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Blueberry Zucchini Bread

by | Food

I’m not a big baker, usually, but like I said when I made my Cherry Cobbler, apparently I”m a a little weird and like to bake when it’s humid and hot outside.  And since it’s both blueberry season and we’re picking up tons of zucchini from the farm, why not make a little Blueberry Zucchini bread for an easy breakfast or snack or dessert, or heck, even dinner?  Yup, dinner.  Dinner for picky little eaters who pick up a lettuce leaf with distaste and say “eww, salad”.

One Dog Woof: Blueberry Zucchini Bread

I was inspired by a recipe on AllRecipes.com, but because I never bake, and knowing I might have to serve it up as a possible meal, I did make some changes.  So here’s my variation of an “I can easily convince myself it’s healthy” Blueberry Zucchini Bread.  Know why?  It has more zucchini in it than sugar.  Yeah!  So with the zucchini and the blueberries and the whole wheat flour, feel free to indulge without guilt!

Blueberry Zucchini Bread
Prep time:
Cook time:
Total time:
Serves: 10-12
[url href=”https://www.1dogwoof.com/?attachment_id=2705″][img src=”https://www.1dogwoof.com/wp-content/uploads/2013/07/zucchini_bread-3.jpg” alt=”” width=”640″ height=”427″ class=”aligncenter size-full wp-image-2705″][/url]
Ingredients
  • 1 pint blueberries
  • 3 c shredded zucchini
  • 3 eggs
  • 1 c white sugar
  • 1 c brown sugar
  • 3 tsp vanilla extract
  • 1/2 c vegetable oil
  • 1/2 c applesauce
  • 3 c whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1/2 tbsp ground cinnamon
Instructions
  1. Preheat oven to 350 degrees F.
  2. Wash and shred the zucchini. Uses about 4 medium-sized zucchini. Make sure to drain the extra liquid from the shredded zucchini before using. Set aside.
  3. Add eggs, white sugar, brown sugar, vanilla extract, oil and applesauce in a large bowl and mix together.
  4. Fold in zucchini.
  5. Beat in flour, baking powder, baking soda, salt and cinnamon.
  6. Gently fold in blueberries.
  7. Evenly distribute the batter into 2 lightly greased loaf pans.
  8. Bake for 50 minutes or until a toothpick inserted into the middle comes out clean.
  9. Let cool before cutting.

Enjoy!

10 Comments

  1. Bethany

    Yummy! It has fruit and veggies in it, so it MUST be healthy food! 😉

    Reply
  2. Maria

    Your bread looks wonderful! I love zucchini bread, what a great idea to add blueberries too! I’ll have to try that next time! Sounds delicious! 🙂

    Reply
  3. nancy

    I can’t wait until my zucchinis in the garden are ripe–I will be making this!!!

    Reply
  4. Rhondda Mol

    This looks good too! Just picked our first zucchini from our garden…we will try this soon too 🙂
    Rhondda
    Visiting from the CBC

    Reply
  5. Alecia

    Looks amazing! Every year my husband and I battle it out because I prefer my zucchini bread really moist and he likes his dry and cake-ish (he is wrong btw). Someday I’ll get around to posting our “family recipe” it has pineapple in it!

    Reply
  6. Michelle

    A friend dropped off a couple fresh zucchini from her garden for us to enjoy and I already have blueberries. My grandmother’s zucchini bread was the best, but unfortunately I never got around to getting the recipe from her. Sure wish I would have! That is the only way she could get me to eat zucchini! The blueberries look like a great addition. Can’t wait to try it!

    Reply
  7. Alli

    Love blueberries and zucchini! Looking forward to trying it!

    Reply
  8. Kelley

    Ok this looks amazing! We are planting zucchini in the fall so Im excited to try this! Thanks for the yummy recipe!

    Oh.. Im also going to feature it in a back to school roundup today! 🙂

    Reply
  9. Brittanie

    Making this right now. Unfortunately the only organic blueberries I had were frozen. I am using this recipe but next time I might try a gluten free option. If you have any suggestions for a gluten free option they would be appreciated.

    Reply
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