Blueberry Zucchini Bread is a sweet, moist loaf that’s both delicious and nutritious. With juicy blueberries and shredded zucchini, it’s a great way to sneak in extra veggies while enjoying a tasty treat—perfect for breakfast, snacks, or dessert.
Why We Love This Blueberry Zucchini Bread Recipe
There are countless reasons to adore this blueberry zucchini bread. First and foremost, it’s a family-friendly recipe that can please even the pickiest of eaters. The blueberries provide bursts of sweetness, while the zucchini adds moisture without any overpowering flavors. You can enjoy this bread warm from the oven or toasted with a pat of butter—the choice is yours!
The use of whole wheat flour and Greek yogurt makes this recipe a healthier option compared to traditional quick breads. You’ll find that it’s not overly sweet, which means you can savor it every day without feeling guilty. The combination of ingredients offers a balance of protein, healthy fats, and carbohydrates, making it a wholesome snack to fuel your day.
Ingredients for Blueberry Zucchini Bread
- 1 cup coarsely grated zucchini (about 1 small or 1/2 medium)
- 1 large egg
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup canola oil or melted and cooled coconut oil
- 1/4 cup honey or pure maple syrup
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon lemon zest (about 1 small lemon)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/4 cups white whole wheat flour plus 1 tablespoon for tossing with blueberries
- 1 cup fresh blueberries (fresh or frozen, no need to thaw)
How to Make Blueberry Zucchini Bread: Directions
Embarking on the journey of making blueberry zucchini bread is simple and enjoyable. Start by preparing your oven and pan. Preheat it to 350 degrees F (175 degrees C). Take an 8 × 4-inch loaf pan and spray it with nonstick cooking spray, then line it with parchment paper for easy removal later.
Before diving into the batter, it’s crucial to pat the grated zucchini dry using paper towels. This step helps prevent excess moisture in your bread, ensuring it has the perfect texture.
In a large mixing bowl, whisk together the egg, Greek yogurt, oil, honey, brown sugar, vanilla extract, and lemon zest until the mixture is smooth and well combined. It’s like creating a delightful base for your bread.
Next, sprinkle the ground cinnamon, baking powder, baking soda, and kosher salt over the wet ingredients. After this, gently fold in the grated zucchini. You’ll start to see everything blend beautifully.
Now it’s time to add the flour. Incorporate 1 1/4 cups of white whole wheat flour, folding it into the mixture until just combined. Overmixing can lead to a dense bread, so be cautious here!
In a separate bowl, toss the blueberries with the remaining tablespoon of flour. This ensures the blueberries are evenly distributed throughout the batter instead of sinking to the bottom. Gently fold these floured blueberries into the batter, and you’ll notice those vibrant pops of color.
Once your batter is ready, pour it into the prepared loaf pan. Smooth the top with a spatula and feel free to arrange extra blueberries on top for an added visual appeal. Bake your creation in the preheated oven for 40 to 50 minutes. The bread is done when it turns a lovely golden brown and a toothpick inserted comes out with a few moist crumbs sticking to it.
After baking, let the bread cool in the pan for about 15 minutes. This crucial step allows the flavors to settle. Finally, turn it out onto a cooling rack to cool completely before slicing. Trust me; it’s worth the wait!
How to Serve Blueberry Zucchini Bread
Serving blueberry zucchini bread is as delightful as making it. The bread can stand on its own due to its moist texture and layered flavors, yet it opens the door for various serving ideas. For a simple snack, slice it and enjoy it warm. You can also apply a slather of butter or a drizzle of honey to enhance the taste even more.
Consider pairing the bread with tea or coffee for a comforting afternoon treat. If you’re hosting breakfast or brunch, cut it into thick slices and serve it alongside fresh fruit or yogurt for a balanced meal. Not only does it satisfy your hunger, but it also complements a variety of dishes beautifully. Plus, it’s excellent for wrapping and taking on-the-go if you’re in a rush.
Expert Tips for Making Blueberry Zucchini Bread
Making blueberry zucchini bread is a straightforward process, but a few expert tips can elevate your baking game. First, ensure you measure your flour correctly. Too much flour can lead to a dry loaf. The best method is to spoon flour into your measuring cup and then level it off with a knife.
Using fresh zucchini is ideal, but if it’s out of season, frozen zucchini works just fine. Just make sure to drain any excess moisture before using it. If you prefer a slightly sweeter bread, you can increase the amount of honey or maple syrup, but be careful not to overdo it.
