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Blueberry Zucchini Bread – Skinnytaste


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This moist and scrumptious Blueberry Zucchini Bread is low-fat, frivolously sweetened, and loaded with summer time zucchini and blueberries. Excellent for breakfast or as a snack!

Blueberry Zucchini Bread

Blueberry Zucchini Bread

After I was lately in Connecticut, I went to this cute nation kitchen on an apple orchard known as Misplaced Acres Orchard, and I attempted their blueberry zucchini bread, which impressed this recipe. I omitted the nuts and added blueberries to my zucchini bread recipe, which turned out unbelievable! Different zucchini bread recipes you could get pleasure from are this Chocolate Zucchini Bread and Chocolate Chip Zucchini Bread.

Blueberry Zucchini Bread

Why This Blueberry Zucchini Bread Recipe Works

Gina @ Skinnytaste.com

There’s no have to squeeze grated zucchini because it provides tons of moisture to fast breads and muffins. You’ll use that moisture to your benefit to create essentially the most tender, flavorful bread! If I’ve it for breakfast, I’ve it with a bowl of yogurt or cottage cheese to get my protein.

  • Mild in Energy: It comprises much less butter and sugar than most fast bread recipes.
  • Scrumptious: My daughter Madison loves this zucchini bread!
  • Make It Forward: You may put together this recipe for the week and refrigerate or freeze the remainder.
  • Dietary Restrictions: This wholesome zucchini bread is vegetarian, Weight Watchers-friendly, and might simply be made dairy-free through the use of coconut oil.

Should you make this blueberry zucchini bread recipe, I’d like to see it. Tag me in your pictures or movies on Instagram, TikTok, or Fb!

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Blueberry Zucchini Bread Components

Right here’s every thing you’ll have to make this wholesome blueberry zucchini bread with applesauce. Scroll to the underside for the precise measurements.

  • Blueberries: If recent blueberries aren’t in season, use frozen.
  • Flour: I take advantage of a mixture of unbleached all-purpose and white whole-wheat flour for additional complete grains with a young crumb.
  • Brown Sugar: I’ve gotten my palate used to much less sugar, and I believe it’s completely sweetened with out utilizing an excessive amount of. Should you favor to go sugar-free, Lakanto makes a brown sugar monk fruit sweetener which you could substitute.
  • Cinnamon and Vanilla Extract present extra taste.
  • Leavening Brokers: Baking soda and baking powder assist the bread rise and enhance the feel.
  • Salt balances the sweetness and brings out the flavour of the opposite components.
  • Egg: A big egg binds the bread components collectively.
  • Melted butter for a little bit fats
  • Unsweetened Applesauce replaces the oil often present in zucchini bread.
  • Zucchini: Shred massive zucchini with a field grater or use the shredding disc attachment on a meals processor. The grater provides you with a finer texture, whereas the meals processor ends in longer strands.

Make Blueberry Zucchini Bread

To make this straightforward blueberry zucchini bread recipe, combine moist and dry components and bake! The whole directions are within the recipe card beneath.

  1. Blueberries: Toss the berries in a bowl with flour to assist soak up a few of their liquid and forestall them from sinking to the underside of the pan.
  2. Dry Components: Mix the remaining flour, baking powder, baking soda, cinnamon, and salt in a big bowl.
  3. Moist Components: In one other bowl, whisk the egg, sugar, vanilla, butter, applesauce, and zucchini.
  4. Mix All the pieces: Slowly stir the flour combination into the moist components. Fold within the blueberries and pour right into a greased loaf pan.
  5. Bake the blueberry zucchini bread for 45 to 55 minutes at 325°F till a toothpick inserted within the heart comes out clear.
  6. Let the bread cool for at the least 10 minutes earlier than slicing to stop it from falling aside.
Blueberry Zucchini Bread

Variations

  • Flour: Swap white complete wheat flour with complete wheat. It’s also possible to use solely all-purpose.
  • Gluten-Free Zucchini Bread: Change each flours with Cup4Cup flours.
  • Zucchini: Substitute yellow squash, however take away the seeds.
  • Dairy-Free: Use melted coconut oil as an alternative of butter.
  • Applesauce: Change applesauce with mashed, ripe bananas. Be aware that it’s going to change the flavour, making it extra of a banana zucchini bread.
  • Berries: Use raspberries or blackberries.
  • Nuts: Add chopped pecans or walnuts.
  • Citrus: Zest a lemon or orange into the batter.
  • Blueberry Zucchini Muffins: Pour the batter right into a muffin tin and bake for about 25 minutes till a toothpick inserted comes out clear.

Storage

  • Refrigerate the bread in an hermetic container for five days.
  • Freezer: Slice and wrap every bit in plastic wrap or foil, or retailer slices in a zip-locked bag with parchment paper between to stop the items from sticking collectively. Freeze the bread for as much as 3 months.
  • To eat, thaw it in a single day within the fridge or microwave the frozen items till heat.

Zucchini Bread FAQ

Do you allow the pores and skin on zucchini when making bread?

You may, peeling zucchini earlier than including it to the batter will not be crucial.

Do you squeeze out the liquid from zucchini for bread?

I don’t squeeze the liquid out of the zucchini as a result of it provides moisture, so the bread isn’t dry.

Blueberry Zucchini Bread

Extra Zucchini Recipes You’ll Love

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Prep: 25 minutes

Cook dinner: 45 minutes

cooling time: 10 minutes

Whole: 1 hour 20 minutes

Yield: 16 servings

Serving Measurement: 1 slice

  • Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray.

  • Toss the blueberries in a bowl with 2 tablespoons of the flour.

  • Mix remaining flours, baking powder, baking soda, cinnamon and salt in a big bowl. Whisk properly.

  • In a medium bowl, combine egg, sugar, vanilla, melted butter, apple sauce and zucchini.

  • Add to the flour combination and stir till simply blended. Fold within the blueberries.

  • Pour batter into the ready 9×5-inch loaf pan.

  • Bake 45-55 minutes, or till a toothpick inserted within the heart comes out clear.

  • Cool for about 10 minutes. Take away loaf from pan and let it cool earlier than slicing.

Final Step:

Please go away a ranking and remark letting us understand how you favored this recipe! This helps our enterprise to thrive and proceed offering free, high-quality recipes for you.

Serving: 1 slice, Energy: 111 kcal, Carbohydrates: 21 g, Protein: 2.5 g, Fats: 2 g, Saturated Fats: 1 g, Ldl cholesterol: 15.5 mg, Sodium: 124.5 mg, Fiber: 1.5 g, Sugar: 8.5 g



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