Description
A tender, moist quick bread filled with plump blueberries and hidden zucchini for a cake-like texture. Easy to make, this recipe uses simple ingredients to create a sweet-tart treat perfect for breakfast or dessert. Each bite is a burst of flavor and comfort.
Ingredients
2 large eggs
1 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter, softened
2 cups grated zucchini (about 1 large zucchini), grated and drained
1 tsp vanilla extract
1 1/2 cups fresh blueberries
Instructions
Preheat oven to 350°F (180°C)
Prepare two 9×5-inch loaf pans by greasing and flouring them or lining with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk eggs until frothy. Add granulated sugar, brown sugar, softened butter, and vanilla. Mix until smooth.
Stir in grated zucchini (press out excess moisture), then gently fold in blueberries.
Pour batter into prepared pans. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pans for 10 minutes before transferring to wire racks. Cool completely before slicing.
Notes
Use room-temperature eggs for a smoother batter.
Ensure zucchini is well drained to avoid a soggy texture.
The bread freezes well; double the batch and store in a sealed container for up to 3 months.
For extra flavor, consider adding chopped walnuts or a streusel topping.
Bake time may vary based on pan material and oven. Check frequently after 55 minutes.
This is a sweet, spiced bread—adjust spices if preferences differ.
- Prep Time: 15
- Cook Time: 60
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American