This recipe makes the most luscious blueberry zucchini bread. I first ate this delicious bread at a birthday party for my great nieces. A loaf of blueberry zucchini bread was on a plate all cut up and looking inviting. I picked a piece and took a bite. Heaven scent and flavor ‘to die for’.
During zucchini season I bake a LOT of zucchini breads. Plain , Chocolate, pumpkin, Lemon and Pineapple homemade zucchini breads are so good. They freeze well, are well loved and make excellent party treats or an easy family dessert.
This blueberry zucchini bread is a recipe I loved so well I remembered it ALL year until I tracked down this recipe so I could make it myself!
My niece, Meghan, is the author of this delightful recipe. She learned mysterious and ‘secret’ baking tips at her mother, Linda’s, knee. Today I’m passing one of those tips onto you (and squirreling it away for myself).
TIP! This recipe is enhanced with almond extract. Meghan uses almond extract in her baking as her mom, Linda, taught her. Almond extract adds a wonderful uplift to baked goods flavor. It’s also a flavor friend of vanilla. With today’s vanilla prices so high I’m all about almond extract. It’s a good way to stretch and enhance the vanilla in your baked goods.
As I was making this wonderful stuff with my granddaughter, magical smells began to wake up my memory.
I remember Linda’s kitchen smelling like this and now I know why. My sister-in-law Linda was an amazing cook and a truly excellent baker. She was locally famous for her wedding cakes, Lots of cookies (you’ll love her Ranger cookies) for fund raisers, Christmas treats (like this one) and many more recipes. Her two daughters learned kitchen craft from their mom. Lucky us! Thank you Meghan for this divine recipe!Fresh blueberries are healthy and delicious. Our garden blueberry bushes are just now getting big enough to harvest for recipes like this one. We are always looking for ways to use them in the summer. Putting the blueberries in with the zucchini bread in this recipe is a VERY good idea! The flavors are so yummy together!
Zucchini bread is a great traveler. Take it camping and to parties and potlucks. This universally popular sustaining bread is a much better food option and that packaged snacks. It’s easy to make and freezes well. Just pull out a loaf when company comes or you need a quick dessert.
Blueberry Zucchini Bread Recipe:
This is an easy zucchini bread recipe. The blueberries and almond extract add a lovely flavor to this moist bread. The process is a little different from my other zucchini bread recipes.
Meg doesn’t salt her zucchini and drain it. This bread is very moist and delicious and the flavor is over the moon! If your zucchini is tending toward the heavy, wet side,(this is most likely younger, denser, wetter zucchini). You may want to follow my instructions in the Dejourger Zucchini bread recipe for lightening the water load a bit. As the zucchini season goes along the zucchini dries out some. So be mindfull of the water content.
If you are using frozen zucchini completely thaw it and squeeze lightly to remove the excess water. BUT don’t over do the squeezing. This recipe uses a lot of flour that soaks up a lot of the moisture for you.
I’ve made this recipe just like its stated several times. This bread is marvelous!
- Grease and flour 2- 8×4 pans or a 10 inch bundt pan.
- Preheat oven 325 degrees F
- Mix flours, salt, baking powder, baking soda, and cinnamon in bowl.
- Beat eggs, oil, vanilla and almond extracts, and sugar together in mixer.
- Add dry ingredients and beat well.
- Stir in zucchini and mix well.
- Gently fold in ripe blueberries.
- Pour batter into prepared pans.
- Bake for 50-60 minutes or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes.
- Remove bread and cool completely.
- Combine glaze ingredients, adjust consistency as desired and drizzle onto bread or cake.
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Here’s the printable recipe for you!
Blueberry Zucchini Bread
- 1 C. whole wheat flour
- 2 C. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3 tsp. ground cinnamon
- 2 C. granulated sugar
- 1 tsp. vanilla extract
- 2 tsp. almond extract
- 1 C. coconut oil
- 3 eggs
- 4 C. grated zucchini
- 1 C. blueberries fresh or frozen
- Optional glaze:
- 2 Cups powdered sugar
- 3 Tablespoons milk
- 1 tsp. almond extract
Grease and flour 2- 8x4 pans or one 10 inch bundt pan.
Preheat oven 325 degrees F
Mix flours, salt, baking powder, baking soda, and cinnamon in bowl.
Beat eggs, oil, vanilla and almond extracts, and sugar together in mixer until pale colored.
Add dry ingredients and mix until combined.
Stir in zucchini and mix well.
Fold in blueberries gently until just mixed.
Pour batter into prepared pans.
Bake for 50 to 60 minutes or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread and cool completely.
Combine glaze ingredients, adjust consistency as desired and drizzle onto cooled bread or cake.