Blueberry Zucchini Bread
With both blueberries and zucchinis added, this summer bread comes out so moist and so deliciously good! Perfect treat for the whole family!
Ingredients
- 1 ½ cups all-purpose Flour
- 1 cup plus 2 Tablespoons Sugar
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon ground Cinnamon
- ½ teaspoon ground Nutmeg
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- ½ cup Vegetable Oil or Avocado Oil
- 1 cup Zucchini, grated/shredded
- 1 cup fresh Blueberries roll in flour before you fold them in to prevent the berries from sinking into the bottom of the pan
Instructions
- Preheat oven to 350F/ 180 C. Lightly grease a loaf pan or line with parchment paper.
- In a large bowl, combine the dry ingredients – flour, salt, sugar, leavening agents, cinnamon and nutmeg.
- In a mixing bowl beat together the eggs, vanilla, oil and zucchini.
- Pour the wet ingredients into the dry and mix just until combined. Fold in the blueberries. Transfer to the prepared loaf pan.
- Bake for about 55-60 minutes, or until a tester/toothpick inserted in the center comes out clean.
- Cool for about 30 minutes in the pan and then turn onto a wire rack to cool completely. Enjoy!
Tried this recipe?Let us know how it was!