With both blueberries and zucchinis added, this summer bread comes out so moist and so deliciously good! Perfect treat for the whole family!

One of the summer rituals in Michigan is blueberry picking.

I love blueberry picking! I love that I can bring the tots to a blueberry farm so they can enjoy getting the blueberries straight from the trees. They love it too!

They especially love to eat them straight from the trees as well so I end up doing most of the picking. I ask them, “So where are the berries that you picked?”

And with that silly smile on their faces, they say, “But we ate them already.” Oh well, at least they had some free snacks!

Here’s Sophie with her friend, Gabby, posing by a blueberry tree.

Aren’t these girls gorgeous?

We picked over 3 kilos of blueberries ( 6 lbs +) and now I have to think about what I’m going to do with them.

Half of them would be eaten by my family, but the other half would be used for cooking.

Am planning to go back to the blueberry farm before the season is over so I can get some more for freezing.

That way, I can still enjoy my berries in the middle of winter! Yay!

Here’s one of my favorite summer recipes, Blueberry-Zucchini Bread.

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

With both blueberries and zucchinis added, this summer bread comes out so moist and so deliciously good! The perfect treat for the whole family!

NOTES ON INGREDIENTS FOR BLUEBERRY ZUCCHINI BREAD

Flour – plain or all-purpose flour may be used.
Sugar – either white or brown sugar may be used depending on your preference. Using brown sugar makes the loaf slightly darker in color.
Salt
Baking Powder – make sure it’s still fresh and not out of date
Baking Soda – make sure it’s still fresh and not out of date
ground Cinnamon – to add extra flavor and enhance the taste of bread
ground Nutmeg – to add extra flavor and enhance the taste of bread
Eggs – use large (use 3 if using medium size eggs)
Vanilla Extract – use pure if available
Vegetable Oil – or any neutral-flavored oil (like Avocado oil)
Zucchini or Courgette – freshly grated/shredded
Blueberries – fresh is preferred if making this bread in summer but frozen may also be used. Coat the blueberries in a little flour to stop them from sinking to the bottom of the pan.

STEP BY STEP INSTRUCTIONS ON HOW TO MAKE BLUEBERRY ZUCCHINI BREAD

Procedure

Preheat oven to 350F/ 180 C. Lightly grease a loaf pan or line with parchment paper.

In a large bowl, combine the dry ingredients – flour, salt, sugar, leavening agents, cinnamon and
nutmeg.

In a mixing bowl beat together the eggs, vanilla, oil and zucchini.

Pour the wet ingredients into the dry and mix just until combined.

Fold in the blueberries. Transfer to the prepared loaf pan.

Bake for about 55-60 minutes, or until a tester/toothpick inserted in the center comes out
clean.

Cool for about 30 minutes in the pan and then turn onto a wire rack to cool completely. Enjoy!

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