Blueberry Zucchini Bread and Muffins
If you are like me, this is the time of year when you are grateful for the bounty of summer squash and zucchini in your garden, but also wondering, “why did I plant so much?” and “what to do with all of this veg?”. Every year I make grilled squash, baked squash with cheese of some sort, thinly sliced squash ribbons for salads, and of course, some sort of zucchini bread in an attempt to ensure nothing goes to waste. This year, the bounty is as crazy as usual, so I tackled one of the recipes that uses a good amount of veg and turns out great results, zucchini bread. However, I added in blueberries this year, making an absolutely amazing blueberry zucchini bread! This bread was incredibly moist. AND there was enough batter to make a standard sized bread, as well as 6 bonus muffins!
I will cut to the chase and get to the recipe, because I am challenging myself to also construct a new recipe for potato/zucchini latkes! That one is coming at you in the near future!
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Ingredients
1 1/4 cup white sugar
.5 cup dark brown sugar
1 cup veggie oil
3 teaspoons pure vanilla extract
4 small – medium eggs
2 – 2 1/4 cups shredded zucchini (no need to wring out or drain)
3 cups AP flour
1 Tbsp fresh ground cinnamon (if possible). If store bought, up amount to 1 1/2 Tbsp
1 healthy pinch of ground clove
1 teaspoon fine sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh blueberries
Instruction for Blueberry Zucchini Bread
- Preheat oven to 350 degrees F. Using vegetable oil and paper towels, grease a 6 muffin tin and a standard loaf pan generously
- Beat the oil, eggs and vanilla in a large bowl
- Fold in zucchini
- Add in cinnamon, clove, baking powder and baking soda. Lightly whisk together
- Add in sugar and whisk only until combined
- Toss blueberries in a tablespoon of flour, just to coat and then fold into the batter gently
- Pour into muffin tin, careful to not overfill. Stay about 1/4 inch below the top of each muffin mold
- Pour remaining batter into the loaf pan. Sprinkle with a little sugar (optional). Put the muffin pan on the bottom rack and loaf pan on middle to upper rack
- Muffins should be ready in 45 mins. Begin checking at about 40 mins. Test by inserting a knife into center. When it comes out clean, muffins are ready to go!
- Loaf should take about 15-20 mins more than muffins. Begin testing once the muffins are out of the oven and claim done once knife comes out clean
- For both the muffins and loaf, let cool 15 mins in pan and then move out of pans to cooling rack.
Note: Cooling completely will allow for a nice, clean cut on the zucchini bread, but if you want to eat it hot, I say, go for it!! It may look a bit messy, but with a dollop of butter on top when still hot…YUM! Also, expect the muffins to be a bit more dense, but the bread to be extremely moist. If you are aiming to impress, serve or gift the bread to guests and keep the muffins for yourself, perfect for eating with your coffee!
If you like this recipe. try my strawberry muffin recipe! Both aim to impress and use in-season fruit!
