Rustic Blueberry Zucchini Bread: A Sweet Summer Loaf (Print Version)

Bake tender Blueberry Zucchini Bread with a hint of cinnamon. This comforting loaf uses garden zucchini and juicy berries for a moist, flavorful treat.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups (240g) All-Purpose Flour
02 - 1 cup (200g) Granulated Sugar
03 - 1 teaspoon Baking Soda
04 - 1/2 teaspoon Baking Powder
05 - 1 teaspoon Ground Cinnamon
06 - 1/2 teaspoon Salt

→ Wet Ingredients

07 - 2 Large Eggs
08 - 1/2 cup (120ml) Vegetable Oil
09 - 1 teaspoon Vanilla Extract

→ Fresh Add-ins

10 - 1 1/2 cups (approx. 2 medium, 200g) Grated Zucchini, excess water squeezed out
11 - 1 cup (150g) Fresh Blueberries (or frozen, tossed in 1 tbsp flour)

# Instructions:

01 - First things first, let’s get that oven preheating to 350°F (175°C). While it's warming up, grab a 9x5-inch loaf pan. I usually grease it well with butter or cooking spray, then dust it lightly with flour. This step is a lifesaver, honestly, nothing worse than a beautiful loaf stuck to the pan! I've had many a bread casualty from skipping this, so learn from my mistakes, hon.
02 - In a large bowl, whisk together your flour, sugar, baking soda, baking powder, cinnamon, and salt. Give it a good whisk, making sure there are no lumps. This ensures all the leavening agents are evenly distributed, which means a beautifully risen loaf. I once just dumped everything in, and let's just say one side of the bread was a bit... flat. Not my proudest moment!
03 - In a separate medium bowl, crack your eggs and whisk them lightly. Then, pour in the vegetable oil and vanilla extract. Whisk these until they’re well combined and look slightly frothy. This is where the magic starts to happen, creating that lovely base for our Blueberry Zucchini Bread. You’ll start to smell the vanilla already, a little preview of the goodness to come!
04 - Now for the big merge! Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until *just* combined. Overmixing is the enemy here; it develops the gluten too much and can make your bread tough. I always tell myself, "stop when you see a few streaks of flour!" This step always feels a bit like a delicate dance, trying to be gentle but thorough.
05 - Time for our star additions! Gently fold in the grated, *squeezed* zucchini and the fresh blueberries. If you're using frozen, toss them in a tablespoon of flour first to prevent them from sinking. Be super gentle here to avoid crushing the blueberries and turning your batter purple. I’ve definitely had a few "purple bread" incidents, which, while pretty, aren't quite the look we're going for.
06 - Pour your beautiful batter into the prepared loaf pan and smooth the top. Pop it into your preheated oven and bake for 50-65 minutes. How do you know it’s done? A wooden skewer or toothpick inserted into the center should come out clean. The top will be golden brown and the edges will be pulling away from the pan. The smell, oh the smell! It’s the best kind of kitchen aromatherapy, I swear.

# Notes:

01 - Always, always squeeze the excess water from your grated zucchini; I learned this the hard way with a soggy loaf.
02 - Don't overmix the batter! It’s crucial for a tender Blueberry Zucchini Bread, just mix until no dry streaks remain.
03 - Tossing blueberries in a bit of flour, especially if they're frozen, helps prevent them from sinking to the bottom.
04 - For an extra crunchy top, sprinkle a tablespoon of turbinado sugar over the batter before baking; it's a game-changer!

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - grater
06 - wire rack

# Nutrition (Per Serving):

Calories: 320 kcal
Total Fat: 14g
Total Carbohydrate: 47g
Protein: 6g

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