What better way to take advantage of the abundance of summer squash than with a sweet treat? Today, I’m sharing a batch of blueberry zucchini bread I baked recently! It’s packed with veggies and berries, and definitely found a place in my heart (and stomach).
I honestly can’t believe there was a time that I would turn my nose up at zucchini bread. It is one of my favorite things to add to sweet breads, since the shredded zucchini doesn’t add flavor, but it adds moisture (and a bit of color too)! I love getting glimpses of green that let me know there’s zucchini packed into my bread.
But oh, the blueberries definitely steal the show when it comes to this recipe. It’s funny: I’m not a huge fan of blueberries when they are on their own, but if you bake them into a dish, I am ALLLL about them! Blueberry muffins and blueberry bread have always been favorite baked goods for me on a weekend morning. Naturally, I wanted to throw a ton of these plump berries straight into my zucchini bread batter. I’m so glad I did. I definitely loaded my batter quite a bit, but the amount you add can vary depending on taste.
The bread tastes great just sliced and served, but I have always enjoyed my sweet breads like this one with a smear of butter on top. We also happen to have a little item in our pantry that kicks it up another notch: blueberry infused local honey drizzled on top. The honey guy at our local farmer’s market is my absolute favorite stand: not only do they have the seasonal local honeys, but the array of products in addition to them is always interesting. We’ve bought kumquat infused honey as well as the blueberry infused varieties. They also have whipped honeys with cinnamon, which is the next item on my list I need to have in my life. Of course, since we live in scorching hot Florida, our farmer’s market is not open for a few months during those weeks. I’m hoping I have enough honey to last me until it reopens in the fall!
So – what is your favorite type of sweet bread to bake?
- 2 cups flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup sugar
- ¼ cup butter, softened
- 2 large eggs
- ⅓ cup plain lowfat yogurt
- 1 teaspoon vanilla
- 2 cups shredded zucchini (about 2 large or 3 medium squash)
- 1 pint fresh blueberries
- Preheat oven to 350 degrees F.
- Combine flour, baking soda, salt, and cinnamon in a bowl. Stir together to mix. Set aside.
- In another large bowl, combine sugar and butter. Beat with a mixer on medium speed until softened butter and sugar are incorporated. Add the eggs one at a time, then mix well. Then, add the shredded zucchini, yogurt, and vanilla and beat until fully combined.
- Turn your mixer to low speed, then begin adding the flour mixture by heaping spoonful to the wet mixture. Continue adding scoops of the flour gradually until all is used and the batter is thick.
- Turn off the mixer and gently stir in the blueberries.
- Pour batter into mini loaf pans (makes 4) coated with cooking spray, then bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove loaves from oven and allow to cool for at least 5 minutes before serving. Enjoy!