Zucchini and Blueberry Bread
Zucchini and Blueberry Bread is a moist, flavorful loaf that combines the mild freshness of zucchini with the natural sweetness of blueberries. Infused with warm spices like cinnamon and nutmeg, this bread is the perfect balance of healthy and indulgent. It’s easy to make and can be enjoyed at any time of the day—whether for breakfast, as a snack, or even as a light dessert. Packed with fiber, antioxidants, and vitamins, this recipe is as nourishing as it is delicious.
Equipment
- 9x5-inch loaf pan – 1 unit
- Box grater or food processor – 1 unit (for grating zucchini)
- Mixing bowls – 2 units (one for wet ingredients, one for dry)
- Whisk – 1 unit (for mixing dry ingredients)
- Spatula or wooden spoon – 1 unit (for folding batter)
- Measuring cups – 1 set (for measuring dry and wet ingredients)
- Toothpick or cake tester – 1 unit (to check doneness)
Ingredients
- 1 1/2 cups 190g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup 120ml vegetable oil (or coconut oil)
- 1/2 cup 100g granulated sugar
- 1/4 cup 60ml honey or maple syrup
- 1 teaspoon vanilla extract
- 2 medium zucchinis grated
- 1 cup 150g fresh or frozen blueberries
- 1 tablespoon all-purpose flour for coating blueberries, optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the eggs, oil, sugar, honey, and vanilla extract until smooth.
- In another bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Slowly fold the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Squeeze the moisture out of the grated zucchini using a clean kitchen towel or paper towels, then fold it into the batter.
- Toss the blueberries with 1 tablespoon of flour to help prevent them from sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Recipe Notes
- Make-Ahead: This bread can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2-3 months. To freeze, wrap the bread tightly in plastic wrap and foil, then store in a freezer bag.
- Substitute Options: For a healthier version, you can swap some or all of the all-purpose flour with whole wheat flour, and reduce the sugar if you prefer a less sweet loaf.
- Add-ins: Feel free to add nuts like walnuts or pecans for extra crunch or a handful of chocolate chips for a sweet twist.
- Moisture Control: If your zucchini has a lot of water, ensure to squeeze it out well; too much liquid can make the bread soggy.