Make this tender tea bread with top-quality ingredients or with slightly shriveled blueberries and monster zucchini that's too tough for a stir-fry. Either way, you'll have a healthy, not-too-sweet treat for breakfast or a snack. Make extra to welcome new neighbors or to freeze for busy times at the end of the year.
Active time: 20 minutes. Total time: 1 hour and 40 minutes. 2 loaves, about 12 slices each.Vegan, dairy-free, whole grain.
- 3 tablespoons ground flax seed (21 grams)
- 3 tablespoons water
- 2 1/2 cup shredded zucchini (375 grams)
- 1 cup blueberries (148 grams)
- 3 cups white whole wheat flour (360 grams)
- 1 cup sugar (200 grams)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup applesauce
- 3/4 cup corn or canola oil
- 2 teaspoons vanilla (optional)
- Make a flaxseed egg by heating finely ground flaxseed and three tablespoons water in a microwave-safe bowl on high for 45 seconds, then stir until texture becomes eggy (see video). Set aside to cool.
- Put an oven rack on the lowest position in your oven, leaving space above for two loaf pans. If you have a bread stone and will be using metal pans, put the bread stone on the rack. Heat oven to 325°F and grease two 9 x 5-inch loaf pans.
- Grate zucchini. I sliced mine into big cubes and "chopped" it by pulsing it in the food processor fitted with the steel blade because the grater attachment wore out long ago.
- Pick through blueberries, removing stems and any moldy or very hard ones.
- Combine dry ingredients in a large mixing bowl. Stir on low or whisk to blend.
- Stir applesauce into the flaxseed. Mixing just until ingredients are combined, stir applesauce mixture, oil, and vanilla into dry ingredients, stir in zucchini, and finally stir in blueberries. Too much mixing develops the gluten network in the flour which results in a tough loaf.
- Divide batter between the pans. Use a spatula or spoon to spread the batter evenly. Don't be alarmed that it takes up so little room. This zucchini bread will rise some but the recipe does not make tall loaves.
- Put pans in oven, directly on bread stone if using, and bake for 70 minutes. Remove from oven and cool for 10 minutes in the pan. Bread is done when the top just begins to crack, is firm to the touch, and a tester inserted into the center a loaf comes out clean. Remove loafs from pans and cool on a wire rack.
- Serve slices of Zucchini-Blueberry Tea Bread warm, at room temperature, or toasted. It's good spread with peanut butter. Keeps about four days wrapped in foil or in a container at room temperature. Keeps frozen for several months wrapped in freezer-weight foil.
- I'm going to try baking this zucchini bread in 8 x 5-inch pans and in a muffin pan. The baking time should be longer for the smaller pan and shorter for the muffins. If you try either of these options, please share your experience in the comments below.
- Try using yellow summer squash instead of zucchini.