sinking to the bottom.
04 - For an extra pretty top, sprinkle a tablespoon of sugar mixed with a pinch of cinnamon over the batter before baking.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 300-350
Total Fat: 15-20g
Total Carbohydrate: 40-45g
Protein: 4-6g

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