Blueberry Zucchini Bread is a delightful treat that merges the freshness of blueberries with the moistness of grated zucchini. This easy-to-follow recipe produces a quick bread that is perfect for breakfast, as a snack, or even a sweet dessert. The sweetness from the blueberries complements the mild flavor of the zucchini, making every bite a delicious experience. Not only is this bread tasty, but it also sneaks in some extra nutrition, thanks to the zucchini. It’s a great way to incorporate more produce into your diet without sacrificing flavor. Whether you’re using up a summer zucchini bounty or simply craving a tasty homemade bread, this recipe is sure to become a favorite in your kitchen. Enjoy a slice warm or toasted with a pat of butter for a delightful treat any time of the day.

Why make this recipe

Creating Blueberry Zucchini Bread is an excellent choice for many reasons. First, it’s a wonderful way to use up zucchini, especially if you have an abundance from your garden. Second, this recipe combines healthy ingredients that pack flavor, making it a guilt-free indulgence. It’s also simple enough for novice bakers to tackle, and your family will love it. Perfect for sharing or enjoying alone, this bread is a delicious and satisfying option that everyone can appreciate.

How to make Blueberry Zucchini Bread

Ingredients

1 medium zucchini, grated and squeezed dry
1 cup fresh blueberries
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda (optional)
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
optional: 1/2 cup chopped walnuts or pecans

Directions

Preheat oven to 350°F (175°C). Lightly grease a loaf pan. In a large bowl, toss grated zucchini and blueberries to combine. In a separate bowl, whisk together flour, sugar, baking powder, baking soda (if using), salt, and cinnamon. In another bowl, whisk eggs, vegetable oil, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined; fold in zucchini and blueberries (and nuts if using). Pour batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and serve, optionally with butter.

How to serve Blueberry Zucchini Bread

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Serve Blueberry Zucchini Bread warm or at room temperature. You can enjoy it plain or spread with butter, cream cheese, or even a dollop of yogurt. For a more indulgent treat, add a sprinkle of powdered sugar on top. This bread is also great alongside a warm cup of tea or coffee.

How to store Blueberry Zucchini Bread

To keep your Blueberry Zucchini Bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze the bread. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag for up to three months. Thaw the bread at room temperature before serving.

Tips to make Blueberry Zucchini Bread

To ensure your Blueberry Zucchini Bread turns out perfect, remember these tips: Squeeze out excess moisture from the zucchini to prevent a soggy bread. Use fresh blueberries for the best flavor; frozen berries can be used but may alter the texture slightly. Don’t overmix the batter; mix just until combined for the best texture. Also, adding chopped walnuts or pecans can enhance the flavor and add a nice crunch.

Variation

You can experiment with this recipe by adding different fruits like raspberries or chocolate chips. For a healthier twist, you can replace some of the all-purpose flour with whole wheat flour. Additionally, you can use honey or maple syrup as a natural sweetener instead of sugar for a different flavor profile.

FAQs

What can I substitute for zucchini?
You can use applesauce or mashed bananas, although it will change the flavor and texture.

Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.

How do I know when the bread is done baking?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, the bread is ready.

Can I use frozen blueberries?
Yes, but keep in mind they may make the batter slightly wetter and change the texture.

Can I add spices to this recipe?
Absolutely! You can add nutmeg, ginger, or even some citrus zest for extra flavor.

Blueberry Zucchini Bread

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A delightful quick bread that combines fresh blueberries with moist grated zucchini, perfect for breakfast or as a snack.

Author: Patricia
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes
Yield: 8 servings 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Lightly grease a loaf pan.
In a large bowl, toss grated zucchini and blueberries to combine.
In a separate bowl, whisk together flour, sugar, baking powder, baking soda (if using), salt, and cinnamon.
In another bowl, whisk eggs, vegetable oil, and vanilla extract.
Pour wet ingredients into dry ingredients and mix until just combined; fold in zucchini and blueberries (and nuts if using).
Pour batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve, optionally with butter.

Notes

Squeeze out excess moisture from the zucchini to prevent a soggy bread. Fresh blueberries are recommended for the best flavor, but frozen can be used in a pinch.