Blueberry Zucchini Bread - Quick, Easy and Delicious - Great for breakfast, as a snack or as a dessert with a scoop of vanilla ice cream.
Where do I begin? I have been MIA for a number of weeks, not because I haven't been cooking or baking but because I have been working to launch a new website for the company I work for FUN Enterprises. It has taken a while but the end product is amazing. This is probably why I have been a bit burned out, especially when it comes to my personal blog.
From the Friends Food Family side - Our garden has seen more produce this season than we could have ever imagined and we have done quite a bit of canning with many of the vegetables. I feel like for the first time we didn't lose any of our produce. In years past, we have lost a portion of our garden to timing. Too much, too soon and not enough people to use it all. This year was perfect and for as much as I haven't been blogging, I have made so many new recipes with our fresh ingredients, including 25 loaves of zucchini bread in various varieties.
This Blueberry Zucchini Bread has become my go-to summer recipe because it is so easy. Within 15 minutes I can have 3-6 loaves baking in the oven and the flavor is amazing. It's very moist and not too sweet. The first time I made it I didn't have blueberries so I used raisins. The next few times we had freshly picked blueberries to add to the mixture. The last time I made it I made three variations (swapping out the blueberries for the following ingredients):
1. 1 cup of chopped dried cherries and 3/4 cup of chopped pistachios.
2. 1-1/2 cup of raisins and 3/4 cup of chopped walnuts
3. 1 cup of mini chocolate chips
And I must say, every batch was delicious!
If you are looking for an easy zucchini bread recipe that everyone will enjoy keep, this at your finger tips. Start with the basic recipe and then experiment from there. Add some orange zest or lemon zest. Maybe some nutmeg or a little brown sugar instead of all white sugar. This recipe is fairly versatile so feel free to bring some creativity to the table.
Now - go forth and bake...zucchini bread!
Blueberry Zucchini Bread (adapted from Allrecipe.com)
- 1 cup of vegetable oil
- 3 eggs
- 2-1/4 cups of sugar
- 1 tablespoon of vanilla
- 2 cups (packed) of shredded zucchini
- 3 cups of flour
- 1 teaspoon of kosher salt
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1 tablespoon of cinnamon
- 2 cups of fresh blueberries
1. Pre-heat oven to 350 degrees. Grease pans if using glass or metal. I always use aluminum pans because I can freeze them in the pan and pass them out as gifts. I don't grease the tins.
2. In a medium bowl, add the dry ingredients of flour, salt, baking powder, baking soda and cinnamon. Stir together and put aside.
3. In a large mixing bowl, using a hand whisk, add the vegetable oil and eggs and beat until a pale yellow color.
4. Add the sugar and vanilla, beat until well incorporated.
5. Using a spatula, stir in the zucchini.
6. In two batches, add the dry ingredients and mix until blended.
7. Add the blueberries.
8. Place 2/3 full in three loaf pans and bake for 45 minutes to 1 hour.
9. Remove from oven when golden brown and a tooth pick comes clean when inserted into the bread.
10. Place on racks to cool.
11. These freeze really well and fit perfectly into a 1 quart freezer bag.