Description
Inspired by Grandma Mae’s garden magic and a happy kitchen accident, this loaf is pure comfort with a twist. Moist from zucchini, bursting with blueberries, and kissed with cinnamon—it’s the kind of bread that makes your kitchen smell like summer nostalgia and tastes like a warm hug. Whether you’re sharing it or hoarding it (we don’t judge), this bread is a slice of edible joy.
Ingredients
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3 large eggs (room temp)
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1 cup canola or vegetable oil (or melted coconut oil)
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3 tsp vanilla extract
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1¼ cups granulated sugar (or 1 cup for less sweet)
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2 cups shredded zucchini, squeezed dry
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3 cups all-purpose flour
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1 tsp salt
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1 tsp baking powder
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¼ tsp baking soda
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1 tsp ground cinnamon
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2 cups fresh blueberries (tossed with 1 tsp flour)
Instructions
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Preheat Oven: 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line with parchment slings.
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Mix Wet Base: In a large bowl, whisk eggs, oil, vanilla, and sugar until smooth. Stir in zucchini.
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Dry Blend: In another bowl, whisk flour, salt, baking powder, baking soda, and cinnamon.
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Combine: Add dry to wet gradually, stirring gently until just combined.
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Add Berries: Fold in floured blueberries carefully to avoid crushing them.
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Pan & Bake: Divide batter between pans. Tap on counter to remove air bubbles.
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Bake: 55–60 mins until golden and a toothpick comes out clean (blueberry juice is fine!).
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Cool: Let cool in pans 10 mins, then transfer to wire racks to cool fully.
Notes
Toss blueberries in flour to prevent sinking.
Squeeze zucchini dry—it’s a sneaky water ninja!
Cool completely before slicing for the perfect crumb.
- Prep Time: 15 mins
- Cook Time: 55–60 mins
Nutrition
- Calories: 210 kcal per serving
- Fat: 9g
- Carbohydrates: 30g
- Protein: 3g