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zucchini blueberry loaf
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Zucchini Blueberry Loaf

A scrumptious sweet loaf with fresh local zucchini and blueberries
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Bread, Dessert
Cuisine: American, Canadian
Keyword: blueberry zucchini loaf, how to make zucchini loaf, sweet bread, zucchini blueberry loaf, zucchini bread with blueberries, zucchini recipes
Servings: 1 large loaf
Calories: 215kcal

Ingredients

  • 1 ½ cups grated zucchini use smaller young zucchinis, unpeeled
  • 2 large eggs room temperature
  • ½ cup vegetable oil
  • ¾ cups sugar
  • 1 tsp vanilla
  • 1 ⅔ cups all purpose flour
  • ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 cup blueberries

Instructions

  • Shred unpeeled zucchini into a strainer. Allow 15 - 20 minutes for some liquid to drain out. Press down with a paper towel to absorb as much liquid as possible.
  • Preheat oven to 350° and ensure a rack is set at the middle of the oven.
  • Beat eggs, then add oil, sugar and vanilla. When well blended add zucchini and mix together.
  • Sift together flour, baking powder, baking soda and salt. Add to wet ingredients and blend until just incorporated. Do not over mix.
  • Gently stir in blueberries.
  • Line one large loaf pan with parchment paper.
  • Pour batter into loaf pan and spread evenly. Bake on the middle rack for about 50 - 55 minutes. Test for doneness by inserting a toothpick into the centre of the loaf. If it comes out clean the loaf is ready.

Notes

Nutritional information is based on 1 slice of large loaf cut into 12 slices.

Nutrition

Serving: 1slice | Calories: 215kcal | Carbohydrates: 27.2g | Protein: 3g | Fat: 10.6g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 4.2g | Cholesterol: 30.8mg | Sodium: 208.3mg | Potassium: 55.1mg | Fiber: 1g | Sugar: 14.2g