I adore quick breads, they have a certain appeal to them…beyond their ease of preparation–to me they exude a high level of hominess and are the perfect giftable baked good! If you are a baking newbie, a quick bread is well, quick and is leavened through the use of a chemical leavener such as baking soda or baking powder.
Although my absolute favorite quick bread is of the banana variety, this Blueberry Zucchini bread is absolutely delicious and could easily go head to head with your best loaf of banana bread!
The shredded zucchini imparts a moist and almost creamy texture, while the addition of whole wheat flour adds just the right amount of nuttiness. The fresh blueberries end up bursting in your mouth and make the bread taste really fresh and wholesome. Plus, I think the opportunities to healthify this recipe are awesome–think toasted nuts, wheat germ, apple sauce…oh the possibilities. If you make this and adapt it, definitely come back here and let us know your result!
This particular Blueberry Zucchini bread is not overly sweet, so you can definitely experiment with the amount of sugars to appeal to your taste buds; personally, I liked this quality of the bread. I sprinkled a little bit of oatmeal and coarse sugar on the top for visual appeal added texture. This bread was awesome toasted and spread with a bit of butter–perfect for breakfast with a cup of hot tea!
In other news, I am 31 and think I have just developed allergies. I. hate. them. So I am going to go pop some more Benedryl, have a few more sneezing fits and bury my face in blanket! Have a fabulous day!
Looking for other quick breads? Check out these:
Banana Bread with a Twist from My Baking Addiction
Cocoa-Nana Bread from The Blue Ridge Baker
Banana Blueberry Bread from Baking and Books
Goat Cheese and Olive Savory Quick Bread from Gastronomy
Coors Beer Bread from Vino Luci
Blueberry Zucchini Bread
Ingredients
2 eggs, lightly beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup brown sugar; lightly packed
1 cup shredded zucchini
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1 cup fresh blueberries
Method
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
3. Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Notes
-No whole wheat flour? Simply sub in the all-purpose flour.
-No brown sugar? Simply sub in white sugar.
-No loaf pan? Make muffins–note the cooking time will be shorter if making muffins.
{ 33 comments… read them below or add one }
Great healthy bread recipe. A great way to sneak in fruits and veggies. Happy Friday to you!
Oh, man. I love zucchini bread. I love blueberry muffins. Why did I never think combine the two? GENIUS!
I’ll have to put this on my (ever growing) to-make list. Thanks for the recipe!
I love a good zucchini bread! Have a great weekend.
This bread looks fantastic!!
Yum! This looks so healthy.
What an interesting recipe! I’ll definitely have to give it a try when blueberry season gets here. Looks wonderful!
I’m really loving the looks of this. I’ve been doubting my relationship with zucchini bread lately – it’s been awhile since I’ve had/made a decent one! Leave out the walnuts… add blueberries… I’m re-zucchini-bread inspired.
What a great recipe! And I love the idea of making bread muffins. It’s great for eating on the go.
Some irony that I just made zucchini bread…but sadly without the blueberries. I’ll have to try this next time; sounds like a delicious twist…and thanks for including a link to my Coors Beer Bread!
I think I might become obsessed with this bread. Looks AMAZING.
That is just delightful. I made this recipe (my friends LOVED it by the way) and added some blackberries(my fav)
Thanks for all the great ideas
LOVE this recipe! And I happen to have some gorgeous frozen blueberries at home and about a silo’s worth of whole wheat flour. I know what I’m doing this weekend!!
This looks fabulous. Zucchini bread is not popular in New Zealand but I’m sure the blueberries will add to it’s appeal. Thanks!
I absolutely love zucchini bread…adding blueberries is such a great idea!
Love zucchini bread and Blueberries Holy Cow!
I have been trying to get back to basics. Basic living, from scratch foods. This is going in the vault.
PS hope your allergies are nicer to you tomorrow.
http://www.rawadventuresarmywife.blogspot.com
I would never have put the two together, but I bet this is wonderful. The blueberries were so expensive today…hope that changes soon so that I can bake with them!
Your recipes are never boring and they never dissapoint!
Oops, submitted my comment too soon.
How do you like baking in the glass dish compared to the metal one? Because I find they differ a bit in the way they bake and the glass dish is better for some things while the metal is more suitable for others.
I was thinking of turning it into a savory bread, keeping zucchini but adding olives
I absolutely love zucchini bread – or zucchini anything. The addition of berries looks delicious! I made a banana-zucchini bundt cake last year, this looks like something definitely worth making! Thanks for sharing =) the pictures are mouth-watering! Nothing says spring quite like brightly coloured vegetables and fruit in baking!
What a great combination of flavors!!!
Now I can’t wait to get that zucchini plant in the ground. This looks wonderful – and have never paired blueberry and zuke…. great combo!
Quick breads are one of my top favorite baked goodies to make–so quick and so many flavor combo possibilities. I like the sound of yours–once the zuchinni gets in season, I plan on trying it!
This bread sounds fabulous! Love the combination of zuccini and blueberries!
I made this and it turned out great. I added pecans and some vital wheat gluten. Just the right amount of sweet. I just started my own blog and used my adapted version of your recipe as my first post, thank you!
clair, how do I find your zucchini blueberry bread with added glutin
I just took this bread out of the oven, and had a little bite — holy yum! It’s so so good! I swapped in 1/4 cup ground flax seed for 1/4 cup all purpose flour, and added 1/4 cup brown sugar, and it’s just delightful. Thanks for a great recipe!
Looks great, I think that I will try it with some healthy additions like the ones that you mentioned. Applesauce, wheatgrem and ground flax seed
Hi Jamie, I just made a double recipe this weekend and shared some at work today. The loaf got gobbled up so fast by co-workers, I was glad I made extra so I had some at home to eat later! Everyone loved how moist it was and how it wasn’t too sweet! Thanks for the great recipe!
I love blueberries and just picked some this week fresh from the farm and have zuchinni from my garden. My bread came out of the oven not more than 25 minutes ago and I had to slice off a bit to try while it was still piping hot and it is YUMMY! I’m sure it will be even better once it has cooled a little more and the flavors have a chance to marry, but I couldn’t resist! Plan on making another loaf in the a.m. to take to a get together and I can guarantee that none will be left and they will want the recipe. Thanks!!
Delicious! I find blueberry bread/muffins kind of boring but this had great flavor and texture. I actually think next time I may try and add more zucchini for a bit more savory taste.
One change I made: I used whole rye flour instead of all-purpose flour to add a little more nutrition. Rye flour tends to add chewiness that whole wheat flour does not.
This recipe was amazing. I tried it first in a loaf tin and found it a bit too dense and moist for my liking. The next batch I baked up I did as muffins which were fantastic. The extra amount crisp on the edges really contrasted nicely with the inner. This has gone on my summer must bake list, it is a real challenge to use up all those zuchinni and it makes for a great snack.
Delicious! For the best cupcakes ever, decrease both white and brown sugars by 1/4 cup each and add 1/8 cup baking cocoa. My husband says they’re the best he’s ever tasted! Wonderful with a glass of port.
Thanks for a great recipe! I made this bread the other day and loved it, perfect combination and not too sweet.
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