This moist blueberry zucchini bread is a sweet treat that’s perfect for breakfast or a snack. With juicy blueberries and soft zucchini, it’s packed with flavor!
Plus, the best part? You can feel a little virtuous eating it since there’s zucchini! I love making this bread on weekends and sharing slices with friends—it’s always a hit!
Key Ingredients & Substitutions
All-purpose flour: This is a versatile choice for the bread’s structure. If you need a healthier option, you can mix in whole wheat flour or use a gluten-free blend. Just remember, if you switch flours, it may change the texture a bit.
Zucchini: Fresh zucchini gives moisture and a subtle flavor. If you’re short on zucchini, you can use shredded carrots or even grated apples for a different twist. Just be sure to squeeze out excess moisture from the veggies!
Blueberries: Fresh blueberries give the best flavor, but frozen ones work well too. No need to thaw them, just toss them in straight from the freezer. Dried blueberries can be used, but decrease the amount since they’re sweeter.
Nuts: I love adding walnuts for a nice crunch, but if you have nut allergies, feel free to skip them. Sunflower seeds could make a great substitute if you want that added texture!
How Can I Achieve the Perfect Texture for My Zucchini Bread?
The key to moist zucchini bread is not to overmix the batter after adding the flour. Here’s how to get it just right:
- Mix wet and dry ingredients until you can no longer see dry flour. A few lumps are perfectly fine!
- When folding in the zucchini and blueberries, be gentle to avoid crushing the berries and breaking down the zucchini.
- Let the bread cool completely in the pan for a bit before transferring it to a wire rack. This helps the moisture stay in.
Following these techniques will ensure your bread is soft and delicious 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
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped nuts (optional, such as walnuts or pecans)
How Much Time Will You Need?
This delightful zucchini bread takes about 15 minutes to prepare and then 55-65 minutes to bake. After that, give it some time to cool before slicing. So, overall, you can enjoy your homemade loaf in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). Get your 9×5-inch loaf pan ready by greasing it with butter or oil, then dusting it lightly with flour. Alternatively, you can line it with parchment paper for easy removal later on.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). This helps to evenly distribute the leavening agents. Set this mixture aside.
3. Combine Wet Ingredients:
In a larger bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined and slightly fluffy. This helps incorporate air into the wet ingredients, making your bread lighter.
4. Add Eggs and Vanilla:
Crack in the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated. Then, stir in the vanilla extract for that wonderful flavor boost!
5. Combine Wet and Dry Ingredients:
Gently fold your dry ingredients into the wet mixture using a spatula. Mix just until combined—don’t worry if the batter is a little lumpy; it’s better not to overmix.
6. Add Zucchini and Blueberries:
Now it’s time for the star ingredients! Carefully fold in the grated zucchini and blueberries. Be gentle here to keep those blueberries intact!
7. Add Nuts (Optional):
If you’re using nuts, gently stir them in now. This adds a lovely crunch to the bread!
8. Pour Into Pan:
Pour the batter into your prepared loaf pan, spreading it out evenly to ensure it bakes uniformly.
9. Bake:
Pop the loaf in the oven and bake for about 55-65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few crumbs.
10. Cool:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then gently transfer it to a wire rack to cool completely. This helps prevent the bread from becoming soggy.
11. Slice and Enjoy:
Once cool, slice your delicious blueberry zucchini bread and serve. It’s perfect on its own or with a bit of butter. Enjoy your moist and flavorful creation!
FAQ for Moist Blueberry Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, it may make the bread denser. For the best results, try using a mix of both flours.
Can I Make This Bread Vegan?
Absolutely! To make it vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a plant-based oil. Make sure to use a vegan-friendly sugar as well.
How Should 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 2-3 months. Just thaw it on the counter when you’re ready to enjoy!
Can I Add Other Fruits to This Recipe?
Definitely! You can mix in other fruits like chopped apples, peaches, or even cranberries. Just adjust the quantity to maintain the moisture level in the bread!
