Blueberry Zucchini Bread: Secretly Healthy & SO Moist!
This Blueberry Zucchini Bread is bursting with juicy blueberries and hidden zucchini for extra moisture and nutrition. It’s an easy, healthy treat that’s perfect for breakfast, snacking, or dessert — all with a secretly wholesome twist!
Equipment
- loaf pan (9x5 inch)
- Mixing Bowls
- Whisk
- Grater
- Rubber spatula
- Measuring cups and spoons
- Wire rack
Ingredients
- 1 ½ cups all-purpose flour (or a blend of all-purpose and whole wheat)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs, at room temperature
- ¾ cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini, excess moisture squeezed out
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the eggs, sugar, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the grated zucchini.
- Lightly toss the blueberries in a tablespoon of flour, then fold them into the batter gently.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Toss blueberries in flour before adding to prevent sinking. Don’t overmix the batter. Add lemon zest for brightness or a handful of chopped nuts for crunch. Use half whole wheat flour for added fiber. Keeps well for days and freezes beautifully.