Blueberries, cinnamon and zucchini were made for each other. With a good dose of butter and maple syrup, of course.
I bake a lot when I’m dealing with bouts of insomnia. No, I don’t bake in the middle of the night (although perhaps I should), but I do usually end up baking quite a bit during the days that follow the sleepless nights. I think it’s because it’s therapeutic for me.
This blueberry zucchini bread was born from one of those sleepless nights and I’m not mad about it.
I realize the internet doesn’t need another zucchini bread recipe, but this is my current favorite so you’re getting it.
- 7 tbsp melted butter
- ⅓ cup maple syrup
- ¼ cup cane granulated sugar
- 1 large egg
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ cup plain greek yogurt
- 1½ cups all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup shredded zucchini*
- ½ cup fresh blueberries
- Preheat the oven to 350°F (177°C) and grease a 9x5 inch loaf pan.
- Whisk the melted butter, maple syrup, sugar, egg, yogurt, cinnamon and vanilla together in a medium bowl until combined. Sift the flour, baking powder, baking soda and salt over the wet ingredients and gently whisk until just combined. Avoid overmixing.
- Fold in the zucchini and blueberries.
- Spread batter into the prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Oven temperatures vary, so it's a good idea to keep an eye on yours.
- Remove the bread from the oven and set on a wire rack. After 10 minutes, gently remove the loaf from the pan and place back on the wire rack. Allow to cool completely before slicing and serving. Cover and store leftover bread at room temperature for up to 5 days.
adapted from sally’s baking addiction.