Blueberry Zucchini Bread

August 5, 2014February 13, 2024 Bread

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Blueberry Zucchini Bread is golden brown and crunchy on the outside with a soft inside studded with sweet blueberries and plenty of zucchini. This recipe originally published August 2014.

Alright I’m back for another CSA Tuesday! I was really excited about what we got last week because I knew I would use it all up and quickly. This past week we received a head of cabbage, a head of lettuce, 2 zucchini, 2 garlic bulbs, 1 yellow squash, a bunch of colored carrots, 2 large onions, and a bunch of herbs. I’m sure you can guess what we made with the cabbage. One of our summer favorites, Korean Beef Tacos.

The lettuce went towards a yummy salad. I ended up roasting the colored carrots with one of the onions, and a couple garlic cloves which ended up looking pretty and tasting delicious. Then I looked at the zucchini and squash. The last few weeks I’ve used a lot of zucchini. I made zucchini bread, used zucchini in a stir fry, and grilled it with a few other veggies. Then I saw blueberry zucchini bread on a friends blog.

Blueberries have been cheap the past few weeks so I was sold. I already had 2 pints in the refrigerator and I was excited to try this bread.

Ingredients:

butter
sugar
brown sugar
eggs
vanilla
zucchini
flour
baking powder
baking soda
salt
cinnamon
blueberries

Preheat the oven to 350 degrees. Spray mix loaf pans with cooking spray. Set aside.

To make the bread I combined the butter and sugars together in a large bowl. Then I added in the eggs and vanilla and mixed until well combined.

Add in the zucchini and mix well.

In a medium bowl combine the flour, baking powder, baking soda, salt, and cinnamon. Mix well.

Add the flour mixture to the butter mixture and mix until just combined.

Gently fold in the blueberries.

Pour into the prepared pans and bake for 30-35 minutes.

Remove from oven and cool completely.

I grabbed one pint of the blueberries, grated the zucchini, and turned it into mini zucchini loaves. I actually made a few mini loaves as I was going to Pittsburgh this past weekend.

I ended up giving 1 loaf to my mom, left one loaf at home with my husband, and took two loaves to the spa for my soon to be sister-in-laws spa day party. The zucchini blueberry bread was a hit and was gone quickly.

Can I use frozen blueberries in this recipe?

Yes! Just put them right into the batter frozen. I would reduce the zucchini by about a half cup since the frozen berries will add in additional moisture.

Can I use a different type of berry?

Sure! You can substitute in blackberries, raspberries, or chopped strawberries in place of the blueberries.

Can I make a regular loaf of this bread?

Sure! Just pour it into a standard loaf pan and bake at 350 degrees for 1 hour.

Can I make muffins from this recipe?

You sure can! Use the same recipe but fill muffin cups 3/4 of the way full with the batter. Bake for 18-22 minutes.

Can I substitute something for the zucchini?

You can use either shredded yellow squash or shredded apples in place of the zucchini in this recipe.

The blueberries add a great flavor to this bread. It really brights it up and adds another dimension of flavor to the bread. The cinnamon adds just the right amount of spice.

The zucchini adds moisture and flavor as well as lots of nutritional value. This is a great way to get kids to eat zucchini because really all they taste will be the blueberries.

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