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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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Dear My Baking Addiction,
Thank you for sharing this recipe! My husband had stents put in his arteries and needed to change his diet. I have been looking for things better for him. I am NO cook, but thought I can follow directions, why not bake………the muffins are in the oven, as we speak, I’ll let you know!
I am new to your website and I was searching for a good zucchini bread when I came across a link for your site. I have leftover wild blueberries that I froze along with frozen zucchini. This was a perfect mix for me! I made it this morning and it’s fantastic! I did throw in a few chocolate chips too to make it more of a dessert/snack bread (I’ve always had zucchini bread with chocolate chips in it).
Thanks for the recipe!!
Every time I see a really great post I do some things:1.Show it to all the close contacts.2.Bookmark it in some of the favorite bookmarking sites.3.Make sure to come back to the website where I first read the post.After reading this post I am really thinking of doing all three…
I am going to make this right now!
Wanted to suggest you try
Boiron homeopathic alternatives to Benadryl…along with a Niel Med netti bottle available at all drugstores. If you are trying to be healthier with food, try some alternatives for the allergies, too!
boironusa.com
I live in Sacramento, CA and the allergies here are famously bad and these products work for my whole family!!!
Arnica instead of motrin, too…
hope you are feeling better!
I just made this recipe… a batch of star shaped muffins for my son’s preschool class and a loaf of bread for us! HOLY MOLY this is some of the yummiest bread I’ve ever made! Thanks so much for sharing – you’ve officially got a new follower! :)
Kami-
YAY! I am so glad you like it!!! :) Have a great Sunday!
-Jamie
Thanks for a great recipe! I made this bread the other day and loved it, perfect combination and not too sweet.
Delicious! For the best cupcakes ever, decrease both white and brown sugars by 1/4 cup each and add 1/8 cup baking cocoa. My husband says they’re the best he’s ever tasted! Wonderful with a glass of port.
This recipe was amazing. I tried it first in a loaf tin and found it a bit too dense and moist for my liking. The next batch I baked up I did as muffins which were fantastic. The extra amount crisp on the edges really contrasted nicely with the inner. This has gone on my summer must bake list, it is a real challenge to use up all those zuchinni and it makes for a great snack.
Delicious! I find blueberry bread/muffins kind of boring but this had great flavor and texture. I actually think next time I may try and add more zucchini for a bit more savory taste.
One change I made: I used whole rye flour instead of all-purpose flour to add a little more nutrition. Rye flour tends to add chewiness that whole wheat flour does not.