Can I use frozen blueberries in zucchini bread?

Yep, I do it all the time. Just don’t thaw them, use them straight from the freezer. If you let them sit out, they’ll bleed into the batter and turn everything kinda blue-gray. I usually toss them with a little flour before adding them in. Keeps them from sinking, too.

Do you have to peel zucchini before grating it for bread?

Not at all. I never do. The skin’s soft, and once it bakes, you won’t even notice it. Plus, the green flecks are kind of pretty in the loaf. Just wash it and grate it as-is.

How do you keep zucchini bread from getting bitter?

That usually happens if the zucchini’s too big or overripe. I stick to medium ones, firm and fresh. Also, don’t go heavy on baking soda. A little goes a long way, and too much can throw off the flavor.

How do you get moisture out of zucchini for bread?

After grating, I grab a clean dish towel and give it a good squeeze over the sink. Doesn’t have to be bone dry, just not dripping wet. You can press it between paper towels too if that’s easier.

Blueberry Zucchini Bread – Easy Winner Recipe You’ll Love

Name: Blueberry Zucchini Bread
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 1 loaf
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ½ tsp baking soda; ½ tsp baking powder; ½ tsp cinnamon; ¼ tsp salt; 2 large eggs; ½ cup vegetable oil; ¾ cup granulated sugar; 1 tsp vanilla extract; 1 cup grated zucchini (lightly squeezed); 1 cup blueberries (fresh or frozen)

Description

A moist and tender quick bread made with shredded zucchini and blueberries. Perfect for breakfast, snacks, or gifting.

Ingredients

Scale

1½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 large eggs
½ cup vegetable oil
¾ cup granulated sugar
1 tsp vanilla extract
1 cup grated zucchini (lightly squeezed)
1 cup blueberries (fresh or frozen)

Instructions

1. Preheat oven to 350°F. Grease a loaf pan.

2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.

3. In a second bowl, beat eggs, sugar, oil, and vanilla.

4. Stir in zucchini.

5. Add dry ingredients to wet and stir just until combined.

6. Toss blueberries in a teaspoon of flour, then gently fold them into the batter.

7. Pour batter into prepared pan. Smooth the top.

8. Bake 55–60 minutes, until golden and a toothpick comes out clean.

9. Let cool in pan 10 minutes, then transfer to a rack to cool completely.

Notes

Don’t thaw frozen blueberries before using. Try adding lemon zest or chopped walnuts for extra flavor. Wrap and freeze slices for grab-and-go breakfasts.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Breakfast, Snacks
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 14g
Sodium: 160mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: blueberry zucchini bread, quick bread, summer loaf