This moist blueberry zucchini bread is a tasty treat bursting with sweet blueberries and hidden veggies! Perfect for breakfast or a snack anytime during the day.
Trust me, everyone will love it—even those who claim they don’t like zucchini! I usually bake a loaf, slice it up, and freeze some for later. Yum! 🍞💙
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and nutrition. If you don’t have zucchini, you can substitute with finely grated carrot. Just remember to squeeze out any excess moisture, just like with zucchini!
Blueberries: Fresh blueberries are fantastic, but frozen ones work just as well without thawing. If you want, you can use raspberries or chopped strawberries for a fun twist!
Flour: All-purpose flour is the foundation, but you can use whole wheat flour for a healthier option. You may need to adjust the liquid a bit since whole wheat absorbs more moisture.
Oils: Vegetable oil keeps the bread moist, but melted coconut oil adds a lovely flavor. You could use applesauce as a low-fat alternative, replacing half the oil to keep it moist.
How Can I Ensure My Zucchini Bread is Moist and Fluffy?
To keep your zucchini bread moist, it’s key to handle the batter gently and avoid overmixing. A few lumps are totally fine! Squeezing excess water from the zucchini ensures your bread won’t be soggy. Also, check doneness with a toothpick to avoid overbaking.
- Right after mixing, pour the batter into your pan without letting it sit too long.
- Use parchment paper under the batter for easy removal and to aid in even baking.
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
Wet Ingredients:
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Main Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation time and 55-65 minutes of baking time. Plus, you’ll want to let the bread cool for about 15 minutes in the pan and then completely on a wire rack. Total time is roughly 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easier removal later!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and optional nutmeg until everything is evenly mixed. Set this bowl aside for later!
3. Prepare Wet Ingredients:
In a large bowl, beat the eggs and add both types of sugar. Whisk them together until everything is well combined and slightly fluffy. Next, pour in the oil and add the vanilla extract, mixing until everything is blended smoothly.
4. Combine Ingredients:
Now, gently stir the dry ingredients into the wet mix. Do this just until combined—being careful not to overmix is key! A few lumps are perfectly fine!
5. Add Zucchini, Blueberries, and Nuts:
Fold in the grated zucchini and blueberries. If you’re using nuts, now is the time to add those too! Make sure everything is evenly distributed, but still be gentle.
6. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top as needed. Pop it in the oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with foil.
7. Cool Down:
Once baked, let the bread cool in the pan for about 15 minutes. After that, carefully transfer the loaf to a wire rack to cool completely. This way, you avoid sogginess at the bottom!
8. Slice and Enjoy!
When your bread is cool, slice it up as you like! You can enjoy it plain or add a little butter or cream cheese if you prefer. Perfect for breakfast, snacks, or just a sweet treat!
Enjoy your moist, tender blueberry zucchini bread packed with flavor and nutrition!
FAQ for Moist Blueberry Zucchini Bread
Can I Use Frozen Zucchini Instead of Fresh?
Yes, you can use frozen zucchini! Just make sure to thaw and squeeze out as much moisture as possible before adding it to the batter, as frozen zucchini can be very watery when thawed.
What Other Fruits Can I Add to This Recipe?
You can mix in other fruits like raspberries, chopped strawberries, or even diced apples for added flavor and texture. Just keep the total amount of fruit roughly the same to maintain the bread’s consistency!
How Should I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap slices in plastic wrap and freeze them for up to 3 months!
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check if your blend contains xanthan gum; if not, add a teaspoon to help with the bread’s structure.
