This Blueberry Zucchini Bread is easy to make and absolutely delicious! It is loaded with blueberries, zucchini and even some carrot. It's like blueberry bread meets zucchini bread meets carrot cake - the best of 3 worlds!
Course Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine American
Servings 16
Calories 303kcal
Ingredients
1 ½cupsZucchinigrated
½cupCarrotgrated
2cupsBlueberries
3Eggs
1cupVegetable Oil
2teaspoonsVanilla Extract
1 ½ cupsSugar
3cupsFlour
1teaspoonSalt
1teaspoonBaking Soda
½teaspoonBaking Powder
1teaspoonCinnamon
1teaspoonNutmeg
½teaspoon Ginger
Instructions
Preheat oven to 350 degrees.
Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and ginger in a bowl and set aside.
Beat together the eggs, oil, vanilla, sugar, zucchini, and carrot.
Mix in the dry ingredients.
Fold in the blueberries.
Divide batter evenly into 2 greased and floured 9x5 loaf pans.
Bake for 50 minutes, or until until a cake tester inserted into the center of each loaf comes out clean. Let sit for 15 minutes prior to removing bread from pans. Slice and serve.
Notes
May substitute additional zucchini in place of the carrot, if desired.
May substitute additional cinnamon in place of the nutmeg and ginger, if desired.