Rustic Blueberry Zucchini Bread for Brunch (Print Version)

Moist Blueberry Zucchini Bread is a breeze to bake! My easy recipe blends fresh zucchini with juicy blueberries for a perfect breakfast or snack.

# 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 Essentials

01 - 1 ½ cups (180g) all-purpose flour
02 - ¾ cup (150g) granulated sugar
03 - 1 teaspoon baking soda
04 - ½ teaspoon baking powder
05 - 1 teaspoon ground cinnamon
06 - ½ teaspoon salt

→ Wet Binders

07 - 2 large eggs
08 - ½ cup (120ml) vegetable oil
09 - 1 teaspoon vanilla extract

→ Fresh Add-ins

10 - 1 ½ cups (about 2 medium) grated zucchini, squeezed dry
11 - 1 cup fresh or frozen blueberries

# Instructions:

01 - First things first, grate your zucchini. Don't be shy! I usually use the large holes on my box grater. Then, and this is critical, wrap that grated zucchini in a clean kitchen towel and squeeze out as much liquid as humanly possible. Honestly, you'll be surprised how much water comes out! I’ve skipped this step once or twice, and the result was a gummy, sad loaf. Learn from my oops, okay?
02 - In a big bowl, whisk together your flour, sugar, baking soda, baking powder, cinnamon, and salt. Give it a good whisk until everything looks evenly combined. I always feel like a mad scientist at this stage, creating the base for something delicious. Make sure there are no clumps of baking powder; that's just a bitter surprise waiting to happen.
03 - In another medium bowl, crack your eggs, then pour in the vegetable oil and vanilla extract. Whisk these together until they’re nicely blended. I usually give it a vigorous stir, making sure the oil is fully incorporated. It should look a bit glossy and smooth; this is the liquid gold that’s going to make our bread so incredibly moist.
04 - Pour the wet ingredients into the dry ingredients. Now, gently fold them together with a spatula. Don't overmix! I tend to get a bit enthusiastic, but overmixing develops the gluten too much, and you end up with tough bread. Just mix until *just* combined; a few streaks of flour are totally fine, honestly.
05 - Now for the fun part! Gently fold in your squeezed zucchini and the blueberries. If using frozen blueberries, toss them with a tablespoon of flour first—it helps prevent them from sinking to the bottom. I love seeing the vibrant blue and green flecks; it just screams 'fresh and homemade' to me. Be gentle, we don’t want to mush those beautiful berries!
06 - Pour the batter into your prepared loaf pan. I usually smooth the top a little with my spatula. Pop it into your preheated oven and let the magic happen. The smell that fills your kitchen while this bakes? Pure heaven. I always peek through the oven door, watching it rise and turn golden. It's a little bit of patience, a lot of anticipation.

# Notes:

01 - Squeeze that zucchini! This is the number one thing I learned the hard way.
02 - Store cooled loaf wrapped tightly at room temp for 3-4 days; freeze slices for longer.
03 - Try chopped strawberries or raspberries if you're out of blueberries.
04 - Serve with a dollop of Greek yogurt and honey for an extra special breakfast.

# Equipment Needed:

01 - Loaf pan (9x5 inch)
02 - mixing bowls
03 - whisk
04 - spatula
05 - grater
06 - kitchen towel

# Nutrition (Per Serving):

Calories: 280
Total Fat: 14g
Total Carbohydrate: 36g
Protein: 4g

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