Blueberry Zucchini Bread Recipe
Introduction
This Blueberry Zucchini Bread is a moist and flavorful treat that combines the freshness of zucchini with sweet bursts of blueberries. Perfect for breakfast or a snack, it’s an easy way to enjoy a delicious and wholesome baked good.
Ingredients
- 1 ½ cups grated zucchini
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, mix the flour, sugar, and eggs together until you have a smooth batter.
- Step 2: Gently fold the grated zucchini and fresh blueberries into the batter, being careful not to overmix to keep the berries intact.
- Step 3: Pour the batter into a greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Step 4: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Tips & Variations
- For extra flavor, add 1 teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
- Use frozen blueberries if fresh are not available, just fold them in gently while still frozen to prevent color bleeding.
- Try substituting half of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
Storage
Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to one week or freeze for up to 3 months. Reheat slices gently in a toaster or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use shredded zucchini instead of grated?
Grated zucchini is preferred because it incorporates better into the batter and helps maintain a moist texture. Shredded zucchini may add too much moisture and affect the bread’s consistency.
Do I need to peel the zucchini before grating?
No, the skin of zucchini is thin and soft, so it can be grated along with the flesh. It adds color and nutrients to the bread.
PrintBlueberry Zucchini Bread Recipe
This Blueberry Zucchini Bread is a moist and delicious quick bread that combines fresh zucchini and juicy blueberries for a perfect balance of flavors. Ideal for breakfast or a snack, this easy-to-make bread is packed with wholesome ingredients and a subtle sweetness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8-10 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Fresh Ingredients
- 1 ½ cups finely shredded zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prepare it for baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
- Combine wet ingredients: In another bowl, beat the eggs, then whisk in the vegetable oil and vanilla extract to create the wet mixture.
- Make the batter: Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing to keep the bread tender.
- Fold in zucchini and blueberries: Carefully fold the shredded zucchini and fresh blueberries into the batter until evenly distributed, taking care not to crush the berries.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely. Slice and enjoy as a wholesome snack or breakfast treat.
Notes
- For best results, use zucchini that is finely shredded and lightly squeezed to remove excess moisture to prevent the bread from becoming soggy.
- Fresh blueberries provide the best texture and flavor; if using frozen, do not thaw to avoid color bleeding.
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread also freezes well; wrap tightly and freeze slices for up to 3 months.
Keywords: blueberry zucchini bread, quick bread, zucchini bread, blueberry bread, easy baking, moist bread
