Every year when we have an abundance of Zucchini in our garden and Blueberries are at their best I always get inspired to bake Blueberry Zucchini bread. I decided today would be a good day to bake bread. As the bread was cooking and the amazing aroma filled the house my huband walked into the kitchen grinning from ear to ear stating, “Smells like hunting season!”
Here is our family recipe. I like to reduce the amount of white sugar in recipes however, if brown rice syrup is not available I have noted an alternative options at the bottom of the ingredients.
Blueberry Zucchini Bread Recipe
1 Cup Vegetable Oil
3 tsp. Vanilla Extract
1 Cup Sugar*
1 1/2 Cup Brown Rice Syrup*
2 Cups Shredded Zucchini
3 Cups Flour
1 tsp. Salt
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Cinnamon
1 Pint Fresh Blueberries
*Note on sugar: For a moist bread use combination of sugar and brown rice syrup. If you do not have brown rice syrup use 2 1/4 Cups of Sugar instead.
- Preheat oven to 350 degrees F (175 degrees C). For best results lightly grease 1 large loaf pan and 1 small loaf pan. Another option is 4 mini-loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, brown rice syrup* and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pans. Fill pan leaving about a 1/2 inch from the top.
- For Topping, Combine brown sugar, flour, and cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in loaf pans.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.