Indulge in the delightful combination of fresh blueberries and grated zucchini with this Blueberry Zucchini Bread recipe. Perfect for breakfast, a mid-day snack, or even dessert, this moist and flavorful bread will surely become a favorite in your household.
Ingredients:
3 large eggs
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups granulated sugar
2 cups finely shredded and drained zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Instructions:
Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans to prevent sticking.
Prepare Wet Ingredients:
In a large mixing bowl, beat the eggs. Add the vegetable oil, vanilla extract, and sugar. Mix until well combined. Stir in the shredded zucchini until evenly distributed throughout the mixture.
Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon. This will ensure an even distribution of the leavening agents and spices.
Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
Add Blueberries:
Gently fold in the fresh blueberries, ensuring they are evenly distributed without bursting.
Bake:
Divide the batter evenly between the two prepared loaf pans. Place them in the preheated oven and bake for 50-60 minutes. You’ll know they’re done when a toothpick inserted into the center of the loaves comes out clean.
Cool and Serve:
Allow the loaves to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, slice and enjoy your homemade Blueberry Zucchini Bread!
Serving Tips:
Warm or Room Temperature: Blueberry Zucchini Bread can be enjoyed warm or at room temperature. To warm it up, microwave a slice for 10-15 seconds or toast it lightly for a crispy exterior.
Toppings: Add a dollop of butter, cream cheese, or a light drizzle of honey for extra indulgence. You can also pair it with a scoop of vanilla ice cream for a delicious dessert.
Pairings: Serve with a hot cup of coffee, tea, or a glass of cold milk. It’s also great alongside fresh fruit for a balanced breakfast or snack.
Storage Tips:
At Room Temperature: Store the bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for up to 3 days at room temperature.
In the Refrigerator: To extend its shelf life, refrigerate the bread. Place it in an airtight container or wrap it in plastic wrap and then foil. It will keep for up to a week in the refrigerator.
Freezing: For longer storage, freeze the bread. Wrap individual slices or the entire loaf tightly in plastic wrap, then place them in a resealable freezer bag. Label the bag with the date, and the bread will stay fresh for up to 3 months. To thaw, leave it at room temperature or warm it gently in the microwave or oven.
Reheating: If reheating from frozen, you can microwave slices for 20-30 seconds or wrap the whole loaf in foil and warm it in a 350°F (175°C) oven for about 10-15 minutes.
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FAQs:
Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. Be sure to add them directly from the freezer to avoid them bleeding into the batter. Gently fold them in and consider adding a bit more flour to the batter to account for any extra moisture.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum or guar gum to help with the bread’s texture. You may need to adjust the baking time slightly, so keep an eye on it as it bakes.
Can I add nuts or seeds to the bread?
Absolutely! You can add nuts like chopped walnuts or pecans, or seeds like chia or flaxseeds for added texture and nutrition. Stir in about 1/2 cup of your choice of nuts or seeds when you fold in the blueberries.
Why is my Blueberry Zucchini Bread dense?
If your bread turns out dense, it could be due to overmixing the batter or using too much zucchini. Be careful not to overmix after adding the flour, and make sure to drain the zucchini well to remove excess moisture.
Conclusion:
Whether you’re looking for a way to use up fresh zucchini or craving a delicious and moist bread, this Blueberry Zucchini Bread is a perfect choice. Its unique blend of flavors and textures will delight your taste buds and keep you coming back for more. Enjoy!
📖 Recipe:
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Blueberry Zucchini Bread
- Total Time: 1 hour 10 minutes
- Yield: 24 slices (12 per loaf)
- Diet: Vegetarian
Description
Delight in the perfect blend of flavors with this Blueberry Zucchini Bread recipe. Featuring fresh blueberries and moist grated zucchini, this homemade bread is an ideal choice for a delicious breakfast or a satisfying snack. Easy to make and bursting with flavor, it’s a family favorite that combines healthful ingredients with great taste.
Ingredients
3 large eggs
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups granulated sugar
2 cups finely shredded and drained zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Grease and flour two 8×4-inch loaf pans.
- Prepare Wet Ingredients: In a large bowl, beat the eggs. Add the oil, vanilla extract, and sugar. Mix well. Stir in the shredded zucchini.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add Blueberries: Gently fold in the blueberries.
- Bake: Divide the batter between the loaf pans. Bake for 50-60 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Slice and enjoy!
Notes
Draining Zucchini: Ensure zucchini is well-drained to prevent excess moisture in the bread.
Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 slices (12 per loaf)
- Calories: 240 kcal per slice
