Blueberry Zucchini Bread
Here's a tasty recipe that the whole family will love, especially if you have an abundance of zucchinis growing in your garden. It's a homemade blueberry zucchini bread loaf that's packed with cozy spices and bursting with juicy blueberries. Made with lots of love, this recipe is perfect for August harvests and can be used year after year.
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Ingredients
- 1 3/4 cups (220 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1/2 cup (1 stick, 113 grams) butter unsalted
- 1/2 cup (100 grams) packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs room temperature
- 1/4 cup (60 grams) cream cheese room temperature, sub for greek yogurt if desired
- 2 teaspoons pure vanilla extract
- 1 1/2 cups zucchini grated about one large or two small zucchinis
- 1 cup (180 grams) fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (176°)
- Prepare a 9x5 loaf pan with parchment paper, leaving some showing on the sides for easy removal. I also lightly grease with butter or cooking spray.
- Add your butter to a small sauce pan or to a microwave-safe bowl and melt on low until completely melted. Set aside to let cool.
- Grate zucchini and set aside.Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cardamom together in a large bowl until combined. Set aside.
- In a medium bowl, whisk the cooled butter, brown sugar, granulated sugar, eggs, room temperature cream cheese, and vanilla together until combined.
- Pour the wet ingredients into the dry ingredients. Gently stir or whisk until combined.
- Gently fold in zucchini first and any optional add-ins like chocolate chips.
- Gently fold in blueberries to prevent crushing them.
- Spread the thick batter evenly into your prepared loaf pan.
- Bake for 55-70 minutes. Baking times vary, so keep an eye on yours, checking for doneness every 5 minutes at the 55-minute mark. The bread is done when a toothpick inserted in the center comes out clean.
- Remove the bread from the oven and allow it to cool before removing from the pan.
Notes
- It's best to let this loaf cool completely, about two hours, before removing it from the pan and slicing into it.
- Cover and store leftover bread at room temperature for up to 4 days or in the refrigerator for up to 1 week.
- Freeze for up to 2 months, wrapped airtight.
Nutrition
Serving: 1g | Calories: 115kcal | Carbohydrates: 10g | Protein: 1g | Saturated Fat: 0.3g | Cholesterol: 31mg | Potassium: 15mg | Fiber: 0.2g | Vitamin A: 46IU | Vitamin C: 0.03mg | Calcium: 9mg | Iron: 0.2mg
Servings: 12 large slices
Calories: 115kcal