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One-Bowl Blueberry Zucchini Bread Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 287
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini, lightly packed (not squeezed)
  • 1 cup fresh blueberries

Method
 

  1. Heat oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In a large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth.
  2. Sprinkle the flour, baking soda, baking powder, salt, and cinnamon over the wet mixture. Stir until just combined, a few small lumps are okay.
  3. Fold in the zucchini and blueberries gently until evenly mixed.
  4. Scrape batter into the pan, sprinkle the top with extra sugar, and bake 50 to 60 minutes. Cool in the pan 10 minutes, then turn out onto a rack to cool completely before slicing.

Notes

If you only have frozen blueberries, use them straight from the freezer and expect to add up to 5 extra minutes of bake time. The loaf tastes even better the next day as the cinnamon and fruit settle.