why make this recipe
Blueberry Zucchini Bread is a delicious way to enjoy the flavors of summer. This recipe combines the sweetness of blueberries with the moistness of zucchini. It’s great for breakfast, a snack, or even dessert! Plus, it’s an excellent way to sneak in some veggies while getting a tasty treat.
how to make Blueberry Zucchini Bread
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1 cup shredded zucchini
- 2/3 cup milk (I used skim)
- 1/3 cup unsalted butter, melted
- Zest of 1 lemon (save juice for glaze)
- 1 large egg
- 1 cup fresh blueberries
- 1/2 cup powdered sugar
- Juice from 1/2 lemon
- 1 teaspoon milk
Directions:
- Preheat your oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper and grease it.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, nutmeg, and salt together. Then, add the shredded zucchini, milk, melted butter, lemon zest, and egg. Stir until everything is well combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the greased loaf pan and bake for about 60 minutes. The bread should be cooked through and a toothpick should come out clean.
- After baking, let it cool in the pan for 10 minutes. Then remove it from the pan and allow it to cool completely on a wire rack.
- For the glaze, whisk together the powdered sugar, milk, and lemon juice. Drizzle this over the cooled bread. Enjoy your Blueberry Zucchini Bread cold out of the refrigerator!
how to serve Blueberry Zucchini Bread
To serve Blueberry Zucchini Bread, slice it into thick pieces. You can enjoy it plain or with a smear of butter. It pairs well with a cup of tea or coffee, making it a perfect breakfast or afternoon snack.
how to store Blueberry Zucchini Bread
Store your Blueberry Zucchini Bread in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze it; just wrap it tightly in plastic wrap and then place it in a freezer bag. It can last for up to three months in the freezer.
tips to make Blueberry Zucchini Bread
- Make sure to squeeze out excess moisture from the shredded zucchini before adding it to the batter. This helps prevent the bread from becoming too wet.
- Use fresh blueberries for the best flavor, but you can also use frozen ones if fresh are not available. Just fold them in gently without thawing.
- Adding a little cinnamon can enhance the flavor even more if you like a spicier taste.
variation
You can switch out blueberries for other fruits like raspberries or chopped nuts for added crunch. You can also add chocolate chips for a sweeter twist.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may make the bread denser. A mix of both could work well too.
2. Is it necessary to add the glaze?
No, the glaze is optional. The bread is delicious on its own without it.
3. Can I use a different type of milk?
Yes, you can use any type of milk you prefer, such as almond milk or oat milk. Just keep in mind that it may slightly change the taste and texture.
