Blueberry Zucchini Bread
A moist and flavorful blueberry zucchini bread combining the sweetness of blueberries with warm cinnamon and nutmeg, perfect for breakfast, snack, or dessert.
Ingredients
Instructions
- Beat eggs until light and foamy.
- Add oil, sugar, grated zucchini, and vanilla; mix lightly but well.
- Add sifted flour, salt, baking soda, cinnamon, baking powder, and nutmeg; blend well.
- Fold in chopped nuts and blueberries.
- Pour batter into two greased 9x5 inch loaf pans.
- Bake at 325°F (163°C) for 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a healthier alternative, you can substitute half of the oil with applesauce, which will keep the bread moist while reducing calories. If you don't have zucchini, grated carrots can be used as a substitute. Make sure to squeeze out excess moisture from the zucchini to avoid a soggy loaf. Additionally, consider adding a pinch of ginger for an extra flavor boost.
Serving Suggestions
Serve slices of Blueberry Zucchini Bread warm or at room temperature, optionally slathered with cream cheese or butter for added richness. It pairs beautifully with a hot cup of tea or coffee, making it a perfect breakfast or afternoon snack. For a delightful brunch, consider pairing it with Sweet Dream Bars for a sweet spread.
Storage & Reheating
Store leftover Blueberry Zucchini Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply slice off what you need and warm it in the microwave for 15-20 seconds or toast it for a crispy finish.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Zucchini Bread contains roughly 380 calories, with 4g protein, 46g carbohydrates, and 13g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 773mg per serving (34% 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 blueberries in this recipe?
Yes, you can use frozen blueberries! There's no need to thaw them beforehand; just fold them into the batter straight from the freezer. However, keep in mind that they might bleed a bit into the batter, which could affect the color.
How can I make this recipe gluten-free?
To make gluten-free Blueberry Zucchini Bread, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for the best texture. This option still yields a deliciously moist loaf that everyone can enjoy.
What can I add to enhance the flavor?
You can enhance the flavor by adding a teaspoon of lemon zest or a splash of lemon juice to the batter. This brightens the overall taste and complements the sweetness of the blueberries beautifully. Additionally, consider mixing in a handful of shredded coconut for added texture.
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).