This moist blueberry zucchini bread is a tasty treat packed with juicy blueberries and healthy zucchini. It’s perfect for breakfast or a snack!
You won’t even taste the veggies, that’s the best part! 😄 I love to make this when I have extra zucchini. Just mix, bake, and enjoy a slice warm with butter!
Ingredients & Substitutions
All-purpose flour: This is the base for the bread. If you’re looking for a healthier option, you can use whole wheat flour or a gluten-free flour blend.
Zucchini: Use a medium zucchini, and make sure to squeeze out the excess moisture. If you don’t have zucchini, you could substitute it with shredded carrots for a different flavor.
Blueberries: Fresh blueberries are best for their juicy burst, but frozen blueberries work well too. If you don’t have either, try using chopped strawberries or raspberries!
Nuts: Walnuts or pecans add great texture. If you’re allergic or just don’t like nuts, you can skip them, or try adding chocolate chips instead for a fun twist.
How Can You Make Sure Your Zucchini Bread Is Moist and Flavorful?
To achieve super moist blueberry zucchini bread, always remember these tips:
- Be sure to squeeze out as much excess moisture from the zucchini as you can before adding it to the batter. This keeps the bread from becoming too soggy.
- Avoid overmixing the batter once the dry ingredients are combined. Stir just until you can’t see any more flour — this prevents the bread from getting tough.
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack. This helps maintain the moisture but allows the bread to firm up a bit so it slices easily.
Following these tips will help you achieve that perfect moist texture in your zucchini bread! Enjoy making it!
How to Make Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 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
- â…“ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- ½ cup chopped walnuts or pecans (optional)
Time Needed:
This delicious blueberry zucchini bread takes approximately 15 minutes to prepare and about 50 to 60 minutes to bake. Let it cool for 10 minutes before slicing. So, total time from start to enjoying a slice is around 1 hour and 25 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, prepare your loaf pan by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This helps ensure that your baking soda and powder are evenly distributed. Set this mixture aside.
3. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Use a whisk or an electric mixer to beat everything together until it’s smooth and well-blended.
4. Add the Zucchini:
Stir in the shredded zucchini into the wet mixture. It’s important to make sure you’ve squeezed out excess moisture from the zucchini to keep the bread from getting too wet.
5. Combine Dry and Wet Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Mix gently until just combined. Be careful not to overmix — a few lumps are perfectly fine!
6. Fold in Blueberries and Nuts:
Gently fold in the blueberries and nuts (if you’re using them) into the batter. This adds a nice texture and flavor to the bread.
7. Pour and Smooth:
Pour your batter into the prepared loaf pan and smooth out the top with a spatula.
8. Bake Away:
Place the loaf in the oven and bake it for 50 to 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, the bread is ready!
9. Cool It Down:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack.
10. Serve and Enjoy:
Slice the bread and serve it plain, or spread with butter or cream cheese for an extra treat. Enjoy every bite of your moist blueberry zucchini bread!
Frequently Asked Questions (FAQ)
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour can be used for a healthier option. Just keep in mind that it may result in a denser bread. If you’re using whole wheat, you might want to add a couple of tablespoons of extra liquid to keep it moist.
How can I store leftover blueberry zucchini bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before enjoying!
What if I don’t have any zucchini on hand?
No problem! You can substitute the zucchini with shredded carrots or even mashed bananas. Be sure to handle liquid content appropriately — for example, you may need to reduce the sugar or add a bit more flour if using bananas.
Can I skip the nuts?
Yes! If you’re not a fan of nuts or have allergies, feel free to leave them out. You can also replace them with chocolate chips for a fun twist, or add coconut flakes for extra flavor!
