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Ingredients
Scale
- 2 large eggs
- 1/2 cup pure maple syrup
- 3/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, whisk eggs, maple syrup, softened butter, and vanilla until smooth.
- In another bowl, sift flour, cinnamon, baking soda, salt, and baking powder.
- Grate zucchini and press to remove excess moisture.
- Combine wet and dry ingredients, then fold in zucchini and blueberries.
- Pour batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean.
- Let the bread cool before slicing.
Notes
Use room temperature butter for better texture.
Fresh blueberries are ideal; frozen can be used without thawing.
Adjust maple syrup for desired sweetness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 8
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 40