Blueberry-Zucchini Bread

With both blueberries and zucchinis added, this summer bread comes out so moist and so deliciously good!  Perfect treat for the whole family!

One of the summer rituals in Michigan is blueberry picking. I love blueberry picking! I love that I can bring the tots to a blueberry farm so they can enjoy getting the blueberries straight from the trees. They love it too! They especially love to eat them straight from the trees as well so I end up doing most of the picking. I ask them, "So where are the berries that you picked?" And with that silly smile on their faces they say, "But we ate them already." Oh well, at least they had some free snacks! Here's Sophie with her friend, Gabby, posing by a blueberry tree.

Aren't these girls gorgeous?

We picked over 3 kilos of blueberries ( 6 lbs +) and now I have to think about what I'm going to do with them. Half of them would be eaten by my family, but the other half would be used for cooking. Am planning to go back to the blueberry farm before the season is over so I can get some more for freezing. That way, I can still enjoy my berries in the middle of winter! Yay!

Here's one of my favorite summer recipes, Blueberry-Zucchini Bread.

Click on the  above icon to print. To delete photos, click on the image box and tick the "remove" button.

Ingredients

1 ½ cups plain Flour 
1 cup plus 2 Tablespoons Sugar
½ teaspoon Salt
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon  ground Cinnamon
½ teaspoon ground Nutmeg
2 Eggs
1 teaspoon Vanilla extract
½ cup vegetable Oil
1 cup Zucchini, grated/shredded
1 cup Blueberries (roll in flour before you fold them in to prevent the berries from sinking into the bottom of the pan)

Procedure

Preheat oven to 350 F/ 180 C. Lightly grease a loaf pan or line with parchment paper.

In a large bowl, combine the dry ingredients - flour, salt, sugar, leavening agents, cinnamon and nutmeg. 

In a mixing bowl beat together the eggs, vanilla, oil and zucchini.

Pour the wet ingredients into the dry and mix just until combined.

Fold in the blueberries. Transfer to the prepared loaf pan.

Bake for about 55-60 minutes, or until a tester/toothpick inserted in the center comes out clean. 

Cool for about 30 minutes in the pan and then turn onto a wire rack to cool completely. Enjoy!

If you like what you see and would like to receive new recipe updates, we'd love you to subscribe to our posts or join our site. Needless to say, we'd love you to like us on Facebook too where you can get more recipes and updates. Thanks and happy browsing!