Fall Delight: How to Make a Homemade Blueberry Zucchini Bread

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As the vibrant greens of summer slowly transform into the warm, golden hues of autumn, it’s the perfect time to celebrate the changing seasons with a delicious homemade treat. Today, I’m sharing a delightful recipe that combines the freshness of blueberries with the earthy goodness of zucchini fresh from our garden.

The Magic of Fall Baking

There’s something truly magical about baking in the fall. The crisp air outside, the scent of cinnamon drifting through the kitchen, and the anticipation of enjoying a warm slice of homemade goodness – it’s pure coziness. Blueberry Zucchini Bread embodies all these sensations, making it an ideal choice for fall baking adventures.

With every bite of this Blueberry Zucchini Bread, you’ll taste the essence of fall. The zucchini adds moisture and a subtle earthiness, while the bursts of blueberry bring a delightful sweetness that perfectly complements the spices. Whether enjoyed with a cup of hot tea or hot latte on a chilly morning or as an afternoon snack, this bread is a comforting treat that embodies the spirit of the season.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup brown sugar (packed)
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup sour cream
• 2 cups grated zucchini (about 1 medium-sized zucchini)
• 2 cups fresh or frozen blueberries
• 1 cup of walnuts, chopped

Let’s Get Baking!

1. Start by grating the zucchini. You can use a box grater or a food processor with a grating attachment.
2. Preheat your oven to 350°F (175°C) and grease (2) 9×5-inch loaf pans.
3. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and brown sugar.
4. Add the vegetable oil, eggs, vanilla extract, and sour cream to the dry ingredients mixture, beating until everything is thoroughly incorporated.
5. Gradually add the grated zucchini to the wet mixture, ensuring it’s evenly distributed.
6. Add the chopped walnuts and then gently fold in the blueberries, taking care not to crush them.
7. Pour the batter into the greased loaf pans lined with parchment paper and spread it evenly. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.

Here Are Some Tips for Making Blueberry Zucchini Bread

1. Properly Grate the Zucchini: Grate the zucchini using the fine side of a box grater. After grating, you can squeeze out the excess moisture by placing the zucchini in a clean kitchen towel and wringing it out. This helps prevent your bread from becoming too wet. I prefer my Zucchini Bread to be more dense and moist than dry, so I don’t squeeze the excess moisture out.
2. Fresh or Frozen Blueberries: You can use fresh or frozen blueberries in your bread. If using frozen, avoid thawing them first to prevent them from bleeding into the batter. Toss them lightly in flour to prevent sinking to the bottom of the bread.
3. Use Room Temperature Ingredients: Ensure that your eggs and sour cream are at room temperature. This helps create a smoother batter and promotes even baking.
4. Don’t Overmix: Mix the wet and dry ingredients until just combined. Overmixing can lead to a tough or dense texture. It’s okay to have a few lumps in the batter.
5. Choose the Right Pan: Use a standard-sized loaf pan (typically 9×5 inches) for baking. Grease and flour the pan or use parchment paper to prevent sticking.
6. Preheat Your Oven: Make sure your oven is fully preheated before placing the bread inside. This ensures even baking.
7. Check for Doneness: To determine if the bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs (but no raw batter), it’s ready.
8. Cool Properly: Allow the bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This prevents it from becoming too moist due to trapped steam.
9. Store and Freeze: Store your blueberry zucchini bread in an airtight container at room temperature for a few days or in the refrigerator for longer freshness. You can also freeze it for longer storage by wrapping it tightly in plastic wrap and placing it in a freezer bag.
10. Flavor Variations: Feel free to customize your bread by adding extras like lemon zest, or a streusel topping for added texture and flavor.
11. Enjoy with Spreads: Blueberry zucchini bread is fantastic on its own, but you can also enjoy it with a smear of cream cheese or butter for an extra layer of flavor. I love to place it in my toaster over the day after for extra warmth and crunchiness with some melted salted butter. It is delicious!

Ingredient Substitutions

1. Flour: You can use whole wheat flour or a gluten-free flour blend instead of all-purpose flour for a healthier or gluten-free version.
2. Sugar: Substitute granulated sugar with brown sugar, coconut sugar, or a sugar substitute like Stevia for a different flavor profile or lower sugar content.
3. Oil: Replace vegetable oil with unsweetened applesauce or Greek yogurt for a lower-fat option. Using melted coconut oil or olive oil can also add a unique flavor.
4. Eggs: To make the recipe egg-free, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water for each egg) or applesauce for moisture and binding.
5. Blueberries: If fresh blueberries are not available, you can use frozen blueberries. Do not thaw them before using; add them directly to the batter.
6. Zucchini: If zucchini is out of season or unavailable, try grated carrots or grated apples for a different twist on the recipe.
7. Spices: Experiment with different spices like ground ginger, allspice, or cardamom in place of or in addition to cinnamon and nutmeg for unique flavor variations.
8. Nuts: Feel free to use chopped pecans, walnuts, almonds, or even seeds like sunflower or pumpkin seeds for added crunch and texture.
9. Dried Fruits: Add dried fruits like raisins, cranberries, or chopped dates for extra sweetness and texture.
10. Milk: If you prefer a dairy-free option, substitute regular milk with almond milk, soy milk, or any other plant-based milk.
11. Vanilla Extract: Try using almond or coconut extract instead of vanilla extract for a different flavor profile.
12. Yogurt: You can use regular yogurt, Greek yogurt, or dairy-free yogurt alternatives like almond or coconut yogurt.

When making substitutions, keep in mind that they may alter the taste and texture of the Blueberry Zucchini Bread slightly, so it’s a good idea to experiment and adjust to your personal preferences.

A Slice of Comfort

Share it with family and friends, and let the warmth of homemade goodness fill your home this autumn. Happy baking! 🍁🍞💫

Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!

Bom apetite! Enjoy your meal!

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Blueberry Zucchini Bread

Lucy Figueiredo

Enjoy a delightful combination of fresh blueberries and garden-fresh zucchini with this easy-to-follow Blueberry Zucchini Bread recipe. This moist and flavorful bread is perfect for breakfast, brunch, or a sweet snack. It's a great way to sneak in some vegetables while savoring the sweetness of blueberries.

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Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Breads, Breakfast, Brunch, Snack

Cuisine American

Servings 10

Equipment

• 2 9×5-inch loaf pans
• 1 Kitchen Aid mixer or hand mixer

Ingredients

  

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Dry Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup brown sugar packed

Wet Ingredients

• 1/2 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup sour cream

Mix-Ins

• 2 cups grated zucchini about 1 medium-sized zucchini
• 2 cups fresh or frozen blueberries
• 1 cup of walnuts chopped

Instructions

 

• Start by grating the zucchini. You can use a box grater or a food processor with a grating attachment.
• Preheat your oven to 350°F (175°C) and grease (2) 9×5-inch loaf pan.
  
• In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and brown sugar.
• Add the vegetable oil, eggs, vanilla extract, and sour cream to the dry ingredient mixture, beating until everything is thoroughly incorporated.
• Gradually add the grated zucchini to the wet mixture, ensuring it's evenly distributed.
• Add the chopped walnuts and then gently fold in the blueberries, taking care not to crush them.
• Pour the batter into the greased loaf pans lined with parchment paper and spread it evenly.
  
• Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
  

Keyword Autumn Breakfast, baking, Bluberry, bread flour, breakfast, Brunch Ideas, homemade bread, snack, Zucchini

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