zucchini bread with blueberries recipe

Written ByJenny Smyth Posted on
zucchini bread with blueberries recipe
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The Best zucchini bread with blueberries recipe

I’ve been making this zucchini bread with blueberries recipe for years, and it’s always a hit with my family. It’s a perfect combination of the subtle sweetness of zucchini and the burst of juicy blueberries.

The best part is that it’s incredibly easy to make and requires minimal ingredients. I love that it’s a great way to get my kids to eat their veggies, and the bread is so moist and delicious that they don’t even notice they’re eating something healthy.

I’ve served it at countless family gatherings and potlucks, and it’s always the first thing to disappear. Whether you’re looking for a quick breakfast or a snack to pack in your kids’ lunches, this recipe is a winner.

And let’s not forget about the health benefits – zucchini is packed with antioxidants and vitamins, while blueberries are a great source of fiber and antioxidants. This bread is a game-changer for anyone looking for a tasty and nutritious treat.

Zucchini Bread with Blueberries

Zucchini Bread with Blueberries

4.5 from 1054 votes

A moist and tender quick bread that combines shredded zucchini with fresh blueberries for a delightful twist on a classic. This recipe is perfect for using up summer produce and makes a delicious breakfast or snack.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed dry)
1 cup fresh blueberries

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or non-stick spray and set it aside.
3In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
4In a separate medium bowl, whisk the sugar, oil, eggs, and vanilla extract until smooth and well blended.
5Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined; do not overmix.
6Fold in the shredded zucchini and then gently fold in the blueberries, being careful not to crush them.
7Pour the batter into the prepared loaf pan and spread it evenly.
8Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
9Let the bread cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely before slicing.
10The bread will be moist and tender with visible blueberry and zucchini flecks.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Whisk
Rubber spatula
Grater
Measuring cups and spoons
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 37mg🧂Sodium: 220mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 4g

📝Notes

For best results, squeeze the shredded zucchini in a clean kitchen towel to remove excess moisture before adding to the batter. If using frozen blueberries, do not thaw them first to prevent the batter from turning blue.

Watch Video Of How Zucchini Bread with Blueberries Works

This zucchini bread with blueberries recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick breakfast option. The best part is that it’s incredibly easy to store and reheat.

Simply wrap the cooled bread in plastic wrap or aluminum foil and store it at room temperature for up to three days. To reheat, simply slice the bread and microwave it for 20-30 seconds or bake it in a preheated oven at 350°F (175°C) for 5-7 minutes until warm through.

❓ Frequently Asked Questions About Zucchini Bread with Blueberries

Q: What type of flour should I use for this recipe?

I recommend using all-purpose flour for this recipe, as it will give you the best texture and flavor. However, you can also use whole wheat flour if you prefer a nuttier taste.

Q: Can I use fresh or frozen blueberries?

Either works beautifully! Fresh blueberries will give you the best flavor and texture, but frozen blueberries will still result in a delicious bread.

Q: How do I ensure my zucchini bread stays moist?

The key to keeping your zucchini bread moist is to not overbake it. Check the bread frequently while it’s baking, and remove it from the oven as soon as it’s done. This will help prevent it from drying out.

Q: Can I make this recipe in advance?

You can mix the dough ahead of time, but I recommend baking the bread on the same day for optimal flavor and texture.

Q: Why do you add blueberries to zucchini bread?

The addition of blueberries gives the bread a beautiful purple color and adds an extra burst of flavor. Plus, they complement the earthy taste of zucchini perfectly!

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