This moist blueberry zucchini bread is the perfect combo of sweet and healthy! The zucchini keeps it soft, while juicy blueberries burst with flavor in every bite.
Honestly, I can never resist a slice—especially warm from the oven with a pat of butter. It’s like a cozy hug for your taste buds! 🥰
I love how this bread is easy to make and sneaks in some veggies. It’s a great snack or breakfast option that feels guilt-free. Trust me, you’ll want to bake this one often!
Key Ingredients & Substitutions
All-Purpose Flour: This is your main flour, giving structure to the bread. If you want extra fiber, substitute half with whole wheat flour. It adds a nice nutty flavor!
Zucchini: Grating zucchini keeps the bread moist. You can use yellow squash if zucchini isn’t available. Make sure to squeeze out excess moisture before adding it to the batter.
Blueberries: Fresh blueberries are best for flavor, but frozen work great too—just don’t thaw them! You can also switch them up with chopped strawberries or raspberries for a different twist.
Oil: I like using vegetable oil for its neutral flavor, but coconut oil adds a lovely taste too! You can even use unsweetened applesauce as a lighter alternative.
How Do I Get the Best Moisture in My Zucchini Bread?
Achieving that perfect moist texture is crucial. Here are some tips to nail it:
- Squeeze the grated zucchini to remove excess moisture; this prevents the bread from being too soggy.
- Don’t overmix! Stir just until the dry ingredients are incorporated to keep the bread light and airy.
- Check for doneness using a toothpick. It’s okay if a few crumbs stick, but it shouldn’t be wet.
Everyone loves a soft loaf, and these steps are the secret to success. Enjoy baking!
Moist Blueberry Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional for added texture)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 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 recipe takes about 15 minutes of prep time and 55-65 minutes of baking time, plus some additional time to cool. In total, you’ll need about 1 hour and 15 minutes to enjoy this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot enough to bake the loaf evenly. While it’s heating, grab your 9×5-inch loaf pan and grease it with butter or oil, then dust it with flour, or simply line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking soda, baking powder, salt, cinnamon, and nutmeg. This helps ensure that your leavening agents are evenly distributed throughout the batter.
3. Prepare the Wet Mixture:
In a large bowl, beat the eggs and sugar together with a whisk or hand mixer until the mixture is light, fluffy, and slightly pale. This may take about 2-3 minutes. Then, add the vegetable oil and vanilla extract, mixing well until combined.
4. Combine Wet and Dry Ingredients:
Now it’s time to join the two! Gently fold the dry mixture into the wet mixture using a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few lumps—this keeps the bread tender!
5. Add Zucchini and Blueberries:
Next, gently fold in the grated zucchini. After that, toss in the blueberries and nuts, if you’re using them. Again, mix just until combined.
6. Pour and Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with a few crumbs.
7. Cool and Serve:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps the crust stay nice and crisp.
Enjoy your moist blueberry zucchini bread as a delicious snack or breakfast treat! It’s perfect for sharing or keeping all to yourself. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Flour?
Absolutely! You can substitute all-purpose flour with whole wheat flour for added nutrition. Just keep in mind that it may change the texture slightly. If you want a gluten-free option, try a 1:1 gluten-free baking flour replacement.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and keep it in the fridge for up to a week, or freeze it for up to 3 months. Just remember to slice it before freezing for easy thawing!
Can I Substitute Eggs in This Recipe?
Yes, if you need a vegan or egg-free option, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until gel-like). This will help maintain moisture in the bread.
What’s the Best Way to Check if the Bread is Done Baking?
The best way to check for doneness is to insert a toothpick or a skewer into the center of the bread. If it comes out clean or with a few moist crumbs, it’s ready! If there’s wet batter on the toothpick, bake for a few more minutes and check again.
