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Blueberry Zucchini Bread Recipe

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5 from 59 reviews

This moist and flavorful Blueberry Zucchini Bread combines the natural sweetness of blueberries with the subtle earthiness of shredded zucchini. Made with a blend of all-purpose and whole wheat flours, cinnamon, and a touch of apple sauce for added moisture, this bread is a wholesome treat perfect for breakfast, snacks, or dessert.

Ingredients

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Main Ingredients

  • 1 cup blueberries
  • 1 cup all-purpose flour (unbleached)
  • 1 cup white whole-wheat flour
  • 2/3 cup brown sugar (3.5 oz), not packed
  • 1 tablespoon cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg (beaten)
  • 2 tablespoons melted butter (or dairy-free butter)
  • 2 (3.9 oz each) containers unsweetened apple sauce
  • 1 1/2 cups shredded zucchini (not packed, not squeezed)
  • Cooking spray for greasing the pan

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and lightly grease a 9×5-inch loaf pan with cooking spray to prevent sticking.
  2. Toss Blueberries with Flour: In a small bowl, gently toss the blueberries with 2 tablespoons of the all-purpose flour. This helps prevent the blueberries from sinking to the bottom of the bread during baking.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the remaining all-purpose flour, white whole-wheat flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  4. Combine Wet Ingredients: In a separate medium bowl, mix the beaten egg, brown sugar, vanilla extract, melted butter, apple sauce, and shredded zucchini until thoroughly combined.
  5. Blend Batter: Add the wet ingredient mixture to the bowl of dry ingredients and gently stir until just blended; avoid overmixing to keep the bread tender.
  6. Fold in Blueberries: Carefully fold the flour-coated blueberries into the batter, ensuring even distribution without crushing the berries.
  7. Pour Batter and Bake: Pour the prepared batter into the greased loaf pan, smoothing the top. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Slice: Allow the bread to cool in the pan for about 10 minutes. Then, remove the bread from the pan and transfer it onto a wire rack to cool completely before slicing.

Notes

  • For whole-wheat flour, white whole-wheat flour provides a milder flavor, but regular whole wheat can also be used.
  • Using dairy-free butter makes this recipe suitable for those with lactose intolerance.
  • Ensure zucchini is shredded but not squeezed to retain moisture in the bread.
  • Brown monk fruit sweetener can be used as a lower sugar alternative to brown sugar.
  • Store bread in an airtight container at room temperature for up to 3 days or refrigerate up to a week.

Find it online: https://queenrecipe.com/blueberry-zucchini-bread-recipe/