This moist blueberry zucchini bread is a tasty way to enjoy fruits and veggies together! It’s soft, sweet, and packed with juicy blueberries that burst in your mouth.
Trust me, this bread is perfect for breakfast or as a snack. I love slicing it warm and spreading a little butter on top. It’s like a hug in a loaf! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this bread, giving it structure. You can substitute half of it with whole wheat flour for a nuttier flavor and added nutrition.
Zucchini: Fresh zucchini adds moisture and a subtle flavor. If you have yellow squash or even grated carrots, those work well too!
Blueberries: Fresh blueberries are the star here, but if they’re not in season, you can use frozen blueberries. Just make sure to thaw and drain them first to avoid excess moisture.
Oils: Vegetable oil keeps the bread moist. You can switch to canola oil or melted coconut oil if that’s what you have on hand. I prefer using olive oil for the flavor!
Nuts: Chopped walnuts or pecans are optional but add a nice crunch. If allergies are a concern, feel free to leave them out or substitute with pumpkin seeds.
How Do I Ensure My Zucchini Bread is Nice and Moist?
Achieving that perfect moist texture is key! Start by squeezing out excess water from the grated zucchini using a clean kitchen towel. This step prevents your batter from becoming too wet. Don’t skip this!
- Use room temperature ingredients, especially eggs, to blend better into the batter.
- Be gentle when mixing the wet and dry ingredients. Over-mixing can make the bread dense instead of airy.
- Check for doneness by inserting a toothpick in the center; it should come out clean but avoid overbaking, which can dry out the bread.
How to Make Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (can substitute frozen, thawed and drained)
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake. After baking, let it cool for about 15 minutes in the pan, and then you can let it cool completely on a wire rack. In total, you should plan for about 1 hour and 30 minutes until you can savor a slice of delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure that your bread bakes evenly. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to make removal easier later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until combined. This helps to distribute the leavening agents evenly throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth. Next, add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract to give it a lovely aroma.
4. Combine Dry and Wet Ingredients:
Gently fold the dry ingredients into the wet mixture. Mix it until just combined; it’s okay if there are some small lumps. Be careful not to overmix, or your bread might turn out dense.
5. Add Zucchini and Blueberries:
Now, fold in the grated zucchini and blueberries gently. If you’re adding nuts, fold them in at this stage as well. This is what makes your bread moist and delicious!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. This will help the bread rise evenly while it bakes.
7. Bake:
Place the pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center of the loaf—if it comes out clean, the bread is ready!
8. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cooled, slice it up and enjoy your moist blueberry zucchini bread, perhaps with a warm cup of tea or coffee!
FAQ about Moist Blueberry Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier twist! The texture may be slightly denser but still delicious.
Can I Make This Bread Vegan?
Absolutely! You can replace the eggs with flax eggs (1 tablespoon of flaxseed meal + 2.5 tablespoons of water per egg). Additionally, swap out the vegetable oil for a neutral plant-based oil or applesauce.
How Should I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze individual slices wrapped in plastic wrap for up to 3 months!
What’s the Best Way to Thaw Frozen Bread?
To thaw frozen zucchini bread, simply leave it in the fridge overnight, or let it sit at room temperature for a couple of hours. You can also warm slices in the microwave for about 15-20 seconds for a fresh-out-of-the-oven taste!
