Delicious Zucchini Blueberry Bread Recipe: Moist, Flavorful and Perfectly Balanced
Introduction
Looking to combine the goodness of vegetables and fruit into one delectable treat? Zucchini Blueberry Bread is the perfect solution! This moist, flavorful bread blends the mild sweetness of ripe blueberries with the subtle, rich taste of zucchini, resulting in a deliciously moist loaf that’s ideal for breakfast, snacks, or even as a light dessert. Not only does this recipe bring together the best of both worlds, but it also packs in extra nutrition without compromising on flavor. Whether you're a fan of zucchini bread or a blueberry enthusiast, this recipe is sure to become a favorite in your baking collection.
Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- 1 1/2 cups all-purpose flour (or whole wheat flour for added nutrition)
- 1/2 cup granulated sugar (or honey/maple syrup for a healthier option)
- 1/4 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice (optional, for a hint of citrus)
Instructions:
Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step helps to ensure your bread isn’t too soggy.
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, sugar (or honey/maple syrup), vegetable oil, and vanilla extract until smooth.
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