Introduction
This Blueberry Zucchini Bread is the perfect solution for your summer zucchini bounty. The shredded zucchini disappears into the batter, leaving behind an incredibly moist and tender crumb, while juicy blueberries burst with every bite. The result is a delicious quick bread that is perfect for breakfast, a mid-day snack, or a light dessert. It’s a simple recipe that will quickly become a favorite in your household.
Why You’ll Love This Blueberry Zucchini Bread
- Incredibly Moist: The shredded zucchini adds a remarkable amount of moisture to the bread without any noticeable flavor.
- Perfect Flavor Combination: The sweet and slightly tart blueberries are a perfect complement to the mild, earthy flavor of the zucchini.
- A Great Way to Use Zucchini: This is an easy and delicious way to use up extra zucchini from your garden or the farmer’s market.
- Simple to Make: The batter comes together in minutes with no special equipment.
- Freezer-Friendly: The finished bread freezes beautifully, so you can enjoy it for weeks to come.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- 2 large eggs, lightly beaten
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups (170g) shredded zucchini, moisture squeezed out
- 1 cup (120g) fresh or frozen blueberries, tossed with 1 tbsp flour
Equipment You’ll Need:
- 9×5 inch loaf pan
- Large mixing bowls
- Whisk and spatula
- Grater or food processor
- Clean kitchen towel
Instructions
Part 1: Prepare Your Ingredients & Pan
- Preheat Oven & Prepare Pan: Preheat your oven to 350∘F (175∘C). Grease and flour a 9×5 inch loaf pan.
- Shred Zucchini: Grate the zucchini using the large holes of a box grater. Place the shredded zucchini in the center of a clean kitchen towel. Squeeze the towel tightly over the sink to remove as much water as possible from the zucchini. This is a crucial step!
- Flour the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the bread.
Part 2: Make the Bread Batter
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Mix Together: Pour the wet ingredients into the dry ingredients. Use a spatula to gently mix until the batter is just combined. Do not overmix; the batter should still be a little lumpy.
- Fold in Zucchini and Blueberries: Gently fold the shredded zucchini and floured blueberries into the batter with a spatula.
Part 3: Bake and Cool
- Pour Batter: Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread starts to brown too quickly, you can tent it loosely with aluminum foil.
- Cool: Let the bread cool in the pan for 15-20 minutes before carefully transferring it to a wire rack to cool completely.
Storage and Essential Tips for the Best Blueberry Zucchini Bread
- Squeeze the Zucchini! This is the most important step for a moist, not soggy, bread. The more water you squeeze out, the better the final texture will be.
- Don’t Overmix: Overmixing will develop the gluten, resulting in a tough, dense bread. A lumpy batter is a good thing!
- Use Room Temperature Eggs: This helps the eggs incorporate smoothly into the batter.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months.
Share Your Creation!
Did you bake a loaf of this delicious Blueberry Zucchini Bread? We’d love to see it! Share your photos on Instagram and tag @FoodieFlow and use the hashtag #ZucchiniBread.