Spur of the Moment Blueberry Zucchini Bread

68 CommentsWednesday • April 22, 2009 • by Ari

I know what you’re thinking. Blueberries? In zucchini bread? My husband thought the same thing. But when he came home this evening and sampled this lovely creation – all flecked with green zucchini strips and deep purple berries – he could only say one thing: wow.

I had no intention of making this bread today. I did plan on posting a zucchini bread recipe in honor of National Zucchini Bread Day on April 25th, but then the recipe I tried produced a loaf so dry I ran for a drink of water after taking a bite. Definitely an epic fail, yet I’m nothing if not tenacious when it comes to turning failure into victory. I believe stick-to-it-ness is an important quality for any baker/cook to have. We all have recipes that flop in the kitchen, but ultimately it’s what you learn from the failure that matters. Never give up! Never surrender! Who knows what delectable goodness lies just around the corner?

Though it was pouring outside I shrugged into my raincoat, put my game face on and headed to the grocery store. I didn’t know what I needed – aside from zucchini – but I knew I wanted to make a moist, fluffy bread with rich color and full flavor. So I added Greek yogurt to my basket, stocked up on King Arthur whole wheat flour (it has a finer texture than other brands, I find) and headed back home for a day of baking, sandwiched between studying for final exams and telecommuting for work.

Two loaves and several hours later, this cinnamon and nutmeg spiced loaf emerged from my oven. I added the blueberries at the last moment, just before mixing the wet and dry ingredients. I’d seen them in my freezer earlier and thought they’d add an interesting dimension to the bread. I wasn’t 100% certain the combination would work… but it did. Victory! She was mine.

I hope you enjoy this Blueberry Zucchini Bread as much as I do. Also, here is what some other foodbloggers have done with zucchini bread:

- My Special Zucchini Bread from 101 Cookbooks
- Zucchini Bread from Simply Recipes
- Zucchini Bread from Smitten Kitchen
- Zucchini Bread with Roasted Peppers and Feta from Closet Cooking

Happy National Zucchini Bread Day! (I just love food holidays. Don’t you?)

Blueberry Zucchini Bread (My Recipe)

Ingredients: Makes 1 large 9×5 inch loaf

• 2 cups all purpose flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 2 cups grated zucchini (about 3 small zucchinis)
• 2 eggs
• 1 cup low-fat Greek yogurt
• 1 3/4 cups sugar
• 1 1/2 teaspoons vanilla extract
• 1 cup frozen blueberries

Grease a 9×5 inch loaf pan with baking spray and lightly dust with flour, tapping out any excess flour. Preheat the oven to 325 degrees F.

In a large bowl combine the flours, salt, baking powder, baking soda, cinnamon and nutmeg.

In another large bowl combine the grated zucchini, eggs, yogurt, vanilla and sugar.

Gently toss the blueberries with 2 teaspoons of the flour mixture. This will help prevent them from sinking to the bottom of the loaf.

Add the flour mixture to the zucchini mixture, stirring until just combined. Fold in the blueberries.

Pour the batter into the pan and bake for 1 hour to 1 hour and 20 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 20 minutes, then run a butter knife around the edges and turn it out onto a cooling rack. Let the bread cool completely before slicing it.