Blueberry Zucchini Bread

Zucchini bread became popular in the United States during the 1960s and 1970s as a way to use up excess zucchini from backyard gardens.

This is vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Blueberry Zucchini Bread

Cooking Method: Baking Cuisine: American Courses: Bread, Breakfast, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 8 Calories: 2000

Best Season: Summer

Ingredients

Servings

• 2 cup All-purpose flour
• 1 teaspoon Baking powder
• ¹⁄₂ teaspoon Baking soda
• ¹⁄₄ teaspoon Salt
• 1 teaspoon Cinnamon
• ¹⁄₂ teaspoon Nutmeg
• 2 Eggs
• ¹⁄₂ cup Granulated sugar
• ¹⁄₂ cup Vegetable oil
• 1 teaspoon Vanilla extract
• 1 cup Grated zucchini
• 1 cup Fresh blueberries
• ¹⁄₂ cup Chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat the eggs and sugar until light and fluffy. Stir in the vegetable oil and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated zucchini, blueberries, and chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Slice and serve.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 18g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.