This Moist Blueberry Zucchini Bread is a yummy blend of fresh blueberries and sneaky zucchini. It’s soft, sweet, and perfect for breakfast or a snack any time of the day!
Honestly, using zucchini makes me feel like I’m sneaking in veggies the smart way. Everyone loves it, and I can’t help but feel a little proud to share something so tasty!
What I love most is how easy it is to whip up. Just mix, pour, and bake! You’ll have a warm, delightful treat that disappears fast around here.
Key Ingredients & Substitutions
Zucchini: This is what keeps the bread moist! Use medium-sized zucchini for the perfect amount. If you’re out of zucchini, try using grated carrots or even applesauce for a different flavor.
Blueberries: Fresh blueberries are best for this recipe, but frozen ones work too. Just make sure to thaw and drain them to avoid adding extra moisture to the batter. You can also swap blueberries for other berries like raspberries or chopped strawberries.
Flour: All-purpose flour is what I used, but you can try whole wheat flour for a heartier texture or a gluten-free flour blend for a gluten-free option. Just be aware that it may slightly change the consistency.
Oils and Sugars: I used vegetable oil for moisture, but melted coconut oil adds a nice flavor too. For a healthier twist, substitute part of the granulated sugar with honey or maple syrup. Just remember to reduce the liquid a bit if you do this!
How Do You Ensure the Bread Stays Moist?
The secret to a moist blueberry zucchini bread lies in how you mix and bake it. Here’s what you should keep in mind:
- Grate the zucchini finely to mix in well and release moisture.
- Do not overmix the batter! Stir until just combined to keep it light and fluffy.
- Check doneness with a toothpick. It should come out clean or with a few crumbs but not wet batter.
- Let it cool slightly in the pan before transferring it to a wire rack. This helps maintain moisture.
Enjoy your homemade bread, and don’t hesitate to tweak it based on your preferences!
Moist Blueberry Zucchini Bread Recipe
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (or frozen, thawed and drained)
- Optional: ½ cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This delicious blueberry zucchini bread will take about 15 minutes to prepare and approximately 50-60 minutes to bake. Remember to let it cool for about 15 minutes in the pan before transferring it to a wire rack. So, you’re looking at a total time of around 1.5 hours from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While that’s warming up, grease a 9×5-inch loaf pan with cooking spray or butter, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk them together until they are well mixed, and then just set the bowl aside.
3. Combine the Wet Ingredients:
In a larger bowl, mix the granulated sugar and brown sugar together. Add the eggs, vegetable oil, and vanilla extract to this bowl. Beat everything together with a hand mixer or whisk until the mixture is smooth and well combined.
4. Combine Dry and Wet Ingredients:
Now, slowly add the dry ingredients to the wet mixture. Stir gently until everything is just combined. Be careful not to overmix, or your bread could become tough!
5. Fold in Zucchini and Blueberries:
Gently fold in the grated zucchini and fresh blueberries into the batter. If you’re using nuts, feel free to fold those in as well!
6. Pour and Bake:
Pour the batter into your prepared loaf pan and smooth the top. Place it in the oven and bake for about 50-60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready!
7. Cool and Serve:
Once baked, remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cool, slice and enjoy your delicious moist blueberry zucchini bread—perfect for breakfast or a snack anytime!
This delightful bread stays moist thanks to the zucchini and is sweetened naturally with blueberries, with a hint of cinnamon to enhance the flavor. Enjoy every bite!
FAQ for Moist Blueberry Zucchini Bread
Can I Use Frozen Blueberries in This Recipe?
Yes, you can! Just make sure to thaw and drain them first to avoid excess moisture in the batter. Pat them dry with a paper towel before folding them in for the best results.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! You can use whole wheat flour for a healthier option. Keep in mind that it may result in a denser texture, so check the consistency of the batter and adjust with a little extra liquid if needed.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature when you’re ready to enjoy!
Can I Make This Bread Vegan?
Yes! You can replace the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg, let it sit for a few minutes to thicken. Also, use plant-based oil, and check that your sugar is vegan-friendly.
