BLUEBERRY ZUCCHINI BREAD
Blueberry Zucchini Bread is moist, tender, and bursting with blueberries. Perfect for breakfast, snack, or dessert, it’s easy to make and full of flavor.
Ingredients
For the Bread:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini squeezed dry
Add-ins:
- 1 cup fresh blueberries
Instructions
Prep Oven and Pan:
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
Mix Dry Ingredients:
- In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
Cream Butter and Sugar:
- In a large bowl, beat butter and sugars until light and fluffy. Add eggs and vanilla; mix well.
Combine Ingredients:
- Stir in zucchini. Gradually add dry ingredients, mixing until just combined. Fold in blueberries.
Bake Bread:
- Pour batter into prepared pan. Bake for 50–55 minutes or until a toothpick comes out clean.
Cool and Serve:
- Cool in pan for 10 minutes, then transfer to a wire rack. Slice and serve.
Notes
- Make Ahead: Store baked bread for up to 3 days at room temperature or refrigerate for longer freshness.
- Variations: Add nuts or swap blueberries for raspberries or cranberries.
- Serving Suggestions: Enjoy as breakfast, snack, or dessert with tea or coffee.
- Allergy-Friendly: Use dairy-free butter and eggs substitute if needed.
- Storage Tips: Wrap tightly or store in an airtight container to maintain moisture.