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    Home » Breads

    Blueberry Zucchini Bread

    Published: Aug 30, 2018 · Modified: Jun 19, 2020 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    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!

    Blueberry Zucchini Bread

    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Snack
    Cuisine: American
    Prep Time: 10 minutes mins
    Cook Time: 55 minutes mins
    Total Time: 1 hour hr 5 minutes mins
    Servings: 10 slices

    Ingredients

    Blueberry Zucchini Loaf

    • 2 cups all purpose flour
    • 2 tsps baking powder
    • ½ teaspoon salt
    • 2 large eggs
    • ½ cup canola oil
    • ⅔ cup sugar
    • ½ cup sour cream can sub greek yogurt
    • 2 Tbsps fresh lemon juice
    • zest of 1 lemon
    • 1 cup grated zucchini drained
    • ¾ cup fresh blueberries + 1 tablespoon flour

    Glaze- Optional

    • 1 cup icing sugar
    • 2 Tbsps fresh lemon juice

    Instructions

    • Preheat oven to 350 degrees. Spray a 9 X 5" loaf pan with cooking spray.
    • Combine flour, baking powder and salt in a large bowl.
    • Beat eggs with a mixer. Then add the oil and sugar, then the sour cream, lemon juice and zest.
    • Squeeze as much moisture as you can out of the zucchini with a clean towel or paper towels.
    • 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.
    • Clean the blueberries and remove any little stems that may still be on the berries. Toss the berries in a bag with the tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the bread batter.
    • Fold the floured blueberries gently into the batter. Pour batter into the prepared loaf pan.
    • Bake approximately 55 minutes until a toothpick in the center of the loaf comes out clean.
    • 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

    • Stir icing sugar and lemon juice together and drizzle over cooled loaf.

    Notes

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

    Nutrition

    Calories: 325kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 47mg | Sodium: 149mg | Potassium: 112mg | Fiber: 1g | Sugar: 27g
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

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