Can you add blueberries to zucchini bread?

Yes, absolutely! Adding blueberries to zucchini bread is a fantastic idea and creates a truly delicious flavor combination. The sweet, juicy blueberries pair wonderfully with the mild, moist zucchini, giving you a bread that's bursting with both taste and lovely texture. This blueberry zucchini bread recipe is a perfect example of how well these two ingredients complement each other. For another take on this classic, check out this great blueberry zucchini bread recipe on Allrecipes .

What makes zucchini bread moist?

Several things help make zucchini bread wonderfully moist. First, the shredded zucchini itself releases moisture as it bakes, keeping the bread tender. Using oil (like vegetable oil) instead of butter also tends to create a moister crumb. Also, getting the right balance of wet and dry ingredients, and not overmixing the batter, helps prevent a dry loaf. This blueberry zucchini bread combines both oil and plenty of zucchini for that perfectly tender, moist texture.

Is zucchini bread good or bad for you?

Zucchini bread , especially homemade blueberry zucchini bread , can certainly be a part of a balanced diet! While it does contain sugar and oil, it also brings in a good amount of fresh zucchini (which offers vitamins, minerals, and fiber) and blueberries (packed with healthy antioxidants). If you want to make it even "better for you," you can try reducing the sugar slightly, using some whole wheat flour, or swapping a bit of the oil for unsweetened applesauce.

What are common zucchini bread mistakes?

One common mistake is not squeezing enough moisture from your shredded zucchini, which can unfortunately lead to a soggy bread. Another big one is overmixing the batter; this can make your loaf tough because it develops the gluten too much, ably. Baking at too high a temperature can also cause the outside of the bread to burn before the inside finishes cooking. For the best blueberry zucchini bread , follow our steps carefully to avoid these easy-to-fix issues! You can also find more helpful tips and another delicious recipe at Crazy for Crust's blueberry zucchini bread page .

Blueberry Zucchini Bread: Delicious & Easy 10-Step Recipe

Name: Blueberry Zucchini Bread
Prep time: 20 min
Cook time: 50 min
Total time: PT-488493H51M9S
Cuisine: American
Ingredients: 3 large eggs; 1 cup vegetable oil; 1 tablespoon vanilla extract; 2 ¼ cups granulated sugar; 2 cups shredded zucchini; 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; ¼ teaspoon baking soda; 1 pint fresh blueberries; 1 cup powdered sugar; 1 tablespoon lemon juice; 1 tablespoon heavy whipping cream

Description

This delicious blueberry zucchini bread balances sweet berries with moist zucchini for a delightful quick bread. Perfect for any occasion!

Ingredients

Scale

3 large eggs
1 cup vegetable oil
1 tablespoon vanilla extract
2 ¼ cups granulated sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 pint fresh blueberries
1 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon heavy whipping cream

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Instructions

1. Prepare for Baking: First, preheat your oven to 350 degrees Fahrenheit (175°C). Lightly grease two standard 9×5 inch loaf pans. If you prefer, you can use four mini loaf pans, which is what I sometimes do for sharing.

2. Combine Wet Ingredients: In a large mixing bowl, beat together the 3 large eggs, 1 cup of vegetable oil, 1 tablespoon of vanilla extract, and 2 ¼ cups of granulated sugar. Mix until everything is well combined and looks creamy.

3. Add Zucchini: Gently fold in the 2 cups of shredded zucchini. This is key for super moist zucchini bread! Remember, it’s important to squeeze out any extra liquid from the zucchini before adding it to prevent your blueberry zucchini bread from becoming soggy.

4. Incorporate Dry Ingredients: Now, add the 3 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking powder, and ¼ teaspoon of baking soda to the wet mixture. Beat these ingredients until they are just combined. Be careful not to overmix the batter; overmixing can make your bread tough.

5. Fold in Blueberries: With a light hand, gently fold in the 1 pint of fresh blueberries. If you’re using frozen blueberries, there’s no need to thaw them beforehand; just toss them right into the batter. This helps prevent them from coloring the entire loaf.

6. Fill Loaf Pans: Divide the lovely blueberry zucchini bread batter evenly between your prepared loaf pans.

7. Bake: Place the pans in your preheated oven and bake for about 50 minutes. You’ll know your bread is ready when a wooden skewer or toothpick inserted into the center comes out clean. Keep in mind that baking times can vary a bit depending on your specific oven.

8. Cool: Once baked, let the blueberry zucchini bread cool in the pans for about 20 minutes. This helps the loaf set. Then, carefully transfer the warm loaves to wire racks to cool completely before glazing.

9. Make the Lemon Glaze: While your bread cools, it’s time for the glaze! In a small bowl, simply whisk together 1 cup of powdered sugar, 1 tablespoon of fresh lemon juice, and 1 tablespoon of heavy whipping cream until it’s smooth and drizzle-ready.

10. Glaze and Serve: After your blueberry zucchini bread is fully cooled, drizzle that delicious lemon glaze generously over the tops. Now, slice into it and enjoy every moist, fruity bite of your homemade creation!

Notes

To ensure moist bread, squeeze excess water from shredded zucchini. Prevent blueberries from sinking by tossing them with a tablespoon of flour before adding to batter. Avoid overmixing. For healthier options, substitute half oil with applesauce or part all-purpose flour with whole wheat flour. Add lemon zest, walnuts, pecans, or a streusel topping for variations. Serve warm with coffee, tea, or vanilla ice cream.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American