Description
Blueberry Zucchini Bread is, like a slice of summer bliss. This amazing recipe combines the gifts of the garden with juicy blueberries along with freshly grated zucchini resulting in a moist and flavorful bread that’s absolutely perfect, for breakfast, a delightful midday snack or even as a dessert. The bread has this balance of sweetness. Tanginess that truly captures the essence of sunshine in each and every bite. Whether you decide to relish it on your own or share it with your loved ones this delightful combination of ingredients creates an unforgettable treat. So go ahead roll up your sleeves bake yourself some happiness and indulge in the taste of summer all year long.
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 9×5 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
To construct a gluten-free interpretation of this appetizing Blueberry Zucchini Bread recipe you can replace the traditional all-purpose flour with a high-quality gluten-free flour blend. Just ensure that the blend you pick has xanthan gum or another binding agent to preserve the character of the bread. Further, it’s important to check that all other ingredients, such as baking powder and baking soda are approved gluten-free. By incorporating these substitutions you can relish a gluten-free riff of this wonderful delight without compromising on flavor or consistency.
- Prep Time: 10 minutes
- Cook Time: 1 hour
