Flashback Friday: Blueberry Zucchini Bread

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

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Blueberry Zucchini Bread

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Ingredients:

  • 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)

Directions:

  1. Preheat oven to 350 degrees F and grease or spray with nonstick  spray a 8.5 x 4.5 loaf pan.
  2. Beat the eggs, vanilla, sugars, and butter together in a large bowl. Fold in zucchini.
  3. 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.
  4. 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.

Blueberry Zucchini Bread

Original Blueberry Zucchini Bread Post

   

7 comments

  1. Wow, that’s a dramatic baking experience! Look yummy!

  2. Wow, that’s really scary. I don’t own a glass loaf pan, but don’t plan on buying one now!

  3. Oh my goodness. That would scare me so bad! I’m glad it didn’t get in your eye! I misread it as a blueberry exploded, and I thought “ok, that’s not too bad” until I read the part about the shattered glass.
    But this looks so good!! I have never baked with zucchini before, but I really want to!

  4. Whoa, that is really scary about the pan! But I’m glad you persevered and made another one to post pictures of, because this looks seriously amazing! It sounds pretty healthy, but still looks deliciously moist and flavorful – can’t wait to try this!

  5. This loaf is amazing – and the loaf pan episode is crazy! Nothing worse than shattered glass to have you cleaning up for days :(

  6. Wow, that’s a dramatic baking experience! great blog!

  7. Pingback: zucchini bread recipes

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