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Servings:

Blueberry Zucchini Loaf

Blueberry Zucchini Bread has summer flavors of fresh blueberries and zucchini mixed into the best one-bowl quick bread. This easy zucchini bread recipe has simple adaptations to make a healthy or gluten free version.

Total Time

1hr 5min

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0 Ratings

Author: Mama Gourmand

Servings:

Ingredients

•

Eggs

•

2 cups

Granulated Sugar

•

1 cup

Vegetable Oil

•

2 tsp

Vanilla Extract

•

1 tsp

Salt

•

1 tsp

Baking Powder

•

as needed

Baking Soda

•

1 Tbsp

Ground Cinnamon

•

3 cups

All-Purpose Flour

•

2 cups

Shredded Zucchini

•

2 cups

Fresh Blueberries

or Frozen Blueberries

Topping

•

2 Tbsp

Granulated Sugar

•

as needed

Ground Cinnamon

Cooking Instructions

Preheat oven to 350 degrees F (175 degrees C).

Spray 2 loaf pans with cooking spray. Line the bottom of the loaf pans with cut-to-size wax paper or parchment. Spray paper and set aside.

In a large bowl beat together Eggs (3) , Vegetable Oil (1 cup) , Vanilla Extract (2 tsp) and Granulated Sugar (2 cups) until very well combined. Add Salt (1 tsp) , Baking Powder (1 tsp) , Baking Soda (as needed) and Ground Cinnamon (1 Tbsp) . Beat well. Add All-Purpose Flour (3 cups) and mix until just combined.

Stir in Zucchini (2 cups) , then gently fold in Fresh Blueberries (2 cups) . Transfer between the 2 loaf pans.

Combine the Granulated Sugar (2 Tbsp) and Ground Cinnamon (as needed) and sprinkle over the top of the batter in the 2 pans.

Bake for 50 minutes (5-10 longer if using gluten-free flour) or until knife inserted to the center comes out clean. Cool 10 minutes in the pan and then turn onto a wire rack to cool completely.

Nutrition Per Serving

CALORIES

430

FAT

18.7 g

PROTEIN

3.7 g

CARBS

63.7 g