Ingredients
Scale
- 1 cup grated zucchini
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare all ingredients.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs, then mix in the vegetable oil, sugar, vanilla extract, and grated zucchini.
- Slowly combine the dry and wet ingredients, folding in the blueberries gently.
- Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean.
- Let it cool for 10 minutes before transferring to a wire rack.
Notes
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
- Freeze slices in a zip-lock bag for up to 3 months.
- For a vegan option, substitute eggs with flaxseed meal or egg substitute.
- Add nuts or spices like nutmeg for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg