This Blueberry Zucchini Bread is a delicious way to enjoy the summer bounty of zucchini and blueberries. The bread is moist and tender, and the blueberries add a delicious tartness that pairs perfectly with the sweetness of the zucchini.
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Easy Blueberry Zucchini Bread Recipe
- Total Time: 1 hour
- Yield: servings 12 1x
Description
This recipe for zucchini bread with blueberries is a delicious way to get more fruits and vegetables into your diet. It’s healthier than most other breads, and it’s a great way to use up any extra zucchini that you might have. The blueberries add a touch of sweetness and flavor to the bread, and they’re a great source of antioxidants.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tsp Vanilla Extract
- 1 Lemon, juiced and zested
- 3/4 cup Sugar
- 1/2 cup Unsalted Butter, softened
- 2 Eggs
- 1/2 cup Greek Yogurt or Milk
- 3/4 lb. shredded Zucchini
- 3/4 cup Whole Wheat Flour
- 1 tsp Baking Soda
- 1 1/2 cups Fresh Blueberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×5 inch loaf pan.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in yogurt, lemon zest and juice, vanilla extract, and salt. Fold in zucchini.
- In another bowl, whisk together flours and baking soda. Gradually add to the butter mixture, mixing until just blended. Stir in blueberries.
- Pour batter into prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Prep Time: 10
- Cook Time: 50
