Breads & Bakingcrazyforcrust5.0
Blueberry Zucchini Bread Recipe
Blueberry zucchini bread is an easy one bowl quick bread recipe that uses fresh zucchini – it’s soft and moist and perfect.
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350°F. Grease an 8x4-inch or 9x5-inch loaf pan with nonstick cooking spray or butter.
2
Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
large eggs2(136g) fresh blueberries (see note)1 cupvanilla extract1 teaspoon
3
Mix in cinnamon, baking soda, baking powder and salt.
cinnamon2 teaspoons(136g) fresh blueberries (see note)1 cup
4
Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini. Fold in blueberries gently.
5
Pour batter into prepared pan. Bake ⏱️ 50-60 minutes (9x5-inch pan) or ⏱️ 55-65 minutes (8x4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
6
Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.
Nutrition Facts
calories
338 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
2 g
sugar Content
29 g
sodium Content
238 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
41 mg
carbohydrate Content
48 g
saturated Fat Content
12 g
unsaturated Fat Content
3 g
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