Zucchini Bread baked with fresh blueberries

This Zucchini bread with fresh blueberries is what I packed for an unexpected trip out-of-town in the middle of my garden’s summer bounty. Not too sweet, zucchini bread moist and tender, and bursting with fresh blueberries, perhaps a bit messy for a flight but totally worth the mad flurry of baking up the perishables I knew the Mr. would never eat while I’m away.

Our neighbor “gifted” us a zucchini the size of an Olympic cyclist’s thigh and because he’s such a sweet neighbor I felt especially obligated to actually use it. So the day before my flight I shredded and baked- freezing the rest of the zucchini for later (we could talk about that but I think this article from the kitchn sums it up nicely. Only changes were shredding and steaming rather than slicing and blanching.)

Zucchini Bread baked with fresh blueberries

Adapted slightly from Mark Bittman’s How to Cook Everything

makes 2 loaves

ingredients

• 4 cups AP flour
• 1 cup ww flour
• 1 cup cornmeal
• 1 1/2 tsp kosher salt
• 2 tablespoons baking powder
• Scant 2 cups sugar
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon Punjab style Garam Marsala

• 2 cups milk
• 1 stick unsalted butter melted
• 1/2 cup aquafaba (or 2 eggs)
• 1/4 cup yogurt
• 2 cups grated and squeezed dry zucchini

• 2 cups fresh blueberries (optional)

instructions

1. Pre-heat oven to 350F
2. Butter two standard (9×5) loaf pans
3. Throughly whisk together all dry ingredients in a large bowl
4. Combine all wet ingredients (including zucchini but not the blueberries) in a second large bowl.
5. Combine wet and dry ingredients and gently fold to combine until there are almost no bits of dry ingredients.
6. Add the blueberries (you can do like I did and only put blueberries in one loaf) and fold until evenly distributed.
7. Divide the batter between the two prepared loaf pans and bake on the center rack for about an hour (checking at 50 minutes for doneness) or until the crust is a golden brown and a toothpick inserted into the center of the loaves comes out clean.

Zucchini Bread baked with fresh blueberries

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 1 hr

Total Time 1 hr 5 mins

Course Bread, Breakfast

Cuisine Baking, Bread

Servings 2 loaves

Ingredients

  

1x2x3x

• 4 cups AP flour
• 1 cup ww
• 1 cup cornmeal
• 1 1/2 tsp kosher salt
• 2 tablespoons baking powder
• Scant 2 cups sugar
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon Punjab style garam Marsala
• 2 cups milk
• 1 stick unsalted butter melted
• 1/2 cup aquafaba or 2 eggs
• 1/4 cup yogurt
• 2 cups grated and squeezed dry zucchini
• 2 cups fresh blueberries optional

Instructions

 

• Pre-heat oven to 350F
• Butter two standard (9x5) loaf pans
• Throughly whisk together all dry ingredients in a large bowl
• Combine all wet ingredients (including zucchini but not the blueberries) in a second large bowl.
• Combine wet and dry ingredients and gently fold to combine until there are almost no bits of dry ingredients.
• Add the blueberries (you can do like I did and only put blueberries in one loaf) and fold until evenly distributed.
• Divide the batter between the two prepared loaf pans and bake on the center rack for about an hour (checking at 50 minutes for doneness) or until the crust is a golden brown and a toothpick inserted into the center of the loaves comes out clean.

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