Blueberry Zucchini Bread

Savor the Moist and Fruity Delights of Blueberry Zucchini Bread

Embark on a deliciously wholesome journey with this Blueberry Zucchini Bread recipe, blending the sweet burst of blueberries with the moist richness of grated zucchini and warm cinnamon.

Whether you’re looking for a delightful breakfast treat, an afternoon snack, or a homemade gift, this fruity quick bread brings joy and comfort with every bite.

Ideal for summer picnics or cozy weekend baking, this recipe combines fresh ingredients into something truly special. Ready to fill your home with sweet, cinnamon-kissed aromas? Let’s dive into this comforting and utterly satisfying recipe.

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Moist and Sweet: Your New Favorite Blueberry Zucchini Bread

This Blueberry Zucchini Bread brings the best of both worlds—light fruitiness from the blueberries and soft texture from the zucchini. It’s sweet, moist, and lightly spiced with cinnamon, making it perfect for any time of the day.

Although it feels like a treat, it’s filled with simple, nourishing ingredients. Even better, the blueberries pop with flavor while the zucchini keeps everything soft and rich.

Serving Suggestions: Enjoy a thick slice with your morning coffee, spread with butter, or paired with a cup of tea in the afternoon.

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Pro Tips for the Perfect Blueberry Zucchini Bread:

1. Drain the Zucchini Lightly: Grate your zucchini and gently squeeze out excess water, but don’t remove all moisture. You want the bread to stay moist.
2. Coat the Blueberries in Flour: Tossing the blueberries with flour prevents them from sinking to the bottom of the loaf during baking.
3. Don’t Overmix: Gently fold the wet and dry ingredients together just until combined. Overmixing can make the bread tough.
4. Check for Doneness: Insert a toothpick into the center of the loaf. It should come out clean or with just a few crumbs.
5. Let It Cool Completely: Allow the bread to cool fully on a wire rack before slicing to prevent crumbling and to enhance flavor.

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Blueberry Zucchini Bread Recipe:

• Preparation time: 15 minutes
• Cooking time: 55 minutes
• Servings: 10 slices
• Equipment: Mixing bowls, whisk, grater, loaf pan, wire rack

With this Blueberry Zucchini Bread baking in your oven, your kitchen will fill with comforting aromas and anticipation for a delicious homemade loaf.

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Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 large eggs
• ½ cup vegetable oil
• ½ cup unsweetened applesauce
• ¾ cup granulated sugar
• ¼ cup packed brown sugar
• 2 teaspoons vanilla extract
• 1½ cups grated zucchini (about 1 medium)
• 1 cup fresh or frozen blueberries
• 1 tablespoon flour (for tossing blueberries)

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Directions:

1. Preheat and Prepare the Pan: Set your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside for now.
3. Beat the Wet Ingredients: In a larger bowl, whisk the eggs, vegetable oil, applesauce, granulated sugar, brown sugar, and vanilla until smooth and creamy.
4. Add the Zucchini: Gently fold in the shredded zucchini. There’s no need to peel it, but make sure it’s grated finely.
5. Prepare the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent sinking.
6. Combine Everything: Slowly fold the dry ingredients into the wet mixture until just combined. Then, gently stir in the floured blueberries.
7. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Before Serving: Let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

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Ready to Relish!

This Blueberry Zucchini Bread is soft, fruity, and lightly spiced—a delightful balance of sweetness and moisture that everyone will love. It’s perfect for summer when zucchini and blueberries are fresh, but works just as well with frozen fruit too.

Not only is it a sweet treat, but it also sneaks in a vegetable, making it a great option for picky eaters and little ones. Plus, the recipe is simple and beginner-friendly, so you can bake it even on a busy day.

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Storage Solutions:

To keep your Blueberry Zucchini Bread fresh, wrap it tightly in plastic wrap or foil. Store it at room temperature for up to 3 days. For longer freshness, refrigerate it for up to a week.

You can also freeze individual slices or the entire loaf. Just wrap it in plastic wrap and place it in a freezer-safe bag. When ready to eat, thaw at room temperature or warm slightly in the oven.

This bread stays moist and flavorful even after freezing, so don’t hesitate to make an extra loaf to enjoy later!

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With its soft texture and sweet bursts of blueberries, this Blueberry Zucchini Bread will quickly become a go-to recipe in your kitchen. It’s comforting, easy to make, and perfect for sharing—or keeping all to yourself!

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