Can I use frozen blueberries for Blueberry Zucchini Bread?

Yes, you can use frozen blueberries in this recipe. Just make sure to toss them in flour before adding to the batter to prevent them from sinking to the bottom during baking. Do not thaw the blueberries prior to use, as this helps maintain their shape and moisture during baking.

How do I store Blueberry Zucchini Bread?

Store Blueberry Zucchini Bread in an airtight container to keep it moist. It can remain at room temperature for up to one week. Alternatively, wrap individual slices in plastic wrap and freeze them for longer storage.

Can I substitute the zucchini?

Yes, you can substitute zucchini with finely grated carrots or apples. Both options will add moisture and sweetness to the bread while providing a unique flavor profile.

How can I tell when the bread is done?

The bread is done when it is golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Generally, it takes about 55 to 60 minutes of baking.

What can I serve with Blueberry Zucchini Bread?

Blueberry Zucchini Bread is delicious served warm with butter or cream cheese. It also pairs well with coffee or tea and can be enjoyed as a breakfast or snack option.

Blueberry Zucchini Bread Recipe

Ingredients

Scale

1 large egg
1/2 cup light brown sugar, packed
1/3 cup canola or vegetable oil
1/4 cup granulated sugar
1/4 cup sour cream (or Greek yogurt)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup flour for tossing blueberries
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coarsely grated zucchini
1 cup fresh blueberries

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Instructions

Preheat your oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it with floured cooking spray or greasing it with oil and dusting with flour.
In a large mixing bowl, whisk together the egg, light brown sugar, oil, granulated sugar, sour cream, and vanilla extract.
Gradually add flour, baking powder, baking soda, and salt. Stir just until combined to avoid a tough texture.
Fold in the grated zucchini until evenly distributed in the batter.
In a separate bowl, toss blueberries with flour to keep them from sinking. Gently fold them into the batter.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted comes out clean.
Once baked, allow the bread to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely before slicing.

Notes

Do not overmix the batter for a light texture. For a lighter twist, substitute Greek yogurt for sour cream.

Author: isabella-moreno
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg