This blueberry zucchini bread is a delightful treat! It’s moist, sweet, and packed with juicy blueberries and fresh zucchini. Perfect for breakfast or a snack!
I love how sneaky healthy this bread is with the zucchini hiding in there. It’s like a veggie hug for my taste buds! I usually enjoy it warm with a little butter. Yum!
Key Ingredients & Substitutions
All-purpose flour: This gives the bread structure. You can use whole wheat flour for a nutty flavor and more fiber. Just note it may change the texture a bit.
Granulated & brown sugar: Both sugars add sweetness and moisture. If you want to cut back on sugar, try using honey or maple syrup, adjusting the liquid content accordingly.
Zucchini: Fresh zucchini keeps the bread moist. If you don’t have it, applesauce is a good substitute for moisture, but you’ll lose the zucchini flavor.
Blueberries: Fresh blueberries are best, but frozen work too—skip thawing to prevent sogginess. You could also swap in raspberries or chopped strawberries.
Nuts: Walnuts or pecans add crunch, but feel free to leave them out if you prefer a nut-free option. You could also try adding sunflower seeds for crunch.
How Do I Make Sure My Zucchini Bread is Moist?
Moisture is key for great zucchini bread! Follow these tips to nail that perfect texture:
- Grate the zucchini and squeeze out some excess moisture using a clean towel before adding it to the batter. This prevents the bread from being too wet.
- Use oil instead of butter. Oil keeps the bread tender and contributes to moisture.
- Don’t overmix the batter! It’s fine if a few flour streaks remain. Overmixing can lead to a dense loaf.
- Let it cool in the pan for a bit before transferring to a wire rack—this helps keep it moist.
Keep these tips in mind for a delicious, moist loaf every time!
Moist Blueberry Zucchini Bread Recipe
Ingredients You’ll Need:
For The Bread:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, no need to peel)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1/4 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious bread will take about 15 minutes to prepare and 55-65 minutes to bake. After baking, allow the bread to cool before slicing. In total, you can enjoy this scrumptious treat in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Meanwhile, take a 9×5 inch loaf pan and grease it or line it with parchment paper to ensure the bread comes out easily once baked.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps evenly distribute the leavening agents for a nice rise.
3. Combine Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until everything is smooth and well blended.
4. Combine Dry and Wet Ingredients:
Gently add the dry mixture into the wet mixture, stirring until just combined. Be careful not to overmix; a few flour streaks are perfectly fine! The batter will be thick.
5. Fold in Zucchini and Blueberries:
Now it’s time to gently fold in the shredded zucchini and blueberries. If you are using nuts, add them in at this point as well. Try to mix carefully so the blueberries don’t break apart.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and spread it evenly. Place the pan in the preheated oven and bake for 55-65 minutes. Check at the 55-minute mark; the bread is done when a toothpick inserted in the center comes out clean.
7. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing. This waiting period helps maintain that lovely moisture!
Enjoy your moist blueberry zucchini bread warm or at room temperature with a nice cup of tea or coffee!
FAQ for Moist Blueberry Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but it may yield a denser loaf. If using whole wheat flour, consider adding an extra tablespoon or two of liquid to compensate for the absorption of moisture.
How Can I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly and freeze it for up to 3 months. Just thaw it overnight in the fridge before enjoying!
Can I Make This Recipe Nut-Free?
Absolutely! Simply omit the walnuts or pecans, and your bread will still be delicious. If you want a bit of crunch, you can consider adding sunflower seeds or pumpkin seeds as an alternative.
What’s the Best Way to Grate Zucchini?
Use a box grater or a food processor to grate the zucchini. Make sure to press out excess moisture with a clean towel after grating to prevent the bread from becoming too wet!
