Blueberry Zucchini Bread
This incredibly moist blueberry zucchini bread is perfect for anyone who wants to sneak some veggies into their day while enjoying something that tastes like dessert! Families with kids especially love this recipe because it’s naturally sweet and packed with juicy blueberries. The best part is how the zucchini keeps everything super tender and moist without anyone even knowing it’s there.
Recipe Details
Timing & Servings: Active Time: 15 minutes, Total Time: 2 hours 15 minutes, Serves: 10 people.
Nutrition Profile: Nut-Free, Soy-Free, Vegetarian.
Nutrition Facts (per serving): 246 Calories, 11g Fat, 35g Carbs, 4g Protein.
Ingredients You’ll Need
Baking spray with flour: This makes removing your bread from the pan so much easier! Regular cooking spray works too, but the flour kind gives you extra insurance.
Shredded zucchini: You’ll need 1 cup of shredded zucchini. One medium zucchini usually gives you just the right amount. Don’t worry about peeling it – the skin adds nice little green flecks!
Granulated sugar: Half a cup of regular white sugar gives us sweetness and helps create that tender crumb we all love.
Light brown sugar: Another half cup, but make sure it’s packed down. This adds moisture and a hint of molasses flavor that’s so good with the blueberries.
Unsalted butter: One stick (half a cup) melted and slightly cooled. I like unsalted so we can control the salt level perfectly.
Large eggs: Three eggs at room temperature work best. They mix in more easily and give us great structure.
Lime juice: Just one tablespoon, but wow does it make a difference! It adds a subtle brightness that makes the blueberries pop.
Whole-wheat pastry flour: You’ll need 1½ cups plus 1 extra tablespoon divided. This flour keeps things light while adding a bit more nutrition than regular flour.
Baking powder: Half a teaspoon to help our bread rise up nice and fluffy.
Baking soda: Another half teaspoon that works with the lime juice to create lift and tenderness.
Salt: Just half a teaspoon, but don’t skip it! Salt makes all the other flavors shine brighter.
Fresh blueberries: One full cup of fresh blueberries. Frozen ones work too, but don’t thaw them first or they’ll turn your batter purple!
How to Make Blueberry Zucchini Bread
Step 1: Preheat your oven to 350°F and coat your 8-by-4-inch loaf pan with baking spray. Place the shredded zucchini between paper towels and press gently to remove extra moisture. This step is super important for preventing soggy bread!
Step 2: In a large bowl, whisk together both sugars, melted butter, eggs, and lime juice until everything looks smooth. Stir in your pressed zucchini and mix well.
Step 3: In a separate medium bowl, whisk together 1½ cups flour, baking powder, baking soda, and salt. Add this flour mixture to your zucchini mixture and stir until just combined.
Step 4: Toss your blueberries with that remaining tablespoon of flour. This helps prevent them from sinking to the bottom! Gently fold the floured blueberries into your batter.
Step 5: Spoon the batter into your prepared pan and spread it evenly. Bake for 45 to 50 minutes, or until a wooden pick inserted in the center comes out clean.
Step 6: Let the bread cool in the pan for 10 minutes. Run a spatula around the edges and carefully turn it out onto a wire rack. Let it cool completely for about 1 hour before slicing.
Easy and Quick Blueberry Zucchini Bread Version
Want to speed things up? You can use a box of vanilla cake mix instead of making the batter from scratch! Just add 1 cup shredded zucchini, 1 cup blueberries, and 3 eggs to the cake mix. Skip all the measuring of sugars and flour – the mix has you covered. Bake the same way and you’ll have delicious bread in no time!
Serving Ideas
This bread is perfect for breakfast with a cup of coffee or as an afternoon snack with some cold milk. Try spreading a thin layer of cream cheese on top for extra richness. It also makes a lovely light dessert served with a scoop of vanilla ice cream.
Storage
Store your cooled bread wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 3 months. To reheat frozen slices, just pop them in the toaster or microwave for 20-30 seconds.
Substitutions
No lime juice? Lemon juice works just as well! You can swap the whole-wheat pastry flour for regular all-purpose flour if that’s what you have. Frozen blueberries work great too – just don’t thaw them first. If you’re out of brown sugar, use all granulated sugar plus 1 tablespoon of molasses.
Pro Tips
- Moisture is key: Really press that zucchini dry between paper towels. Too much moisture makes soggy bread.
- Don’t overmix: Stir the batter just until the flour disappears. Overmixing makes tough, dense bread.
- Test for doneness: A toothpick should come out with just a few moist crumbs, not wet batter.
- Cool completely: I know it’s hard to wait, but warm bread falls apart when you slice it!
FAQs
Can I use yellow squash instead of zucchini?
You bet! Yellow squash works exactly the same way as zucchini in this recipe. Just shred it up and press out the moisture just like you would with zucchini.
Why do I need to coat the blueberries in flour?
Great question! The flour helps the blueberries stay suspended in the batter instead of sinking to the bottom while baking. It’s a simple trick that makes a big difference in how your bread turns out.
Can I make muffins instead of a loaf?
Sure! Divide the batter among 12 muffin cups and bake at 375°F for about 18-22 minutes. They’ll be done when a toothpick comes out clean.
How do I know when my bread is completely done?
The top should be golden brown and spring back lightly when touched. A toothpick inserted in the center should come out with just a few moist crumbs. If you see wet batter, give it another 5 minutes.
I’d love to hear how your blueberry zucchini bread turns out! Drop me a comment and let me know if you tried any fun variations. Happy baking, friends!
