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Blueberry Zucchini Bread

Anyone who’s ever had a garden can tell you that sometimes a certain group of plants just explodes in a fit of over-production. And, when that happens with your zucchini it can mean a lot of these fruits to get rid of. You begin to sneak them into a variety of dishes they wouldn’t normally appear in! But, with zucchini bread everyone knows what they’re getting so it’s less of a hiding game. Instead, the moist texture and mild flavor of the zucchini means you end up with a lovely dessert bread. This recipe has an outstanding flavor that adds a bit of sweetness to this traditionally health-conscious bread.

Blueberry Zucchini Bread

In the batter for this bread there are fresh blueberries. But, there’s also some blueberry preserves in there as well to heighten that blueberry flavor.

Blueberry Zucchini Bread

There’s no granulated or brown sugar added because of the preserves, but also because there’s maple syrup in the batter. And, of course there’s a good amount of shredded, raw zucchini in the batter as well.

Blueberry Zucchini Bread

Once this has baked and cooled you’re left with a tender, sweet, and irresistible loaf of bread that can be served for breakfast, snack, or dessert. Honestly any time of day is perfect for this yummy blueberry zucchini bread.

Makes 8 slices

45m prep time

1h cook time

198 calories

3.5
Rated 3.5 out of 5
Rated by 6 reviewers

Allergens: Wheat, Eggs, Milk

Ingredients
  • 1 egg
  • 1/2 cup maple syrup
  • 1/3 cup vegetable oil
  • 1/4 cup blueberry preserves
  • 1/4 cup cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup, plus 1/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup coarsely grated zucchini
  • 6 oz fresh blueberries
Preparation
  1. Preheat oven to 350˚F. Combine egg, maple syrup, oil, preserves, sour cream, and vanilla in a large bowl. In a separate bowl combine 1 cup flour with baking powder, baking soda, and salt. Slowly add dry ingredients to wet. Fold in zucchini. Toss blueberries with remaining flour and fold into batter.
  2. Pour into a greased 9”’x5” loaf pan and bake for 55-60 minutes or until top is golden brown and knife inserted in center comes out clean.
  3. Allow to cool in pan for at least 30 minutes before slicing and serving.

Recipe adapted from Averie Cooks.

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