Description
This Blueberry Zucchini Bread is a moist and flavorful twist on traditional quick bread, combining the sweetness of blueberries with the subtle earthiness of shredded zucchini. Made with a blend of all-purpose and whole wheat flours, it offers a wholesome treat that’s perfect for breakfast, snack, or dessert. Lightly spiced with cinnamon and sweetened with brown sugar and apple sauce, this loaf is a delicious way to sneak some veggies into your day.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour (unbleached preferred)
- 1 cup white whole-wheat flour (regular whole-wheat flour works too)
- 1 tablespoon cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons of the flour reserved for tossing blueberries
Wet Ingredients
- 1 large egg, beaten
- 2/3 cup brown sugar, not packed (about 3.5 oz) (brown monk fruit can be used as an alternative)
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter or dairy-free butter
- 2 containers (each 3.9 oz) unsweetened applesauce
- 1 1/2 cups shredded zucchini (not packed or squeezed, about 1 1/4 large zucchini)
Other
- 1 cup blueberries
- Cooking spray for greasing pan
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Spray a 9×5-inch loaf pan lightly with cooking spray to prevent sticking.
- Toss Blueberries: In a small bowl, gently toss the blueberries with 2 tablespoons of the all-purpose flour. This helps prevent them from sinking to the bottom of the loaf during baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the remaining all-purpose and whole-wheat flours, baking powder, baking soda, cinnamon, and salt. Whisk these ingredients thoroughly to ensure even distribution.
- Combine Wet Ingredients: In a separate medium bowl, beat the egg, then add brown sugar, vanilla extract, melted butter, applesauce, and shredded zucchini. Mix until everything is well incorporated.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just blended; avoid overmixing to keep the bread tender.
- Fold in Blueberries: Carefully fold the floured blueberries into the batter to distribute them evenly without breaking them.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top if needed.
- Bake: Bake in the preheated oven for 45 to 55 minutes. Check doneness by inserting a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs attached.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes. Then, remove it from the pan and place it on a wire rack to cool completely before slicing. This helps retain moisture and prevents the bread from crumbling.
Notes
- Use fresh blueberries for best results; frozen blueberries can be used but may affect batter moisture.
- Do not overmix the batter to avoid dense bread.
- The shredded zucchini should be fresh and not squeezed dry for best texture.
- You can substitute brown sugar with a brown monk fruit sweetener for a lower glycemic index option.
- For a dairy-free version, use dairy-free butter and ensure all other ingredients comply.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 111
- 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
