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Blueberry Zucchini bread

Carly
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Blueberry Zucchini Bread: A Moist and Flavorful Delight

Blueberry Zucchini bread

This classic Blueberry Zucchini Bread is a delightful combination of sweet and savory flavors, packed with the goodness of fresh zucchini and blueberries. The bread is incredibly moist, tender, and bursting with flavor. It's a perfect treat for breakfast, brunch, or a leisurely afternoon snack. Plus, it's incredibly versatile - enjoy it fresh from the oven, or freeze it for later.

Ingredients

  • 2 1/2 cups granulated sugar
  • 4 large eggs
  • 1 1/4 cups corn oil
  • 1 tablespoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • Approximately two medium-sized zucchini, grated, should yield about four cups.
  • 4 cups fresh blueberries, washed and dried
  • 1 1/2 cups chopped walnuts (optional)

Instructions

Course: Main Course Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes Servings: 4

  1. Prepare the baking pans: Grease four medium-sized loaf pans.
  2. Combine wet ingredients: In a large bowl, combine the sugar, eggs, corn oil, and vanilla. Blend thoroughly with an electric mixer.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, salt, baking soda, baking powder, nutmeg, and cinnamon.
  4. Combine wet and dry ingredients: Gently incorporate the dry ingredients into the wet ingredients until just combined.
  5. Fold in zucchini, blueberries, and nuts: Gently fold in the shredded zucchini, fresh blueberries, and chopped walnuts (if using).
  6. Bake: Divide the batter evenly among the prepared loaf pans. Bake for about an hour at 350°F (175°C), or until a toothpick inserted in the center comes out clean.
  7. Cool: Let the bread cool completely in the pans before slicing and serving.

Tips for Perfect Blueberry Zucchini Bread

  • For a sweeter bread: Increase the sugar by 1/4 cup.
  • For extra moisture: Replace 1/2 cup of the oil with unsweetened applesauce.
  • To enhance flavor: Add a teaspoon of lemon zest to the batter.
  • For a gluten-free version: Substitute regular flour with a gluten-free blend and verify that all other components are gluten-free.
  • To freeze: Wrap cooled bread tightly in wax paper, then aluminum foil, and finally plastic wrap or a freezer bag. Freeze for up to 6 months.

This homemade Blueberry Zucchini Bread is a delightful treat that combines the unexpected flavors of zucchini and blueberries for a truly unique taste experience. The bread is incredibly moist and tender, with a subtle hint of spice from the cinnamon and nutmeg. The sweetness of the blueberries complements the mild flavor of the zucchini perfectly, creating a delicious balance. The optional addition of walnuts provides a satisfying crunch and adds another layer of texture to the bread.

Whether you're enjoying it fresh from the oven or thawed from the freezer, this Blueberry Zucchini Bread is sure to become a family favorite. Its versatility makes it perfect for any occasion, from a casual breakfast to a special brunch.

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