Quick Blueberry Zucchini Bread Recipe: Garden Sweetness (Print Version)
Easy Blueberry Zucchini Bread Recipe for a delightful, moist loaf. Uses garden zucchini and fresh blueberries. A simple, sweet bake.
# 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 Pantry Staples
01 -
1 ½ cups (190g) all-purpose flour
02 -
¾ cup (150g) granulated sugar
03 -
1 teaspoon baking soda
04 -
½ teaspoon baking powder
05 -
1 teaspoon ground cinnamon
06 -
½ teaspoon salt
→ Wet Essentials
07 -
2 large eggs, at room temperature
08 -
½ cup (120ml) vegetable oil
09 -
1 teaspoon vanilla extract
→ Garden Fresh Stars
10 -
1 ½ cups (about 1 medium) grated zucchini, gently squeezed of excess moisture
11 -
1 cup (150g) fresh or frozen blueberries (toss frozen with 1 tbsp flour)
# Instructions:
01 -
First things first, let's get that oven preheating to 350°F (175°C), because nobody wants to wait around once the batter is ready. Then, grab a 9x5 inch loaf pan. I always grease and flour mine, or line it with parchment paper leaving an overhang—that way, getting the bread out later is a breeze. Trust me, I've had loaves stick, and it's just heartbreaking.
02 -
In a big bowl, whisk together your flour, sugar, baking soda, baking powder, cinnamon, and that crucial pinch of salt. Give it a good whisk, making sure there are no lumps. This step is key for even distribution of those leavening agents; I once rushed it, and my bread had a weird texture in spots, oops. Don't skip this!
03 -
In another medium bowl, whisk your eggs, oil, and vanilla extract until they're well combined and look a bit frothy. This is where the magic starts to happen, creating the base for our moist loaf. I sometimes get a little too enthusiastic with the whisk and splash oil everywhere, but it's all part of the baking fun, right?
04 -
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula, just until *barely* combined. Overmixing is the enemy here, friends! It develops the gluten too much and can make your bread tough. I tend to mix until I see just a few streaks of flour, then I stop. This is a crucial step for a tender crumb in your bread.
05 -
Now for the good stuff! Gently fold in your grated zucchini and those beautiful blueberries. If you're using frozen blueberries, remember my tip: toss them with a tablespoon of flour first to keep them from sinking. I've had entire batches where all the berries congregated at the bottom, and while still delicious, it wasn't the look I was going for.
06 -
Pour the batter evenly into your prepared loaf pan. Pop it into the preheated oven and bake for about 50-60 minutes. You'll know it's done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. The kitchen will smell absolutely heavenly, like a warm hug! Let it cool in the pan for 10 minutes before transferring to a wire rack. Patience, my friend, patience!
# Notes:
01 -
Don't overmix the batter; it makes the bread tough. I learned this the hard way with a brick-like loaf!
02 -
Squeeze the zucchini gently; too much moisture makes it soggy, too little makes it dry. Find that sweet spot.
03 -
If using frozen blueberries, toss them in flour first to prevent them from sinking to the bottom. I always forget this once in a while, and it's a blueberry massacre.
04 -
This bread smells incredible while baking, honestly, it's worth it for the aroma alone!
# Equipment Needed:
01 -
9x5 inch loaf pan
02 -
large mixing bowls
03 -
whisk
04 -
box grater
05 -
spatula
06 -
wire rack
# Nutrition (Per Serving):
Calories: 250
Total Fat: 10g
Total Carbohydrate: 35g
Protein: 4g