Ah, blueberry zucchini bread—a delightful paradox of flavors and textures that shouldn’t work together but somehow magically do. Remember that summer day when you came home with a basket of fresh blueberries and garden-fresh zucchinis, unsure of what to make? This recipe turns that indecision into pure, sweet satisfaction. It’s like bringing a slice of warm sunshine into your kitchen, even on the cloudiest of days.
Steps
- Preheat your oven to 350°F (175°C) and prepare your loaf or muffin pans by greasing and flouring them. This ensures that your bread or muffins will not stick to the pans after baking.
- In a large mixing bowl, blend together 1 1/4 cups of white sugar, 3/4 cup of brown sugar, 1/2 cup of oil, and 1/2 cup of applesauce until smooth. This combination helps to keep the bread moist and flavorful.
- Gradually add in 3 cups of grated zucchini, which adds moisture and texture, along with 2 teaspoons of vanilla extract for aroma. Stir until all ingredients are well incorporated.
- In a separate bowl, combine 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and a pinch of salt. Mix these dry ingredients to ensure they are evenly distributed.
- Gently fold the dry ingredients into the wet mixture. Be careful not to overmix to maintain a light texture in the bread.
- Add 1 1/2 cups of blueberries to the batter, gently folding them in. Toss the blueberries in a bit of flour before adding to prevent them from sinking to the bottom.
- Divide the batter evenly between the prepared pans. You can use loaf pans or muffin tins, depending on your preference.
- Bake in the preheated oven for about 50-60 minutes if using loaf pans, or about 25 minutes for muffins. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the bread or muffins to cool in the pans for a few minutes. Then, carefully remove them and let them cool completely on a wire rack.
- Once cooled, enjoy your blueberry zucchini bread or muffins as a delightful snack or breakfast treat.
Ingredients
- 1 cup brown sugar
- 1 1/4 cups white sugar
- 1/2 cup oil
- 1/2 cup applesauce
- 3/4 tablespoon nutmeg (alternative to cinnamon)
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Fresh or frozen blueberries (quantity not specified, but used in combination)
- Walnuts (optional, for topping)
- Crisco shortening (for greasing pans)
- Flour (for tossing blueberries and flouring pans)
- Zucchini (quantity not specified, but used to make zucchini bread)
FAQ
- Can I use frozen blueberries for this recipe?
- Yes, you can use frozen blueberries. Just toss them in a little flour before adding to the batter to prevent them from sinking during baking.
- What can I substitute for cinnamon if I’m allergic?
- A great substitute for cinnamon in this recipe is nutmeg. You can use about 3/4 tablespoon of nutmeg to maintain the flavor profile.
- How can I make this recipe into muffins instead of a loaf?
- To make muffins, grease and flour your muffin tins, then fill them with the batter. Bake at 350°F for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- What adjustments can I make for a less sweet bread?
- You can adjust the sweetness by using a mix of brown sugar and white sugar. For example, a combination of 3/4 cup brown sugar and 1 1/4 cups white sugar can create a balanced sweetness.
- Can I bake this bread in a different type of pan?
- Yes, you can use a Bundt pan if you don’t have loaf pans. Bake at 350°F for about 1 hour, and it should come out perfectly.
Tips
- Consider using a combination of fresh and frozen blueberries if you have leftovers, as it can enhance the flavor and maintain the bread’s texture.
- If you prefer a different spice profile or have allergies, substitute cinnamon with nutmeg or a mix of both to personalize the taste.
- For those without loaf pans, using a Bundt pan is a great alternative and can yield a beautifully shaped bread.
- Try replacing half of the oil with applesauce to reduce fat content while keeping the bread moist and adding a subtle sweetness.
Equipment
- Loaf Pans or Mini Loaf Pans: If you don’t have these, they are essential for making bread loaves.
- Bundt Pan: Optional, but useful if you want to bake the bread in a bundt shape.
- Muffin Tins: Needed if you decide to make muffins instead of a loaf.
- Cooling Rack: Important for cooling the bread or muffins evenly after baking.
