Blueberry zucchini bread
This blueberry zucchini bread is a great way to use up summer zucchini!
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
- 2 eggs lightly beaten
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1/2 cup white sugar
- 1/2 cup brown sugar lightly packed
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour can substitute with all-purpose
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1-2 cups shredded zucchini or yellow squash
- 1-2 cups fresh or frozen blueberries I sprinkled extra blueberries on the top before baking
Preheat your oven to 350 degrees F. Grease a standard 9"x5" loaf pan and set aside.
In a large bowl, mix together the eggs, applesauce, vanilla extract, white and brown sugars. Mix until everything is well incorporated.
Gently whisk in the flours, salt, baking powder, baking soda and cinnamon. Do not overmix or else your bread will be tough.
Slowly and gently fold in the zucchini and blueberries. Save a few blueberries to add to the top.
Bake in your preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool down before slicing and serving.
Bread should be stored in an airtight container (or tightly wrapped in plastic wrap and/or aluminum foil) at room temperature or in the refrigerator and will keep for several days. It can also be frozen and thawed.
Source: Adapted from My Baking Addiction