Blueberry Zucchini Bread
User Reviews
4.7
Blueberry Zucchini Bread
Description
Blueberry Zucchini Bread uses a mix of all-purpose and white whole-wheat flours to provide structure with some whole grain texture. Brown sugar adds sweetness and moisture along with cinnamon for warmth. Baking soda and baking powder leaven the batter, which includes vanilla, beaten egg, melted butter, and applesauce for moisture and tenderness. Shredded zucchini, unpressed to retain moisture, imparts subtle vegetable flavor and added moistness.
Blueberries coated with flour before folding into the batter prevent sinking and distribute the fruit evenly. The batter is baked in a loaf pan until a toothpick comes out clean, creating a golden, tender crumb with juicy bursts of blueberry within. Cooling before slicing helps set the bread for neat slices.
This bread fits well as a wholesome breakfast item or snack and provides a way to include vegetables in a sweet baked good. The recipe suits bakers wanting a fruit and veggie-rich quick bread with balanced sweetness and texture.
Ingredients
- 1 cup blueberries
- cooking spray
- 1 cup all-purpose flour (I used unbleached)
- 1 cup white whole-wheat flour (regular whole-wheat flour would work*)
- 2/3 cup brown sugar (not packed (3.5 oz) (brown monk fruit would also work))
- 1 tablespoon cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1 large egg beaten
- 2 tablespoons butter or dairy-free butter, melted
- 2 .9 oz containers applesauce no sugar added
- 1 ½ cups zucchini not packed, not squeezed (from about 1 1/4 large, shredded
Instructions
- Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray.
- Toss the blueberries in a bowl with 2 tablespoons of the flour.
- Combine remaining flours, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk well.
- In a medium bowl, mix egg, sugar, vanilla, melted butter, apple sauce and zucchini.
- Add to the flour mixture and stir until just blended. Fold in the blueberries.
- Pour batter into the prepared 9×5-inch loaf pan.
- Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 111kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 2.5g | 5% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 15.5mg | 5% |
| Sodium | 124.5mg | 5% |
| Fiber | 1.5g | 6% |
| Sugar | 8.5g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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