Why You’ll Love This Recipe
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Moist and Flavorful: The zucchini keeps the bread wonderfully moist, while blueberries add bursts of fruity sweetness.
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Healthy Boost: Incorporates fresh vegetables and fruit for added nutrition.
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Easy to Make: Uses simple ingredients and straightforward mixing.
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Versatile: Great for breakfast, snack, or even a light dessert.
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Kid-Friendly: A delicious way to introduce vegetables to picky eaters.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
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2 large eggs
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¾ cup granulated sugar
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½ cup vegetable oil or melted butter
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1 teaspoon vanilla extract
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1 ½ cups grated zucchini (about 1 medium zucchini)
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1 cup fresh blueberries (can substitute frozen, thawed and drained)
Directions
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Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
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Combine Wet Ingredients: In a large bowl, beat eggs and sugar until light and fluffy. Add oil and vanilla extract; mix well.
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Add Zucchini: Stir grated zucchini into the wet mixture.
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Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, mixing gently just until combined.
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Fold in Blueberries: Carefully fold in blueberries, being careful not to overmix to prevent the blueberries from breaking.
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Bake: Pour batter into prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and Timing
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Servings: 10 slices
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Prep Time: 15 minutes
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Cook Time: 55-65 minutes
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Total Time: About 1 hour 20 minutes
Variations
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Nutty Addition: Add ½ cup chopped walnuts or pecans for a crunchy texture.
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Gluten-Free: Substitute with gluten-free flour blend.
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Spices: Add nutmeg or allspice for extra warmth.
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Sweetener Alternatives: Use honey or maple syrup instead of granulated sugar.
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Blueberry Substitutes: Swap blueberries with raspberries or chopped strawberries.
Storage/Reheating
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Storage: Store cooled bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
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Refrigeration: Keeps for up to a week when refrigerated.
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Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
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Reheating: Warm slices in the microwave for 15-20 seconds or toast lightly.
FAQs
Can I use frozen blueberries?
Yes, but thaw and drain them before folding into the batter to prevent excess moisture.
Do I need to peel the zucchini?
No, the skin is tender and adds color and nutrients.
Can I substitute applesauce for oil?
Yes, you can substitute equal amounts of applesauce for a healthier option, though texture may be slightly different.
Is it okay to shred zucchini finely or coarsely?
Either is fine; finely shredded zucchini distributes more evenly, while coarser shreds give a bit more texture.
How do I prevent blueberries from sinking to the bottom?
Toss blueberries in a little flour before folding into the batter to help them stay suspended.
Can I make muffins instead of a loaf?
Yes, bake in a muffin tin at 350°F for about 20-25 minutes.
How do I store leftover bread?
Wrap in plastic wrap or place in an airtight container at room temperature or refrigerated.
Is this recipe dairy-free?
Yes, if you use vegetable oil instead of butter.
Can I add nuts or seeds?
Yes, nuts like walnuts or seeds like chia can be added for texture.
What can I serve with blueberry zucchini bread?
It’s delicious on its own or with butter, cream cheese, or a drizzle of honey.
Conclusion
Blueberry Zucchini Bread is a moist, flavorful, and nutritious treat that’s perfect for any time of day. Its combination of sweet berries and fresh zucchini makes it a wonderful way to enjoy a classic quick bread with a healthy twist. Whether for breakfast, snack, or dessert, this bread is sure to become a favorite in your recipe collection
Blueberry Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Total Time: hour 20 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Blueberry Zucchini Bread is a moist and tender quick bread bursting with the natural sweetness of fresh blueberries and the subtle earthiness of grated zucchini. This wholesome treat is perfect for breakfast, snacks, or dessert, offering a delicious way to sneak veggies into your diet while satisfying your sweet tooth.
Ingredients
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2 cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
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2 large eggs
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¾ cup granulated sugar
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½ cup vegetable oil or melted butter
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1 teaspoon vanilla extract
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1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (or frozen, thawed and drained)
Instructions
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Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
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Combine Wet Ingredients: In a large bowl, beat eggs and sugar until light and fluffy. Add oil and vanilla extract; mix well.
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Add Zucchini: Stir grated zucchini into the wet mixture.
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Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, mixing gently until just combined.
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Fold in Blueberries: Carefully fold in blueberries, avoiding overmixing to prevent breaking berries.
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Bake: Pour batter into prepared pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
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Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Toss blueberries in a little flour before folding in to prevent sinking.Substitute nuts like walnuts or pecans for extra crunch.Use gluten-free flour blend for a gluten-free option.Add spices like nutmeg or allspice for added warmth.Substitute sugar with honey or maple syrup as a sweetener alternative.Can be baked as muffins at 350°F for 20-25 minutes.
