Description
This Blissful Blueberry Zucchini Bread with 1 Secret Ingredient is moist, lightly sweet, and bursting with juicy blueberries. The addition of cottage cheese gives it a tender crumb and a protein boost—perfect for breakfast, brunch, or a wholesome treat any time of day.
Ingredients
- 1 cup grated zucchini (moisture squeezed out)
- 1 cup fresh blueberries (or frozen)
- 1/2 cup cottage cheese (the secret ingredient)
- 2 eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup brown sugar (or coconut sugar)
- 1 1/2 cups all-purpose flour (or gluten-free blend)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, oil, vanilla, cottage cheese, and sugar until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, and salt.
- Stir Together: Add dry ingredients to wet ingredients and stir until just combined.
- Fold in Add-ins: Gently fold in grated zucchini and blueberries. Do not overmix.
- Bake: Pour batter into prepared pan and bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow to cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
To avoid soggy bread, squeeze excess moisture from zucchini using a cheesecloth or paper towels. Swap cottage cheese with Greek yogurt if needed. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American