Blueberry Zucchini Bread – This recipe, for Blueberry Zucchini Bread is a combination of blueberries and grated zucchini resulting in a moist and flavorful bread that’s perfect for breakfast or whenever you’re craving something sweet. It’s easy to make with simple ingredients making it a must-try for anyone who enjoys baking.
I still remember the first time I made this Blueberry Zucchini Bread. It was a scorching summer day. My garden was overflowing with zucchinis. Trying to find ways to use them up I stumbled upon this recipe. Little did I know that it would quickly become a family favorite. As the sweet aroma filled the kitchen both my husband and child couldn’t resist grabbing a slice. They were instantly hooked. Since then it has become a staple in our home—a reminder of days and the joy of homemade treats.
What makes this Blueberry Zucchini Bread truly special?
What sets this Blueberry Zucchini Bread apart is its moisture and tenderness thanks to the picked zucchinis from the garden. The burst of plump juicy blueberries elevates its flavor profile creating a balance between sweetness and tanginess. Moreover, its simplicity lies in using ingredients that are readily available, in your pantry—making it an accessible treat that’s hard to resist for breakfasts, snacks or even as a thoughtful gift.
What You Need To Make This Blueberry Zucchini Bread Recipe?
Egg: The egg plays a role in this recipe as it helps to hold all the ingredients and give the bread its structure.
Light Brown Sugar: Light brown sugar adds both sweetness and moisture to the bread contributing to its texture and delicious flavor.
Canola or Vegetable Oil: Using canola or vegetable oil in this recipe ensures that the bread remains moist and tender. It also helps maintain its texture.
Granulated Sugar: Granulated sugar is used to enhance the sweetness of the bread creating a balanced flavor that makes it a delightful treat.
Sour Cream or Greek Yogurt: In addition, to adding moisture, sour cream or Greek yogurt brings a flavor to the bread, which elevates its taste profile.
Vanilla Extract: By adding vanilla extract we enhance the flavor of the bread giving it an inviting aroma.
All-Purpose Flour: All-purpose flour is paramount for furnishing structure to the bread and guaranteeing that all ingredients are properly combined.
Baking Powder and Baking Soda: To help the bread rise and achieve a fluffy texture we use baking powder and baking soda as leavening agents.
Salt: Salt plays a role, in balancing out the sweetness of the bread while enriching its taste.
Coarsely Grated Zucchini: Grating the zucchini into shreds without drawing moisture helps retain its natural moisture, which in turn upholds the bread from becoming dry and contributes to its moist texture.
Fresh Blueberries: Including blueberries adds a burst of juiciness and a sweet tangy flavor, to the bread making it truly irresistible.
Steps To Make Blueberry Zucchini Bread:
Step 1: Preheat your oven to 350°F. Get your 9×5 inch loaf pan ready by greasing it with cooking spray or coating it with flour. Set it aside for later.
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Step 2: Take a bowl. Let’s work some culinary magic. Crack an egg into the bowl. Add in the brown sugar, canola oil, granulated sugar, sour cream (opt for the lite version if you prefer) and a splash of vanilla extract. Give everything a whisk until they blend harmoniously.
Step 3: Now it’s time for the flour squad to join in. Add one cup of all-purpose flour to the bowl. Sprinkle in the baking powder, baking soda and a pinch of salt. Mix until they come together nicely. No need to overdo it; just enough to form a mixture.
Step 4: Let’s bring some serenity into the mix now. Gently stir in the zucchini and let it mingle with the batter; they’re destined to be great companions.
Step 5: In another bowl coat your blueberries with 1/4 cup of flour. This will prevent them from sinking to the bottom while we bake our creations. Add these berries along with any flour, into the batter. Carefully incorporate them until everyone is interacting well.
Step 6: Transfer your batter into the prepared loaf pan. Give it a pat with a spatula to ensure it settles comfortably.
Step 7: Desire some berries? Sprinkle a tablespoon or two of blueberries on top of the batter. It adds a burst of color, to your bread!
Step 8: Place the pan in the oven. Let it bake for 55 to 60 minutes. Keep an eye on it; it is done when the top turns golden the center sets and a toothpick comes out clean (or with a few crumbs). Rely on your instincts rather than solely relying on the clock!
Step 9: After removing it from the oven allow the bread to cool in the pan for around 15 minutes. Then gently transfer it onto a wire rack to cool completely. The wait may be challenging. It will be worth it.
Step 10: Once cooled slice into this creation and relish in the love you’ve baked. This bread will remain fresh at room temperature for up to one week. Can be stored in the freezer for, up to six months. Enjoy every mouthful. Share your creation!
Tip:
For a burst of flavor you might want to try adding a teaspoon of grated lemon zest to the batter. The vibrant and tangy hints of citrus will wonderfully enhance the sweetness of the blueberries. Give your bread a twist. It’s a touch that can truly elevate the taste!
Frequently Asked Questions:
Can I use frozen blueberries instead of fresh ones?
While this recipe is specifically designed for blueberries it is possible to substitute with ones. Just keep in mind that using frozen blueberries may result in an increase, in moisture content so be sure to adjust your baking time accordingly.
Can I substitute the sour cream with something else?
Certainly! In this recipe you have the option to substitute sour cream with Greek yogurt. It will provide a level of moistness and a tangy flavor that complements the dish.
Is it necessary to peel the zucchini?
No there is no need to peel the zucchini for this recipe. Simply grate it with the skin to maintain its green color and benefit from added nutrients.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Blueberry Zucchini Bread
Ingredients
- 1 large egg
- 1/2 c light brown sugar packed
- 1/3 c canola or vegetable oil
- 1/4 c granulated sugar
- 1/4 c sour cream lite is okay; or Greek yogurt may be substituted
- 1 tsp vanilla extract
- 1 c all-purpose flour + 1/4 c for tossing with blueberries
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt or to taste
- 1 c coarsely grated zucchini laid loosely in c and not packed (don’t wring out)
- 1 c 6 ounces fresh blueberries (I haven’t tried with frozen)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a loaf pan measuring 9x5 inches. Set it aside for use.
- In a bowl whisk together an egg, light brown sugar, canola oil, granulated sugar, sour cream (or Greek yogurt) and vanilla extract until they are well combined.
- Add 1 cup of flour, baking powder, baking soda and salt to the mixture. Stir everything together just until it is combined; avoid overmixing the batter.
- Make sure the grated zucchini is evenly incorporated into the batter. Set this mixture aside.
- Take another bowl. Gently toss the blueberries with 1/4 cup of flour so that they are evenly coated.
- Add both the blueberries and any remaining flour, to the bowl containing the batter. Gently fold them in without overmixing.
- Transfer the batter to your loaf pan. Use a spatula to smooth out the top. For a touch of color sprinkle 1 to 2 tablespoons of blueberries on top.
- Bake for about 55 to 60 minutes. Until the bread turns golden on top. Check if it is fully cooked by inserting a toothpick in its center—it should come out clean or with a few moist crumbs but no batter. Keep in mind that baking times may vary based on your oven's performance; trust your senses more, than relying on time.
- Let the bread cool down in the pan for 15 minutes before transferring it onto a wire rack to cool down entirely. After it's completely cooled you can serve. This bread will remain fresh if stored at room temperature for a week or in the freezer for up to six months.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
