Blueberry Zucchini Bread

Blueberry Zucchini Bread

Zucchini has to be one of my favorite summer vegetables and this weekend I was in luck as the farmers market was overflowing with them! Of all of the many things that there are to do with zucchini, the one that I keep coming back to time and time again is the classic zucchini bread which I end up making at least once every summer. The farmers market was also full of fresh local blueberries that I could not resist picking up and I knew what I was going to have to use them in, a blueberry zucchini bread! For the recipe, I started out with my basic zucchini bread recipe and added blueberries. Nice and simple eh? I really enjoy this zucchini bread recipe as it always comes out nice and light a moist and good! Some of the things that I like about this recipe include the use of the whole wheat flour and the vanilla yogurt to cut down on the amount of oil that is needed. I tend to use a mix of green and yellow zucchini to give the cake a nice mixture of colours and this year, with the addition of the blueberries the bread was even more colourful that usual. This blueberry zucchini bread is a perfect celebration of summers bounty and I am looking forward to enjoying it for breakfasts for the rest of the week!

Blueberry Zucchini Bread

(makes 8+ servings)
Printable Recipe

Ingredients:
1 1/2 cups zucchini (grated, squeezed and drained)
3/4 cup brown sugar
1/4 cup oil
1/2 cup vanilla yogurt
1 egg
1 cup all purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup blueberries
1/2 cup pecans (chopped)

Directions:
1. Mix the zucchini, sugar, oil, yogurt and egg in a bowl.
2. Mix the flours, baking soda, baking powder, salt and cinnamon in a bowl.
3. Mix the wet and dry ingredients.
4. Mix in the blueberries and pecans.
5. Pour the batter into a greased 9x5 inch loaf pan.
6. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 50-70 minutes.

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59 comments:

Caitlin said...

I haven't even read this post but by golly, Kevin, I love the picture. What app/lens/pshop whatever are you using?

Beth M said...

It almost looks like Mardi Gras bread with all those flecks of purple, green and gold!

Recipe for Delicious said...

Oh yeah. That's going to happen. Looks delicious, Kevin.

Mrs. Ma'am said...

Omg, I have to make this. It looks sooo yummy!

Jennifer said...

So so pretty!! Fabulous summer bread!

Lauren said...

Gorgeous! I just stocked my fridge with organic zucchini & blueberries, and now I know exactly what I'm going to be making :). Thanks for a great recipe, Kevin!

Tish Boyle said...

Beautiful colors, Kevin. Just stumbled onto your blog, and I love it...

Jess--Sugar High said...

That bread looks amazing!!

Satya said...

Hi Kevin,
Your blueberry zucchini bread looks fabulous ... the color of blueberry with the bread looks so inviting...

i have realized food is not just about taste but also the texture and color it presents...

as a vegetarian i have been experimenting with various ingredients to bring out the best in color and taste...

i have suddenly got a lot of interest in baking which is new to me.. your blog is awesome i am going check out every vegetarian recipe

thanks for this wonderfull post... if you get time do visit my blog

Satya
http://www.superyummyrecipes.com

Bakery Business Cards said...

Really good recipe! My family's favorite! I have tried many recipes looking for a great zucchini and this one is the best. Bread will freeze well, and keep in refrigerator for weeks for a good taste after all, that was I did.

Velva said...

How cool is your zucchini cake-way cool. Looks delightful.

Sherri said...

The blueberries look so vibrant in this bread. I was at the Farmers Market this weekend and bought a beautiful basket of blueberries. Instead of throwing them in my oatmeal, I'll be making this bread.

jose manuel said...

Delicioso tiene que estar esto, se ve muy rico. saludos

Rosa's Yummy Yums said...

What a fabulous combination! So tempting I could lick my screen...

Cheers,

Rosa

Joanne said...

I love this bread especially with your healthifications!

Japan Dish said...

I never thought to make a blueberry version of zucchini bread before. This looks great!

Gloria said...

I love blueberries and this zucchini bread look delicious! Lovely and georgeous pictures Kevin, I love your recipes,xx gloria

Fat Girl vs. World said...

I will be making this... maybe even throw some chocolate chips in there...

Cheryl said...

What a nice combination, I wouuld not have thought to pair those together, great idea!

Rebecca said...

Thanks for the great idea! These are 2 things I have in abundance and have been trying to use them in different ways. Great idea to combine the two! Can hardly wait to try!

biz319 said...

Love this bread! I've made blueberry lemon bread before, but never thought to add blueberries to zucchini - yum!

Thanks Kevin!

Ana Powell said...

I really love your recipe and I will definitely bake it.
Great combination of ingredients and colours ♥

Natalie said...

fruit and veggies all in a pretty (and delicious!) loaf? love it! i have everything for this in my fridge, i just have to keep my hubby out of the blueberries long enough to make it :)

eatme_delicious said...

Gorgeous bread!

Chef Fresco said...

Nice choice to add blueberries! Adds a great color too.

Claudia said...

