Sweet Happy Life

Blueberry Zucchini Bread

I know what you’re thinking. Blueberries? In zucchini bread? My husband thought the same thing. But when he sampled this lovely creation – all flecked with green zucchini strips and deep purple berries – he could only say one thing: wow.

I had no intention of making this bread today. I did plan on posting a zucchini bread recipe, but then the recipe I tried produced a loaf so dry I ran for a drink of water after taking a bite. Definitely an epic fail, yet I’m nothing if not tenacious when it comes to turning culinary failure into delicious victory.

Though it was pouring outside I shrugged into my raincoat, put my game face on and headed to the grocery store. I didn’t know what I needed – aside from zucchini – but I knew I wanted to make a moist, fluffy bread with rich color and full flavor. So I added Greek yogurt to my basket, stocked up on King Arthur whole wheat flour (it has a finer texture than other brands) and headed back home.

I added the blueberries at the last moment, just before mixing the wet and dry ingredients. They are all but taking over my freezer and thought they’d add an interesting dimension to this bread. I wasn’t 100% certain the combination would work… but it did. (And did I mention this is a great way to get toddlers to eat zucchini if they don’t like it?)

I hope you enjoy this Blueberry Zucchini Bread as much as I do. Also, here is what some other foodbloggers have done with zucchini bread:

My Special Zucchini Bread from 101 Cookbooks
Zucchini Bread from Simply Recipes
Zucchini Bread from Smitten Kitchen
Zucchini Bread with Roasted Peppers and Feta from Closet Cooking

Blueberry Zucchini Bread
 
I know what you’re thinking. Blueberries? In zucchini bread? My husband thought the same thing. But when he tried this bread all he had to say was: wow.
Author:
Ingredients
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 2 cups grated zucchini (about 3 small zucchinis)
  • 2 eggs
  • 1 cup low-fat Greek yogurt
  • 1¾ cups sugar
  • 1½ teaspoons vanilla extract
  • 1 cup frozen blueberries
Instructions
  1. Grease a 9×5 inch loaf pan with baking spray and lightly dust with flour, tapping out any excess flour. Preheat the oven to 325 degrees F.
  2. In a large bowl combine the flours, salt, baking powder, baking soda, cinnamon and nutmeg.
  3. In another large bowl combine the grated zucchini, eggs, yogurt, vanilla and sugar.
  4. Gently toss the blueberries with 2 teaspoons of the flour mixture. This will help prevent them from sinking to the bottom of the loaf.
  5. Add the flour mixture to the zucchini mixture, stirring until just combined. Fold in the blueberries.
  6. Pour the batter into the pan and bake for 1 hour to 1 hour and 20 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 20 minutes, then run a butter knife around the edges and turn it out onto a cooling rack. Let the bread cool completely before slicing it.
This post was originally published on my previous blog, Baking and Books.

69 CommentsLeave a comment

  • Oh my…this bread looks so moist and the colors….wow! Wonderful rich colors. I think an extra thick slice would be perfect company for my cup of hot coffee. :)

  • I had no idea the 25th was National Zucchini Bread Day! Im so excited because just the other day I was thinking about making it. Now I have more reason to do it this week :) Thanks for the awesome receipe

  • This zucchini bread looks fabulous! I just love the contrast of the dark purple berries with the vibrant green flecks. I think zucchini bread sounds like a perfect vehicle for some blueberry add-ins. What a fabulously moist and tender creation. The bread looks absolutely delicious.

  • So yes, I did think “Blueberries? In zucchini bread?” Except, it was more like “Really? Why didn’t *I* think of that?!” That sounds wonderful, and I love the colors in the loaf. And zucchini bread day, you say? Hmm…..

  • “We all have recipes that flop in the kitchen, but ultimately it’s what you learn from the failure that matters.”

    Amen to that!! Practice makes perfect, in the kitchen :-)

    And hey, I LOVE the idea of blueberries in zucchini bread – yum!!

    VeggieGirl´s last blog post -> Satisfying Reader Requests

  • I must’ve been waiting for this post because last night, I briefly considered using the small zuchinni I bought this week, as a dinner side but eschewed them in favor of cauliflower! Of course, I happen to have a brand new container of Greek yogurt in the fridge, and a bag of blueberries in the freezer. The universe, she is mighty and mysterious!

  • I love recipes that use yogurt. I would never have thought of adding blueberries to zucchini bread. Great isea! Thanks for sharing the recipe.

  • Oh this looks wonderful. I’ve made a blueberry zucchini bread recipe before so I’m looking forward to trying your recipe. Thank you very much.

  • If it ever warms up (-6*C/22F outside), and we can plant our zucchini, we should have an abundance of them before too long. Then – then it will be zucchini bread day! Love that the recipe uses no added fat and how the green shines from the bread.

