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This Blueberry Zucchini Bread is a delightful twist on a classic. Imagine the moistness of grated zucchini blending perfectly with the burst of fresh blueberries. It's a simple yet delicious way to sneak in some veggies while indulging in a sweet treat. Perfect for breakfast, a snack, or even dessert, this bread will quickly become a favorite in your household. Let's get baking!
Blueberry Zucchini Bread Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 2 beaten large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 cup fresh blueberries
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, beat together the sugar, eggs, oil, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the grated zucchini and blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
What You Will Need
H2: What you will need to make blueberry zucchini bread
- All-purpose flour: Provides structure and stability, ensuring the bread holds together while baking.
- Baking powder: Helps the bread rise, giving it a light, fluffy texture.
- Baking soda: Works with baking powder to create a perfect rise and texture.
- Sugar: Adds sweetness, balancing the flavors of zucchini and blueberries.
- Eggs: Bind ingredients together, adding moisture and richness.
- Vegetable oil: Keeps the bread moist and tender.
- Vanilla extract: Enhances the overall flavor with a subtle sweetness.
- Zucchini: Adds moisture and a slight earthy flavor, making the bread tender.
- Blueberries: Provide bursts of juicy sweetness, complementing the zucchini.
Read more: Zucchini Bread Recipe
Tools and Instruments Required
What tools/instruments will be needed to make blueberry zucchini bread
- Mixing bowl: Essential for combining dry and wet ingredients without making a mess.
- Grater: Needed to shred zucchini finely, ensuring even distribution in the batter.
- Loaf pan: Holds the batter while baking, giving the bread its shape.
- Measuring cups: Ensures precise ingredient quantities for consistent results.
- Spatula: Useful for folding in zucchini and blueberries gently without crushing them.
- Oven: Bakes the bread to perfection, providing the necessary heat.
Blueberry Zucchini Bread
Delicious and moist bread combining the freshness of blueberries and the subtle flavor of zucchini.
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Equipment
- Mixing bowl
- Loaf Pan
- Grater
- Oven
Read more: Lemon Blueberry Bread Recipe
Ingredients:
Main Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs beaten
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 cup fresh blueberries
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, beat together the sugar, eggs, oil, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the grated zucchini and blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes:
Great for breakfast or as a snack. Store in an airtight container.
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 1.5gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg
Read more: Blueberry Banana Bread Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Pour into the loaf pan but don't bake.
- Cover tightly with plastic wrap.
- Store in the fridge for up to 24 hours.
- When ready, bake as directed.
Freezing Instructions
- Bake the bread completely.
- Let it cool fully on a wire rack.
- Wrap tightly in plastic wrap.
- Place in a freezer bag.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
Adding lemon zest to the batter can enhance the flavor of the blueberries and give the bread a refreshing twist.
Frequently Asked Questions
FAQ:
Can I use frozen blueberries instead of fresh ones?
Yes, just make sure to thaw and drain them first.
How should I store the bread?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I substitute the vegetable oil with another type of oil?
Yes, you can use coconut oil or olive oil as a substitute.
Do I need to peel the zucchini before grating it?
No, you can grate it with the skin on.
Can I add nuts to this recipe?
Absolutely, adding chopped walnuts or pecans works well.
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