Filled with shredded zucchini from the garden and fresh blueberries, this quick bread is all about summer. It’s moist and sweet and perfect with a cup of coffee. I made it gluten-free and refined sugar-free, too!
Y’all. First year for harvesting blueberries off our two bushes. (!)
I am having so much fun picking blueberries everyday.
Ask me if my freezer if filling up with blueberries.
My freezer is filling up with blueberries.
Ask me if we have eaten blueberry everything.
We have eaten blueberry everything.
Ask me if I am watching a serial killer show on the ID channel right now.
I am watching a serial killer show on the ID channel right now.
Ask me if serial killers are scary.
Serial killers are….
[Lost train of thought for a second.]
So to celebrate summer, here’s a beautiful loaf of blueberry-zucchini bread to use up all those berries and all that zucchini. If you have a Mississippi garden, you probably have zucchini and lots of it. They even grow outside of Mississippi, yes.
This is a little bit different from the zucchini bread recipe I posted a couple of years ago. This one is gluten-free thanks to gluten-free all-purpose flour and almond flour. And it’s refined sugar-free because of my favorite baking sweetener, organic coconut sugar, and a banana.
It’s also very moist (I have heard there are people in this world who do not like the word moist, but I’m okay with it, sooo m-o-i-s-t) and tender, and I’ll just go ahead and tell you that the zucchini kind of melts into it and is hardly noticeable, because I feel like you may be wondering about that.
So go ahead and make bread. This one. And enjoy all that is summer.
(Until July 5th, when summer dies and everyone starts posting about how excited they are for fall.)
My recipe notes:
- This started out as zucchini bread, but I wound up throwing in blueberries and I loved it. You can easily turn this into just zucchini bread or just blueberry bread by deleting one or the other. Increase the zucchini or blueberries to two cups.
- This works well with either buttermilk or kefir. I’ve tried it both ways and I can’t tell a difference.
- I use a very finely ground almond flour from Bob’s Red Mill.
- Nuts would be great in this.
- Even though this has a banana in it, it’s really not a banana bread.
- Let it cool all the way so it will slice better. It’s very moist.
- 1 cup plus 1 teaspoon gluten-free baking flour (with xantham gum, I suggest Bob’s Red Mill Gluten Free 1-to-1 Flour) divided
- 1 cup finely ground almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened to room temperature
- 1 cup coconut sugar
- 2 large eggs
- 1 medium ripe banana, mashed
- 1 teaspoon vanilla
- ½ cup buttermilk or plain kefir (not flavored kefir)
- 1½ cups shredded zucchini
- 1½ cups blueberries
- Preheat oven to 350 degrees. Spray a bread pan with nonstick cooking spray or line with parchment paper.
- Stir together the gluten free flour, almond flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream together butter and sugar until light and fluffy, Add eggs, one at a time, beating well after
- each addition. Add the banana and vanilla and beat again.
- Add half the flour mixture to the butter mixture and beat until just blended. Beat in the buttermilk or kefir, then add remaining flour mixture and beat until blended. Stir in the zucchini by hand. Toss the blueberries in 1 teaspoon of gluten free flour, then stir in by hand.
- Spread into bread pan. Bake for 60-65 minutes or until top is golden brown and toothpick inserted in center comes out clean. Bread will be firm to the touch, but do not over bake.
- Cool for 15 minutes in pan, then remove from pan and place upright on wire rack.
- Cool completely before cutting for better slices.
- Note: You can substitute regular all-purpose flour which yields a much higher loaf. Using all almond flour yields a flatter loaf, but still delicious. It will bake about 10 minutes longer. You can substitute buttermilk for the kefir with no noticeable change.