Irresistible Blueberry Zucchini Bread recipe combines sweetness moisture Perfect for breakfast or a snack Enjoy this musttry delish treat
Ingredients
Scale
1 ½ cups grated zucchini (approximately 1 medium zucchini)
1 cup fresh blueberries
1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil (or melted coconut oil)
Instructions
1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Zucchini: Grate your zucchini and squeeze out excess moisture.
3. Mix the Dry Ingredients: In a bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon, and set aside.
4. Prepare the Wet Ingredients: Beat the eggs until frothy, then mix in the sugars, oil, and vanilla extract. Stir in the grated zucchini and blueberries gently.
5. Combine Ingredients: Slowly add the dry ingredients to the wet mixture, stirring just until combined.
6. Pour into Loaf Pan: Grease a 9×5-inch loaf pan and pour in the batter, smoothing the top.
7. Bake: Bake for 60-70 minutes or until a toothpick comes out clean.
8. Cool and Serve: Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack. Slice and enjoy!
