This moist blueberry zucchini bread is a tasty treat that combines sweet blueberries with healthy zucchini. It’s soft, fluffy, and perfect for breakfast or a snack!
Making this bread is so easy; I just mix everything in one bowl and bake! Plus, the smell that fills my kitchen is enough to make anyone happy. 🍞💙
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread, providing structure. If you’re looking for a healthier option, you can substitute half for whole wheat flour.
Zucchini: The zucchini adds moisture and nutrition without overpowering the flavor. Grate it finely and be sure to squeeze out excess moisture. If you don’t have zucchini, you could use grated carrot as a substitute.
Blueberries: Fresh blueberries are best, but frozen ones work in a pinch. Just skip thawing to avoid excess juice. You can substitute with other berries like raspberries or even chopped fruits like apples or peaches.
Vegetable Oil: I like using vegetable oil for its light flavor, but melted coconut oil adds a nice hint of coconut. For a healthier option, use applesauce—just reduce the sugar slightly for balance.
Sugars: The combo of granulated and brown sugar gives depth of flavor. Feel free to use coconut sugar or a sugar substitute based on your dietary needs, if preferred. Just check the equivalent measurement.
How Do I Keep My Bread Moist?
Keeping your blueberry zucchini bread moist is key to a tender bite. Here are some tips:
- Make sure to properly squeeze out water from the shredded zucchini. Too much moisture can make bread soggy.
- Avoid overmixing the batter. Stir just until combined; this helps keep the bread light and fluffy.
- When baking, do a toothpick test. If it comes out clean, it’s done; overbaking will dry the bread.
- Let the bread cool in the pan for a bit. Cooling before slicing allows it to set without becoming crumbly.
Storing the bread correctly matters too! Use an airtight container, and consider wrapping it in plastic wrap for extra moisture retention.
How to Make 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:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup fresh blueberries (can use frozen, do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful blueberry zucchini bread takes about 15-20 minutes to prepare, plus 55-65 minutes to bake. After baking, you’ll want to let it cool for about 15 minutes in the pan, then cool completely on a wire rack before slicing. So, total time is about 1.5 to 2 hours from start to finish, but trust me, the wait is worth it!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first, set your oven to 350°F (175°C). While it heats up, grease your 9×5 inch loaf pan or line it with parchment paper for easy removal later on.
2. Combine Dry Ingredients:
In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk them well to ensure they are evenly combined.
3. Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, ensuring each one is well incorporated before adding the next. Finally, stir in the vanilla extract for that lovely aroma.
4. Mix It All Together:
Now, add the dry ingredient mixture to the wet ingredients. Stir gently until just combined. Don’t worry if there are a few lumps; overmixing can make the bread tough!
5. Fold in the Good Stuff:
Carefully fold in the grated zucchini and blueberries. Take your time to do this gently, so the blueberries don’t burst. If you’re adding nuts, now is the time to fold them in too!
6. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. This helps it bake evenly.
7. Bake Your Bread:
Place the pan in the oven and bake for 55-65 minutes. Keep an eye on it! It’s done when a toothpick inserted into the center comes out clean or with a few crumbs.
8. Cool and Enjoy:
Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Once it’s cooled, slice it up and enjoy it plain or with a spread of butter. Yum!
This moist blueberry zucchini bread stores well! Keep it 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 the slices for longer storage—just thaw them when you’re ready to enjoy! Happy baking!
FAQ – Moist Blueberry Zucchini Bread
Can I Substitute the Zucchini?
Absolutely! If you don’t have zucchini on hand, grated carrots make a great substitute. They add a different flavor but still keep the bread moist.
What if I Don’t Have Fresh Blueberries?
No problem! You can use frozen blueberries without thawing them, which will keep the texture intact. Alternatively, you can also substitute other berries, like raspberries or chopped strawberries.
How Do I Store Leftover Bread?
Store any leftover blueberry zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices for future snacking.
Can I Add Other Mix-Ins?
Yes! Feel free to customize your bread by adding chocolate chips, nuts like walnuts or pecans, or even spices like ginger for additional flavor. Just remember to adjust the sugar slightly if you add sweet mix-ins!
