Description
Delightfully moist and tender, this Blueberry Zucchini Bread combines fresh blueberries and shredded zucchini for a nutritious twist on a classic quick bread. Perfect for breakfast or an afternoon snack, it’s lightly sweetened with brown sugar and naturally flavored with cinnamon and vanilla.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour (unbleached)
- 1 cup white whole-wheat flour
- 1 tablespoon cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour (for tossing blueberries)
Wet Ingredients
- 2/3 cup brown sugar (3.5 oz), not packed
- 2 teaspoons vanilla extract
- 1 large egg, beaten
- 2 tablespoons melted butter or dairy-free butter
- 2 containers (3.9 oz each) unsweetened applesauce
- 1 1/2 cups shredded zucchini (not packed or squeezed, from about 1 1/4 large zucchini)
Other
- 1 cup blueberries
- Cooking spray (for greasing pan)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a 9×5-inch loaf pan with cooking spray to prevent sticking.
- Toss Blueberries: In a small bowl, gently toss the blueberries with 2 tablespoons of the all-purpose flour to coat them. This helps prevent the berries from sinking to the bottom during baking.
- Mix Dry Ingredients: In a large mixing bowl, combine remaining all-purpose flour, white whole-wheat flour, cinnamon, baking powder, baking soda, and salt. Whisk well to evenly distribute the leavening agents and spices.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the beaten egg, brown sugar, vanilla extract, melted butter, unsweetened applesauce, and shredded zucchini until combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just blended. Avoid overmixing to keep the bread tender.
- Fold in Blueberries: Carefully fold the floured blueberries into the batter, ensuring they are evenly distributed without breaking them.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan, spreading it evenly.
- Bake: Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs.
- Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, remove the loaf from the pan and allow it to cool completely on a wire rack before slicing.
Notes
- Do not pack or squeeze the shredded zucchini to maintain moisture balance in the bread.
- If you prefer, brown monk fruit sweetener can be used as a substitute for brown sugar.
- Tossing the blueberries with flour prevents them from sinking to the bottom of the loaf during baking.
- Ensure not to overmix the batter to avoid a dense bread texture.
- The bread can be stored tightly wrapped at room temperature for 2-3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 111 kcal
- Sugar: 8.5 g
- Sodium: 124.5 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1.5 g
- Protein: 2.5 g
- Cholesterol: 15.5 mg
