Recipe for Zucchini Bread with Blueberries
This zucchini bread with blueberries recipe is a summertime favorite. Made with shredded zucchini and fresh, juicy blueberries and sweetened with maple syrup, this easy recipe is a great way to use fresh zucchini.
Why You Will Love This Recipe
- Quick and Easy: This recipe requires minimal prep time and can be made in just one bowl.
- Moist and Delicious: The combination of shredded zucchini and fresh blueberries keeps the bread moist and flavorful.
- Healthy Ingredients: Sweetened with maple syrup and packed with fresh produce, this bread is a healthier alternative to traditional sweet loaves.
- Versatile: It’s a great way to use up an abundance of garden-fresh zucchini, making it perfect for summertime baking.
- Nutrient-Rich: Packed with vitamins and antioxidants from the zucchini and blueberries.
Ingredients
- Shredded Zucchini: Shred it yourself, and you don’t need to wring it out first.
- Blueberries: Fresh blueberries are my favorite, but you can also use frozen ones. Just thaw and drain them thoroughly to avoid excess moisture in your bread.
- Eggs: Use large eggs for the best consistency.
- Maple Syrup: Provides natural sweetness and a rich flavor.
- Butter: Be at room temperature as it will be mixed with wet ingredients.
- Vanilla: Organic vanilla extract is the best as it enriches the flavor.
- All-Purpose Flour: Gives the bread structure and a soft texture.
- Cinnamon: Using organic cinnamon gives the best flavor!
- Baking Soda: Helps the bread rise properly.
- Baking Powder: Assists in leavening the bread for a perfect rise.
- Salt: Enhances all the other flavors.
Special Tools (affiliate links): Mixing Bowl | Mixer | Loaf Pan | Grater | Cutting Board | Knife
How to Make Blueberry Zucchini Bread
Follow these easy steps to bake a perfect loaf of Blueberry Zucchini Bread:
1. Preheat the Oven: Set your oven to 350°F. Grease the loaf pan with room-temperature butter.
2. Mix the Wet Ingredients: In a large bowl, beat together the eggs, maple syrup, butter, and vanilla.
3. Combine the Dry Ingredients: In a separate bowl, mix the flour, cinnamon, baking soda, salt, and baking powder.
4. Prepare the Blueberries: In a small bowl, add 1 cup of blueberries and one tablespoon of flour. The flour helps prevent the blueberries from sinking to the bottom of the bread.
5. Grate the Zucchini: Use a grater to grate 1 cup of zucchini with the peel. You don’t need to squeeze out the excess moisture unless your zucchini is particularly watery. For more tips on grating zucchini, check out this helpful guide.
6. Combine Everything: Gently fold the grated zucchini and prepared blueberries into the batter.
7. Transfer and Bake: Pour the batter into the greased loaf pan. Bake for 50-55 minutes or until a knife or toothpick inserted into the center comes out clean.
8. Cool: Let the bread cool in the loaf pan for 20 minutes, then transfer it to a wire rack to cool completely.
Tips for Storing Blueberry Zucchini Bread
- Store at Room Temperature: If you plan to eat the bread within 2-3 days, keep it at room temperature. Store it in an airtight container or wrap it in plastic to maintain freshness.
- Refrigerate for Longer Storage: Place the wrapped bread in the refrigerator for longer storage for up to a week.
- Freeze for Extended Storage: To keep the bread for up to three months, wrap it in plastic wrap and then place it in a resealable freezer bag. Label the bag with the date. Thaw the bread at room temperature or gently reheat slices in the microwave or toaster oven.
FAQs
Do I Need to Peel Zucchini for Bread? No, you don’t need to peel zucchini for bread. The skin is rich in nutrients that support healthy vision, digestion, and more.
Do I Need to Squeeze the Water Out of Zucchini? You don’t need to squeeze the water out of zucchini for most zucchini bread recipes. However, if your zucchini is particularly watery, you can squeeze out some moisture to prevent the batter from becoming too wet.
More Delicious Blueberry Recipes
Click HERE for 20 + Easy Zucchini Bread Recipes to Use Up Your Garden Harvest
Recipe for Zucchini Bread with Blueberries
This quick, easy moist, and delicious blueberry zucchini bread recipe is a summertime favorite. With shredded zucchini and fresh juicy blueberries, your taste buds will love this sweet quick bread recipe.
Ingredients
- 2 eggs
- 1/2 cup maple syrup
- 3/4 cup butter - room temperature
- 1 tsp vanilla extract
- 1 3/4 cup flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 cup grated zucchini
- 1 cup fresh blueberries
Instructions
Preheat oven to 350 degrees f. Using room temperature butter, grease the loaf pan.
In a large bowl, beat the eggs, maple syrup, butter, and vanilla together.
Mix in the flour, cinnamon, baking soda, salt, and baking powder.
Wash the blueberries using a colander and allow the water to drain off of them. In a small bowl, add 1 cup of blueberries and 1 tablespoon of flour. Adding flour helps keep them from sinking to the bottom of the bread.
Using a grater, grate 1 cup of zucchini with the peel. I did not squeeze any excess moisture from the zucchini for this recipe. However, if you feel that the zucchini you are using has a lot of water, you can squeeze a bit of it out.
Gently mix the zucchini and blueberries into the batter—transfer the batter to the prepared loaf pan.
Bake for 50-55 minutes in a preheated oven or until a knife inserted in the center of a loaf comes out clean. Cool for 20 minutes in the loaf pan, then turn onto a wire rack to cool completely.
Notes
- Add flour to the blueberries before mixing them into the batter. This prevents the blueberries from sinking to the bottom of the loaf as it bakes in the oven.
- Sprinkle a few blueberries on top for extra flavor and to make the loaf look pretty!
- If you see that the bread is browning quickly on the top, tent with foil the last 10 minutes of baking.
