Moist and Delicious Blueberry Zucchini Bread
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup shredded zucchini
1 cup fresh blueberries
Directions:
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined.
Add the vegetable oil and vanilla extract to the egg mixture and mix until smooth.
Stir in the shredded zucchini until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
By Chrestina
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 240 kcal | Servings: 10 serving
