A delightful and moist bread that combines the freshness of blueberries with the subtle flavor of zucchini. Perfect for breakfast or a snack.
Preparation time
20min
Cooking time
1h
Ingredients
12 Servings
- 360 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 150 grams blueberries
- 100 grams brown sugar
- 2 eggs
- 200 grams granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 120 milliliters vegetable oil
- 250 grams zucchini
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and flour a 9x5 inch loaf pan.
Step 2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Step 3
In another bowl, beat the eggs, then add the vegetable oil, vanilla extract, granulated sugar, and brown sugar. Mix until well combined.
Step 4
Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
Step 5
Fold in the shredded zucchini and blueberries gently.
Step 6
Pour the batter into the prepared loaf pan and spread it out evenly.
Step 7
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.