Ingredients
– ½ cup vegetable oil
– ¾ cup packed brown sugar
– ¼ cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 teaspoons cinnamon
– ½ teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 ½ cups all-purpose flour
– 1 ½ cups shredded zucchini (freshly shredded, not drained or squeezed)
– 1 cup fresh blueberries (or thawed and drained frozen blueberries)
Instructions
1-Preheat the oven to 350°F (175°C) and grease an 8×4-inch or 9×5-inch loaf pan.
2-In a large bowl, mix the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
3-Add cinnamon, baking soda, baking powder, and salt; mix well.
4-Stir in the all-purpose flour; the batter will be thick.
5-Add the shredded zucchini and stir until combined, which will loosen the batter.
6-Gently fold in the blueberries to prevent them from sinking.
7-Pour the batter into the prepared loaf pan.
8-Bake for 50 to 60 minutes if using a 9×5-inch pan or 55 to 65 minutes for an 8×4-inch pan until a toothpick inserted in the center comes out clean.
9-Allow the bread to cool before slicing or removing it from the pan.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🫐 Don’t peel or squeeze the zucchini – the moisture is what makes this bread incredibly soft and tender
🥥 For frozen blueberries, thaw and drain them thoroughly to prevent excess moisture in the batter
🍋 Add a simple lemon glaze made from powdered sugar and lemon juice for a bright citrus twist that complements the blueberries perfectly
- Prep Time: 20 minutes
- Cooling time: 30 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 338
- Sugar: 29g
- Sodium: 238mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 41mg