This blueberry zucchini bread is soft, moist, and bursting with fruity goodness. The hidden zucchini adds a nice twist that keeps it light and fluffy—who knew veggies could taste so sweet?
Honestly, I can never make enough of this bread! I love sneaking it into breakfast or having it as a snack. Just remember to grab a slice before it disappears! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is the go-to for this recipe, giving the bread structure. If you’re gluten-free, you can use a 1:1 gluten-free all-purpose flour blend instead.
Zucchini: Grated zucchini keeps the bread moist. I usually choose medium-sized ones for the best texture. You can also use yellow squash if zucchini isn’t available.
Blueberries: Fresh blueberries are perfect, but frozen ones work too! Just don’t thaw them, as they’ll get mushy. If you like, try swapping for raspberries or chocolate chips for a different twist.
Nuts: Walnuts or pecans add a nice crunch. If you have a nut allergy, feel free to leave them out—or substitute with pumpkin seeds for added texture.
How Do I Achieve the Best Texture in My Zucchini Bread?
The secret to a moist zucchini bread is in how you prepare the zucchini. Grate it finely and make sure to squeeze out any excess moisture using a clean dish towel. This helps prevent the bread from becoming overly wet during baking.
- Grate the zucchini and spread it out on a towel; let it sit for a few minutes to release water.
- Wrap the towel around the zucchini and squeeze lightly to extract extra moisture.
- Incorporate it into the mixture gently, ensuring it’s evenly distributed without overmixing.
Remember, a few lumps in your batter are okay—mixing too much can lead to dense bread! Enjoy baking!
Moist Blueberry Zucchini Bread Recipe
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
- Wet Ingredients:
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- Additional Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 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 takes about 15 minutes for preparation and 55-65 minutes for baking. You’ll want to let the bread cool for about 10 minutes in the pan before transferring it to a wire rack. So in total, you’re looking at around 1 hour and 30 minutes from start to finish—well worth the wait for this delicious treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×5-inch loaf pan, or simply line it with parchment paper for easy removal later.
2. Mixing the Dry Ingredients:
In a medium-sized bowl, combine the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Give it a good whisk to make sure everything is mixed evenly. Set this bowl aside for later.
3. Preparing the Wet Ingredients:
In a large bowl, beat the eggs, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take a couple of minutes with a hand mixer or a whisk. Now, mix in the vegetable oil and vanilla extract, blending until everything is combined smoothly.
4. Adding the Zucchini:
Now it’s time to fold in the grated zucchini. Make sure it’s distributed evenly throughout the mixture so every bite has that delicious moisture!
5. Combining Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently. Remember—just mix until combined. Overmixing can make your bread dense, and we want it light and fluffy!
6. Adding Blueberries and Nuts:
Carefully fold in the blueberries and any nuts you’re using. Be gentle to avoid squishing the blueberries!
7. Baking Time:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes. Keep an eye on it; when a toothpick inserted in the center comes out clean, it’s ready!
8. Cooling:
After baking, let the bread cool in the pan for about 10 minutes. This makes it easier to remove without crumbling. Then, transfer to a wire rack to cool completely before slicing.
Enjoy your moist and delicious blueberry zucchini bread! It’s perfect for breakfast, a snack, or a delightful dessert.
FAQ for Moist Blueberry Zucchini Bread
Can I Use Different Sweeteners Instead of Sugar?
Absolutely! You can substitute granulated sugar with coconut sugar or honey, though if using honey, reduce the amount slightly as it’s sweeter. For a low-calorie option, consider using a sugar substitute like Stevia; just follow the conversion guidelines on the packaging.
Can I Make This Recipe Vegan?
Yes! You can replace the eggs with flaxseed meal. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water to substitute one egg, letting it sit for a few minutes until it becomes gel-like. Also, switch the vegetable oil with a neutral-flavored plant oil if desired.
How Can 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, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge or at room temperature before enjoying!
Can I Add More Fruits or Ingredients?
Definitely! You can add chopped apples or crushed pineapple for additional flavor. Just be mindful that this may increase moisture, so you may need to slightly adjust the flour amount to balance it out. Feel free to get creative with add-ins!
