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IMG 2132 | Simmer & Sage

Blueberry Almond Zucchini Bread

Easy quick bread recipe using grated zucchini, juicy blueberries, hints of cinnamon and toasted almonds
3 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour
Course Breakfast
Cuisine American
Servings 2 loaves

Ingredients
  

  • 3 1/4 cup all purpose flour
  • 3 cups sugar
  • 2 cups zucchini grated
  • 2 cups blueberries
  • 1 cup slivered almonds
  • 4 eggs
  • 1 cup vegetable oil
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 1/2 tsp salt
  • 1 tsp lemon juice
  • 1/3 cup water

Instructions
 

  • Preheat oven to 350 degrees. Coat two loaf pans with nonstick cooking spray or line with parchment paper.
  • Using a cheese grater, grate the zucchini into a medium-sized bowl. Discard any seeds.
  • To the zucchini, add the eggs, vegetable oil, water and lemon juice. Whisk until combined.
  • In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.
  • Add the zucchini mixture to the flour mixture. Stir well to combine. Fold in the blueberries.
  • Divide batter evenly between the two loaf pans. Sprinkle the slivered almonds evenly over both loaves. Bake for 1 hour, until a toothpick inserted in the center comes out clean.
  • Allow to cool in the pan completely before turning out onto a cooling rack.
Keyword breakfast, easy, quick bread, zucchini
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