During the car ride home from my parent’s house yesterday, I listed all the recipes I need to post on this here website to Casey and he had no recollection of me making Blueberry Zucchini Bread! When I described it as “that tasty/moist/lemony bread studded with juicy blueberries…you know the one you ate a LOT of?” the memory of eating the bread finally came back. Apparently he was just thrown off by the word zucchini because he had no idea there was zucchini in that bread! Cooper had no clue too. I’m guilty of vegetable hiding.
Blueberries & Zucchini! They’re both in season right now, so why not combine the two and make a scrumptious bread? This recipe makes TWO loaves. If you’re scared that you’ll eat BOTH loaves (which is easy to do and I don’t blame you), wrap one up and give it to your neighbor/friend/coworker and earn brownie points. If you’re feeling greedy, wrap up the second loaf and stash it in your freezer. Blueberry zucchini bread will be a great start to your week, next week!
And we’re off!
Get your ingredients together!
Grate that zucchini! Watch your knuckles. This isn’t Blueberry Zucchini Knuckle Bread.
Measure the dry stuff.
Cream the butter & sugar. Don’t you love that smell? I sure do.
Add one egg at a time. MIX.
Vanilla and yogurt enter the picture…there’s some lemon zest in a minute.
Add the wet to the dry. In a few stages.
Hello zucchini and lemon zest! Nice of you to join us.
Blueberries make their appearance. Fold fold fold. Done.
Put into lubed loaf pans. Even it out. Tap to settle. Into the oven. Now BAKE.
Hello loaf #1 of 2. I didn’t take a picture of loaf 2 because…I ate a slice before it cooled! I’m not proud.
Slice it up! OOOH. That piece had a nice little blueberry grouping.
This blueberry cluster is pretty nice too.
One loaf for me. One loaf for you.
I think on the next round I might try adding the topping from this banana bread to the recipe.
I have no doubt that it would be incredible.
Blueberry Zucchini Bread
Makes 2 loaves
(recipe adapted from The Complete Kitchen Garden, by Ellen Ecker Ogden)
- 3 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup plain yogurt
- 2 cups grated zucchini (about 3 medium zucchini)
- 1 tablespoon lemon zest
- 1 pint fresh blueberries
Preheat oven to 350F. Position rack in the center of the oven. Lightly butter and flour two loaf pans, tapping out the excess flour (I used cooking spray).
In a large bowl, combine the flour, cinnamon, baking soda, baking powder and salt.
In a large bowl, beat the sugar and butter on high speed with a hand mixer until smooth. Add the eggs, one at a time, beating well after each addition. Reduce speed to low and beat in the vanilla and yogurt. Gradually add the flour mixture until combined.
With a wooden spoon, fold in the zucchini, lemon zest and blueberries and stir gently until ingredients are just blended. Pour into the floured pan and tap on the counter to even the batter. Bake until toothpick inserted in the center of the loaf comes out clean, about 50 minutes to 1 hour. Cool in the pan on a wire rack for 10 minutes.
