Blueberry Zucchini Bread
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Believe it or not, my zucchini plant is still going crazy. I’m even giving zucchini away to my neighbors, and I still can’t keep up. I guess it’s a good thing I have so much zucchini. I wouldn’t try all these different recipes if I didn’t have so much zucchini. So yesterday, I decided to try a recipe from allrecipes.com for zucchini blueberry bread. Oh, my!!!!! I absolutely love this recipe.
This bread is everything you want in a homemade treat—dense and hearty, yet incredibly moist and flavorful. The recipe has rave reviews from others, and if you’re curious, you can click on the link above to Allrecipes to see the positive feedback and suggestions from fellow bakers.
One of the great things about this recipe is how versatile it is; you can easily tweak it to make it a bit healthier without sacrificing flavor or texture. For example, one person shared that they successfully reduced the oil by half, substituting it with applesauce to cut down on fat while keeping the bread moist. They also swapped a cup of white flour for whole wheat flour, adding more fiber and nutrients to the mix.
The result is a delicious, slightly healthier version of this already fantastic bread that still retains its satisfying texture and rich flavor. Personally, I’m absolutely in love with this bread—it’s so easy to make, and the burst of fresh blueberries in every bite adds a delightful sweetness that pairs perfectly with the dense, tender crumb.
Whether you’re serving it for breakfast, as a snack, or even as a dessert, this bread is sure to be a hit. I’ve already decided that I’ll be making more in the near future, and I can’t wait to experiment with other variations and add-ins. If you’re looking for a simple, delicious, customizable bread recipe, this one is worth trying.
Ingredients to Make Blueberry Zucchini Quick Bread
- EGGS
- VEGETABLE OIL (I USED CANOLA OIL)
- VANILLA EXTRACT
- SUGAR
- ZUCCHINI
- ALL-PURPOSE FLOUR
- SALT
- BAKING POWDER
- BAKING SODA
- GROUND CINNAMON
- FRESH BLUEBERRIES
How to Make Blueberry Zucchini Bread Recipe
Begin by preheating your oven to 350°F (175°C). While the oven is heating up, lightly grease your loaf pans. This recipe works well with 4 mini-loaf pans, but if you prefer, you can use two large loaf pans instead.
In a large mixing bowl, beat together the eggs, oil, vanilla extract, and sugar until the mixture is smooth and well combined. This will create the base for your batter.
Gently fold the grated zucchini into the wet ingredients. The zucchini adds moisture to the bread and helps create a tender crumb.
In the same bowl, add the dry ingredients to the wet mixture. Stir everything together until just combined, being careful not to overmix, as this can lead to a denser loaf.
Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter. The blueberries will add bursts of sweetness and a lovely pop of color to the bread.
Transfer the Batter to the Pans
Pour the prepared batter into the greased loaf pans, dividing it evenly if you’re using multiple pans. The batter should fill the pans about two-thirds full, allowing room for the bread to rise as it bakes.
Place the pans in the preheated oven. For mini-loaf pans, bake for approximately 50 minutes. If using large loaf pans, you may need to bake for about 1 hour. The bread is done when a knife or toothpick inserted into the center comes out clean.
Once the bread is fully baked, remove the pans from the oven and let them cool for about 20 minutes. After that, turn the loaves out onto wire racks to cool completely before slicing and serving.
Frequently Asked Questions
Do I need to peel the zucchini before grating it?
No, you don’t need to peel the zucchini before grating it. The skin is thin and will soften during baking, adding extra nutrients and color to the bread. Just make sure to wash the zucchini thoroughly before grating.
Can I substitute whole wheat flour for all-purpose flour?
Yes, you can substitute whole wheat flour for some or all of the all-purpose flour. However, keep in mind that whole wheat flour may make the bread denser and slightly alter the texture. A common approach is to replace half of the all-purpose flour with whole wheat flour.
How do I prevent the blueberries from sinking to the bottom of the loaf?
To prevent blueberries from sinking, you can toss them in a little flour before folding them into the batter. This helps suspend the blueberries more evenly throughout the loaf as it bakes.
Can I make this bread gluten-free?
Yes, you can make blueberry zucchini bread gluten-free by substituting the all-purpose flour with a gluten-free flour blend that is suitable for baking. Make sure the blend contains xanthan gum or another binder to help with the bread’s texture.
How do I store blueberry zucchini bread?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the bread for up to a week, or freeze it for up to 3 months. If freezing, wrap the bread tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag.
FOR MORE Recipes LIKE THIS, TRY:
Blueberry Zucchini Bread
Real Mom Kitchen
Ingredients
- 3 eggs lightly beaten
- 1 cup vegetable oil I used canola oil
- 1 Tbsp vanilla extract
- 2 ¼ cups white sugar
- 2 cups ]zucchini shredded
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 Tbsp ground cinnamon
- 1 pint fresh blueberries 2 cups
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. (I use two large loaf pan)
- In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. (or large loaf pans)
- Bake 50 minutes in the preheated oven(I baked mine for 1 hour), or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Nutrition
