There is something so beautiful about a fresh baked loaf of bread.
Maybe it is the way it smells as it bakes in the oven, or the success you feel when it turns out well and doesn’t sink in the middle!
Whatever it is, I love it.
Although Cinnamon Swirl Banana Bread and Glazed Poppy Seed Bread are my all time FAVORITE breads…This is next in line! I love the addition of blueberries. I posted my Mom’s Zucchini Bread recipe a long time ago, and it is AMAZING as well! But the fresh juicy blueberries really liven up this bread. As you can see, I have a strong passion for loafs of bread and you can see them all here in my Recipe Index.
My Mom inspired me to make this bread when I was holed up after lip surgery last week. She called me after about a week of texting and emailing only (this was difficult since we talk almost every day) and I was so happy to have a real conversation with her. She told me about this amazing bread she made and I asked if I could steal her idea for my blog. She said of course (she’s such a peach) and I’m so glad she did! This bread was a complete hit at work and disappeared in about 20 minutes!
I also think the fact that we have access to beautiful, farm fresh zucchinis and blueberries made this bread that much sweeter. Since I can’t have a garden of my own (even if I did I’m pretty sure everything would die…) I feel very appreciative to find local and organic produce so easily at my grocery store and farmers market. I hope you are enjoying this seasons fresh fruits and veggies as much as we are!
Blueberry Zucchini Bread
1/2 Cup Vegetable Oil
2 Teaspoons Vanilla Extract
2/3 Cup Granulated Sugar
1/2 Cup Brown Sugar
1 Cup Shredded Zucchini
1 1/2 Cups All Purpose Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1 1/2 Teaspoons Ground Cinnamon
1 Cup Fresh Blueberries
Preheat oven to 350 degrees. Line a standard loaf pan with parchment paper and set aside.
In a medium bowl, combine eggs, oil, vanilla and sugars. Mix with a hand mixer or in the bowl of a stand mixer until well combined.
Gently fold in the zucchini.
Add flour, salt, baking powder, baking soda and cinnamon. Mix until just combined and then gently fold in blueberries.
Pour batter into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Let cool for about 20 minutes before removing from pan to finish cooling on a wire rack.
Slice and serve! We eat it plain because it is so sweet and tasty as is, but you could serve with any spreads or sauces. A few ideas would be: Cream cheese, butter, apple-butter, jam/jelly, peanut butter, Nutella…the list is never ending!
I adapted this recipe from the sweetlyserendipity blog.