Irresistible Blueberry Zucchini Bread Recipe to Savor

Blueberry Zucchini Bread is like a warm hug on a chilly day, combining the sweet, juicy bursts of blueberries with the subtle earthiness of zucchini. Imagine slicing into a loaf that’s both tender and moist, the aroma wafting through your kitchen, making your mouth water in anticipation. This delightful bread is not just a treat; it’s a celebration of summer, when zucchinis are plentiful and blueberries burst with flavor.

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Now, let me take you back to the first time I made Blueberry Zucchini Bread. Picture this: a sunny Saturday morning, my kitchen filled with giggles from my kids as they fought over who would get to add the blueberries. And trust me, watching them try to sneak bites of raw batter led to some hilarious moments. This recipe has become a family favorite, perfect for breakfast or an afternoon snack when energy levels dip.

My friends can’t get enough of this bread; I often hear “This is so good!” followed by requests for the recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Grate fresh zucchini for moisture; choose medium-sized ones for best results.

• Fresh Blueberries: Opt for plump blueberries; frozen ones work too but may make the batter slightly wetter.

• All-Purpose Flour: Standard flour works perfectly; consider whole wheat flour for added nutrition.

• Sugar: Granulated sugar balances the flavors well; you can substitute with brown sugar if desired.

• Baking Powder: Essential for that perfect rise; check expiration dates for freshness.

• Baking Soda: Works alongside baking powder to give the bread its fluffy texture.

• Salt: Just a pinch enhances all flavors beautifully.

• Eggs: Use large eggs at room temperature for optimal mixing and binding.

• Vanilla Extract: Pure vanilla extract adds depth and sweetness; don’t skimp on this!

• Cinnamon (optional): A dash of cinnamon can elevate the flavor profile significantly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper. This ensures smooth removal later.

Mix Dry Ingredients Together: In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until combined. This helps evenly distribute leavening agents.

Combine Wet Ingredients: In another bowl, beat eggs, then add grated zucchini, sugar, vanilla extract, and stir until well mixed. You want a lovely blend of wet goodness.

Add Dry Ingredients to Wet Mixture: Gradually fold in dry ingredients into the wet mixture until just combined. Be gentle here—overmixing leads to denser bread.

Incorporate Blueberries Carefully: Gently fold in fresh blueberries into your batter. Try not to squish them; we want those juicy explosions intact!

Bake to Perfection!: Pour the batter into your prepared loaf pan and bake for 50-60 minutes or until golden brown and a toothpick comes out clean when inserted. Enjoy the heavenly aroma filling your kitchen!

Let this Blueberry Zucchini Bread cool in the pan for about 10 minutes before transferring it onto a wire rack. Slice it once completely cooled—if you can resist that long!

Now you’re set up with an amazing recipe that not only showcases seasonal produce but also fills your home with comforting scents that scream “home.” Serve it warm or toasted with butter—it’s bliss in every bite!

Perfecting the Cooking Process

Start by grating the zucchini while preheating the oven. This ensures the zucchini moisture blends beautifully with other ingredients, creating a moist bread.

Add Your Touch

Feel free to swap blueberries for cranberries or add nuts for extra crunch. A sprinkle of cinnamon can elevate the flavor profile, making it uniquely yours.

Storing & Reheating

Store leftover Blueberry Zucchini Bread in an airtight container at room temperature for up to three days. For longer storage, freeze slices individually wrapped in plastic wrap.

Sometimes I catch myself reminiscing about the first time I made this recipe—it was a hit at my friend’s brunch, and everyone’s faces lit up with surprise at the hidden veggie!

FAQ

Can I use frozen blueberries in Blueberry Zucchini Bread?

Yes, just toss them in flour to prevent sinking during baking.

How do I tell when my bread is done?

Insert a toothpick into the center; it should come out clean when baked perfectly.

Can I substitute whole wheat flour?

Absolutely! Whole wheat flour adds a hearty texture and extra nutrition to your bread.

Print

Blueberry Zucchini Bread

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• Author: homerecipeseasy
• Total Time: 1 hour 15 minutes
• Yield: Approximately 12 servings 1x

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Description

Blueberry Zucchini Bread is a delightful fusion of sweet blueberries and moist zucchini, creating a tender loaf that’s perfect for breakfast or an afternoon snack. This quick and easy recipe captures the essence of summer with its vibrant flavors and inviting aroma. Enjoy each slice warm or toasted, combining comfort with nutrition in every bite.

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Ingredients

Scale 1x2x3x

• 1 ½ cups grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs (room temperature)
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp cinnamon (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat eggs, then mix in grated zucchini, sugar, oil, and vanilla until combined.
4. Gradually fold dry ingredients into the wet mixture until just combined. Avoid overmixing.
5. Gently fold in blueberries without crushing them.
6. Pour batter into the prepared loaf pan and bake for 50-60 minutes or until golden brown and a toothpick comes out clean.
7. Let cool for about 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Bakery
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 165
• Sugar: 8g
• Sodium: 120mg
• Fat: 6g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: - For added texture, consider mixing in chopped nuts or swapping blueberries for cranberries. - Squeeze excess moisture from the zucchini before adding it to the batter for optimum consistency.