Our Blueberry Zucchini Bread is perfectly balanced: The whole wheat flour and zucchini give the loaf texture and nuttiness that makes it feel like it could almost be good for you. Meanwhile, the blueberries provide jammy bursts of sweetness. The bread ends up feeling comforting and indulgent without being too sweet, and the loaf feels more like a bread than a cake. To add a little flavor contrast, try it lightly toasted with cream cheese or yogurt spread on top. Serve with tea or coffee for breakfast or a mid-afternoon pick-me-up.

Ali Ramee

Gallery

Caitlin Bensel; Food Styling: Emily Nabors Hall; Prop Styling: Prissy Lee

Recipe Summary

active:
15 mins
total:
2 hrs 5 mins
Yield:
Serves 10 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Whisk together eggs, sugar, vegetable oil, and vanilla in large bowl. Fold in zucchini until combined. Stir together flours, salt, baking soda, and baking powder in a medium bowl. 

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  • Add dry ingredients to wet ingredients, stirring until well combined. Fold in blueberries. 

  • Lightly grease an 8- x 4-inch loaf pan with cooking spray; spoon batter into pan. Bake in preheated oven until a toothpick inserted in middle comes out clean, 50 minutes to 1 hour. Let bread cool in pan 10 minutes; transfer to a wire rack, and let cool completely, about 1 hour.

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