Blueberry Zucchini Bread

This Blueberry Zucchini Bread is another wonderful way to take advantage of the late summer produce! 

Zucchini makes a quick bread so moist it  is hard to draw the line between a quick bread and a cake.  If you choose to glaze it then that line gets even fuzzier.

Snack? Breakfast? Bread?  Dessert?  I wasn’t sure how to categorize this recipe at all! I’m going with ‘bread’ in the end!  You can have it whenever you like!

I have included a glaze as part of the recipe.  This makes it more like a cake or dessert.  I personally didn’t glaze mine because I wanted to use it as part of a breakfast meal.   To glaze or Not to glaze!  Your choice!

This recipe makes a 9″ X 5″ loaf.  I like to get cute little cardboard loaf pans from the Bulk Barn.  That way you can give them out as gifts or freeze a few to have on hand.

If you have a large or hungry crowd then the  9 X 5 loaf works well but if you have a smaller crowd then dividing it up has its advantages.

Blueberry Zucchini Bread

As you can see – I made another batch of Blueberry Banana Bread at the same time.  That one is made with applesauce to make it a bit healthier!

Print Recipe
Blueberry Zucchini Bread
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Rating: 0
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Rate this recipe!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Servings
slices
Ingredients
Blueberry Zucchini Loaf
Glaze- Optional
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Servings
slices
Ingredients
Blueberry Zucchini Loaf
Glaze- Optional
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees. Spray a 9 X 5" loaf pan with cooking spray.
  2. Combine flour, baking powder and salt in a large bowl.
  3. Beat eggs with a mixer. Then add the oil and sugar, then the sour cream, lemon juice and zest.
  4. Squeeze as much moisture as you can out of the zucchini with a clean towel or paper towels.
  5. Stir the zucchini in to the wet mixture. Stir the wet mixture into the flour mixture. Stir well until evenly mixed but do not over work.
  6. Clean the blueberries and remove any little stems that may still be on the berries. Toss the berries in a bag with the Tbsp of flour. This will prevent the blueberries from sinking to the bottom of the bread batter.
  7. Fold the floured blueberries gently into the batter. Pour batter into the prepared loaf pan.
  8. Bake approximately 55 minutes until a toothpick in the center of the loaf comes out clean.
  9. Cool in the pan about 15 minutes. Then gently run a knife around the edges of the loaf pan and remove the loaf.
Glaze Optional
  1. Stir icing sugar and lemon juice together and drizzle over cooled loaf.
Recipe Notes

Nutrition is base don 1/10th of the 9 X 5 loaf, including glaze.

Nutrition Facts
Blueberry Zucchini Bread
Amount Per Serving
Calories 325 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 47mg 16%
Sodium 149mg 6%
Potassium 112mg 3%
Total Carbohydrates 46g 15%
Dietary Fiber 1g 4%
Sugars 27g
Protein 4g 8%
Vitamin A 3%
Vitamin C 10%
Calcium 8%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

This Blueberry Zucchini Bread is another wonderful way to take advantage of the late summer produce!

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