Set your bread-baking fears aside because this sweet loaf filled with fresh zucchini and blueberries is pretty much foolproof, with no yeast or rising techniques necessary. All you need to do is mix and bake ingredients in five simple steps to create a treat that goes hand in hand with warm, sunny weather.
Things You'll Need
1 egg
1/3 cup sugar
1/4 cup plain Greek yogurt
1/4 cup melted coconut oil
1 tsp. vanilla extract
1 cup and 3 Tbsp. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup grated zucchini
1 cup fresh or frozen blueberries
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1. Combine the wet ingredients
Whisk together all of the wet ingredients until smooth.
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2. Add the dry ingredients
Add 1 cup of flour plus the leavening agents and salt. Stir until combined.
Tip
Be careful not to overmix the batter.
3. Add the zucchini
Add freshly grated zucchini to the batter and stir until it's just incorporated.
Tip
Unlike most recipes, don't drain or squeeze any excess liquid from the zucchini when you make this recipe. The additional moisture is needed for cooking!
4. Coat the blueberries with flour
Toss the blueberries with the remaining 3 tablespoons of flour until they're fully coated. Then, add the blueberries to the batter and stir until they're just incorporated.
5. Bake the bread
Grease a 9 x 5-inch loaf pan with cooking spray and transfer the batter into the pan. Bake at 350°F for 50 to 60 minutes until the loaf is golden brown around the edges and set in the middle. Then, remove the bread from the pan and let it cool on a wire rack for at least 15 minutes before slicing.
Tip
Store your delicious loaf of bread on the counter for 2 days or in the refrigerator for 4 to 5 days. Be sure that it is tightly wrapped.
