Olive Oil Blueberry Zucchini Bread

This zucchini bread is a great make ahead snack or breakfast and it’s a perfect recipe to bake up this blueberry season! This simple one bowl recipe can be made with other fruits as well like diced peaches, apples or pineapple. You could also add chopped almonds, pecans or walnuts for added texture.

  1. Preheat oven to 350. Brush the bottom and sides of a loaf pan with olive oil.
  2. Combine olive oil, sugars, eggs and vanilla in a large bowl.

2. Add cinnamon, baking soda, baking powder, salt and flour and stir to combine.

3. Add zucchini and blueberries and fold gently to combine. Pour batter into the prepared loaf pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.

4. Once out of the oven, allow the bread to cool completely in the pan before removing. Store in an airtight container for up to 3 days (or freeze until ready to enjoy).

Olive Oil Blueberry Zucchini Bread

Serves 10

All you need:

1/2 cup olive oil, plus more for brushing on pan

3/4 cup brown sugar

1/4 cup white sugar

2 eggs

2 teaspoons pure vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups all-purpose flour

1 1/2 cups shredded zucchini (about 2 small or 1 large zucchini)

1 cup fresh (or frozen) blueberries

All you do:

  1. Preheat oven to 350. Brush the bottom and sides of a loaf pan with olive oil.
  2. Combine olive oil, sugars, eggs and vanilla in a large bowl.
  3. Add cinnamon, baking soda, baking powder, salt and flour and stir to combine.
  4. Add zucchini and blueberries and fold gently to combine. Pour batter into the prepared loaf pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
  5. Once out of the oven, allow the bread to cool completely in the pan before removing. Store in an airtight container for up to 3 days (or freeze until ready to enjoy).
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