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A moist and tender quick bread bursting with juicy blueberries and fresh zucchini. Perfect for summer mornings and great for sneaking veggies into a treat kids love.

Ingredients

Scale
  • 1 ½ cups grated zucchini, drained and excess water squeezed out
  • 1 cup fresh blueberries or frozen (no need to thaw)
  • 2 cups all-purpose flour, spooned and leveled
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon flour (for tossing blueberries)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Grate zucchini and drain in a colander for 10 minutes, then squeeze out all excess moisture.
  3. Toss blueberries with 1 tablespoon flour to prevent sinking.
  4. In a large bowl, whisk together vegetable oil, eggs, and vanilla extract until smooth; stir in drained zucchini.
  5. In another bowl, combine all-purpose flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon.
  6. Add dry ingredients to wet mixture and stir gently with a spatula just until combined, avoiding overmixing.
  7. Gently fold floured blueberries into the batter.
  8. Grease a loaf pan with butter or nonstick spray and optionally line the bottom with parchment paper.
  9. Scrape batter into prepared pan, smooth the top, and optionally scatter extra blueberries on top.
  10. Bake at 350°F (175°C) for about 50 minutes, starting to check at 45 minutes; bake until a toothpick inserted in the center comes out with a few moist crumbs.
  11. Let the bread cool in the pan for 15 minutes.
  12. Run a knife around edges and transfer loaf to a wire rack to cool completely.

Notes

Ensure zucchini is well-drained and squeezed to avoid soggy bread., Flouring the blueberries helps prevent them from sinking to the bottom., Use the toothpick test and avoid overbaking to maintain moistness., Bread tastes better the next day as flavors meld and freezes well up to 3 months., Optional add-ins: ½ cup chopped toasted walnuts or pecans, 1 tablespoon lemon zest, mini chocolate chips, or replacing ¼ cup flour with rolled oats., Bake as muffins by filling greased muffin cups ⅔ full and baking at 375°F for 18-22 minutes.

Nutrition

Find it online: https://mamapantry.com/blissful-blueberry-zucchini-bread-with-1-secret-ingredient/