Blueberry Zucchini Bread
User Reviews
5
Blueberry Zucchini Bread
Description
This quick bread integrates shredded zucchini into a cinnamon and nutmeg spiced batter, producing moisture and a tender texture. The blueberries add bursts of sweetness and slight tartness, distributed through the thick batter to avoid sinking by gently folding them in at the end.
The recipe calls for kefir or yogurt to introduce acidity and soften the crumb, combined with baking soda and powder for leavening. After mixing wet and dry components without overmixing, the batter bakes in a loaf pan to a golden brown crust with a moist interior.
This zucchini bread is a way to incorporate vegetables into baking that also appeals to berry lovers. Its moistness and balanced sweetness suit morning to afternoon occasions.
To prevent blueberries from sinking, coating them in flour before folding is advised, especially with frozen berries. Yogurt can substitute kefir, but if thick, can be thinned with milk for proper batter consistency.
Ingredients
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 2/3 cup sugar
- 4 Tablespoon butter melted
- 1 cup zucchini shredded
- 1 egg
- 1 cup Kefir or yogurt
- 1 teaspoon vanilla
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 350 F.
- Spray a standard size loaf pan with cooking spray.
- Melt the butter and let it cool slightly.
- Grate the zucchini with a food processor or mandolin slicer.
- Combine the dry ingredients (flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg) in one bowl and mix thoroughly.
- Combine the melted butter with the zucchini, egg, kefir, and vanilla and mix well.
- Add the wet ingredients to the dry ingredients and stir to combine, but don't over mix. The batter will be very thick.
- Gently fold in the blueberries. *see note below
- Put in prepared loaf pan and cook for 50-60 minutes, until the top is browned and a knife inserted in the middle comes out clean.
Notes
- You can substitute yogurt for kefir; thin thick yogurt with milk to achieve similar consistency.
- Coating blueberries with a tablespoon of flour before folding them in helps prevent them from sinking, especially if using frozen berries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 162kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 187mg | 8% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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