Blueberry-Zucchini Bread is a delightful and nutritious treat that combines the freshness of blueberries with the subtle sweetness of zucchini. Perfect for breakfast, snacks, or even dessert, this moist and flavorful bread is a great way to use up surplus zucchini from your garden while adding a burst of berry goodness.
Overview of the Recipe
This recipe involves creating a batter with both wet and dry ingredients, incorporating shredded zucchini and fresh blueberries, and baking it to perfection. The addition of ground cinnamon adds a warm spice that complements the other flavors beautifully.
Ingredients
- 3 large eggs, lightly beaten
- 1 cup canola or vegetable oil
- 3 teaspoons vanilla extract
- 1¼ cups granulated white sugar
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon (more if you like spice)
- 1 pint (2 cups) fresh blueberries, coated with flour (just toss with about 1 teaspoon of the measured flour)
Instructions
Preheat the Oven
- Preheat the Oven: Preheat the oven to 350°F. Lightly grease 4 mini-loaf pans or 2 regular-sized loaf pans.
Prepare the Wet Ingredients
- Beat Wet Ingredients: In a large bowl, beat together the eggs, oil, vanilla extract, and sugar.
- Add Zucchini: Fold in the shredded zucchini.
Prepare the Dry Ingredients
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
Combine Wet and Dry Ingredients
- Combine Mixtures: Beat the dry ingredients into the wet mixture just until incorporated.
- Fold in Blueberries: Gently fold in the blueberries, coated with flour.
Bake the Bread
- Transfer Batter: Transfer the batter to the prepared pans.
- Bake: Bake for 1 hour, or until a knife inserted in the center of a loaf comes out clean.
- Cool: Cool for 20 minutes in the pans, then turn out onto a wire rack to cool completely.
Note
- Muffins Option: If making muffins, bake for about 20 to 30 minutes, checking periodically.
Serving
- Prep Time: 15 minutes
- Cooking Time: 60 minutes
- Total Time: 75 minutes
- Servings: 2 regular loaves or 4 mini loaves
Pairing and Serving Suggestions
Blueberry-Zucchini Bread pairs wonderfully with a hot cup of coffee or tea. It can be enjoyed plain, with a spread of butter, or even a dollop of cream cheese. For a more indulgent treat, serve it with a scoop of vanilla ice cream.
Variations of the Recipe
- Nutty Addition: Add 1/2 cup of chopped walnuts or pecans to the batter for a crunchy texture.
- Citrus Zest: Add 1 tablespoon of lemon or orange zest to enhance the flavor.
- Chocolate Chip: Fold in 1/2 cup of mini chocolate chips for a sweeter version.
Health Benefits
This bread provides a good amount of fiber from the zucchini and antioxidants from the blueberries. Using vegetable oil and reducing the sugar can make it a healthier option compared to traditional sweet breads.
Notes
- Coating Blueberries: Tossing blueberries in flour helps prevent them from sinking to the bottom of the bread during baking.
- Zucchini Moisture: Make sure to blot excess moisture from the shredded zucchini to avoid a soggy batter.
FAQs
1. Can I use frozen blueberries? Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent them from bleeding into the bread.
2. How do I store the bread? Store the bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze the bread.
3. Can I substitute the oil? Yes, you can substitute the oil with an equal amount of applesauce for a lower-fat option.
Conclusion
Blueberry-Zucchini Bread is a delicious and nutritious way to enjoy the flavors of summer all year round. With its moist texture, sweet blueberries, and a hint of cinnamon spice, this bread is sure to become a favorite in your household. Enjoy baking and savoring this delightful treat!