This Moist Blueberry Zucchini Bread is a perfect treat! It combines fresh blueberries and grated zucchini for a soft and flavorful loaf that’s great for breakfast or a snack.
I love how the zucchini keeps it moist and adds a sneaky veggie boost. Plus, the blueberries burst with sweetness in every bite. You might not be able to eat just one slice! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the bread structure. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend. I find that it still holds up well in texture.
Zucchini: Freshly grated zucchini keeps the bread moist. Be sure to squeeze out excess moisture; this prevents a soggy bread. You can also use yellow squash if zucchini isn’t available.
Blueberries: Fresh blueberries burst with flavor, but frozen blueberries also work well. Just thaw, drain, and toss them in flour to prevent sinking to the bottom.
Vegetable Oil: I love using coconut oil for a slight tropical flavor, but any neutral oil works. Applesauce can also be a good alternative for a lower-fat version.
Nuts: If you’re not a fan of nuts or have allergies, feel free to leave them out. The bread is great on its own! Chocolate chips could also be a fun swap for a sweeter twist.
How Do I Ensure My Zucchini Bread Is Always Moist?
To get that perfect moist texture, follow these important steps:
- **Squeeze and Drain**: After grating the zucchini, make sure you squeeze it firmly to remove most of the water. This prevents excess moisture in the batter.
- **Do Not Overmix**: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense bread.
- **Baking Time**: Keep an eye on the baking time. Every oven is different, so check around the 50-minute mark. A toothpick should come out clean or with a few moist crumbs.
By following these tips, you’ll consistently enjoy a moist and fluffy blueberry zucchini bread!
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup fresh blueberries (you can also use frozen, thawed, and drained)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This Moist Blueberry Zucchini Bread will take about 15 minutes for preparation and 55-65 minutes for baking. After baking, allow it to cool in the pan for 10 minutes, then cool completely on a wire rack before slicing. Total time: around 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prep:
First, preheat the oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5 inch loaf pan to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This helps ensure that the leavening agents are evenly distributed throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, beat together the sugar and eggs until the mixture is light and fluffy. Then, add in the vegetable oil and vanilla extract, mixing well until everything is combined.
4. Combine Wet and Dry Ingredients:
Next, pour the dry ingredient mixture into the wet ingredients. Stir gently until just combined—don’t overmix, or your bread might turn out dense.
5. Add Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries, being careful not to crush the berries. If you like nuts, fold in the chopped walnuts or pecans at this stage.
6. Pour and Level the Batter:
Pour the batter into your prepped loaf pan and spread it out evenly. This ensures that the loaf bakes uniformly.
7. Bake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as baking times can vary!
8. Cool:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing into delicious pieces.
Enjoy your moist and delightful blueberry zucchini bread! Perfect with a cup of coffee or as a midday treat!
FAQ for Moist Blueberry Zucchini Bread
Can I Substitute the Zucchini?
Yes, you can use grated yellow squash or even unsweetened applesauce as a substitute for zucchini. Just keep in mind to squeeze out any excess moisture from any substitute you use to maintain the bread’s texture.
Can I Make This Recipe Without Eggs?
Absolutely! You can replace each egg with 1/4 cup of applesauce or mashed banana. This will help keep the bread moist and add a bit of sweetness, though it might alter the flavor slightly.
How Should I Store Leftovers?
Store any leftover blueberry zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices in a freezer-safe bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Other Ingredients?
Definitely! Feel free to get creative by adding spices like nutmeg or ginger, or even incorporating chocolate chips or dried fruit for a twist. Just keep an eye on the overall moisture content to ensure the bread stays delightful!
