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:
- 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
- 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.
- In a large bowl combine the flours, salt, baking powder, baking soda, cinnamon and nutmeg.
- In another large bowl combine the grated zucchini, eggs, yogurt, vanilla and sugar.
- Gently toss the blueberries with 2 teaspoons of the flour mixture. This will help prevent them from sinking to the bottom of the loaf.
- Add the flour mixture to the zucchini mixture, stirring until just combined. Fold in the blueberries.
- 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.
- 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.