As a busy mom, I know how challenging it can be to whip up something delicious and nutritious. That’s why I absolutely adore this Blueberry Zucchini Bread! It’s a delightful blend of sweet blueberries and moist zucchini, making it a perfect treat for breakfast or a quick snack. This recipe is not only easy to follow but also a fantastic way to sneak in some veggies without anyone noticing. Trust me, your family will be asking for seconds, and you’ll feel great knowing you’ve made something wholesome!
Why You’ll Love This Blueberry Zucchini Bread
This Blueberry Zucchini Bread is a game-changer for busy days. It’s quick to prepare, taking just 15 minutes of your time. The combination of sweet blueberries and tender zucchini creates a flavor explosion that’s hard to resist. Plus, it’s a fantastic way to use up that extra zucchini from your garden or the grocery store. You’ll love how it fills your home with a warm, inviting aroma while keeping your family happy and satisfied!
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Blueberry Zucchini Bread: A Moist and Delicious Treat!
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A classic, moist, and flavorful bread that beautifully combines the sweetness of blueberries with the subtle earthiness of zucchini, making it a perfect treat for breakfast or a snack.
Ingredients
- 1 large egg
- ½ cup light brown sugar, packed
- ⅓ cup canola or vegetable oil
- ¼ cup granulated sugar
- ¼ cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour + ¼ cup for tossing with blueberries
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (or to taste)
- 1 cup coarsely grated zucchini (laid loosely in cup and not packed; don’t wring out)
- 1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the egg, light brown sugar, canola oil, granulated sugar, sour cream, and vanilla extract until well combined.
- In another bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the grated zucchini and blueberries, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries.
- Do not pack the grated zucchini tightly in the measuring cup.
- This bread can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Blueberry Zucchini Bread, Zucchini recipe, Zucchini Bread
Ingredients for Blueberry Zucchini Bread
Gathering the right ingredients is the first step to creating your delicious Blueberry Zucchini Bread. Here’s what you’ll need:
- Egg: This binds everything together and adds moisture.
- Light brown sugar: It brings a rich sweetness and a hint of caramel flavor.
- Canola or vegetable oil: This keeps the bread moist and tender.
- Granulated sugar: A touch of sweetness to balance the flavors.
- Sour cream: Adds creaminess and a slight tang; Greek yogurt works too!
- Vanilla extract: A splash of this elevates the overall flavor.
- All-purpose flour: The base of your bread; it provides structure.
- Baking powder and baking soda: These leavening agents help the bread rise.
- Salt: Just a pinch enhances all the flavors.
- Zucchini: The star ingredient! It adds moisture without overpowering the taste.
- Fresh blueberries: Bursting with sweetness, they’re the perfect complement to zucchini.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to experiment with ingredients! You can swap in whole wheat flour for a healthier twist or add nuts for a delightful crunch. The possibilities are endless!
How to Make Blueberry Zucchini Bread
Now that you have your ingredients ready, let’s dive into the fun part—making your Blueberry Zucchini Bread! Follow these simple steps, and you’ll have a delicious loaf in no time.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This is crucial for even baking. While that’s heating up, grease a loaf pan with a bit of oil or butter. This will help your bread slide out easily once it’s baked.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the egg, light brown sugar, canola oil, granulated sugar, sour cream, and vanilla extract. Mix until everything is well combined. This creates a rich base for your Blueberry Zucchini Bread, ensuring it’s moist and flavorful.
Step 3: Combine Dry Ingredients
In another bowl, mix the all-purpose flour, baking powder, baking soda, and salt. This step is important because it ensures that the leavening agents are evenly distributed throughout the bread. No one wants a surprise lump of baking soda!
Step 4: Combine Wet and Dry Mixtures
Now, gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix! Overmixing can lead to a dense loaf, and we want it light and fluffy.
Step 5: Fold in Zucchini and Blueberries
Next, gently fold in the grated zucchini and fresh blueberries. This step is where the magic happens! The zucchini adds moisture, while the blueberries burst with sweetness. Just be cautious not to overmix again; we want those blueberries to stay whole!
Step 6: Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly during this time!
Step 7: Cool and Serve
Once baked, allow the bread to cool in the pan for about 10 minutes. This helps maintain its texture. After that, transfer it to a wire rack to cool completely. Slice it up and get ready to enjoy a slice of heaven!
Tips for Success
- Use fresh blueberries for the best flavor and texture.
- Don’t pack the grated zucchini tightly; it should be loosely measured.
- For a sweeter bread, add a bit more sugar if desired.
- Let the bread cool completely before slicing for cleaner cuts.
- Store leftovers in an airtight container to keep it moist.
Equipment Needed
- Loaf pan: A standard 9×5 inch pan works best; you can use a silicone pan for easy release.
- Mixing bowls: A large bowl for wet ingredients and a medium bowl for dry ingredients.
- Whisk: Perfect for mixing; a fork can work in a pinch.
- Spatula: Great for folding in ingredients and smoothing the batter.
- Toothpick: Essential for testing doneness; a skewer can be a good substitute.
Variations of Blueberry Zucchini Bread
- Whole Wheat Flour: Swap half of the all-purpose flour for whole wheat flour for added fiber and a nuttier flavor.
- Nuts: Add chopped walnuts or pecans for a delightful crunch and extra protein.
- Spices: Incorporate cinnamon or nutmeg for a warm, cozy flavor that complements the sweetness.
- Chocolate Chips: For a decadent twist, fold in some dark chocolate chips along with the blueberries.
- Vegan Option: Replace the egg with a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use plant-based yogurt.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make this recipe suitable for gluten-sensitive diets.
Serving Suggestions for Blueberry Zucchini Bread
- Enjoy a warm slice with a pat of butter for a comforting treat.
- Pair it with a dollop of Greek yogurt and fresh fruit for a balanced breakfast.
- Serve alongside a steaming cup of coffee or herbal tea for a delightful afternoon snack.
- For a fun presentation, dust with powdered sugar before serving.
FAQs about Blueberry Zucchini Bread
Can I use frozen blueberries in this Blueberry Zucchini Bread?
While I haven’t tried it with frozen blueberries, you can certainly give it a go! Just remember that frozen blueberries may release more moisture, so you might want to adjust the baking time slightly.
How do I store leftover Blueberry Zucchini Bread?
To keep your bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, slice it and freeze individual pieces for a quick snack later!
Can I make this recipe vegan?
Absolutely! You can replace the egg with a flaxseed meal mixture and use plant-based yogurt instead of sour cream. This way, you can enjoy a delicious vegan Blueberry Zucchini Bread!
What can I serve with Blueberry Zucchini Bread?
This bread pairs wonderfully with a dollop of Greek yogurt or a smear of cream cheese. It also goes great with a cup of coffee or tea for a cozy afternoon treat!
Is this Blueberry Zucchini Bread suitable for kids?
Definitely! Kids love the sweet blueberries, and the zucchini adds moisture without being noticeable. It’s a sneaky way to get some veggies into their diet!
Final Thoughts
Making Blueberry Zucchini Bread is more than just baking; it’s about creating memories in the kitchen. The joy of mixing ingredients, the delightful aroma wafting through your home, and the smiles on your family’s faces when they take that first bite are priceless. This recipe is a wonderful way to embrace the flavors of summer while sneaking in some veggies. Whether it’s for breakfast, a snack, or a special treat, this bread brings warmth and happiness to any table. So, roll up your sleeves and enjoy the delicious journey of baking this delightful loaf!