Go Back
- 1 cup grated zucchini (about 1 medium zucchini) - 1 cup fresh blueberries (if using frozen, do not thaw) - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon nutmeg (optional) - ½ cup chopped walnuts or pecans (optional) If you need substitutes, here are some ideas: - Use coconut oil instead of vegetable oil for a different flavor. - Swap granulated sugar for honey or maple syrup, but adjust the liquid. - Replace all-purpose flour with almond flour for a gluten-free option. - You can omit nuts if you prefer a nut-free bread. This Blueberry Zucchini Bread is not only tasty, but also packed with nutrients. Here’s a quick look: - Calories: About 180 per slice - Protein: 3g - Fat: 7g - Carbohydrates: 30g - Fiber: 1g - Sugar: 10g This bread provides vitamins and minerals from zucchini and blueberries. Zucchini adds moisture without many calories, while blueberries deliver antioxidants. Enjoy this healthy treat! For the full recipe, check out the details above. First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9x5-inch loaf pan. Grease the pan with butter or cooking spray. Lightly dust it with flour to prevent sticking. In a medium bowl, combine the grated zucchini and fresh blueberries. Toss them gently to coat. Set this bowl aside to keep the mixture fresh. In a larger bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Mix until smooth. Next, crack in the eggs, one at a time. Whisk well after each egg. Finally, stir in the vanilla extract. In another bowl, mix the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if using). Whisk these dry ingredients well. This step ensures even distribution of the leavening agents. Slowly add the dry mixture to the wet ingredients. Stir gently until just combined. Be careful not to overmix; it's okay to have small lumps. Now, carefully fold in the grated zucchini and blueberries. If using, add chopped walnuts or pecans. Use a spatula to distribute evenly without breaking the blueberries. Pour the batter into your prepared loaf pan. Smooth the top with your spatula. Place the pan in your preheated oven. Bake for 55-65 minutes. The bread is ready when a toothpick comes out clean. Once baked, remove it from the oven. Let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely. For the full recipe and more tips, check out the full recipe section. To make great blueberry zucchini bread, it is key to not overmix. When you mix the wet and dry ingredients, stir just until they blend. Lumps are okay! Overmixing can make the bread tough. It is all about keeping it light and fluffy. If you have leftover bread, store it in an airtight container. This keeps it fresh for up to four days. You can also wrap it in plastic wrap and place it in the fridge. For longer storage, freeze the bread. Slice it first, then wrap it tightly. Thaw slices as needed for a quick snack. Sometimes, bread can turn out too dry. This often happens from overbaking. Use a toothpick to check for doneness. If it comes out clean, your bread is ready. Another issue may be sinking in the middle. This can occur from too much liquid or not enough flour. Make sure to follow the recipe closely for the best results. For the full recipe, check out the details above! {{image_4}} You can add nuts or seeds for extra crunch. I love using walnuts or pecans. They add a nice texture and flavor. Simply chop them up and fold them into the batter. You can also try sunflower seeds or flaxseeds for a different twist. If you want more protein, add a handful of chia seeds. Adding spices can boost the flavor of your bread. Ground cinnamon is a must for warmth. Nutmeg adds a sweet, earthy note. You can even try ginger or cardamom for a unique taste. If you like a bit of heat, a pinch of cayenne works nicely. Just mix your chosen spices with the flour before combining. Feel free to swap out blueberries for other fruits. Raspberries or chopped strawberries work well. You can even use diced peaches or apples. If you want a tropical flair, try adding crushed pineapple. Just remember to adjust the sugar if your fruit is very sweet. Each fruit brings its own flavor, making each loaf special. For the full recipe, check out the Blueberry Zucchini Bread section above. Store your blueberry zucchini bread in an airtight container. This keeps it fresh. Place it at room temperature for up to three days. If you want to keep it longer, you can refrigerate it. Wrap it in plastic wrap to prevent drying out. To freeze, let the bread cool completely. Wrap it in plastic wrap, then foil. This double wrapping helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. To reheat, slice the bread into pieces. Place it in a toaster oven or microwave. Heat it for a few seconds until warm. This brings back the fresh taste. You can also enjoy it cold, which is still tasty! For added flavor, spread a little butter or cream cheese on top. Yes, you can use frozen blueberries. Just add them straight from the freezer. Do not thaw them. This keeps their shape and prevents the batter from getting too wet. To make Blueberry Zucchini Bread gluten-free, swap all-purpose flour for a gluten-free blend. Look for a mix that has xanthan gum. This helps with the bread's texture. You can serve this bread with many sides. Try adding butter, cream cheese, or whipped cream. Fresh fruit or a simple fruit compote also pairs well. The bread lasts about 3-4 days at room temperature. Keep it in an airtight container. You can also store it in the fridge for up to a week. To check if it's done, insert a toothpick into the center. If it comes out clean, the bread is ready. If it has batter on it, give it more time in the oven. This blog post covered how to make delicious blueberry zucchini bread. You learned about the ingredients and their substitutes. I also shared tips to avoid common mistakes and storage advice. Variations add fun and flavor to your bread. Remember, baking is a journey. Don't fear mistakes; each loaf teaches you something. Enjoy your tasty creation, and share it with others. Happy baking!

- Blueberry Zucchini Bread

Indulge in the deliciousness of homemade blueberry zucchini bread! This easy recipe combines fresh blueberries and grated zucchini for a moist and flavorful treat that's perfect for breakfast or a snack. With simple ingredients and straightforward steps, you can create a mouthwatering loaf that everyone will love. Click through to discover this delightful recipe and impress your family and friends with your baking skills!
Print Recipe Pin Recipe

Ingredients
  

1 cup grated zucchini (approximately 1 medium zucchini)

1 cup fresh blueberries (if using frozen, do not thaw)

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon nutmeg (optional)

½ cup chopped walnuts or pecans (optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it with butter or cooking spray and lightly dusting it with flour.

    In a medium-sized mixing bowl, combine the grated zucchini and fresh blueberries. Gently toss them to coat, then set aside to keep them fresh.

      In a large mixing bowl, whisk together the granulated sugar, packed brown sugar, and vegetable oil until the mixture is smooth and well combined.

        Crack the eggs into the bowl, adding them one at a time. Whisk thoroughly after each addition to ensure they are fully incorporated. Stir in the vanilla extract until evenly distributed.

          In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if you’re adding it). This will ensure all the leavening agents are evenly mixed.

            Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Be cautious not to overmix; small lumps are perfectly fine.

              Carefully fold in the grated zucchini and blueberries, along with chopped walnuts or pecans if you choose to include them. Use a spatula to ensure even distribution without breaking the blueberries.

                Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.

                  Place the loaf pan in the preheated oven and bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean.

                    Once baked, remove the pan from the oven and allow the bread to cool in the pan for approximately 10 minutes. After that, transfer the bread to a wire rack to cool completely.

                      Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 8 slices

                        - Presentation Tips: For an inviting serving, slice the bread and offer it warm or at room temperature. Enhance its appeal by dusting the top with powdered sugar and adding a few extra blueberries for a pop of color. A dollop of whipped cream or a smear of cream cheese on the side makes for a delightful complement to this luscious bread!