Blueberry Zucchini Bread

Fresh blueberries add a fruity sweetness to moist and tender zucchini bread. This recipe makes 2 loaves so you can share one or freeze one for later!

Prep Time 20

Cook Time 1

Cooling Time 1

Total Time 2 20

Servings

Ingredients

3 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 tablespoon pure vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon fine sea salt
2 teaspoons baking soda
½ teaspoon baking powder
1 tablespoon ground cinnamon
1 ½ cups fresh blueberries gently tossed in 2 teaspoons all-purpose flour
course sugar for topping optional

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease (2) 8×4-inch loaf pans and line with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat together eggs and sugar until thickened and pale yellow in color. Beat in the vegetable oil. Mix in the vanilla and zucchini. Set aside.
3 large eggs, 2 cups granulated sugar, 1 cup vegetable oil, 1 tablespoon pure vanilla extract, 2 cups grated zucchini
In a large bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the flour-coated blueberries.
3 cups all-purpose flour, 1 teaspoon fine sea salt, 2 teaspoons baking soda, ½ teaspoon baking powder, 1 tablespoon ground cinnamon, 1 ½ cups fresh blueberries
Divide the batter between the prepared pans. If desired, sprinkle a bit of coarse sugar onto each loaf.
course sugar for topping
Bake for 55-60 minutes or until a toothpick inserted into the center of the loaves comes out clean.
Let the loaves cool for 20 minutes before turning them out from the pans. Place the loaves on cooling racks to finish cooling.

Notes

Ingredients

Any neutral oil, such as avocado oil, may be substituted for the vegetable oil.
If using frozen blueberries, do not thaw. Toss them with the flour and add them to the batter right from the freezer to prevent them from staining the batter.

Storage

Store well-wrapped at room temperature for 2-3 days or in the fridge for 4-5 days.
Freeze wrapped in plastic wrap and heavy-duty foil for up to 3 months. Thaw at room temperature for a couple of hours.