Blueberry Zucchini Bread Recipe
There’s something incredibly comforting about the aroma of freshly baked Blueberry Zucchini Bread wafting through your kitchen. Imagine slicing into that warm, subtly sweet loaf, revealing bursts of juicy blueberries nestled amidst the tender, moist crumb. This alluring recipe marries the sweetness of ripe blueberries with the earthy richness of freshly grated zucchini, creating a delightful treat that’s sure to evoke fond memories of home baking. With a few simple steps and minimal ingredients, you’ll be whipping up a deliciously easy, kid-friendly snack that is perfect for any time of day.
Are You Ready for a Slice of Pure Joy?
Think about the best moments spent around the kitchen table, where laughter mixes with the sweet aroma of baked goods. Who doesn’t love indulging in a warm slice of bread, dripping with nostalgia and flavor?
What if I told you there’s a delightful way to bring those moments back? Imagine pairing your favorite coffee or tea with a slice of Blueberry Zucchini Bread. It’s a sweet escape to comfort, warm memories, and simple pleasures.
Why You’ll Love This Recipe
You’ll adore this Blueberry Zucchini Bread for several reasons:
Easy Prep: Toss everything in one bowl, and a few minutes later, you’re on your way to deliciousness.
Healthy Twist: The zucchini adds moisture and nutrition, making this bread a guilt-free treat.
Crowd-Pleaser: Friends and family will rave about this tasty combo—they’ll never know it’s secretly hiding a veggie!
Minimal Ingredients: With just a handful of items, you can create a fantastic loaf in no time.
Versatility: Great for breakfast, a snack, or even dessert, this bread can be enjoyed at any time of day.
Ingredients
- 1 large egg
- 1/2 cup light brown sugar (packed)
- 1/3 cup canola or vegetable oil
- 1/4 cup granulated sugar
- 1/4 cup sour cream (lite is okay; substitute with Greek yogurt if preferred)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour + an additional 1/4 cup for tossing with blueberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (or to taste)
- 1 cup coarsely grated zucchini (lightly packed, don’t wring out)
- 1 cup fresh blueberries (about 6 ounces; frozen berries may not work as well)
These simple, wholesome ingredients blend together beautifully to create a loaf that is moist, flavorful, and irresistibly inviting.
Timing
Whether you’re in a rush or taking your time, making Blueberry Zucchini Bread is an experience to savor. In just over an hour, you can go from gathering ingredients to indulging in a slice.
Consider this: the instant gratification while you’re mixing the batter combined with the tantalizing wait as it bakes creates a sensory experience unlike any other. This recipe emerges warm, golden, and inviting from the oven, making the time spent absolutely worth it.
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by spraying it with a floured cooking spray, or grease and flour it well.
Take a large bowl and whisk the first six ingredients together: the egg, light brown sugar, canola oil, granulated sugar, sour cream, and vanilla extract.
Add 1 cup of flour, baking powder, baking soda, and salt. Stir gently until just combined—mind those flour pockets!
Fold in the grated zucchini until evenly mixed.
In a medium bowl, prepare the blueberries by tossing them with 1/4 cup of flour. This step is crucial as it helps prevent the blueberries from sinking to the bottom while baking.
Next, introduce the flour-dusted blueberries into the large bowl of batter and fold gently until you can’t see any dry flour. Remember, don’t overmix!
Carefully turn the batter into the prepared loaf pan, smoothing the top gently with a spatula. Pro tip: sprinkle 1 to 2 tablespoons of blueberries on top for an eye-catching finish.
Bake for about 55 to 60 minutes, or until the top is beautifully golden and a toothpick inserted at the center comes out clean or with a few moist crumbs.
After baking, let your creation cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
This bread will stay airtight at room temperature for up to 1 week and in the freezer for up to 6 months.
Nutritional Information
For a sweet indulgence, each slice of Blueberry Zucchini Bread offers approximately** 150-200 calories**—an ideal treat that won’t derail your day. With the added nutrients from zucchini and the antioxidants from blueberries, you can enjoy this loaf, knowing you’ve made a choice that balances pleasure and nourishment.
