Garden Fresh Blueberry Zucchini Bread (Print Version)

Moist Blueberry Zucchini Bread, a tender bake for garden harvests. Sweet blueberries and fresh zucchini make for a delightful, easy-to-make treat.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 10 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 soda
04 - 1/2 teaspoon baking powder
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1/2 cup (120ml) vegetable oil
09 - 1 teaspoon vanilla extract

→ Star Add-ins

10 - 1 1/2 cups (about 2 medium) grated zucchini, gently squeezed
11 - 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour if frozen)

→ Optional Extras

12 - 1/2 cup chopped walnuts or pecans
13 - 1 tablespoon lemon zest

# Instructions:

01 - First things first, grab your zucchini from the garden (or store, no judgment here!) and grate it up. I use the larger holes on my box grater. Then, gently, and I mean gently, squeeze out any excess water. I usually do this with a clean kitchen towel. It prevents a watery bread, trust me on this! In a big bowl, whisk together your flour, sugar, baking soda, baking powder, cinnamon, and salt. Just a quick whisk to make sure everything's evenly distributed. I always forget to do this step properly, and then I get little pockets of baking soda later. Oops.
02 - In another bowl, crack those eggs, pour in the oil, and add that glorious vanilla extract. Give it a good whisk until everything is nicely combined and looks a bit frothy. This is where the magic starts to happen for our Moist Blueberry Zucchini Bread. I love how the vanilla smells as it mixes in; it just signals that something delicious is coming. Don't overmix, though, just until it's blended. We're not making meringue here!
03 - Now for the fun part: pour the wet ingredients into the dry ingredients. Stir them together with a spatula, just until they're *just* combined. Lumps are totally okay! Overmixing develops the gluten, and we want a tender, not tough, Moist Blueberry Zucchini Bread. This is where I often get impatient and stir too much, then remember my mistake mid-way. Try to resist the urge!
04 - Time to add our stars! Gently fold in the grated, squeezed zucchini and those beautiful blueberries. If you're using frozen blueberries, remember to toss them in a tablespoon of flour first—it helps prevent them from sinking to the bottom. This step really makes the Moist Blueberry Zucchini Bread feel like a garden treat. I love seeing the little flecks of green and bursts of blue appearing in the batter!
05 - Pour your lovely batter into a greased and floured loaf pan. I usually use a 9x5 inch pan. Pop it into a preheated oven at 350°F (175°C) and let it bake for about 50-60 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean. My kitchen starts smelling absolutely divine around the 40-minute mark; it's honestly the best part of baking this bread!
06 - Once it's out of the oven, don't slice it right away! Let it cool in the pan for about 10-15 minutes. This helps it set up and prevents it from crumbling. Then, carefully transfer it to a wire rack to cool completely. Or, if you're like me, slice off a warm end piece and pretend you're waiting. That first bite of warm Moist Blueberry Zucchini Bread is pure heaven, I tell ya!

# Notes:

01 - Always squeeze out excess water from grated zucchini for a truly moist (not soggy) bread.
02 - To keep bread fresh longer, wrap tightly in plastic wrap once completely cooled.
03 - If you don't have blueberries, chopped apples or raspberries work surprisingly well too!
04 - Serving a warm slice with a dollop of cream cheese makes this bread extra special.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 320
Total Fat: 15g
Total Carbohydrate: 42g
Protein: 5g

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