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–+ servings
Blueberry Zucchini Bread

Moist Blueberry Zucchini Bread for a Healthy Delicious Treat

A delectable Blueberry Zucchini Bread that combines moist zucchini with flavorful blueberries, perfect for a healthy breakfast or snack.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup White Sugar Feel free to reduce slightly for a less sweet loaf.
  • 1/2 cup Vegetable Oil Can be swapped with avocado oil for a healthier option.
  • 2 large Eggs Acts as a binding agent; essential for structure.
  • 1 teaspoon Vanilla Extract Enhances flavor beautifully.
  • 1 cup Shredded Zucchini Be sure to drain well.
  • 1 1/2 cups All-Purpose Flour Substitute with whole wheat flour for a denser texture.
  • 1 teaspoon Ground Cinnamon Optional but can be adjusted to taste.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • 1/2 teaspoon Baking Soda Helps balance acidity and provides additional rise.
  • 2 cups Fresh Blueberries Toss them in flour to prevent sinking.

Equipment

  • Loaf Pan
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare loaf pans by greasing with vegetable oil or butter.
  2. In a large mixing bowl, combine the white sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and fluffy.
  3. Fold in the well-drained shredded zucchini into the wet mixture.
  4. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking powder, and baking soda.
  5. Carefully combine the dry ingredients with the wet zucchini mixture, stirring gently.
  6. Toss the fresh blueberries in a bit of flour and gently fold them into the batter.
  7. Pour the batter into prepared loaf pans, filling about two-thirds full and smooth the tops.
  8. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the loaf cool in the pan for about 20 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 3mgCalcium: 20mgIron: 0.5mg

Notes

Always squeeze out excess moisture from shredded zucchini. Use the toothpick test to check for doneness.

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