Irresistible Blueberry Zucchini Bread Recipe You’ll Love

There’s something magical about the warm, sweet smell of blueberry zucchini bread wafting through your kitchen. You can almost hear the blueberries singing their little tune, begging to be baked into a moist loaf that’s just bursting with flavor. Picture this: golden-brown crust outside, soft and fluffy inside, with those juicy blueberries popping like tiny flavor bombs. cinnamon donut bread apple bread recipe cheesy zucchini bread recipe And let’s not forget that touch of zucchini adding just the right amount of moisture without screaming “I’m a vegetable!”

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Now, imagine slicing into this beauty on a lazy Sunday morning, the sunlight streaming through your window as you enjoy a moment of blissful solitude. Or better yet, picture yourself sharing it with family and friends during a cozy brunch gathering. Trust me; once you take that first bite, you’ll be planning your next batch before you even finish the last slice.

I still remember the first time I baked blueberry zucchini bread for my family. The looks on their faces were priceless—pure joy mixed with disbelief that they were actually eating vegetables. For more inspiration, check out this chewy Oreo cookies recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Blueberries: Opt for plump blueberries; they should be firm but slightly soft to ensure maximum juiciness in every bite.
• Zucchini: Use medium-sized zucchini; it should be tender and not too watery for perfect texture.
• All-Purpose Flour: Standard flour works great here; measure carefully for the best results.
• Sugar: Granulated sugar adds sweetness; feel free to adjust based on your taste preference.
• Baking Powder: Essential for that lovely rise; check the expiration date for optimal leavening.
• Cinnamon: A dash of cinnamon enhances warmth and depth; don’t skip this one!
• Eggs: Use large eggs for binding; they help create a moist crumb.
• Vegetable Oil: A neutral oil keeps things moist without altering flavor; can substitute with melted coconut oil if desired.
• Vanilla Extract: Pure vanilla extract elevates flavors beautifully; trust me, it makes a difference!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C) while you gather your ingredients and prepare your baking pan. Grease a loaf pan with cooking spray or line it with parchment paper for easy removal later.

Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, and cinnamon. Stir until well mixed—this is where the magic begins!

Prepare Zucchini: Grate zucchini using a box grater or food processor until you have about one cup. Make sure to squeeze out excess moisture using a clean kitchen towel.

Add Wet Ingredients: In another bowl, whisk together eggs, oil, vanilla extract, and those glorious blueberries. Fold in the grated zucchini gently—don’t mash those beautiful berries!

Combine Mixtures: Pour the wet mixture into the dry ingredients bowl and mix until just combined. Be careful not to overmix; lumpy batter is perfectly fine!

Bake Your Bread: Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Bake in preheated oven for 50-60 minutes or until golden brown and a toothpick inserted comes out clean.

Once baked, allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. The smell will drive you wild—try not to eat it all at once!

After cooling down slightly (if you can wait), slice yourself a generous piece of blueberry zucchini bread and enjoy! You can serve it plain or spread some creamy butter on top for an extra indulgent treat. vegan pasta recipe.

So there you have it—your ultimate guide to baking blueberry zucchini bread! It’s easy enough for beginners but tasty enough to impress everyone at your next brunch. Happy baking!

Perfecting the Cooking Process

Start by grating the zucchini and squeezing out excess moisture. Mix dry ingredients first, then combine wet ingredients separately. Fold in zucchini and blueberries gently to avoid mashing them, ensuring a fluffy loaf.

Add Your Touch

Consider adding walnuts or pecans for crunch, or try using almond flour instead of all-purpose flour for a gluten-free option. A hint of cinnamon can elevate the flavor profile remarkably!

Storing & Reheating

Store leftover Blueberry Zucchini Bread in an airtight container at room temperature for up to three days. For longer storage, freeze slices wrapped in plastic wrap, then reheat in the toaster.

My first attempt at Blueberry Zucchini Bread was filled with laughter as my kids helped mix ingredients, turning our kitchen into a blueberry battlefield! They still reminisce about that day.

FAQ

Can I use frozen blueberries in Blueberry Zucchini Bread?

Yes, but fresh blueberries yield better texture and flavor in this recipe.

How do I make my Blueberry Zucchini Bread more moist?

For more inspiration, check out this moist pumpkin bread recipe.

Ensure you squeeze out excess moisture from zucchini before mixing into your batter.

What can I substitute for eggs in this recipe?

You can use applesauce or flaxseed meal mixed with water as egg alternatives.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Blueberry Zucchini Bread

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• Author: deleciouscorner
• Total Time: 1 hour 10 minutes
• Yield: Approximately 10 servings 1x

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Description

Blueberry Zucchini Bread is a delightful fusion of sweet blueberries and moist zucchini, creating a deliciously soft loaf perfect for breakfast or dessert. The combination of fresh ingredients results in a vibrant, flavorful treat that’s sure to impress family and friends. Easy to make and versatile enough for customization, this recipe is ideal for any skill level. Enjoy it plain, with butter, or topped with nuts for an extra crunch!

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Ingredients

Scale 1x2x3x

• 1 cup fresh blueberries
• 1 medium zucchini (about 1 cup grated)
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 2 large eggs
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix flour, sugar, baking powder, cinnamon, and salt.
3. Grate zucchini and squeeze out excess moisture.
4. In another bowl, whisk eggs, oil, vanilla extract, and fold in blueberries and grated zucchini.
5. Combine wet and dry mixtures gently until just combined; do not overmix.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until golden brown; check with a toothpick for doneness.
8. Cool in the pan for 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 10g
• Sodium: 120mg
• Fat: 6g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg