Photo from My Baking Addiction
I first came across the idea of blueberry zucchini bread a while back, but many of the recipes out there are surprisingly unhealthy, considering the star ingredients are a fruit and a veggie. So when I went looking for a lightened-up version, I turned to My Baking Addiction. I’ve said before that I don’t do a lot of baking, but when I do, I often visit this site. Her recipes are delicious and her photos are lovely, too (don’t you love the one I showcased above?).
This version of blueberry-zucchini bread was just what I was looking for. Not overly sweet, it only calls for 1 cup of sugar (half white, half brown), and uses half white, half whole wheat flour to add a little extra fiber. It’s a perfect way to use up a bounty of blueberries and zucchini as well as sneak veggies into a snack kids will love, but adults love it smeared with a little butter along with their morning coffee. Well, I do at least. I guess I can’t speak for the whole adult population, but I’m sure many of them would agree with me.
Blueberry-Zucchini Bread (from My Baking Addiction)
2 eggs, lightly beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup brown sugar; lightly packed
1 cup shredded zucchini
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1 cup fresh blueberries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.