Easy Blueberry Zucchini Bread Recipes

BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
• Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
• Add the zucchini and stir to combine; set aside.
• To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
• Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don't overmix.
• Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip - Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
• Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes more or less time to bake than the baking time estimates provided.*
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

EASY BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit and adjust oven rack to the center.
• In a large mixing bowl, stir BUTTER and SUGAR together until well combined.* Note: If using salted butter, reduce SALT by 1/3 teaspoon in the next step.
• Add EGGS, YOGURT, LEMON JUICE, LEMON ZEST, VANILLA, and SALT. Whisk until well-combined. (It will look slightly lumpy).
• Stir in shredded ZUCCHINI (no need to drain).
• Add FLOUR and BAKING SODA. Gently stir until combined - don't over mix.
• In a separate small bowl, toss BLUEBERRIES in the reserved FLOUR to coat (this helps prevent sinking). Gently fold blueberries into the batter.
• Pour batter into an oiled loaf pan, smoothing out the surface as needed.
• Bake 60-75 minutes until a toothpick inserted in the center comes out clean.
• Transfer to a cooling rack and rest 10 minutes (in the loaf pan).
• Carefully transfer zucchini bread out of the loaf pan back to the cooling rack. Allow to cool completely before slicing.
• Store in an airtight container at room temperature (up to 3 days) or in the refrigerator (up to 5 days). To freeze, wrap loaf or slices firmly in plastic wrap and freeze up to 90 days. Thaw overnight in the fridge or at room temperature.
• Serve at room temperature or lightly toasted with your favorite spread.

BLUEBERRY ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 350°F. Grease an 8x4-inch or 9x5-inch loaf pan with nonstick cooking spray or butter.
• Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
• Mix in cinnamon, baking soda, baking powder and salt.
• Stir in flour, mixture will be thick. Add zucchini and stir until combined - mixture will get looser and more pourable after stirring in zucchini. Fold in blueberries gently.
• Pour batter into prepared pan. Bake 50-60 minutes (9x5-inch pan) or 55-65 minutes (8x4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
• Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.