Get ready to transform your baking game with a recipe that's about to become your new obsession! This Blueberry Zucchini Bread with Kefir is not just another quick bread – it's a magical fusion of unexpected ingredients that creates a mind-blowing treat that's both incredibly moist and bursting with flavor. Imagine biting into a slice that combines the freshness of zucchini, the sweet pop of blueberries, and the subtle tanginess of kefir – all in one incredible loaf that will have your family and friends begging for more!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup blueberries
- 1/2 cup kefir
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.
- In a medium bowl, combine the grated zucchini and blueberries. Gently fold them together to ensure the blueberries are evenly distributed. Set aside.
- In a large mixing bowl, whisk together the sugar and vegetable oil until well combined. Add the eggs one at a time, whisking after each addition until the mixture is smooth.
- Stir in the kefir and vanilla extract, mixing until everything is well incorporated.
- In a separate bowl, mix together the all-purpose flour, baking soda, salt, and cinnamon. Make sure to break up any lumps in the flour.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the zucchini and blueberry mixture, ensuring that they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and enjoy your delicious Blueberry Zucchini Bread with Kefir!
Tips
- Moisture is Key: Gently squeeze out excess moisture from the grated zucchini to prevent a soggy bread, but don't remove all the moisture – it's what keeps the bread incredibly tender.
- Blueberry Hack: Toss your blueberries in a light dusting of flour before adding them to the batter. This prevents them from sinking to the bottom of the loaf.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough, dense bread.
- Fresh is Best: Use fresh, ripe zucchini and plump blueberries for the most vibrant flavor and texture.
- Cooling Trick: Let the bread cool completely before slicing to help it set and make cutting easier.
- Storage Tip: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to keep it moist for up to 3-4 days at room temperature, or freeze for up to a month.
- Serving Suggestion: This bread is amazing on its own, but try it toasted with a schmear of cream cheese or butter for an extra indulgent treat!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 4g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 35mg