  • looks divine! i love new and interesting combinations. have you tried baking with lavender? it’s a suprisingly yummy flavor :-)

  • I commend your “stick-to-it-ness!” Especially when unique baked goods are the result :) Lovely photograph too.

  • It’s still too cold here for my garden to have started, but come summer when I have zucchini coming out my ears I’ll have to remember to make some bread with blueberries in it!

    brilynn´s last blog post -> Brunch

  • I’m making a couple quick breads today. I glad to hear you recommend the King Arthur whole wheat flour, since that’s what I bought. When blueberries and zucchini come into season around here, I’ll be sure to give your bread a try too!

    Janel´s last blog post -> Library Loot 4/23/09

  • one year I made a differant zucc bread a week during the summer. Never one with bluberries. Sounds good

  • Finally a zucchini recipe without a cup of oil in it! I’ve never made zucchini bread because of the ubiquitous and over abundant amount of oil. I’ve considered trying it with apple sauce as an oil substitute but hadn’t gotten that “round tuit”. Thanks for the updated and much healthier recipe.

  • I never had zucchini bread but addition of cinnamon and nutmeg makes everything delicious! And blueuberries…. :) Marked!

  • I love zucchini bread! I remember the first time someone made me try it…I was young and convinced it would taste like vegetables. But it’s soooo good! I’ve been a huge fan ever since that first taste.

    Hayley´s last blog post -> quiz time!

  • I have a small amount of raspberries in my freezer that will probably work for this. I’m trying to use everything up in my fridge and freezer, which is turning out to be an adventure!

  • I’ve never thought about adding blueberries–but I do love zucchini nut bread! I make it often–sometimes those packages of zucchini at TJ’s are just too hard to pass up. I’ve never had a loaf turn out dry–I would be so upset if it did because I always make 2 loaves at a time–and I think it is bc I use olive oil for the fat. Greek yogurt is a great idea–the next time I make it, I might to half and half. Thanks for the tip!

  • Oh Ari, the more of your posts I read, the more I realize how much we have in common. Whenever I have a kitchen related flop, I always feel anxious to get back in there and try again, until the result is a success. I commend you for your positive attitude, not getting discouraged by your first attempt- in the end, your zucchini bread came out simply scrumptious and I love the twist of the added blueberries! Thanks for letting me know about National Zucchini Bread Day… if I get to the market in time, I’ll definitely be making a batch tomorrow :) Hope all is well with you, and have a wonderful weekend!

    -Joy

    • Joy – I’m glad we have so much in common! Determination is the kitchen is an especially great quality to share, I bet we’d have lots of fun coming up with new recipes together. :)

  • a stroke of genius is what it was. :) truly, i can’t think of any other baked good that i’ve seen containing something blue and something green. it’s a gorgeous loaf, and i’m sure “wow” was in order. :)

  • The way you think inspires me. Blueberries? Really?
    Makes me want to get away from those stereotypical pairings, and try something awesome like you :)

  • Thank you! Thank you! Thank you! An amazing recipe! I have been making Zucchini Bread for awhile now and never have I thought of adding anything!! Wonderful!

  • Happy to see that this recipe isn’t loaded with some kind of oil, which is what I find most in zucchini bread recipes.

    • SO glad you like it! I’m not 100% done yet, but enough of the updates have been uploaded to have the site live. :) Stay tuned.

  • Hello! I tried this out yesterday and it turned out great! It was a big hit with everyone in the family! Thanks again for the great recipe! :)

  • This bread looks very good . I can’t wait until summer when I can get the ingredients(blueberries and zucchini) at our local farmer’s markets. Of course, I am open to other persons excess! :)

  • This bread looks very good . I can’t wait until summer when I can get the ingredients(blueberries and zucchini) at our local farmer’s markets. Of course, I am open to other persons excess! :)

  • I love the addition of greek yogurt! Most recipes use sour cream, but greek yogurt is sooo much better for you. So are the blueberries. And speaking of both, I may buy extra of both and mix them up for a snack while I am waiting for this bread to come out of the oven!

  • Oh isnt that mouth watering!!!! love food not only just eating but cooking too…oh will make these recipes soon…Yummyyyy!!!!!

  • I was looking for a recipe for zucchini bread without so much oil. I made this one yesterday and it was lovely. Very moist and the blueberries really added a nice dimension to it. It was also very popular with the kids. Will definitely make it again!

  • Found your recipe today after coming home from market with both blueberries and zucchini. Just fyi, I had to add an additional 1 cup of milk in order for the dry ingredients to mix properly. AND I cut down the sugar to 1 cup, so there was 3/4 cup less dry ingredients to start with. The result is still delicious!

    • Thanks for sharing! I’ve never had that problem but humidity in the air can definitely influence how much flour needs to be used in a recipe.