I have a bumber crop of zucchini as well as blueberries (the blueberries have taken over MN this year - yay!). This is so different from my zucchini recipe - I have to try it - love the addition of yogurt - love the moist crumb... love the color... getting redundant with the word "love."

Carla said...

Oh my, I am going to make this and have some for breakfast. I love your recipes.

elly said...

What a great way to use some lovely seasonal produce! I love using whole wheat flour and yogurt in quickbreads, too.

Ruth Daniels said...

That is one spectacular looking zucchini bread. Too bad I just gobbled up the blueberries I just picked up at the farmers market. Guess I'll just have to be there early on Saturday.

BTW, congratulations on being chosen as one of the top 45 cooking blogs - well deserved.

Katy said...

So, what you're saying is that this bread is healthy and good for you, right? We are totes making this!!!

Pam said...

It looks delicious and will be getting some zucchini at the farmer's market! You have a great blog!

jenn@slim-shoppin said...

A-M-A-Z-I-N-G!

I never would have thought of putting those together AND using the yellow and green zucchini, it looks fantastic, I am totally going to make this!

Secret Restaurant Recipes said...

Just stumbled upon your blog. The picture looks amazing.

Was this your first time making this bread?

Michelle said...

I can't wait to make this.Thank you for sharing this recipe..

Avanika [YumsiliciousBakes] said...

That bread looks so festive with all the color from the blueberries :)

Ingrid said...

Great picture and it looks O so yummy!

comfycook said...

The color of the blueberries are distinctive. Beautiful, actually.....

I get the distinct idea the bllueberry zucchini bread is being made all over the world.

comfycook said...

The color of the blueberries are distinctive. Beautiful, actually.....

I get the distinct idea the bllueberry zucchini bread is being made all over the world.

Elizabeth said...

Made it this weekend after a trip to the farmer's market. Was absolutely delicious! So moist. Thank you!

Lauren @ vegology said...

This looks delicious! I have never thought to add blueberries to my zucchini bread but I am definitely trying it for my next batch!

esther said...

I've been looking for a good zucchini bread recipe, but with blueberries too? I'm trying this NOW.

Doris said...

Kevin, this recipe is wonderful! I baked it this morning and took a bite of it 15 minutes ago. I only had a cup of shredded zucchini (green) which I peeled (don't think I was supposed to) and instead of pecans, I used pistachios and almonds since that's what I had on hand. Can't wait to eat this with my fruit smoothies for breakfast the rest of the week.

Ana Powell said...

Hi Kevin
I hope you are OK.
Made your zucchini bread and posted today. I`ll be baking it many more times. Many thanks, great recipe.
Have a great weekend ♥

C said...

That is, quite possibly the most beautiful loaf of bread I've ever seen.

Anonymous said...

Re: the vanilla yogurt - what percentage of fat? I usually buy Liberty Svelte Organic Yogurt - it's basically 0%. Does 2% work?

Kevin said...

Anonymous: 2% yogurt works great and it is what I normally use here.

ღ Mrs ღ H20 ღ said...

Made this tonight!! Haven't even tasted it yet but I can tell you my house smells FANTASTIC!

kasia077 said...

I made this with plain yogurt this weekend and it turned out fantastic.

Michelle Taupier said...

Thank you for the lovely zucchini blueberry bread recipe! I have been searching for healthy breads that my 6 year old can eat in the car. I made your bread yesterday and it came out beautiful. I have a question about adding more flavor to the bread. I could not add nuts (nut free school)and used a little less cinnamon (not a big fan). My cousin suggested I add some lemon zest and brown sugar on top for the kids. I was thinking some nutmeg. What do you think about lemon zest with cinnamon??? Thanks for your help with this.

Kevin said...

Michelle Taupier: Glad you enjoyed it! Lemon and blueberry is a fabulous combo and it would definitely work in this bread!

Anonymous said...

Kevin, your blog is awesome! You have yet to steer me in the wrong cooking direction. I simply love every single recipe..and my pinterest boards are bascially all Kevin recipes. Thank you for all that you do.

Wood Bangers said...

Great stuff, we were looking for a new recipe to try and ran across your blog. Very yummie! May just have to try this dish. Thanks for sharing

Anonymous said...

Any suggestions for yogurt substitutes to veganize this? Would soy milk with a drop of vinegar serve the same purpose?

Kevin Lynch said...

Anonymous: Applesauce would be a great substitute!

Anonymous said...

Do you think this would work for muffins?

Kevin Lynch said...

Anonymous: Yes these would work as muffins! The baking time would be closer to 20 minutes in muffin form.

Donna M. May said...

Kevin, I made these as muffins and they are the BEST darn muffins I have ever made/eaten! My bake time was about 30 minutes at 375. Thanks for this wonderful recipe!

Teresa A said...

I've made this recipe twice now. Once as bread, the other as muffins. It turned out wonderfully both times. Thanks for the recipe, it's definitely a keeper!

Fern @ To Food With Love said...

That's beautiful! I'll have to make these soon, thanks for the recipe!

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