If you notice the top of the bread browning too quickly while baking, cover it loosely with aluminum foil to prevent burning. Finally, let it cool completely before slicing to avoid gummy pieces.
How to Store Blueberry Zucchini Bread
Storing blueberry zucchini bread is an easy task, and knowing the best methods can keep your bread fresh longer. After it has cooled completely, wrap the bread tightly in plastic wrap or store it in an airtight container. When kept at room temperature, it can last for about 2 to 3 days.
For longer storage, consider freezing the bread. Slice it first so you can take out only what you need. Wrap each slice in plastic wrap and place it in a freezer-safe bag. When you crave a slice, simply thaw it at room temperature or warm it up in the microwave for a few seconds. You’ll thank yourself later for having a stash of this delicious bread on hand!
Variations of Blueberry Zucchini Bread
The beauty of blueberry zucchini bread lies in its versatility! Feel free to experiment with various mix-ins and flavorings to make the recipe your own. For instance, you can add chopped nuts, such as walnuts or pecans, for an added crunch. If you’re a fan of spices, consider incorporating a pinch of nutmeg for depth.
For a fun twist, try swapping some of the blueberries for chopped strawberries or raspberries. This adjustment adds different flavors and textures while keeping the moisture content intact. Additionally, you could replace honey with a fruit-based puree for a unique flavor profile.
If you’re baking for someone with dietary restrictions, gluten-free flour can be an alternative to whole wheat flour, ensuring everyone can enjoy a slice of this nourishing loaf. The possibilities are endless, so get creative!
FAQs About Blueberry Zucchini Bread
What is blueberry zucchini bread?
Blueberry zucchini bread is a moist, sweet loaf that combines shredded zucchini and blueberries, offering a delicious flavor and texture ideal for snacks or breakfast.
Can I use frozen blueberries in blueberry zucchini bread?
Absolutely! You can use frozen blueberries straight from the freezer without thawing. Just toss them in flour to help distribute them evenly throughout the batter.
How do I prevent my bread from being too dense?
To avoid a dense texture, ensure you measure the flour accurately and don’t overmix the batter. Gently fold the ingredients together until just combined.
How can I make my blueberry zucchini bread sweeter?
If you prefer a sweeter bread, simply increase the amount of honey or maple syrup. Balance sweetness with the tartness of the blueberries for the best flavor.
Can I make this recipe vegan?
You can substitute the egg with a flax egg by mixing one tablespoon of flaxseed meal with two and a half tablespoons of water, letting it sit until it thickens. Use plant-based yogurt and sweeteners if needed.
Blueberry Zucchini Bread
Ingredients
Wet Ingredients
- 1 large egg Provides structure and moisture
- 1/2 cup nonfat plain Greek yogurt Adds creaminess and protein
- 1/4 cup canola oil or melted and cooled coconut oil For moisture
- 1/4 cup honey or pure maple syrup Natural sweetener
- 1/4 cup brown sugar Adds sweetness and moisture
- 1 teaspoon vanilla extract Enhances flavor
- 3/4 teaspoon lemon zest For freshness
Dry Ingredients
- 1/2 teaspoon ground cinnamon For flavor
- 1/2 teaspoon baking powder Helps the bread rise
- 1/2 teaspoon baking soda For leavening
- 1/4 teaspoon kosher salt Balances flavors
- 1 1/4 cups white whole wheat flour plus 1 tablespoon for tossing with blueberries Main dry ingredient
Fruits and Vegetables
- 1 cup coarsely grated zucchini Provides moisture; about 1 small or 1/2 medium zucchini
- 1 cup fresh blueberries Adds sweetness; frozen can be used too
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and spray an 8 × 4-inch loaf pan with nonstick cooking spray and line it with parchment paper.
- Pat the grated zucchini dry using paper towels to reduce moisture.
Mixing
- In a large mixing bowl, whisk together the egg, Greek yogurt, oil, honey, brown sugar, vanilla extract, and lemon zest until smooth.
- Sprinkle ground cinnamon, baking powder, baking soda, and kosher salt over the wet ingredients, then fold in the grated zucchini.
- Incorporate 1 1/4 cups of white whole wheat flour into the mixture until just combined.
Blueberry Addition
- In a separate bowl, toss blueberries with the remaining tablespoon of flour, then gently fold into the batter.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top and adding extra blueberries on top if desired.
- Bake for 40 to 50 minutes, or until golden brown and a toothpick comes out with a few moist crumbs.
Cooling
- Let the bread cool in the pan for about 15 minutes, then turn out onto a cooling rack to cool completely before slicing.