Blueberry Zucchini Bread: Secretly Healthy & SO Moist!
This Blueberry Zucchini Bread is unbelievably moist, naturally sweetened with blueberries and packed with hidden veggies. A secretly healthy treat for breakfast, snack, or dessert!
Equipment
- Box grater for zucchini
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- 9x5 inch loaf pan
- cooling rack
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.75 cup granulated sugar
- 2 large eggs
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
- 1.5 cups grated zucchini (moisture squeezed out)
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together sugar, eggs, oil, and vanilla extract. Add grated zucchini and mix well.
- Gradually add wet mixture to dry ingredients, stirring until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour batter into the prepared loaf pan.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy!
Notes
Use frozen blueberries straight from the freezer to prevent them from bleeding. Don't overmix the batter. Try adding nuts, lemon zest, or chocolate chips for fun variations!