Blueberry and Zucchini Quick Bread

Blueberry and Zucchini Bread. Matthew Benson
Ratings (10)
  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Yield: Two loaves (16 servings)
Nutritional Guidelines (per serving)
242 Calories
13g Fat
30g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: Two loaves (16 servings)
Amount per serving
Calories 242
% Daily Value*
Total Fat 13g 16%
Saturated Fat 5g 25%
Cholesterol 73mg 24%
Sodium 288mg 13%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Protein 4g
Calcium 51mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In most gardens, the blueberries are ripening just as the zucchini is starting to get big, so the two are a natural combination for a tasty quick bread. The zucchini contributes moisture, while the berries add a sweet note, and the combination of the dark green zucchini shreds mixed with the blueberries creates beauty when the bread is sliced. Eat hot from the oven, or toast slices and smother with sweet blueberry syrup as a breakfast treat.

Ingredients

  • 8 tablespoons butter (1 stick unsalted, melted)
  • 3 cups all-purpose flour (unbleached)
  • 2 teaspoons cinnamon (ground)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract (pure)
  • 1/4 cup plain yogurt
  • 1/4 cup vegetable oil
  • 1 medium zucchini (2 cups grated)
  • 1 pint blueberries (fresh)
  • 2 to 3 teaspoons lemon zest (1 lemon)
  • 1 teaspoon butter (for the pans)
  • 1 teaspoon flour (for the pans)

Steps to Make It

Preheat the oven to 350°F and position a rack in the center. Lightly butter and flour two 8 1/2 x 4 1/2-inch loaf pans, tapping out the excess flour. (If they are nonstick, skip this step.)

In a large bowl, stir together the flour, cinnamon, baking soda, baking powder, and salt and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar and melted butter on medium speed until blended, then add the eggs. Reduce the mixer speed to low and mix in the vanilla, yogurt, and oil. Gradually add the flour mixture. Add the zucchini and beat until blended. By hand, fold in the blueberries and the lemon zest with a spatula. Pour the batter into the prepared pans and spread it evenly.

Bake until a toothpick inserted into the center of each loaf comes out clean, 40 to 45 minutes. Let cool in the pan on a wire rack for 10 minutes before slicing and serving.


Excerpted from THE VERMONT COUNTRY STORE COOKBOOK by Ellen Ecker Ogden and Andrea Diehl With the Orton Family. Copyright © 2015 by Ellen Ecker Ogden and Andrea Diehl With the Orton Family. Used with permission of Grand Central Publishing. All rights reserved.