Description
A moist and flavorful zucchini blueberry bread made with wholesome ingredients and a hint of lemon zest. Perfect for breakfast, snacking, or a healthy dessert!
Ingredients
- 2 eggs
- 1/2 cup oil (or melted butter)
- 3/4 cup sugar or sweetener (honey/maple syrup optional)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose or whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1 cup grated zucchini (squeezed to remove excess water)
- 1 cup fresh or frozen blueberries (tossed in a little flour)
- 1 tsp lemon zest (secret ingredient)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a bowl, whisk together the eggs, oil, sugar, and vanilla.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
- Combine wet and dry ingredients until just mixed.
- Fold in the grated zucchini, lemon zest, and blueberries.
- Pour the batter into the loaf pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then remove and cool completely on a wire rack.
Notes
Use a paper towel to squeeze excess moisture from the zucchini to prevent soggy bread. Fresh or frozen blueberries both work well—just don’t thaw them if using frozen.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American