With all the zucchini and blueberries growing in our garden, I decided I had to make this blueberry zucchini bread recipe!
However, I have to admit that I was a little bit afraid to try it because of the idea of combining veggies and fruits in the same recipe.
Needless to say, after I finally tried this recipe, I have to give props to whoever came up with it because it’s incredibly delicious!
Although I was initially hesitant, I’m not surprised that a veggie/fruit combo recipe can be so good!
For example, I’ve made Carrot Cake, Strawberry Spinach Salad, and Sweet Corn Pudding with Strawberries, and they’re all amazing recipes.
So, why should this recipe be any different?
Zucchini Blueberry Bread
Given that I found this particular recipe on AllRecipes.com and it has 3,225 five star ratings, I knew it was a winner!
Subsequently, I had decided that I’d make blueberry zucchini muffins vs. bread, but I got sidetracked and poured the batter into loaf pans.
Either way, muffins or bread, I now know that I plan to make this a LOT with the bulk of our blueberry and zucchini harvest.
Blueberry Zucchini Bread Ingredients & Kitchen Tools
Here are the ingredients you’ll need to make this bread recipe:
- Eggs
- Vegetable Oil
- Vanilla extract
- White Sugar
- Zucchini
- All-Purpose Flour
- Salt
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Blueberries
In addition, you’ll need:
- A good, safe-to-use mandoline
- Colander
- Mixer
- Spatula
- Loaf Pans
How To Make Blueberry Zucchini Bread
Step 1: Shred Your Zucchini
First, don’t go out and buy zucchini noodles (also called zoodles) because these are too thick for this recipe.
Instead, you want the zucchini to be finely shredded.
Therefore, I highly recommend using a safe-to-use mandoline (believe me when I stress to use the safety mechanism) or a box grater.
Slice the outer skin off of the fresh zucchini and then shred it until you have 2 cups.
Then, place the shredded zucchini in a colander and let it sit for 15 to 20 minutes so that it will drain a lot of the water out of the zucchini.
I’ve read that it’s good to have the extra moisture from the zucchini in the recipe in order for the bread to turn out moist.
However, I didn’t want to take the chance of it being so moist that it wouldn’t totally cook through.
Step 2: Beat Eggs, Oil, Vanilla & SugarUsing a mixer, in a large bowl, beat together your eggs, oil, vanilla and sugar.
Step 3: Fold in Zucchini
Once your shredded zucchini has drained, press paper towels down onto the zucchini while still in the colander to push out any excess water.Then, add the zucchini to the batter and fold in using a spatula.
Step 4: Beat Flour, Salt, Baking Powder, Baking Soda, & Cinnamon
After your zucchini is blended into the batter, add flour, salt, baking powder, baking soda, & cinnamon.
Then, beat with your mixer until it’s blended well.
Step 5: Gently Fold in Blueberries
Add your blueberries to the batter and gently fold in and mix until everything is combined.
Step 6: Pour Batter Into Greased Loaf Pans & Bake
Spray your loaf pans with cooking spray and then evenly distribute your batter into both pans.
Place into a 350 degrees Fahrenheit preheated oven.
Bake for 50 minutes or until a toothpick inserted into the center of the loaf comes out dry.
Finally, once your bread is ready, remove it from the oven and allow to cool for 20 minutes in the pans.
Then remove the loaves from the pans and place them on a wire rack in order to cool completely.
Do You Grate Zucchini with the Skin On Or Off?
Personally, I prefer to make this recipe with the skin off of the zucchini.
Although I’ve read that even the skin melts into the bread and you can’t taste it, it does change the look of the bread.
As much as I want to say that the look of a recipe shouldn’t matter as long as it tastes good, it really does matter how it looks!
And I have to say, this bread looks and tastes amazing!
Typically, my husband and son are a little bit apprehensive whenever I try out a new recipe on them.
So when I told them I was making bread out of zucchini and blueberries, they were both like ‘Mm-kay….’
BUT, when it had cooled off enough to slice and slap on a pat of butter that quickly melted onto the warm slice of bread, their tune quickly changed.
As a matter of fact, my son ate 3 or 4 pieces in one sitting!
Can You Freeze Blueberry Zucchini Bread?
Yes! You can freeze blueberry zucchini bread!
And it’s a wonderful thing to be able to freeze it!
Because, if you’re like us, you’ve grown a ton of zucchini and honestly don’t know what to do with it all!
Since this 2 loaf recipe requires approximately 3 medium sized zucchini, you can double or even triple the recipe and freeze whatever you don’t eat.
It’s also great for gifting to people.
I mean, who doesn’t love fresh baked, homemade bread?
Tips and Tricks
- Homegrown is always best, but if you have to go out and buy blueberries and zucchini, that will work just fine.
- If you can’t find fresh blueberries, using frozen blueberries will work too!
- Add walnuts for some extra crunch and texture to this recipe.
- You can shred the zucchini with the skin on or off depending on your preference.
Blueberry Zucchini Bread Recipe
Blueberry Zucchini Bread
Ingredients
- 3 Eggs
- 1 cup Vegetable Oil
- 3 tsp Vanilla Extract
- 2 ¼ cups Granulated White Sugar
- 2 cups Zucchini, shredded, {2 to 3 medium size zucchini}
- 3 cups All-Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tbsp Ground Cinnamon
- 2 cups Blueberries, {Can be fresh or frozen}
Instructions
- Shred zucchini and place in a colander to drain for 15 minutes.
- While the zucchini is draining, preheat oven to 350 degrees Fahrenheit and spray 2 loaf pans with cooking spray.
- In a large bowl, use a mixer to beat the eggs, oil, vanilla, and sugar.
- Then, using a spatula fold in the drained zucchini and blend well.
- Add flour, salt, baking powder, baking soda, and cinnamon to batter and beat well.
- Gently fold in the blueberries until blended well.
- Pour batter evenly into 2 loaf pans.
- Bake for 50 minutes or until a toothpick inserted in the center of the bread comes out dry.
- Cool bread for 20 minutes and then remove bread from pans and place onto a wire rack to cool completely.
Check out AllRecipes.com for more amazing zucchini recipes!
Zucchini pickles anyone?
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