Why do people like blueberry zucchini bread?

People love blueberry zucchini bread because it’s moist, flavorful, and packed with juicy berries. The zucchini adds a tender texture without overpowering the sweet taste, making it a go-to loaf for any time of year.

Can I use frozen blueberries in blueberry zucchini bread?

Yes, frozen blueberries work well in blueberry zucchini bread. Just be sure not to thaw them first. Toss them in flour before folding into the batter to keep them from bleeding color and sinking

Why is my blueberry zucchini bread soggy in the middle?

Soggy blueberry zucchini bread is often caused by too much moisture in the zucchini or underbaking. Always squeeze out excess liquid from the shredded zucchini and test doneness with a skewer or knife.

Does blueberry zucchini bread have any health benefits?

Blueberry zucchini bread offers more fiber and moisture than typical quick breads thanks to the zucchini. While it’s still a sweet treat, you can make it healthier by reducing sugar or using whole wheat flour

How many zucchinis make 2 cups for blueberry zucchini bread?

Two medium zucchinis, shredded, usually equal about 2 cups—just right for one batch of blueberry zucchini bread

Should I squeeze out the zucchini for blueberry zucchini bread?

Yes, always squeeze lightly to remove excess water. This helps your blueberry zucchini bread bake evenly without becoming too wet in the center.

Blueberry Zucchini Bread Recipe – Moist & Irresistible

Name: Blueberry Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 mini loaves
Cuisine: American
Ingredients: 2 ¼ cups white sugar; 1 cup vegetable oil; 3 large eggs, lightly beaten; 3 teaspoons vanilla extract; 2 cups shredded zucchini; 3 cups all-purpose flour; 1 tablespoon ground cinnamon; 1 teaspoon salt; 1 teaspoon baking powder; ¼ teaspoon baking soda; 1 pint fresh blueberries

Description

Moist blueberry zucchini bread that’s simple to make and loaded with fresh berries. A great way to use up garden zucchini and perfect for gifting or freezing.

Ingredients

Scale

2 ¼ cups white sugar

1 cup vegetable oil

3 large eggs, lightly beaten

3 teaspoons vanilla extract

2 cups shredded zucchini

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking powder

¼ teaspoon baking soda

1 pint fresh blueberries

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease 4 mini loaf pans.

2. In a large bowl, beat together sugar, oil, eggs, and vanilla.

3. Fold in the shredded zucchini.

4. Add flour, cinnamon, salt, baking powder, and baking soda. Mix until just combined.

5. Gently fold in blueberries.

6. Pour batter evenly into the prepared pans.

7. Bake for about 50 minutes, or until a knife inserted in the center comes out clean.

8. Cool in pans for 20 minutes before transferring to a wire rack to cool completely.

Notes

You can use frozen blueberries. Do not thaw them—just toss in a little flour and mix gently into the batter.

Lightly squeeze shredded zucchini to remove excess moisture before adding to the mix.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breads
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 22g
Sodium: 140mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: blueberry zucchini bread, quick bread, summer baking, Cinnamon, shredded zucchini, eggs, baking soda, baking,Brown sugar, cinnamon, shredded zucchini.