Blueberry Zucchini Bread
Indulge in this delightful Blueberry Zucchini Bread, which boasts a tender crumb and a burst of flavor. With reduced fat and a gentle sweetness, it’s packed with fresh summer zucchini and juicy blueberries. This treat is an ideal choice for breakfast or a mid-day snack!
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Ingredients
- 1 cup blueberries
- 2/3 cup brown sugar
- 1 tablespoon cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1 large egg
- 2 tablespoons melted butter
- 2 3.9 oz containers apple sauce
- 1 ½ cups shredded zucchini
- 1 cup all-purpose flour
- cooking spray
- 1 cup white whole-wheat flour
Equipment Needed
- 9×5-inch loaf pan
Instructions
- 1
Begin by setting your oven to 325°F. Lightly coat a 9×5-inch loaf pan with cooking spray to prevent sticking.
- 2
In a mixing bowl, gently coat the blueberries with 2 tablespoons of flour, ensuring they are well covered.
- 3
In a spacious bowl, combine the remaining flours, baking powder, baking soda, ground cinnamon, and salt. Whisk these dry ingredients thoroughly to ensure even distribution.
- 4
In another bowl of medium size, blend together the egg, sugar, vanilla extract, melted butter, applesauce, and grated zucchini until well incorporated.
- 5
Gradually add this wet mixture to the dry ingredients, stirring until just combined. Gently fold in the floured blueberries, being careful not to overmix.
- 6
Transfer the batter into the greased 9×5-inch loaf pan, spreading it evenly.
- 7
Bake in the oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
- 8
Allow the bread to cool in the pan for about 10 minutes. Carefully remove the loaf from the pan and let it cool completely on a wire rack before slicing.