Blueberry Zucchini Bread Recipe
Breakfast,  Dessert,  Recipes

Easy and Delicious Blueberry Zucchini Bread

A beautiful and classic Blueberry Zucchini Bread recipe that is soft and perfectly moist with lots of flavor and spices.

This Blueberry Zucchini Bread is practically the same as my classic Zucchini Bread. The main difference is the blueberry with a little tweak in some of the ingredients. However, the blueberries added some beauty and tasty nutrients.

I am not a health experts, but with this Blueberry Zucchini Bread not only are you getting some veggies in for the day, but also know that the zucchini is packed with Vitamins A and C. Also, the blueberries are loaded with antioxidants.

A sliced loaf of Blueberry Zucchini Bread.

Ingredients in Blueberry Zucchini Bread

Flour: I used all purpose flour. However, you can use a combination or whole wheat flour with the all purpose flour if you choose to do so.

Baking Soda & Baking Powder: Both helps the bread to rise.

Mixed Spice: A mixture of spices and flavors. See information below about it. If you are unable to find Allspice to mixed with the other spices, then only just use the others together.

Sugar: A combination of both brown and white (granulated) sugar to add sweetness.

Vanilla Extract: Adds flavor to the batter

Oil: Adds moisture to the bread. I used vegetable oil but you can use canola oil also.

Eggs: To binds all the ingredients together

Blueberries: Fresh blueberries tossed with some flour mixture, to prevent them from sinking when baking.

Zucchini: Shredded zucchini and used some paper towel to absorb the excess liquid.

Should I peel off the Zucchini skin?

No, there is no need to peel off the skin off the Zucchini. You can add everything for this Blueberry Zucchini Bread, including the skin. After all, minerals and vitamins are found in the skin… so more nutrients for you.

Pin for later.

Fresh or Frozen Blueberries for the Blueberry Zucchini Bread?

It doesn’t matter. You can use either which for your Blueberry Zucchini Bread. However, for this recipe I used fresh blueberries.

If you are using frozen blueberries, allow them to thaw and drain the excess liquid before adding it to the batter to prevent excess moisture to the bread.

How to prepare the Zucchini for the bread?

The best way to prepare the Zucchini is to grate it. You should not chop or dice it. Just use the good ole box grater to grate the Zucchini. I used the shredded section on the box grater, just the right size.

One slice of Blueberry Zucchini Bread on a white plate

Should you squeeze water out of Zucchini for Bread?

It all depends on how moist you want your bread to be. Some persons squeeze out the water, some don’t.

If the zucchini you are using has a lot of water, then it will be your choice to squeeze the water out.

Personally, I place the grated zucchinis on paper towel to absorb the excess water from it.

Please keep in mind that if you don’t use the paper towel to absorb the liquid, then it may add extra liquid to the bread. This will cause it to be too soft and moist after baking.

What is Mixed Spice?

Mixed Spice is a spice that Jamaicans used for baking cakes and spice bun. It is a combination of five different spices. The spices are ground cinnamon, ground ginger, ground nutmeg, allspice and ground cloves. I used equal parts for each spice. The smell of all the spices is a beautiful aroma and leaves a delicious taste after eating a piece of baked goods.

Two loaves of Blueberry Zucchini Bread.

Can I Freeze my Blueberry Zucchini Bread?

Oh Yes! Just like any type of Banana Bread, you can freeze this Blueberry Zucchini Bread too. Please make sure the bread is cool completely and then wrap in layers with plastic wrap, before putting it in a freezer bag to freeze in the freezer. You can freeze for up to 3 months.

When you are ready to eat it, thaw overnight in the refrigerator or on the kitchen counter at room temperature. Use within two to three days after thawing.

How to store this Blueberry Zucchini Bread?

You can store this Blueberry Zucchini Bread on the counter top for 2 to 3 days tightly wrap in an airtight container.

For it to stay a little longer, store it in the refrigerator for up to 7 days in an airtight container.

How to make Blueberry Zucchini Bread?

This Blueberry Zucchini Bread is very easy to put together. You will be surprise to see how quick it’s done. Plus, you will not be beating any sugar and butter like the regular banana breads but using oil, so less time in the kitchen.

Firstly, grate the zucchini with a box grater. Then place the grated zucchinis in a bowl with a paper towel to absorb any extra liquid.

Grated Zucchini to make Blueberry Zucchini Bread.

Secondly, sift and whisk all dry ingredients in a medium bowl. Remove some of the flour mixture, sprinkle it over the blueberries and gently toss them to be coated with the flour mixture. Set aside.

Sifting the dry ingredients.

Thirdly, add both the brown sugar and granulated sugar, vegetable oil, lightly beaten eggs and vanilla extract and continue to whisk. Then add the grated zucchinis and to the wet ingredients and continue to stir.

Making the wet ingredients.

Fourthly, add the wet ingredients to the dry ingredients and mix well. Then add the flour coated blueberries to the mixture and fold them in.

Mixing the wet and dry ingredients to make the Blueberry Zucchini Bread.
Adding the flour coated blueberries to the battter.

