Wild Blueberry Zucchini Bread
This simple zucchini bread is even tastier than traditional zucchini bread with the addition of tart wild blueberries and whole wheat flour. Wild blueberries are best in this recipe because they add a bold, tart flavor and their small size yields a better texture for the bread. Eat it as a snack or breakfast, it’s especially good with a smear of butter or peanut butter on it.
Print Recipe
Serves 12
Prep Time 10 minutes
Cook Time 50-60 minutes
2 cups shredded zucchini (about 1 medium zucchini)
1 cup whole wheat flour
¾ cup all purpose flour, divided
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
¾ cup brown sugar, packed
½ cup neutral oil (like canola, vegetable, or grapeseed)
2 large eggs
2 Tablespoons apple cider vinegar
1 teaspoon vanilla extract
1 cup frozen wild blueberries
- Preheat oven to 350 degrees. Grease loaf pan.
- Grate zucchini and set aside.
- Add ¼ c all purpose flour and frozen wild blueberries to a small bowl, stir until all blueberries are coated with flour. Set aside.
- In a medium bowl, whisk together whole wheat flour, ½ c all purpose flour, salt, cinnamon, baking soda, and baking powder. Set aside.
- In a large mixing bowl, add brown sugar, canola oil, eggs, apple cider vinegar, and vanilla extract. Whisk wet ingredients until smooth.
- Whisk dry ingredients into wet ingredients, stir until just incorporated.
- Gently fold shredded zucchini and wild blueberries/flour mixture into batter. Pour into loaf pan and smooth out top with a rubber spatula. Bake for 50-60 minutes, or until toothpick comes out clean. Remove from pan and let cool for at least 15 minutes on a cooling rack.
