Blueberry Zucchini Bread
This delightful blueberry zucchini bread combines the sweetness of fresh blueberries with the moisture of garden zucchini, making for a comforting treat that's perfect for any time of day.
Equipment
- Loaf pan
- Mixing Bowls
- whisk
Ingredients
- 2 large eggs
- ½ cup pure maple syrup
- ¾ cup softened butter
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup shredded zucchini (with peel)
- 1 cup fresh blueberries
- 1 tablespoon flour (for coating blueberries)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a loaf pan with softened butter to prevent sticking.
For the Bread:
- In a large mixing bowl, whisk the eggs, maple syrup, softened butter, and vanilla extract together until well combined and creamy.
- In another bowl, mix the flour with cinnamon, baking soda, salt, and baking powder. Gradually fold this dry mixture into the egg mixture until just combined.
- Wash the blueberries in a colander and allow them to drain. Then toss the blueberries with a tablespoon of flour to help keep them from sinking in the batter.
- Grate the zucchini, keeping the peel on. Only remove moisture if the zucchini appears excessively watery. Fold the shredded zucchini and the floured blueberries carefully into the batter.
- Transfer the batter to the greased loaf pan and even out the surface. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to rest in the pan for 20 minutes. Then, move it onto a wire rack to cool fully before slicing and enjoying.