Description
Delicious blueberry zucchini bread that combines fresh blueberries and grated zucchini for a moist treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flours, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the sugars and eggs until smooth.
- Add the oil and vanilla to the egg mixture and mix well.
- Fold in the grated zucchini and blueberries.
- Combine the wet and dry ingredients until just mixed.
- Pour the batter into a greased loaf pan.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Let it cool before slicing.
Notes
- Store in an airtight container for up to 3 days.
- This bread freezes well for up to 3 months.
- You can substitute blueberries with raspberries if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry zucchini bread