Blueberry Zucchini Bread

Author

Helen Park

Servings

8-12

Category

Dessert/Snack

Cuisine

Baking

Ingredients

• ½ cup vegetable oil
• ¾ cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp lemon zest
• 1 Tbsp Five Spice
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1½ cups all-purpose flour plus 1 Tbsp divided
• 1½ cups shredded zucchini
• 1½ cups blueberries, fresh or frozen

Directions

1. Preheat the oven to 350°F. 
2. Grease or line a 9x5-inch or 8x4-inch loaf pan with parchment paper.
3. Toss the blueberries with 1 tablespoon of the flour and set aside.
4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and Five Spice.
5. In a large bowl, whisk together the sugar, oil, eggs, vanilla, and lemon zest until well combined.
6. Whisk the zucchini into the wet ingredients until fully incorporated.
7. Add the flour mixture to the wet ingredients and stir until just combined.
8. Fold in the blueberries gently until evenly dispersed.
9. Transfer the batter to the prepared loaf pan.
10. Bake until a cake tester inserted into the center comes out clean, about 50-60 minutes, turning halfway.
11. Allow the loaf to cool for 10-15 minutes before removing from the pan and cooling completely on a wire rack.