There’s something oddly magical about the marriage of zucchini and blueberries, don’t you think? (I know, it sounds unexpected—but just wait.) This keto-friendly bread is a delightful surprise—like finding a forgotten $10 bill in your winter coat pocket, or that time I rediscovered my love for rollerblading. With its moist texture and bursts of berry goodness, it’s the ultimate comfort treat—but, you know, without the guilt.
Steps
- Preheat your oven to 350°F (175°C) and prepare your baking pans by greasing and flouring them.
- In a large bowl, mix together 3/4 cup of brown sugar and 1 1/4 cups of white sugar. Add 1/2 cup of oil and 1/2 cup of applesauce, stirring until well combined.
- Grate zucchini and gently fold it into the sugar mixture along with 2 teaspoons of vanilla extract.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of nutmeg, and 1 teaspoon of cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Carefully fold in 2 cups of blueberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter evenly into your prepared pans, filling them about two-thirds full.
- Bake in the preheated oven for approximately 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Ingredients
- 1 cup brown sugar
- 1 1/4 cups white sugar
- 3 large eggs
- 1 cup vegetable oil
- 1/2 cup applesauce
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 pint fresh or frozen blueberries
- 1 cup chopped walnuts (optional)
FAQ
- Can fresh and frozen blueberries both be used in this recipe?
- Yes, you can use either fresh or frozen blueberries, or a combination of both. Many have found that the recipe turns out well using half fresh and half frozen blueberries.
- What are some alternative spices to cinnamon in this recipe?
- If you are allergic to or don’t like cinnamon, nutmeg is a great substitute. Some individuals have used 3/4 tablespoon of nutmeg with excellent results.
- Can this recipe be adapted for muffins or other baking pans?
- Absolutely! This recipe can be made into muffins or baked in a Bundt pan. Muffins typically take about 25 minutes at 350°F, while a Bundt pan may require around 60 minutes.
- Is it possible to adjust the sugar content in this bread?
- Yes, you can alter the sugar content by using a mix of brown and white sugar. A common variation is using 3/4 cup of brown sugar and 1 1/4 cups of white sugar for a different flavor profile.
- What are some tips for ensuring the bread doesn’t stick to the pan?
- To prevent sticking, it’s advisable to grease and flour the baking tins well. Using shortening like Crisco can be effective for this purpose. Additionally, allowing the bread or muffins to cool to room temperature before removing them from the pan can help.
Tips
- For a perfect balance of sweetness, consider using a mix of brown and white sugar, as suggested by several reviewers.
- If you don’t have loaf pans, try using a Bundt pan and bake for about an hour for a perfectly cooked bread.
- Replace some of the oil with applesauce to create a slightly healthier version without sacrificing moisture.
- To prevent the blueberries from sinking, toss them in a bit of flour before adding them to the batter.
Equipment
- Muffin Tin – Useful if you prefer making muffins instead of bread loaves.
- Mini Loaf Pans – If you want to make mini loaves as mentioned by one of the reviewers.
- Bundt Pan – Needed if you choose to bake the bread in a Bundt shape.
- Loaf Pans – Essential for baking the bread in traditional loaf form. If you don’t have any, you might want to buy a set.
