Blueberry Zucchini Bread
Fluffy, moist zucchini bread dotted with fresh blueberries is an ode to the end of summer when zucchini is plentiful and blueberries are still fresh and in season. This high-altitude zucchini bread recipe can be made successfully by bakers of all skill levels.
Servings 2 loaves
Calories
Ingredients
- 1.5 - 2 cups grated zucchini
- 1 cup vegetable oil
- 3/4 cup white granulated sugar
- 1/2 cup brown sugar packed
- 5 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour plus 1 tablespoon
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350° F. Prepare the loaf pans by spraying with non-stick cooking spray.
- Grate the zucchini and squeeze to remove excess liquid.
- In a large bowl, combine the oil, sugar, eggs, and vanilla and beat with a mixer until fluffy.
- To the bowl, add the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Mix the dry ingredients into the wet ingredients until combined.
- Add the grated zucchini and mix until incorporated.
- Toss the blueberries with 1 tablespoon of flour to prevent sinking to the bottom of the bread. Fold the blueberries into the batter gently with a spatula.
- Pour half the batter into each of prepared loaf pans and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the loaf pan for a few minutes, then transfer to a cooling rack.