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I adore quick breads, they have a certain appeal to them…beyond their ease of preparation–to me they exude a high level of hominess and are the perfect giftable baked good! If you are a baking newbie, a quick bread is well, quick and is leavened through the use of a chemical leavener such as baking soda or baking powder.
Although my absolute favorite quick bread is of the banana variety, this Blueberry Zucchini bread is absolutely delicious and could easily go head to head with your best loaf of banana bread!
The shredded zucchini imparts a moist and almost creamy texture, while the addition of whole wheat flour adds just the right amount of nuttiness. The fresh blueberries end up bursting in your mouth and make the bread taste really fresh and wholesome. Plus, I think the opportunities to healthify this recipe are awesome–think toasted nuts, wheat germ, apple sauce…oh the possibilities. If you make this and adapt it, definitely come back here and let us know your result!
This particular Blueberry Zucchini bread is not overly sweet, so you can definitely experiment with the amount of sugars to appeal to your taste buds; personally, I liked this quality of the bread. I sprinkled a little bit of oatmeal and coarse sugar on the top for visual appeal added texture. This bread was awesome toasted and spread with a bit of butter–perfect for breakfast with a cup of hot tea!
In other news, I am 31 and think I have just developed allergies. I. hate. them. So I am going to go pop some more Benedryl, have a few more sneezing fits and bury my face in blanket! Have a fabulous day!
Looking for other quick breads? Check out these:
Banana Bread with a Twist from My Baking Addiction
Cocoa-Nana Bread from The Blue Ridge Baker
Banana Blueberry Bread from Baking and Books
Goat Cheese and Olive Savory Quick Bread from Gastronomy
Coors Beer Bread from Vino Luci
Blueberry Zucchini Bread
Ingredients:
2 eggs, lightly beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup brown sugar; lightly packed
1 cup shredded zucchini
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1 cup fresh blueberries
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
3. Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Notes:
- No whole wheat flour? Simply sub in the all-purpose flour.
- No brown sugar? Simply sub in white sugar.
- No loaf pan? Make muffins--note the cooking time will be shorter if making muffins.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
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I love blueberries and just picked some this week fresh from the farm and have zuchinni from my garden. My bread came out of the oven not more than 25 minutes ago and I had to slice off a bit to try while it was still piping hot and it is YUMMY! I’m sure it will be even better once it has cooled a little more and the flavors have a chance to marry, but I couldn’t resist! Plan on making another loaf in the a.m. to take to a get together and I can guarantee that none will be left and they will want the recipe. Thanks!!
Hi Jamie, I just made a double recipe this weekend and shared some at work today. The loaf got gobbled up so fast by co-workers, I was glad I made extra so I had some at home to eat later! Everyone loved how moist it was and how it wasn’t too sweet! Thanks for the great recipe!
Looks great, I think that I will try it with some healthy additions like the ones that you mentioned. Applesauce, wheatgrem and ground flax seed
I just took this bread out of the oven, and had a little bite — holy yum! It’s so so good! I swapped in 1/4 cup ground flax seed for 1/4 cup all purpose flour, and added 1/4 cup brown sugar, and it’s just delightful. Thanks for a great recipe!
I made this and it turned out great. I added pecans and some vital wheat gluten. Just the right amount of sweet. I just started my own blog and used my adapted version of your recipe as my first post, thank you!
clair, how do I find your zucchini blueberry bread with added glutin
This bread sounds fabulous! Love the combination of zuccini and blueberries!
Quick breads are one of my top favorite baked goodies to make–so quick and so many flavor combo possibilities. I like the sound of yours–once the zuchinni gets in season, I plan on trying it!
Now I can’t wait to get that zucchini plant in the ground. This looks wonderful – and have never paired blueberry and zuke…. great combo!