Blueberry Zucchini Bread

July 3, 2009 by Ali

Blueberry Zucchini Bread

Somehow I’ve returned home from the farmers’ market every week this summer with a truckload of zucchini. And after weeks of stir-frying, grilling, sauteeing, and roasting them up into all sorts of yummy creations, realized I hadn’t yet made any zuch bread this summer! So I decided to try adding in some blueberries for something different, and holy cow – this recipe is a winner. Wonderfully moist, fresh, and sweet. Reminds me why I love summer produce!!

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Blueberry Zucchini Bread

Yield: Makes 1 large 9x5\" loaf, or 2 medium 9x5\" loaves, or 4 mini-loaves

Ingredients

  • 3 eggs
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 3 tsp. vanilla
  • 2/3 cup brown sugar
  • 1 cup white sugar
  • 3 cups shredded zucchini
  • 2 cups all purpose (white) flour
  • 1 cup whole wheat flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 tbsp. ground flax seed (optional)
  • 1 pint blueberries

Method

(For original recipe - two loaves in 9x5" pans.) Grease two 9×5 inch loaf pans with baking spray and lightly dust with flour, tapping out any excess flour. Preheat the oven to 325 degrees F.

In a large bowl combine the flours, salt, baking powder, baking soda, cinnamon and nutmeg. In another large bowl combine the grated zucchini, eggs, oil, applesauce, vanilla and sugar.

Gently toss the blueberries with 2 teaspoons of the flour mixture. This will help prevent them from sinking to the bottom of the loaf.

Add the flour mixture to the zucchini mixture, stirring until just combined. Fold in the blueberries. Pour the batter into the pan and bake for 1 hour to 1 hour and 20 minutes, or until the loaves are golden brown and a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 20 minutes, then run a butter knife around the edges and turn them out onto a wire cooling rack. Let the bread cool completely before slicing it.

Adapted from Allrecipes.com and Baking & Books

Ali's Tip: In order to save time grating a ton of zucchini by hand, I used the grater attachment on my food processor. Worked like a charm!

(c) 2013 Gimme Some Oven. All rights reserved.

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About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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3 thoughts on “Blueberry Zucchini Bread

  1. That cookbook looks great. I have a pint of blueberries and the zucchini in my garden is doing great. I should be able to make this for Sunday morning breakfast. Perfect with a cup of Earl Gray tea.

    I see your posts on FB and enjoy reading them. Often see recipes to try.

    - ATL Cook

  2. It is delicious, moist. Its the best zucchini recipe, the only change I did was to use agave nectar instead of sugar. Thanks for the recipe and also the time to take pictures

    - Idida

  3. I love this recipe! I was just planning on making some Zucchini bread for my picky-won’t-eat-vegetables-two-year-old! So I will have to try this version for sure! OH… and BTW, love the blog, Ali!

    - Jennifer Elitzin