Flashback Friday: Blueberry Zucchini Bread
This bread is so good, it’s explosive.
No, seriously, it is. I decided to whip up a loaf last week and after inserting a knife to see if it was done, it must have released a lot of steam and pressure because my loaf pan exploded! Yes, it really did. Everywhere. I’m lucky none of it hit me in the eyeballs. It was the scariest thing ever. You may think I am just being dramatic, but really, it totally freaked me out. I was just going about my day, taking a quick break from a Buffy marathon and BAM! I had been using that same loaf pan forever. My husband came running downstairs because he thought I dropped the pan, but nope. We had to spend a good 30 minutes cleaning up tiny pieces of shattered glass in every nook and cranny in our kitchen.
Generally, I don’t really like eating shattered glass so I started over and made a new loaf. In a metal loaf pan. One that would not explode.
This bread is full of moisture thanks to the freshly grated zucchini. If you have never tried baking with zucchini, you are missing out! I have been kind of obsessed with blueberries lately too and I just adore the tart and sweet flavor they add to this bread. I used a combo of whole wheat flour and all-purpose and cut down on using a ton of sugar so this is really a nice wholesome quick bread recipe that you can enjoy any time of the day!
Blueberry Zucchini Bread
Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 15 minutes
- 2 large eggs, beaten
- 1/2 cup butter (1 stick), softened
- 2 teaspoon vanilla extract
- 1/4 cup brown sugar, tightly packed
- 1/4 cup white sugar
- 1 cup grated zucchini
- 1 1/2 cups all-purpose flour (can also combine with whole wheat flour, I did half and half)
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 cup fresh blueberries
- oats, raw sugar (for sprinkling on top; optional)
- Preheat oven to 350 degrees F and grease or spray with nonstick spray a 8.5 x 4.5 loaf pan.
- Beat the eggs, vanilla, sugars, and butter together in a large bowl. Fold in zucchini.
- In a separate bowl, mix flour, baking powder, baking soda, and cinnamon. Add flour mixture in with the rest of the batter and mix until combined. Gently fold in blueberries. Do not overmix.
- Pour batter into loaf pan (top with some oats or raw sugar if desired) and bake for approximately 55-60 minutes, or until a knife inserted comes out clean. Allow bread to cool in pan for at least 15 minutes before transferring to a wire rack or dish to cool completely.