We went to a blueberry you-pick farm called Maple Creek Blueberry Farm and pick two giant buckets filled with blueberries. They are fabulous and so so delicious.
The kids had a great time picking them, but even with as many test-tasters as we had, we still managed to bring home a ton of blueberries. So I turned to the internet to find a blueberry bread recipe in addition to freezing them.
I altered the recipe a lot – switching bad oils for applesauce and white sugar for brown sugar although you could probably use honey as well (I just didn’t want it to be too dense). The raw brown sugar was a good middle ground for this recipe. We also used 100% freshly ground whole wheat.
The kids literally devoured this bread. I had planned to get some pretty pictures of it sliced up and arranged nice and neat but it was destroyed before I could.
Whole Wheat Blueberry and Zucchini Recipe:
Adapted from an AllRecipes recipe to make it in a much healthier version.
- 3 eggs
- 1 3/4 C brown sugar
- 3 tsps homemade vanilla extract
- 1 1/2 C applesauce
- 2 C zucchini shreds (If your shreds are too juicy dry them in a paper towel before adding into the mix)
- 3 C whole wheat flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 Tbl gound cinnamon
- 2 C blueberries
Directions to Make Whole Wheat Blueberry and Zucchini Bread Recipe
- Preheat the oven to 350 degrees.
- Beat together eggs, applesauce, vanilla, and sugar and then add the shredded zucchini.
- In another bowl mix the flour, salt, baking powder, baking soda, and cinnamon together, and then add the dry ingredients into the wet ingredients and mix.
- Fold in the blueberries gently. Don’t smoosh them!
- Fill the loaf pans 1/2 full, no more than 2/3 full and bake them for 50 minutes.
Everyone loved this bread. Both kids and adults alike. Some might like the zucchini shredded more fine but I liked the extra texture and this was a much easier way to make it.
This post is one of the Eating Garden Fresh series, where we bring you delicious, simple ways to enjoy garden fresh produce.
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It looks delicious! Definitely have to try this when I get my hands on some zucchini!
Beautiful!
I took this to a dinner party last night. 40+ guests of all ages. They had no idea I was feeding them healthy stuff and they devoured every last crumb. I didn’t even get to taste it!
Glad to see a healthier version of this…I saw the original & shuddered to think some people still use vegetable oil! (Really, where in vegetables is the oil?!) And so much white sugar!
I’m making this tonight! Zucchinis from my yard are huge right now & I’ve got 40 lbs of blueberries in my freezer right now!
I hope you love it as much as we did! A good friend used coconut sugar instead of brown sugar and said it turned out amazing too so there’s that option. I decreased the amount of sugar because fresh berries have SO much flavor already and it still tasted great. Let me know what you think!
I tried this and it was way too moist. It didn’t cook all the way through after over an hour of baking. I ended up using another recipe and still altering it the way you suggested. Delightful!
Hmmm that’s so odd because I know others have tried it also. I wonder if the zucchini was too moist? I usually soak up a little bit of the moisture in a paper towel. I don’t think that note is in the post though so I’ll add that in. Thanks for the feedback!
Hello!
The bread was delicious!
The reason any loaves were too moist or soggy (I’m guilty of this event) is because we over-filled the loaf pan OR we used too large of loaf pan! I baked 3 loaves….2 mini loaves and 1 medium “normal” loaf size pan. The 2 mini loaf breads baked perfectly and toothpick tested clean/done. The medium loaf bread toothpick test kept resulting gooey and so I kept baking …and baking. The reason? I over-filled the pan to 3/4 full. My mistake. Not moist zucchini…haha. Baking is not something to change what is important….pan size and amount used per pan.
I will use the recipe again….using my mini pans and maybe using them in my muffin liners, as breakfast grab-and-go meals!! Thank you!
Thanks for the feedback Stevie – That’s a really great point. We did use the smaller loaf pans as the original recipe called for even though I doubled the recipe and doubled the loaves. I;ll bet this would be SO GOOD with mini-muffins. Mmmmm…
2 questions, i just got a bread machine would this work in it and how? Would i use bread flour or would all purpose be better? Ty!