Blueberry Zucchini Bread Recipe

Introduction

There’s something truly special about baking with fresh ingredients, and this Blueberry Zucchini Bread has quickly become a favorite in our household. The combination of sweet blueberries and moist zucchini creates a delightful flavor profile that’s perfect for breakfast, snacks, or even dessert. My family loves how easy this recipe is to whip up—all in one bowl, which means less cleanup and more time enjoying this delicious treat. It’s an excellent way to sneak in some vegetables while indulging in something sweet, and the vibrant color of the blueberries adds an appealing touch. Trust me, once you try it, you’ll be making this bread regularly!

Ingredients

• ½ cup (119ml) vegetable oil
• ¾ cup (150g) packed brown sugar
• ¼ cup (50g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups (186g) all-purpose flour
• 1 ½ cups (approximately 152g) shredded zucchini (fresh, not pre-shredded)
• 1 cup (136g) fresh blueberries (or thawed and drained frozen blueberries)

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
2. Mix Wet Ingredients:
   In a large bowl, combine the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir until the mixture is smooth and well combined.
3. Add Dry Ingredients:
   Mix in the cinnamon, baking soda, baking powder, and salt. Gradually add the flour, stirring until just combined. The batter will be thick at this stage.
4. Incorporate Zucchini and Blueberries:
   Stir in the shredded zucchini until the batter becomes looser and more pourable. Gently fold in the blueberries, being careful not to crush them.
5. Transfer to Pan:
   Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle a few extra blueberries on top for a pretty presentation.
6. Bake:
   Bake for 50-65 minutes, depending on the size of your pan. A toothpick inserted into the center should come out clean when the bread is done.
7. Cool:
   Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. Store:
   Store the cooled bread at room temperature, wrapped tightly in plastic wrap. It can also be stored in the refrigerator for a few extra days or frozen for up to three months.

Nutrition Facts

• Servings: 12 slices
• Calories per serving: Approximately 180 calories
• Sugar: 10g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Preparation Time

• Total Time: 1 hour 15 minutes
• Prep Time: 15 minutes
• Cook Time: 50-65 minutes

How to Serve

• Serve warm or at room temperature.
• Pair with a dollop of cream cheese or butter for extra flavor.
• Enjoy with a cup of coffee or tea.
• Cut into smaller pieces for a delightful snack platter.
• Add fresh fruit on the side for a balanced meal.

Additional Tips

1. Use Fresh Zucchini: Always use fresh zucchini for the best flavor and moisture.
2. Don’t Overmix: Mix just until combined to keep the bread light and fluffy.
3. Blueberry Options: Feel free to use other berries like raspberries or blackberries.
4. Check for Doneness: Use a toothpick inserted into the center; it should come out clean or with a few moist crumbs.
5. Variations in Sweetness: Adjust the sugar levels based on your preference for sweetness.

Recipe Variations

• Nutty Zucchini Bread: Add ½ cup of chopped walnuts or pecans for extra crunch.
• Spiced Variation: Include a pinch of nutmeg or ginger for a warm spice flavor.
• Lemon Zucchini Bread: Add the zest of one lemon for a refreshing citrus twist.
• Vegan Option: Replace eggs with flax eggs and use a plant-based oil.
• Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend.

Serving Suggestions

• Serve as part of a brunch spread alongside muffins and pastries.
• Great for an afternoon tea with friends.
• Slice and serve with yogurt for a nutritious breakfast.
• Enjoy as a dessert with whipped cream or vanilla ice cream.

Freezing and Storage

• Freezing: Wrap the entire loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Storage: Keep at room temperature in an airtight container for up to 4 days. For longer storage, refrigerate or freeze.

FAQ Section

1. Can I use frozen zucchini?

• Yes, just make sure to thaw and drain excess moisture before using.

1. How can I tell when the bread is done?

• A toothpick inserted into the center should come out clean or with a few moist crumbs.

1. Can I make this bread vegan?

• Yes, replace eggs with flax eggs and use a plant-based oil.

1. What can I substitute for vegetable oil?

• You can use melted coconut oil or unsweetened applesauce.

1. Is this bread healthy?

• It contains sugar and fat, but the zucchini adds nutritional value. Enjoy in moderation!

1. Can I add more blueberries?

• Absolutely! Feel free to adjust the amount to your taste.

1. What other spices can I add?

• Consider adding nutmeg, ginger, or cardamom for extra flavor.

1. Can I double the recipe?

• Yes, you can easily double the ingredients and bake two loaves.

1. What if I don’t have a loaf pan?

• You can use a muffin tin; adjust the baking time to about 18-20 minutes.

1. How can I make this bread more indulgent?

• Drizzle with a lemon glaze or serve with ice cream for a dessert option.

Conclusion

This Blueberry Zucchini Bread is not just a delicious way to use up those extra zucchinis; it’s a versatile recipe that will quickly become a staple in your baking repertoire. With its moist texture, delightful sweetness from the blueberries, and ease of preparation, it’s perfect for any occasion. Whether you enjoy it for breakfast, as a snack, or as a dessert, this bread will surely impress your family and friends. Happy baking!

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