why make this recipe
Blueberry zucchini bread is a delightful combination of flavors that is both healthy and tasty. The addition of zucchini makes this bread moist, while blueberries add a burst of sweetness. This recipe is perfect for using up extra zucchini from the garden or a great way to sneak in some veggies for those who might be hesitant about them. Plus, it’s simple to make and is a wonderful treat for breakfast or a snack!
how to make Blueberry Zucchini Bread
Ingredients:
- 1 cup grated zucchini
- 1 cup blueberries (fresh or frozen)
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Directions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together the sugar, oil, eggs, and vanilla until well combined.
- Stir in the grated zucchini and blueberries.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
how to serve Blueberry Zucchini Bread
Blueberry zucchini bread is delicious served warm or at room temperature. You can enjoy it plain or with a spread of butter. It also pairs well with a dollop of cream cheese or yogurt for a tasty breakfast or snack. Slices can be enjoyed fresh or toasted for a little extra crunch!
how to store Blueberry Zucchini Bread
To store blueberry zucchini bread, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. If you want to keep it longer, you can freeze it. Just slice the bread and wrap each piece tightly before placing it in a freezer bag. It can be frozen for up to 3 months. Thaw slices as needed at room temperature.
tips to make Blueberry Zucchini Bread
- Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. This helps prevent the bread from becoming too soggy.
- If using frozen blueberries, there’s no need to thaw them. Just toss them in flour to prevent them from sinking to the bottom of the batter.
- Feel free to add nuts or spices to enhance the flavor. Chopped walnuts or pecans go well with the zucchini and blueberries.
variation
You can customize this bread by adding different fruits like raspberries or chocolate chips for sweetness. For a healthier twist, consider using whole wheat flour instead of all-purpose flour.
FAQs
1. Can I use other types of fruit in this recipe?
Yes, you can substitute blueberries with other fruits like raspberries, cranberries, or chopped apples.
2. Is it necessary to peel the zucchini?
No, you do not need to peel the zucchini. The skin is packed with nutrients and will blend well into the bread.
3. How do I know when the bread is done?
The bread is done when a toothpick inserted into the center comes out clean. If it comes out with wet batter, it needs more time to bake.
Blueberry Zucchini Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together the sugar, oil, eggs, and vanilla until well combined.
- Stir in the grated zucchini and blueberries.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.