This moist blueberry zucchini bread is a real treat! It combines sweet blueberries with fresh zucchini, making it a tasty and healthy snack.
Honestly, the best part is how easy it is to make. Just mix, bake, and enjoy! I love having a slice with my morning coffee—it’s the perfect way to start the day!
Key Ingredients & Substitutions
Flours: This recipe uses all-purpose and whole wheat flour for great texture and flavor. If you need a gluten-free option, try using a 1:1 gluten-free flour blend to get similar results.
Zucchini: Fresh zucchini keeps the bread moist. If you can’t find zucchini, you can substitute it with finely grated carrots, which will also add some sweetness.
Blueberries: Fresh blueberries are best for this recipe, but frozen blueberries work well too. Just toss them in a bit of flour to prevent them from sinking in the batter!
Oil: I prefer vegetable oil for its neutral taste, but melted coconut oil or even applesauce can also be used for a lower-fat option.
Nuts: If you’re not a fan of walnuts or pecans, feel free to skip them or substitute with chocolate chips for a sweet twist.
How Do I Make My Zucchini Bread Moist?
Keeping your zucchini bread moist is important, and there are a few tricks to achieving that perfect texture:
- Use Fresh Zucchini: Make sure to use fresh zucchini, and squeeze out any extra moisture lightly before adding it to your batter.
- Avoid Overmixing: When combining wet and dry ingredients, mix just until combined to keep the bread tender.
- Cook Gently: Bake the bread slowly at 350°F (175°C). If your bread is browning too quickly, cover the top with foil.
- Cool Properly: Let the bread cool in the pan for a bit before transferring it to a rack. This helps maintain moisture inside!
Follow these tips and you’ll enjoy a delightful, moist loaf every time!
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Filling Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed lightly to remove excess moisture)
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This yummy blueberry zucchini bread can be made in about 15 minutes of prep time and will take 55-65 minutes to bake. Don’t forget to allow some extra time for cooling before you dive in. You’ll have a delicious loaf ready to enjoy in roughly an hour and a half!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan or line it with parchment paper. This will help your bread come out easily once it’s baked.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures everything is evenly combined!
3. Combine Wet Ingredients:
In a large mixing bowl, beat together the eggs, granulated sugar, and brown sugar until the mixture is well combined. Add in the vegetable oil and vanilla extract, mixing everything until it’s nice and smooth.
4. Combine Dry and Wet Mixtures:
Now, gently stir the dry ingredient mixture into the wet mixture until just combined. Be careful not to overmix; this helps keep your bread soft and tender.
5. Add Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries, along with any nuts if you’re using them. Be kind to the blueberries so they don’t break apart too much!
6. Transfer to Loaf Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula, so it bakes evenly.
7. Bake the Bread:
Place the loaf pan in the oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If it starts to brown too quickly, you can cover the top with foil.
8. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
9. Slice and Serve:
Once the bread has completely cooled, slice it up and enjoy! It’s delicious on its own or with a little butter or cream cheese spread on top.
Happy baking, and enjoy your moist blueberry zucchini bread with family and friends!
Can I Substitute Other Oils for Vegetable Oil?
Yes! You can use melted coconut oil, olive oil, or even applesauce for a healthier option. Just keep in mind that using flavored oils may slightly change the bread’s taste.
How Can I Store Leftover Zucchini Bread?
Store 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 or foil and place it in the fridge for up to a week or freeze it for up to 3 months.
Can I Use Pre-Grated Zucchini?
Definitely! Pre-grated zucchini works just fine, but be sure to check for excess moisture. If it looks watery, squeeze it out lightly to help keep the bread from becoming soggy.
What Can I Do If My Bread Sinks in the Middle?
If your bread sinks, it could be due to over-mixing or under-baking. Make sure to mix until just combined and check for doneness with a toothpick. Every oven is different, so adjusting your bake time may help, too!
