Last fall I shared my tried and true recipe for Zucchini Nut Bread. I love the texture and flavor that shredded zucchini adds to a sweet bread. In keeping with this month’s Fresh Flavor, Blueberry, I’ve found a recipe that combines the two and the result is this tasty Blueberry Zucchini Bread.
I had a bag of shredded zucchini in my freezer so all I needed was a pint of fresh blueberries and I was ready to roll. All other ingredients were in my pantry. I was able to get 8 mini loaves and half a dozen muffins. If you wanted small loaves I think you would get about four.
Blueberry Zucchini Bread
Ingredients
- 3 eggs lightly beaten
- 1 c. canola oil
- 3 t. vanilla
- 2 c. sugar
- 2 c. shredded zucchini
- 1 t. salt
- 1 t. baking soda
- 1/2 t. baking powder
- 1 T. cinnamon
- 3 c. flour
- 1 pint fresh blueberries
Instructions
- Preheat oven to 350 degrees.
- Lightly grease and flour desired pans.
- In the bowl of a standing mixer combine eggs, oil, vanilla and sugar.
- Fold in zucchini.
- Beat in the remaining ingredients.
- Gently fold in blueberries.
- Transfer to prepared pans.
- Bake mini loaves and muffins for 25 – 30 minutes, small loaves for 30-40 min.
- Make sure a pick inserted in the middle comes out clean.
- Cool 20 minutes and then remove from pans.
Notes
mini = 2 1/2 in. x 4 in.
small = 3 in. x 5 1/2 in.
large = 9 in. x 5 in.
As frozen zucchini thaws, liquid forms in the bag/container. I added all the liquid to my batter. I think it really helps make a moist and very flavorful bread.
I didn’t have any nuts but I think adding walnuts would be delicious. You could also add a bit of lemon zest to brighten the taste of the blueberries.
Have an awesome week!
