This moist blueberry zucchini bread is a delightful treat that’s perfect for breakfast or a snack! With sweet blueberries and fresh zucchini, it’s fluffy and oh-so-yummy.
Let’s be real, it’s hard to resist the great combo of blueberries and zucchini. Plus, it feels good knowing you snuck in some veggies! 🥒💙
I always enjoy it warm with a little butter. It’s just so comforting! And you can freeze leftovers for a tasty surprise later. Win-win!
Key Ingredients & Substitutions
All-purpose flour: This gives the bread its structure. You can swap it for whole wheat flour for a healthier option, though it may yield a denser loaf.
Granulated and brown sugar: I use both for the best flavor! If you need a low-sugar option, coconut sugar or a sugar substitute might work, but don’t expect the same taste.
Zucchini: Fresh grated zucchini is key for moisture. If you’re in a pinch, shredded carrots can also add moisture and sweetness!
Blueberries: Fresh blueberries shine in this recipe. Frozen ones are fine too; just keep them frozen until you mix them in to avoid color bleeding.
Nuts: Chopped walnuts or pecans add a nice crunch. If you prefer a nut-free version, feel free to leave them out!
How Can I Ensure My Bread is Super Moist?
The secret to moist blueberry zucchini bread starts with proper handling of your zucchini. Always grate it and then squeeze out excess moisture before adding to the batter. This prevents your bread from becoming soggy!
- Use a clean kitchen towel or paper towel to press the grated zucchini.
- Mix your dry and wet ingredients just until combined. Overmixing can make the bread tough.
- Check the doneness at 60 minutes, as every oven varies. A toothpick should come out clean or with a few crumbs.
Following these tips will help you achieve the most deliciously moist loaf every time!
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Mix-ins:
- 1 1/2 cups grated zucchini (drained if very watery)
- 1 to 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 cup chopped nuts (optional; walnuts or pecans)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 60 to 70 minutes of baking time. Plus, you’ll want to let it cool for about 15 minutes before slicing. So, in total, plan for about 1.5 hours from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Take a 9×5 inch loaf pan and grease it with a little butter or oil, then dust it with flour, or simply line it with parchment paper for easy removal.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps ensure everything is evenly mixed and that your bread rises beautifully!
3. Mix the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs using a whisk or a hand mixer until the mixture is smooth and creamy. Then, add in the vegetable oil and vanilla extract, mixing well.
4. Combine Ingredients:
Gently stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix! A few lumps are perfectly fine.
5. Add the Goodies:
Now it’s time to fold in the grated zucchini and blueberries. Do this gently to keep the blueberries intact and not too crushed. If you’re using nuts, fold those in as well!
6. Bake the Bread:
Pour your batter into the prepared loaf pan, smoothing the top. Place it in the oven and bake for about 60 to 70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
7. Cool Down:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling step helps it set up perfectly!
8. Enjoy & Store:
Slice your delicious blueberry zucchini bread and serve it warm, perhaps with a pat of butter! If you have leftovers, store them covered at room temperature for up to 3 days, or freeze slices for a delightful treat later.
Enjoy every bite of your moist blueberry zucchini bread with a lovely cup of tea or coffee! 🍞💙
FAQ for Moist Blueberry Zucchini Bread
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini or want a different flavor, you can substitute with grated carrots or even applesauce. Just make sure to adjust the moisture level if needed.
How Can I Make This Recipe Gluten-Free?
To make a gluten-free version, use a 1:1 gluten-free baking mix instead of all-purpose flour. It’s best to check that your mix includes xanthan gum or add 1/4 teaspoon to help with texture.
What Should I Do If My Batter Seems Too Dry?
If the batter looks too dry, you can add a splash of milk or almond milk, about one tablespoon at a time, until it reaches a better consistency. The batter should be thick but still pourable.
Can I Freeze This Bread?
Absolutely! Once the bread is completely cool, wrap it tightly in plastic wrap and then foil, or place it in an airtight container. It can be frozen for up to 3 months. Just thaw at room temperature before enjoying!