Healthier Alternatives
If you’re looking to lighten things up, consider these easy swaps:
Low-sugar: Reduce the granulated sugar by half, and use a sugar alternative, like stevia, to still enjoy the sweetness.
Dairy-free: Substitute sour cream with full-fat coconut yogurt for a dairy-free option.
Gluten-free: Use almond flour or a gluten-free baking blend to make this bread accessible to those with gluten sensitivities.
These alternatives ensure that everyone can enjoy a piece of this delicious loaf without compromising on taste!
Serving Suggestions
This Blueberry Zucchini Bread is fantastic on its own, but why stop there?
Serve it warm alongside a scoop of vanilla ice cream for a dessert that feels indulgent yet wholesome.
Consider drizzling a bit of honey or maple syrup on top for an extra touch of sweetness, perfect for brunch or special occasions.
Serve it at holiday gatherings, potlucks, or as a delightful snack during the week—the possibilities are endless!
Common Mistakes
When diving into this recipe, be mindful of these common pitfalls:
Overbaking: Keep an eye on your bread as the baking time can vary. Always check with a toothpick to gauge doneness.
Texture Issues: Overmixing can lead to a dense loaf—be gentle when combining your ingredients!
Messes: Grating zucchini can get messy; consider using a box grater with a tray to catch those bits.
Avoid these mistakes, and you’ll be well on your way to perfect Blueberry Zucchini Bread bliss!
Storing Tips
To keep your loaf fresh and delicious:
Freezing Portions: Slice the bread and wrap each piece in plastic wrap, then place them in a freezer-safe bag for easy access to a treat anytime.
Reheating: To enjoy leftovers, thaw at room temperature or pop a slice in the microwave for a quick 10-15 seconds to refresh that warm, gooey taste.
Tempted to Bake?
If all of this talk has your taste buds tingling and your kitchen smelling of sweet nostalgia, it’s time to grab those ingredients and whip up a loaf of Blueberry Zucchini Bread! Not only is it an easy recipe with incredible taste, but it brings comfort, warmth, and joy into your life—one delicious slice at a time.
FAQs
1. Can I use frozen blueberries?
While fresh blueberries are recommended for the best texture, if you must use frozen, be certain to add them directly to the batter without thawing.
2. Can I customize the recipe?
Absolutely! Feel free to add nuts, spices like cinnamon, or even chocolate chips to make it your own.
3. How do I know when my bread is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out with batter, it needs more time.
4. How long does the bread last?
When kept airtight at room temperature, it can last up to a week. In the freezer, it stays fresh for around six months.
5. What should I serve with Blueberry Zucchini Bread?
This bread goes well with coffee, tea, or even as a base for a delicious breakfast sandwich. Combining it with ice cream makes for a perfect dessert!
Enjoy the delightful journey of baking this Blueberry Zucchini Bread today! Your kitchen will thank you, and so will your taste buds.
Print
Blueberry Zucchini Bread
- Total Time: 75 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A deliciously moist and sweet bread made with fresh blueberries and grated zucchini, perfect for breakfast or as a snack.
Ingredients
- 1 large egg
- 1/2 cup light brown sugar (packed)
- 1/3 cup canola or vegetable oil
- 1/4 cup granulated sugar
- 1/4 cup sour cream (lite or Greek yogurt)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour + 1/4 cup for tossing with blueberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (or to taste)
- 1 cup coarsely grated zucchini (lightly packed)
- 1 cup fresh blueberries (about 6 ounces)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by spraying it with floured cooking spray, or grease and flour it well.
- In a large bowl, whisk together the egg, light brown sugar, canola oil, granulated sugar, sour cream, and vanilla extract.
- Add 1 cup of flour, baking powder, baking soda, and salt, stirring gently until just combined.
- Fold in the grated zucchini until evenly mixed.
- Toss the blueberries with 1/4 cup of flour to prevent sinking, then fold them gently into the batter.
- Transfer the batter to the prepared loaf pan and smooth the top. Optionally, sprinkle 1 to 2 tablespoons of blueberries on top.
- Bake for about 55 to 60 minutes, or until golden and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Notes
This bread can be kept airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Consider adding nuts or spices for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 175
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
