Description
Discover how to make delicious Sweet and Soft Blueberry Zucchini Bread with this easy recipe. Perfect for breakfast or dessert, click here to learn more!
Ingredients
- – 1/2 cup (119ml) vegetable oil
- – 3/4 cup (150g) packed brown sugar
- – 1/4 cup (50g) granulated sugar
- – 2 large eggs
- – 1 teaspoon (5 ml) vanilla extract
- – 2 teaspoons (10 ml) cinnamon
- – 1/2 teaspoon (3 ml) baking soda
- – 1/2 teaspoon (3 ml) baking powder
- – 1/2 teaspoon (3 ml) salt
- – 1 1/2 cups (186g) all-purpose flour
- – 1 1/2 cups (approximately 152g) shredded zucchini
- – 1 cup (136g) fresh raspberries (see note)
Instructions
- Set your oven to 350°F and lightly coat an 8×4-inch or 9×5-inch loaf tin with either nonstick spray or butter.
- In a large mixing bowl, combine the oil, both types of sugar, eggs, and vanilla essence. Blend until the mixture is smooth.
- Integrate the cinnamon, baking soda, baking powder, and salt into the mixture.
- Incorporate the flour; the mixture will be dense. Add the shredded zucchini and mix until well integrated, which will make the mixture more fluid. Carefully fold in the raspberries.
- Transfer the batter into the greased pan. Bake for 50-60 minutes if using a 9×5-inch pan or 55-65 minutes if using an 8×4-inch pan, until a toothpick inserted in the middle comes out clean.
- Allow the bread to cool before cutting or taking it out of the pan. Keep it covered for up to 2 days or freeze it for a maximum of 3 months.
Notes
- Thoroughly squeeze out excess moisture from shredded zucchini before adding to prevent a soggy loaf.
- Substitute raspberries with blueberries or chopped strawberries for a burst of fresh flavor.
- Enhance nutty flavor by adding chopped walnuts or pecans to the batter before baking.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 4g
Keywords: zucchini bread, blueberry loaf, cinnamon zucchini, homemade bread, moist zucchini, delicious dessert
