Blueberry Zucchini Bread
If you want the honest truth, I’m really excited for fall—but I’m trying my hardest to savor the last few weeks of summer! I’m preparing recipes with in-season fruits and veggies that I can freeze and enjoy throughout the year, and this moist, dense zucchini blueberry bread is at the top of my list! I often make a few batches of this, and cut thick pieces of bread from each loaf; then I freeze them individually. In December, when it’s cold and I want something to warm me up with a cup of coffee or tea, I’ll simply take a piece of bread out of the freezer, pop it into the toaster or into the oven for a few minutes, and enjoy it with a dash of grass-fed butter or coconut oil! SO MUCH YUM!
This bread is tasty, easy, and delicious. In my opinion, it’s not overly sweet, but it’s sweet enough that my husband eats it as dessert! It’s delicious with a cup of coffee, and it’s a great gift for neighbors, teachers, or coworkers.
What You’ll Need:
- 3 eggs
- 3/4 cup vegetable oil (or, 1 cup melted grass-fed butter)
- ¼ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups white sugar
- 2 cups shredded zucchini (about one medium-large zucchini)
- 3 cups of your favorite flour (this can easily be made GF using Bob’s Red Mill 1:! Baking flour)
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ tsp. baking soda
- 2 tsp. ground cinnamon
- ½ tsp. nutmeg
- 2 cups blueberries
- Preheat the oven to 350-degrees F. Grease two regular sized loaf pans (or 24 muffin cups).
- In a bowl, combine the oil or melted butter and sugar. Add in the eggs, one at a time, along with oil and vanilla and almond extract.
- In another bowl, combine flour, salt, baking powder, baking soda, and cinnamon. Combine the dry ingredients into the wet, little by little. Gently fold in the blueberries and spread the batter in between the loaf pans.
- Bake for 50-55 minutes, until a toothpick or knife inseterd comes out clean. Cool for 15 minutes before removing from the pan. Enjoy!
- Pro tip: sometimes, when I have an abundance of blueberries and zucchini at the end of the summer, I make several batches of this bread, cut the loafs into thick slices, and freeze them in individual small Ziploc bags. When I’m ready to enjoy, I simply toast the bread and add to it a little bit of butter or coconut oil and enjoy! It’s the perfect year-round treat!