This blueberry zucchini bread is wonderfully moist and packed with juicy blueberries. It combines the goodness of zucchini and the sweetness of berries in every slice!
I love how easy it is to whip up this bread, and the smell while it bakes? It’s just the best! Perfect for breakfast or a tasty snack anytime of the day. Yum! 🥳
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this bread, giving it structure. If you’re looking for a healthier option, whole wheat flour works well too—just expect a denser texture.
Zucchini: Fresh zucchini adds moisture without overpowering flavor. If you’re out of zucchini, you can substitute with grated carrot or apple for a similar texture and sweetness.
Blueberries: Fresh blueberries are fantastic, but if they’re out of season or you want to save some bucks, frozen ones are a perfect substitute. Just add them straight from the freezer to the batter for best results.
Oil: Vegetable oil keeps the bread moist. You can also use melted coconut oil or unsweetened applesauce if you want to reduce fat.
Nuts: Walnuts or pecans add crunch. If you or someone you know has a nut allergy, feel free to leave them out or substitute with seeds like sunflower seeds.
How Do I Ensure My Zucchini Bread is Moist?
Getting your zucchini bread to be moist can be a challenge, but it’s all about a few key steps. You want to make sure not to overmix the batter, as this can make the bread tough. Here’s how to keep it moist:
- Grate the zucchini finely and then squeeze out any excess moisture. This lets the zucchini blend nicely into the batter without adding too much extra liquid.
- Add the wet ingredients to the dry ingredients and mix just until combined. Small lumps are okay; overmixing actually leads to dryness.
- Check for doneness with a toothpick—if it comes out clean (with just a few crumbs), it’s ready. This avoids overbaking, which can dry it out.
Follow these tips, and you’ll have the most delightful, moist blueberry zucchini bread every time!
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 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 (if frozen, do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious blueberry zucchini bread takes about 15 minutes of prep time and then about 55 to 65 minutes to bake. Don’t forget to let it cool for a bit before slicing, so you can enjoy it at its best!
Step-by-Step Instructions:
1. Preparing Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take a 9×5-inch loaf pan and grease and flour it to prevent your bread from sticking. Alternatively, you can line it with parchment paper for easy removal later.
2. Mixing the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if you’re using it). Mixing these dry ingredients first helps to ensure everything is evenly distributed.
3. Combining the Wet Ingredients:
In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat these ingredients together until well mixed and creamy. This is where the sweetness and moisture come from!
4. Mixing Wet and Dry Ingredients:
Now, carefully stir the dry ingredients into the bowl of wet ingredients. Mix just until combined; it’s okay if there are a few lumps. We want to keep the batter light and fluffy, so don’t overmix!
5. Adding the Star Ingredients:
Gently fold in the grated zucchini and blueberries, along with any nuts you’d like to include. Try to distribute them evenly throughout the batter without overmixing.
6. Baking the Bread:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Pop it into the preheated oven and bake for 55 to 65 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready!
7. Cooling and Slicing:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This step helps avoid sogginess and lets the flavors develop beautifully.
Enjoy your moist and flavorful blueberry zucchini bread! It’s delightful with a cup of tea or coffee, or just as is! 🍞💙
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, but keep in mind that it may result in a denser loaf. You might want to use half whole wheat flour and half all-purpose for the best texture!
Can I Make This Recipe Without Eggs?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce or mashed banana. This will help keep the bread moist while also adding some extra flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature before enjoying!
What Can I Substitute for Vegetable Oil?
If you don’t have vegetable oil, you can use melted coconut oil or even applesauce for a lower-fat option! Both will work well in maintaining the moist texture of the bread.
