The Ultimate Blueberry Zucchini Bread Recipe with Oatmeal and Walnuts

Ingredients

• cooking spray
• 2 cups white sugar
• 1.25 cups vegetable oil
• 3 eggs, lightly beaten
• 1 tablespoon vanilla extract
• 2 cups shredded zucchini
• 2.75 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 0.5 cup old-fashioned oats
• 0.5 cup unsweetened shredded coconut
• 1 pint fresh blueberries
• 0.5 cup walnuts

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease either 2 standard loaf pans or 4 mini loaf pans using cooking spray to prevent sticking.
2. In a large bowl, combine sugar, oil, eggs, and vanilla extract. Beat until the mixture is smooth. Gently fold in the grated zucchini.
3. In a separate bowl, sift together flour, cinnamon, salt, and baking soda. Incorporate oats and coconut. Gradually add the flour mixture to the zucchini mixture, mixing slowly until just combined. Carefully fold in the blueberries and walnuts.
4. Evenly distribute the batter among the prepared loaf pans.
5. Bake in the preheated oven until a toothpick inserted into the center emerges clean, approximately 50 minutes. Allow the bread to cool for 20 minutes before slicing and serving.

Nutrition

• Calories: 328 kcal
• Fat Content: 18 g
• Serving Size: 2 standard loaves or 4 mini loaves
• Fiber Content: 2 g
• Sugar Content: 22 g
• Sodium Content: 193 mg
• Protein Content: 4 g
• Cholesterol Content: 28 mg
• Carbohydrate Content: 39 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g