Ingredients
Scale
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups cups all-purpose flour
- 1 cup cups blueberries (fresh or frozen)
- ½ cup cups sugar (or substitute with honey or maple syrup)
- ½ cup cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- ½ cup cups chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large bowl, mix the grated zucchini, sugar, oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the blueberries and nuts if you’re using them.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prep Time: 15
- Cook Time: 60