Crazy for Crust · by Dorothy Kern★ 5.0 (68)
Blueberry Zucchini Bread Recipe
NUTRITION · PER SERVING80M COOK
CAL 17%·PRO 10%
CARBS 45G53% OF CAL
3G FIBER27G SUGAR15G OTHER
FAT 16G42% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, moist quick bread studded with blueberries and shredded zucchini for added moisture and nutrition. Lightly spiced with cinnamon, it's a tender crumb cake perfect for breakfast or a coffee-break snack.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 ½ cups (approximately 152g) shredded zucchini
- 1 cup (136g) fresh blueberries (see note)
At a glance
PER SERVING · TIME 80M
CAL 17%·PRO 10%
CARBS 45G53% OF CAL
3G FIBER27G SUGAR15G OTHER
FAT 16G42% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 246mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 188mg
- Calcium
- 42mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 246MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.