This sweet loaf with shredded zucchini and fresh blueberries is a tested and true recipe passed down for generations.
My parents used to tell me that during zucchini season they had to lock their cars at night or they’d find the back seat full of zucchinis. I don’t think they were joking! My dad and Mr. Foster next door always had a friendly competition about gardening. One year they both had quite the harvest and couldn’t eat them up fast enough. I’m told Mr. Foster went out after dark and left them at various neighbours’ front doors. So if you have a neighbour like Mr. Foster, this recipe for Zucchini Blueberry Loaf is for you!
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Choose smaller sized zucchini for this recipe. The oversized ones have seeds that are too large. Or, if they’re a little bigger you can slice them lengthwise and scoop out the seeds before you grate them. Leave the skin on though, it adds colour and there are some nutrients in there too! It doesn’t matter if you use yellow or green. In fact, the zucchini is so well hidden in the loaf that kids (of all ages) won’t even know they’re eating vegetables.
Zucchini has a lot of moisture which is why it’s great in baked goods. But too much of a good thing is not always good. So letting the shredded zucchini drain while you prep the other ingredients is an important step. You won’t lose a lot of moisture but if you lay a piece of paper towel on top and press down, it will absorb a little more liquid.
Fresh blueberries work best for Zucchini Blueberry Loaf. I really love the smaller wild blueberries when they’re in season because they have amazing flavour. But for baking, any blueberry variety will work. You can use frozen but the juice will stain the batter so your loaf will have a purplish blue colour. Save a few of the blueberries for the top and press into the top right before baking. You may notice the berries tend to migrate toward the bottom of the loaf but if you get it in the oven quickly, they should stay pretty well spaced.
It’s important not to over mix batters. You can use a hand mixer or stand mixer but use a low speed and once you’ve added the dry ingredients, just mix until barely incorporated. Then fold in the blueberries by hand. Have your loaf pan ready and the oven preheated so you can get the Zucchini Blueberry in the oven quickly.
Here’s a trick to getting parchment paper into the loaf pan easily: lay a piece of parchment evenly over the pan and use another loaf pan to press it inside. You can also lay something with some weight into the pan while you make up the batter. Try folding the paper flat against the side of the pan where it’s overlapping itself so you don’t get indents in the finished loaf.
Sweet loaves take a while to bake. Plan on 50 – 55 minutes for a larger loaf like this one. Did you know that lighter loaf pans will take a little longer than darker ones? The heat distributes better in a darker pan. I can attest to this fact because this Zucchini Bread in my new loaf pan, seen above, took about an hour.
Let the loaf cool slightly before removing from the pan, then lift it out carefully and cool on a rack. And try to resists slicing until the loaf is cooled, otherwise it will fall apart. Serve with butter if you like.
If you’re finding zucchini in your back seat or on the front step, you might also want to make Double Chocolate Zucchini Muffins. Or Zucchini Rolls with Spinach and Ricotta.
If you make Zucchini Blueberry Loaf, consider leaving a comment or rating below. Here’s the recipe!
Zucchini Blueberry Loaf
Ingredients
- 1 ½ cups grated zucchini use smaller young zucchinis, unpeeled
- 2 large eggs room temperature
- ½ cup vegetable oil
- ¾ cups sugar
- 1 tsp vanilla
- 1 ⅔ cups all purpose flour
- ½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 cup blueberries
Instructions
- Shred unpeeled zucchini into a strainer. Allow 15 - 20 minutes for some liquid to drain out. Press down with a paper towel to absorb as much liquid as possible.
- Preheat oven to 350° and ensure a rack is set at the middle of the oven.
- Beat eggs, then add oil, sugar and vanilla. When well blended add zucchini and mix together.
- Sift together flour, baking powder, baking soda and salt. Add to wet ingredients and blend until just incorporated. Do not over mix.
- Gently stir in blueberries.
- Line one large loaf pan with parchment paper.
- Pour batter into loaf pan and spread evenly. Bake on the middle rack for about 50 - 55 minutes. Test for doneness by inserting a toothpick into the centre of the loaf. If it comes out clean the loaf is ready.