There’s something uniquely satisfying about combining the goodness of blueberries with the subtle flavor of zucchini in this delicious bread recipe. This Blueberry Zucchini Bread offers a moist, tender crumb bursting with juicy berries, making it a perfect choice for breakfast, a snack, or even dessert. It’s packed with plant-based ingredients, ensuring a wholesome, guilt-free indulgence.
I love baking this bread during the summer when zucchinis are abundant, and the blueberries are at their peak. The aroma that fills the house as it bakes is irresistible. It’s a hit with my family, and I especially enjoy it warm from the oven with a cup of tea. It’s a recipe that’s as easy as it is rewarding, and the combination of flavors always brings a smile to my face.
Blueberry Zucchini Bread Recipe:
I love baking this bread during the summer when zucchinis are abundant, and the blueberries are at their peak. The aroma that fills the house as it bakes is irresistible. It's a hit with my family, and I especially enjoy it warm from the oven with a cup of tea. It's a recipe that's as easy as it is rewarding, and the combination of flavors always brings a smile to my face.
Ingredients
- 2 cups zucchini grated (about 2 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup olive oil or melted coconut oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 teaspoons vanilla extract
- 1/4 cup plant-based milk almond, oat, or soy
- 1 tablespoon apple cider vinegar
- 1 cup fresh blueberries
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to get 2 cups. Lightly squeeze the grated zucchini to remove excess moisture but leave some moisture for a tender bread.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, combine 1/2 cup olive oil or melted coconut oil, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, and 2 teaspoons vanilla extract. Mix until smooth.
- Add the plant-based milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the bread light.
- Gently fold in the grated zucchini and 1 cup fresh blueberries, along with 1/2 cup chopped walnuts or pecans if desired.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 3%
- Vitamin C: 8%
- Calcium: 3%
- Iron: 5%
- Potassium: 6%
Recipe Details
- Servings: 10 slices
- Prep Time: 15 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Cuisine: American
Ingredients
- 2 cups zucchini, grated (about 2 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup olive oil or melted coconut oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1/4 cup plant-based milk (almond, oat, or soy)
- 1 tablespoon apple cider vinegar
- 1 cup fresh blueberries
- 1/2 cup chopped walnuts or pecans (optional)
Required Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Grater
- Whisk
- Wooden spoon or spatula
- 9×5 inch loaf pan
- Parchment paper (optional)
- Measuring cups and spoons
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to get 2 cups. Lightly squeeze the grated zucchini to remove excess moisture but leave some moisture for a tender bread.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, combine 1/2 cup olive oil or melted coconut oil, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, and 2 teaspoons vanilla extract. Mix until smooth.
- Add the plant-based milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the bread light.
- Gently fold in the grated zucchini and 1 cup fresh blueberries, along with 1/2 cup chopped walnuts or pecans if desired.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information (Per Serving)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 3%
- Vitamin C: 8%
- Calcium: 3%
- Iron: 5%
- Potassium: 6%
This Blueberry Zucchini Bread is a delightful plant-based option that’s perfect for any time of day. Whether you’re sharing it with family or enjoying it on your own, it’s sure to become a favorite in your home just like it is in mine!
