STEPHENTOWN, N.Y. — Summer is berry season, and there’s no shortage of great desserts to make with these superfruits. But if you’re craving a crowd-pleasing snack that not only showcases your farmers’ market berries, but also uses up all your extra zucchini, we’ve got the answer: Blueberry Raspberry Zucchini Bread.
This lighter, healthier Blueberry Raspberry Zucchini Bread recipe reduces the amount of sugar used in most zucchini breads, and adds the nutritional boost of berries to a light, fluffy, lemony bread. Larger, less flavorful zucchini are perfect for this, as are irregular-shaped or blemished berries. Be sure to drain the grated zucchini well, especially if it’s from a large squash; bigger zucchini tend to have a higher water content.
This recipe makes 2 large or 4 mini loaves, so you can share with friends, take them on picnics, or freeze a loaf or two for later.
Blueberry Raspberry Zucchini Bread
- 4 eggs or flax “eggs” (2 tablespoons flax meal combined with 3 tablespoons water, per “egg”)
- 1 cup sugar
- 1 cup applesauce
- 1 cup canola oil
- 2 cups unpeeled, grated zucchini, drained for at least 20 minutes
- juice of 1 lemon
- zest of 1 lemon
- 2 1/2 cups wheat flour
- 1 cup unbleached all-purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 4 teaspoons baking powder
- 1 1/2 cups fresh blueberries and raspberries
- Preheat the oven to 350 degrees F. If using the flax “eggs,” allow the mixture to sit for 10 minutes. Then beat the flax “eggs” on medium with the sugar and applesauce until well mixed. Add the oil and beat again. Add the zucchini, lemon juice, and lemon zest and mix well.
2. In a separate bowl, mix the flours, salt, baking soda, and baking powder. With the beaters on, gradually add the dry ingredients to the wet and mix well. Gently fold in the blueberries and raspberries.
3. Pour the batter into 2 silicone (or greased and floured) 5 x 9-inch loaf pans, or 4 mini loaf pans. Bake for 40 minutes, or until a knife inserted into the center of the loaves comes out clean.
4. Remove from the oven and cool 10 minutes. Remove the loaves from the pans and place on a wire rack to cool completely.
Founded in 1988, the New York State Berry Growers Association (NYSBGA) is a nonprofit educational association for berry growers, from large wholesale family farms to independent farm stands and small pick-your-own operations, across New York State. The NYSBGA promotes the growing and marketing of berries through the exchange of valuable information, including scientific research and farming techniques. We also represent growers in issues of labor, research, and technology, both academically and legislatively, and award research grants to study and address issues important to New York State berry growers.
To locate a farm in your area of New York that sells fresh, locally grown berries, visit our Find a Farm directory. Or bookmark our blog for nutritional information, recipes, and original serving ideas.
–New York State Berry Growers Association
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