Blackberry And Zucchini Bread
A moist and flavorful zucchini bread with blackberries, featuring orange zest and juice for a bright, fruity twist, perfect for breakfast or teatime enjoyment.
Ingredients
- 1/4 cup vegetable oil
- 1/2 cup sugar ⓘ
- 3 egg whites ⓘ
- 1 tablespoon freshly grated orange rind ⓘ
- 1/2 cup orange juice ⓘ
- 1 1/2 cups whole wheat flour ⓘ
- 1 1/2 cups white flour ⓘ
- 1 teaspoon baking soda ⓘ
- 2 teaspoons baking powder ⓘ
- 1 (16 oz.) can blackberries in water, drained ⓘ
- 1 1/2 cups finely shredded zucchini ⓘ
Instructions
- Combine vegetable oil, sugar, egg whites, orange rind, and orange juice until just blended.
- Fold in the drained blackberries and shredded zucchini.
- Pour the batter into a sprayed loaf pan.
- Bake at 350°F (175°C) for 1 1/2 hours, checking after 45 minutes to prevent browning too quickly.
Tips & Substitutions
For a lighter texture, consider using half all-purpose flour and half whole wheat flour. You can substitute the blackberries with other berries like blueberries or raspberries if desired. Adding a pinch of cinnamon can enhance the flavor profile, while reducing sugar can be an option if you're looking for a healthier alternative. Be careful not to overmix the batter to keep the bread tender.
Serving Suggestions
This delicious bread is perfect for breakfast or as a snack and pairs beautifully with a spread like Cream Cheese And Pecan Spread. Serve slices with a side of yogurt or fresh fruit to elevate the meal. It can also be enjoyed as a dessert with a drizzle of honey or a scoop of vanilla ice cream for a sweet treat.
Storage & Reheating
Store any leftover blackberry and zucchini bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, simply slice and warm in the microwave for a few seconds or toast to enjoy it slightly crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Blackberry And Zucchini Bread contains roughly 280 calories, with 6g protein, 28g carbohydrates, and 16g fat. It is an excellent source of vitamin A (28% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 664mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blackberries instead of canned?
Yes, you can use frozen blackberries, but be sure to thaw and drain them before adding them to the batter. This will prevent excess moisture in the bread. Also, consider slightly reducing the sugar if your blackberries are particularly sweet.
How can I tell when the bread is done baking?
You can check if the bread is done by inserting a toothpick into the center; it should come out clean or with a few crumbs attached. If the top is browning too quickly, you can cover it with foil during the last part of the baking process.
Is this recipe suitable for freezing?
Yes, this bread freezes well. Once completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw overnight in the refrigerator before serving or reheat directly from the freezer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).