Blueberry Zucchini Bread

This moist and flavorful blueberry zucchini bread is a delightful way to enjoy summer’s bounty. The sweet burst of blueberries pairs beautifully with the subtle earthiness of grated zucchini, creating a loaf that’s as nutritious as it is delicious. Perfect for breakfast, an afternoon snack, or even dessert, this bread is a crowd-pleaser that comes together effortlessly. The recipe uses simple pantry staples and a touch of cinnamon for a warm, comforting flavor profile. Plus, it’s a great way to sneak some veggies into a treat everyone will love!

Ingredients:

• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
• Wet Ingredients:
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
• Add-ins:
  • 1 1/2 cups grated zucchini (about 1 medium zucchini, unpeeled)
  • 1 cup fresh blueberries (plus extra for topping, optional)

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Combine Wet Ingredients: In a large mixing bowl, beat the eggs with the vegetable oil, Greek yogurt, vanilla extract, granulated sugar, and brown sugar until smooth and creamy.
4. Incorporate Zucchini: Stir the grated zucchini into the wet mixture until evenly distributed.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
6. Fold in Blueberries: Gently fold in the blueberries, ensuring they’re evenly dispersed throughout the batter.
7. Bake: Pour the batter into the prepared loaf pan. If desired, sprinkle a few extra blueberries on top for a decorative touch. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips:

• For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter.
• Make it dairy-free by substituting the Greek yogurt with a plant-based yogurt alternative.

Enjoy this deliciously tender blueberry zucchini bread with a cup of coffee or tea for the perfect treat!