Just when I thought I made some variety of quick bread, from banana zucchini to blueberry banana to carrot zucchini, I realized that there was one that I had not made. Blueberry zucchini bread, a new twist using two of my favorite ingredients in baking.
This recipe for zucchini blueberry bread is a simple, mixer-free, quick bread that is perfectly sweet but not overly sweet. Each bite contains juicy blueberries, and as a bonus, it makes your house smell delicious. Try to make your version of this recipe, and don’t forget to enjoy your Blueberry Zucchini Bread with your loved ones.
The best parts of this recipe are how delicious it is, and how easily put together it is right from scratch. Another thing I like about this Blueberry Zucchini Bread is how little time it takes to make it (we’re talking about less than 2 hours here), and how easily accessible all its ingredients are.
To keep track of your weight-loss diet, this Blueberry Zucchini Bread contains an estimated 461 calories, 281 mg sodium, 66.8 g carbohydrates, 5.3 g protein; 19.9 g total fat, and 47 mg cholesterol; per serving. It’s a great addition to a Keto diet, and a vegetarian diet but I wouldn’t recommend it to someone on a diabetic/diabetes diet, or a weight-loss meal plan because this recipe does not fit in with the low calorie and low carbs requirement. I also wouldn’t recommend it to someone on a strict vegan diet because of the eggs.
INGREDIENTS:
- (3) eggs, lightly beaten
- 1 cup of vegetable oil
- 3 tsp vanilla extract
- (2 ¼) cups white sugar
- 2 cups shredded zucchini (as fresh as possible)
- (3) cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tbsp ground cinnamon
- 1 pint fresh blueberries (It is very important for the blueberries to be as fresh as possible)
One important thing to note is that all the quantities of ingredients stated in the recipe is only good for about 6- 8 servings, depending on the appetites of the people you’re planning on serving. However, this is exactly the type of recipe that has people craving for seconds and thirds, so if you’re going to be serving more than 6- 8 people, you’re going to have to adjust the recipe.
Now, it’s easy to tweak a recipe to fit your servings requirements but it’s not a simple matter of adding an extra cup of all- purpose flour or shredded zucchini (in this case). As a matter of fact, each and every single one of the ingredients stated in the recipe has to be proportionately increased (or decreased, if you’re looking to cut down the number of servings. But we’re not going to recommend that because this Blueberry Zucchini Bread can be refrigerated for later.).
We are aware that things can get very tricky very fast in the kitchen, particularly when you’re trying your hand at a new recipe. So, feel free to ask any questions you may have about this recipe in the comments section below, and we’ll be sure to get back to you.
Equipments:
You don’t need much by way of equipments in order to recreate this recipe. All you’ll need are:
- An oven (preferably one that is temperature-regulated)
- Mini-loaf pans (4 of them)
- One large bowl
- A big spoon (for mixing/stirring. We won’t be using a mixer for this recipe.)
- A knife
- Aluminum foil
- Plastic wrap
- A sealable freezer bag
- A freezer/refrigerator
For the sake of being thorough, we’ll go ahead and mention all the bowls and spoons that are bound to end up in the dishwasher at the end of this baking session. We’re not entirely sure how they always end up there, but you should probably prepare yourself.
Directions:
Before we jump into the directions for this Blueberry Zucchini Bread, we have a little recommendation that will help: clear up the clutter in your cooking/baking area (if there is any). This life-saving recommendation is great for hygiene, and it also saves time by improving your range of movement. Another thing it does is that it creates space on your counter tops for all those small bowls in which you’ll measure out the required quantities of each ingredient before you start baking (you know, like they do on TV). Plus, a cooking/baking space free of clutter is great for an uncluttered mind.
So, go right ahead and clear out all that clutter. Measure out the required quantities of your ingredients into those dishwasher-bound bowls and do it INDIVIDUALLY. Do NOT mix any of the ingredients together until the recipe tells you to. That’s because there is ALWAYS a technique to these things, such as:
- Preheat oven to about 350 degrees F (175 degrees C) (This is why we recommend an oven with a proper thermostat for this recipe, also known as the temperature-regulated oven.)
- Lightly grease (4) mini-loaf pans.
(You need to grease the mini-loaf pans in order to avoid a nightmare of a sticky situation. Not only would it be hard to get the entire bread out of the pans, if you forget this step, but you’ll have to expend so much more effort during cleanup.)
- In the large bowl, beat the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Fold gently in the blueberries. Transfer to the prepared mini-loaf pans.
- In the preheated oven, bake until a knife inserted in the center of a loaf comes out clean, for 50 minutes. Let it cool in the pans for 20 minutes, then turn out onto wire racks to cool completely.
- Last step: Don’t forget to share!
Notes:
- Wrap the entire loaf, once cooled, in a sheet of aluminum foil to freeze this zucchini bread, and then slip it into a sealed freezer bag. If you like, you can first wrap it in plastic wrap, then wrap it in foil, then slip it in your freezer bag for additional protection.
- You can make this recipe from fresh blueberries or frozen blueberries. Frozen blueberries will color your bread a little bit blue but will not alter your taste.
