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Similar to banana bread, persimmon bread, or pumpkin bread, blueberry zucchini bread is a type of fast bread that gets its moisture from grated zucchini, eggs, dairy products such as Greek yoghurt, and oil. The soft, spongy crumb is infused with bursts of acidic sweetness from fresh blueberries. Make this quick bread with fresh blueberries since they normally leak less liquid when baking and have a vibrant, tart flavour.
When using frozen blueberries, dust the fruit with flour before incorporating it into the cake mixture. This extra layer of protection will prevent the fruit from sinking to the bottom of the loaf pan. Pour a basic lemon glaze composed of lemon juice, lemon zest, and powdered sugar over the (completely cooled) loaf for a dessert presentation, or frost it with cream cheese frosting.
Blueberry zucchini bread should be kept covered in plastic and kept at room temperature. Plastic-wrapped loaves can be kept for up to six months in the freezer by placing them in an airtight bag or container. Before cutting, let the quick bread come to room temperature. Here’s how you can make blueberry zucchini bread at home.
Ingredients:
• ½ tsp salt
• 1 cup fresh blueberries
• 1 cup shredded zucchini
• ½ cup granulated sugar
• Baking spray with flour
• ½ cup packed light brown sugar
• ½ tsp baking soda
• 3 large eggs
• 1 tbsp lime juice
• ½ cup unsalted butter
• 1 ½ cups whole-wheat pastry flour + 1 tbsp, divided
• ½ tsp baking powder
Method:
• Set the oven to 350°F. Spray baking spray in a loaf pan that is 8 by 4 inches.
• To remove extra moisture, spread the shredded zucchini over two layers of paper towels and cover it with another two layers.
• In a big bowl, combine granulated sugar, brown sugar, melted butter, eggs, and lime juice. Add the zucchini and stir.
• Salt, baking soda, baking powder, and 1½ cups flour are whisked together in a medium bowl.
• Stir until thoroughly blended before adding the flour mixture to the zucchini mixture.
• With the final tablespoon of flour, toss the blueberries, then gently fold them into the batter. Then pour the batter in a preheated pan.
• Bake for 45-50 mins, or until a wooden pick inserted in the centre comes out clean.
• For 10 mins, let the bread cool in the pan. Use an offset spatula to carefully remove the bread from the pan and place it on a wire rack to cool entirely for about an hour.