Finally, pour the mixture into your prepared loaf pans and bake at 350 degree for 50 to 60 minutes.

Blueberry Zucchini Bread after baking.

Blueberry Zucchini Bread Recipe

Ingredients

  • 2 cups Zucchini, grated
  • 2 cups fresh Blueberries
  • 1 Tablespoon Vanilla Extract
  • 1 cup Vegetable or Canola Oil
  • 3 Eggs
  • 1 cup Brown Sugar
  • 1 cup Granulated Sugar
  • 3 cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Tablespoon Mixed Spice (see notes on Mixed Spice)

Instructions

  1. Preheat oven to 350 degree F. Grease two 9 x 5 loaf pans or 4 mini loaf pans with some butter and slightly dust with some flour or use non-stick cooking spray.
  2. With a box grater, go ahead and grate the zucchini. Put a paper towel in a medium bowl and put the grated zucchini on top of it, to absorb any extra liquid.
  3. In a medium bowl, sift the flour, salt, baking powder, baking soda and mixed spice. Whisk together. Remove 2 teaspoon of the flour mixture and sprinkle over the blueberries. Toss the blueberries to be coated. Set aside for later.
  4. In a large bowl, add the vegetable oil, both brown and granulated sugar and whisk together. Add the lightly beaten eggs and vanilla extract and continue to mix together.
  5. Add the grated zucchinis to the wet ingredients and mix together.
  6. Pour the wet ingredients into the dry ingredients and mix well. Add the flour coated blueberries and gently fold them in.
  7. Pour the mixture into the prepared loaf pans and bake at 350 degree for about 50 to 60 minutes or until a toothpick or dinner knife is inserted in the center and it comes out clean.
  8. Once they are finished baking, allow to cool on a cooling rack before slicing. Enjoy.

Additional Bread Recipes

Notes:

  1. Put a sheet or two of paper towel in a bowl and put the grated zucchini on top of it to absorb the liquid.
  2. Sprinkle 2 teaspoon of the flour mixture (dry ingredients) over the blueberries and gently tossed them. This prevent the blueberries from sinking to the bottom while baking.
  3. If you aren’t able to get all of the ingredients to make the Mixed Spice, then use the ones you have.
  4. Please keep in mind that all ovens are different, so baking timing will vary especially how moist your bread is and your climate.
Slices of Blueberry Zucchini Bread on a white plate.

Please let me know what you think about my Blueberry Zucchini Bread in the comment section below.

Thanks for stopping by and please come back again.

Blessings and Love, as you carry on, on your YouNique Journey!

Blueberry Zucchini Bread Recipe

Blueberry Zucchini Bread

Yield: 2 Loaves
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

A beautiful and classic Blueberry Zucchini Bread recipe that is soft and perfectly moist with lots of flavor and spices.

Ingredients

  • 2 cups Zucchini, grated
  • 2 cups fresh Blueberries
  • 1 Tablespoon Vanilla Extract
  • 1 cup Vegetable or Canola Oil
  • 3 Eggs
  • 1 cup Brown Sugar
  • 1 cup Granulated Sugar
  • 3 cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Tablespoon Mixed Spice (see notes on Mixed Spice)

Instructions

  1. Preheat oven to 350 degree F. Grease two 9 x 5 loaf pans or 4 mini loaf pans with some butter and slightly dust with some flour or use non-stick cooking spray.
  2. With a box grater, go ahead and grate the zucchini. Put a paper towel in a medium bowl and put the grated zucchini on top of it, to absorb any extra liquid.
  3. In a medium bowl, sift the flour, salt, baking powder, baking soda and mixed spice. Whisk together. Remove 2 teaspoon of the flour mixture and sprinkle over the blueberries. Toss the blueberries to be coated. Set aside for later.
  4. In a large bowl, add the vegetable oil, both brown and granulated sugar and whisk together. Add the lightly beaten eggs and vanilla extract and continue to mix together.
  5. Add the grated zucchinis to the wet ingredients and mix together.
  6. Pour the wet ingredients into the dry ingredients and mix well. Add the flour coated blueberries and gently fold them in.
  7. Pour the mixture into the prepared loaf pans and bake at 350 degree for about 50 to 60 minutes or until a toothpick or dinner knife is inserted in the center and it comes out clean.
  8. Once they are finished baking, allow to cool on a cooling rack before slicing. Enjoy.

Notes

  1. Put a sheet or two of paper towel in a bowl and put the grated zucchini on top of it to absorb the liquid.
  2. Sprinkle 2 teaspoon of the flour mixture (dry ingredients) over the blueberries and gently tossed them. This prevent the blueberries from sinking to the bottom while baking.
  3. If you aren't able to get all of the ingredients to make the Mixed Spice, then use the ones you have.
  4. Please keep in mind that all ovens are different, so baking timing will vary especially how moist your bread is and your climate.

Nutrition Information:
Yield: 20 Slices Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 28mgSodium: 178mgCarbohydrates: 37gFiber: 1gSugar: 21gProtein: 3g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

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