Description
Delightful blueberry zucchini bread brings summer’s freshest produce together in one irresistible loaf. Moist, packed with sweet berries and tender zucchini, this quick bread offers a perfect balance of comfort and garden-fresh flavor that makes you crave another slice.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (186g) all-purpose flour
- 1 1/2 cups (approximately 152g) shredded zucchini (fresh, not pre-shredded)
- 1 cup (136g) fresh blueberries (or thawed and drained frozen blueberries)
Sweeteners and Liquid:
- 3/4 cup (150g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1/2 cup (119ml) vegetable oil
Spices, Leavening Agents, and Flavoring:
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and coating an 8×4-inch or 9×5-inch loaf pan with a thin layer of nonstick spray or butter.
- Create a homogeneous wet mixture by whisking vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract in a spacious mixing bowl until the texture becomes uniform and glossy.
- Introduce the dry components by gently incorporating cinnamon, baking soda, baking powder, and salt into the liquid base, then gradually fold in the flour until the batter achieves a thick, consistent consistency.
- Transform the batter’s density by folding in shredded zucchini, which will naturally thin the mixture and create a more fluid texture.
- Delicately integrate blueberries into the batter, using a gentle folding technique to prevent crushing the fragile fruit.
- Transfer the completed batter into the prepared loaf pan, using a spatula to create an even surface and optionally garnish with additional blueberries for visual appeal.
- Position the pan in the preheated oven and bake for 50-65 minutes, monitoring for a golden-brown exterior and checking doneness by inserting a toothpick into the center – it should emerge clean.
- Allow the bread to rest in the pan for approximately 10 minutes, then carefully transfer to a wire cooling rack to reach room temperature, which helps set the internal structure.
Notes
- Prevent blueberries from sinking by lightly coating them in flour before folding into the batter, ensuring even distribution throughout the bread.
- Squeeze excess moisture from shredded zucchini using a clean kitchen towel to prevent a soggy texture and maintain the bread’s perfect consistency.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, ensuring the same tender crumb and delicious flavor.
- Enhance nutritional value by using whole wheat flour for half the all-purpose flour, adding depth and a nutty undertone to the bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 213
- Sugar: 10g
- Sodium: 175mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg