Blueberry Zucchini Bread Recipe has got to be one of those sneaky treats that feels indulgent but sneaks in some veggies. Honestly, I never thought zucchini and blueberries would get along so well until I tried baking this. It’s like a little party in your mouth, with sweet bursts of blueberry and the subtle moistness from the zucchini. If you’re curious about how to pull this off without turning your kitchen into a disaster zone, I’ve got you covered.
Why You Should Try Blueberry Zucchini Bread Recipe
Ever wondered how to get your daily veggies without the usual salad routine? This bread is a clever way to sneak zucchini into something sweet and satisfying. Plus, blueberries bring a pop of color and antioxidants, so you get a bit of health with your snack. It’s perfect for breakfast, a midday pick-me-up, or even an after-dinner treat.
What I love most is how this bread stays moist for days. I’ve baked it multiple times, and it never gets dry or crumbly. Also, it’s pretty forgiving if you accidentally toss in a little extra zucchini or blueberries. Honestly, it’s a win-win.
Variations I’ve Tried And Loved
Sometimes I swap blueberries for raspberries or blackberries when they’re in season. It changes the flavor just enough to keep things interesting. If you’re feeling adventurous, adding a handful of chopped nuts like walnuts or pecans gives a nice crunch.
For those who prefer less sweetness, I cut back on the sugar or use natural sweeteners like honey or maple syrup. And if you want to make it gluten-free, swapping regular flour for a blend that works for baking does the trick. Just keep an eye on the texture, as gluten-free flours can behave differently.
Blueberry Zucchini Bread Recipe
Ingredients
Instructions
- In a large mixing bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, beat eggs with sugar, vegetable oil, and vanilla extract until well combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in grated zucchini and fresh blueberries gently.
- Pour the batter into the prepared loaf pan.
- 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, then remove to a wire rack to cool completely.
Notes
Serving The Blueberry Zucchini Bread
This bread tastes great warm or at room temperature. Slather a bit of butter or cream cheese on top for an extra treat. I also like to toast a slice lightly and add a drizzle of honey. It pairs surprisingly well with a cup of coffee or tea. If you’re serving it for breakfast, a dollop of Greek yogurt on the side adds protein and balances the sweetness.
Helpful Tips for Blueberry Zucchini Bread Recipe
- Don’t skip squeezing out the zucchini moisture; it’s a game-changer for texture.
- Use fresh blueberries when possible, but frozen works in a pinch. Just don’t thaw them first.
- If you want a sweeter crust, sprinkle a little raw sugar on top before baking.
- Room temperature ingredients blend better, so take eggs and oil out of the fridge ahead of time.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. This prevents it from breaking apart.
Leftovers
Wrap leftover bread tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for about 3 days. For longer storage, pop it in the fridge for up to a week or freeze slices individually. Just thaw them at room temperature or toast straight from the freezer.
Common Mistakes to Avoid
- Forgetting to flour the blueberries often leads to them sinking to the bottom.
- Overmixing the batter can make the bread tough instead of tender.
- Using overly wet zucchini without draining it will result in a soggy loaf.
- Baking at too high a temperature might brown the crust too fast while leaving the middle undercooked.
Nutrition Infos (per serving)
- Calories: 280 kcal
- Carbohydrates: 38 g
- Protein: 4 g
- Fat: 11 g
- Fiber: 3 g
- Sugar: 18 g
This bread hits a nice balance between taste and a bit of nutrition. It’s definitely a treat, but with some veggie goodness tucked inside. Who said you can’t have your cake and eat your greens too?