Blueberry Zucchini Bread — This blueberry zucchini bread is a quick, no-mixer recipe that’s sweet, but not too sweet. Each bite is bursting with fresh blueberries!
Exactly when I thought I’d made each mix of speedy breads, from banana zucchini to blueberry banana to carrot zucchini, I understood there was one I hadn’t made. Blueberry zucchini bread. Another bend utilizing two of my beloved baking fixings.
This zucchini blueberry bread formula is a simple, no blender speedy bread that is entirely sweet however not excessively sweet. There are succulent blueberries in each chomp, and as a little something extra it makes your home smell brilliantly delicious.I love baking with zucchini since it keeps everything inconceivably soggy and delicate without bestowing a lot of flavor. In the event that you shut your eyes so you can’t see the green bits, I question you’ll have the option to taste it!Since you’re getting additional veggies via the zucchini and cell reinforcements from the blueberries, you can have an incredible outlook on having a second or third cut.
Essentially that is the thing that I told myself as I was getting down to business on this delicate, springy bread.
What’s in Blueberry Zucchini Bread?
For this blueberry speedy bread formula, you’ll need the accompanying storage room staples:
- Earthy colored sugar
- Canola oil
- Granulated sugar
- Sharp cream
- Vanilla concentrate
- Generally useful flour
Would i be able to Substitute the Sour Cream?
In the event that you don’t have sharp cream, plain Greek yogurt might be subbed. For the best character, utilize full-fat or low-fat yogurt (non-fat is more watery and tart).
Would i be able to Use Frozen Blueberries in This Recipe?
I haven’t attempted that myself, so I can’t say without a doubt. Notwithstanding, when I do heat with frozen berries I don’t defrost them prior to blending them into the hitter. I likewise regularly need to add a couple additional minutes to the prepare time.
This blueberry zucchini bread is a quick, no-mixer recipe that’s not too sweet. Each bite is bursting with fresh blueberries!
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1/3 cup canola or vegetable oil
- 1/4 cup granulated sugar
- 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 1 teaspoon vanilla extract
- 1 cup all purpose flour + 1/4 cup for tossing with blueberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- 1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
- 1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen).
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
- Add the zucchini and stir to combine; set aside.
- To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
- Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.
- Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip – Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
- Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes more or less time to bake than the baking time estimates provided.*
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
*Tip: If necessary because you feel like your loaf is browning too quickly around edges before center will set up, tent the pan with a sheet of foil draped loosely over it at the 40 minute-mark. I didn’t need to do this, but it’s an option if necessary.