Blueberry Zucchini Bread is golden brown and crunchy on the outside with a soft inside studded with sweet blueberries and plenty of zucchini. This recipe originally published August 2014.
Alright I'm back for another CSA Tuesday! I was really excited about what we got last week because I knew I would use it all up and quickly. This past week we received a head of cabbage, a head of lettuce, 2 zucchini, 2 garlic bulbs, 1 yellow squash, a bunch of colored carrots, 2 large onions, and a bunch of herbs. I'm sure you can guess what we made with the cabbage. One of our summer favorites, Korean Beef Tacos.
The lettuce went towards a yummy salad. I ended up roasting the colored carrots with one of the onions, and a couple garlic cloves which ended up looking pretty and tasting delicious. Then I looked at the zucchini and squash. The last few weeks I've used a lot of zucchini. I made zucchini bread, used zucchini in a stir fry, and grilled it with a few other veggies. Then I saw blueberry zucchini bread on a friends blog.
Blueberries have been cheap the past few weeks so I was sold. I already had 2 pints in the refrigerator and I was excited to try this bread.
- brown sugar
- baking powder
- baking soda
Preheat the oven to 350 degrees. Spray mix loaf pans with cooking spray. Set aside.
To make the bread I combined the butter and sugars together in a large bowl. Then I added in the eggs and vanilla and mixed until well combined.
Add in the zucchini and mix well.
In a medium bowl combine the flour, baking powder, baking soda, salt, and cinnamon. Mix well.
Add the flour mixture to the butter mixture and mix until just combined.
Gently fold in the blueberries.
Pour into the prepared pans and bake for 30-35 minutes.
Remove from oven and cool completely.
I grabbed one pint of the blueberries, grated the zucchini, and turned it into mini zucchini loaves. I actually made a few mini loaves as I was going to Pittsburgh this past weekend.
I ended up giving 1 loaf to my mom, left one loaf at home with my husband, and took two loaves to the spa for my soon to be sister-in-laws spa day party. The zucchini blueberry bread was a hit and was gone quickly.
Can I use frozen blueberries in this recipe?
Yes! Just put them right into the batter frozen. I would reduce the zucchini by about a half cup since the frozen berries will add in additional moisture.
Can I use a different type of berry?
Sure! You can substitute in blackberries, raspberries, or chopped strawberries in place of the blueberries.
Can I make a regular loaf of this bread?
Sure! Just pour it into a standard loaf pan and bake at 350 degrees for 1 hour.
Can I make muffins from this recipe?
You sure can! Use the same recipe but fill muffin cups ¾ of the way full with the batter. Bake for 18-22 minutes.
Can I substitute something for the zucchini?
You can use either shredded yellow squash or shredded apples in place of the zucchini in this recipe.
The blueberries add a great flavor to this bread. It really brights it up and adds another dimension of flavor to the bread. The cinnamon adds just the right amount of spice.
The zucchini adds moisture and flavor as well as lots of nutritional value. This is a great way to get kids to eat zucchini because really all they taste will be the blueberries.
More Quick Bread Recipes:
- Cherry Almond Quick Bread
- Spiced Persimmon Bread with Cranberries
- Cheddar Beer Bread
- Butterscotch Brown Butter Banana Bread
If you’ve tried my Blueberry Zucchini Bread or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 c. (2 sticks) butter
- 1 c. sugar
- ½ c. brown sugar
- 4 eggs
- 1 T. vanilla
- 3 c. zucchini, shredded (about 2 medium zucchini)
- 3 c. all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ c. blueberries
- Preheat the oven to 350 degrees. Spray mini loaf pans with cooking spray.
- In a medium bowl combine the butter, sugar, brown sugar, eggs, and vanilla. Mix well.
- Add the zucchini and mix until well combined.
- In a large mixing bowl combine the flour, salt, baking powder, baking soda, and cinnamon.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Spray 4 mini loaf pans or pan with 6-8 mini loaves in it with baking spray and then divide the batter evenly between the pans.
- Bake for 30-40 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack.
Source: Adapted from Bakeaholic Mama