This moist blueberry zucchini bread is a sweet treat packed with juicy blueberries and lovely bits of zucchini. It’s a great way to enjoy veggies—yes, really!
I love making this bread because it’s super simple and makes my kitchen smell amazing! It’s perfect for breakfast or as a snack. Plus, who can resist that blueberry goodness? 😊
Key Ingredients & Substitutions
Zucchini: This is the star of the bread! Use medium-sized zucchini for the best texture. If zucchini isn’t available, you can substitute with grated carrots.
Blueberries: Fresh blueberries add juicy bursts of flavor. If you can’t find them, frozen blueberries work well too. Just toss them in flour before adding to the batter to avoid sinking!
Flour: All-purpose flour keeps it light and fluffy. If you’re looking for a healthier option, whole wheat flour is a great substitute but may create a denser bread.
Oils: While vegetable oil is in the recipe, you can use canola or melted coconut oil for a different twist. These will still keep your bread moist!
How Do I Keep My Zucchini Bread Moist?
Keeping your bread moist is essential for a delicious result. First, it’s important to squeeze out excess moisture from your grated zucchini. This prevents your bread from becoming soggy.
- Shred the zucchini using a box grater.
- Place the shredded zucchini in a clean kitchen towel, twist the towel and squeeze to remove moisture.
- Do not skip this step, as it makes all the difference in texture!
Additionally, baking the bread for the right amount of time is key. Keep an eye on it as it nears the 55-minute mark and do the toothpick test to avoid overbaking.
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 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
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This moist blueberry zucchini bread will take you about 15 minutes of preparation time and approximately 55-65 minutes to bake. Once you let it cool for 10 minutes in the pan, it will be ready to slice and enjoy. In total, expect to spend around 1 hour and 30 minutes from start to finish, including cooling time. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Prepare your 9×5-inch 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 large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until it’s nicely combined. This will ensure the dry ingredients are evenly distributed throughout the batter.
3. Combine the Wet Ingredients:
In a separate bowl, mix the vegetable oil, granulated sugar, and brown sugar together until well combined. Add the eggs one at a time, making sure to beat well after each addition. Don’t forget to stir in the vanilla extract for that delicious aroma!
4. Combine Wet and Dry Mixtures:
Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
5. Add Zucchini and Blueberries:
Now, gently fold in the grated zucchini and the blueberries. If you’re using frozen blueberries, there’s no need to thaw them first—this will help keep the color from bleeding. If you’re adding nuts, fold those in as well!
6. Pour Into Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula for even baking.
7. Bake to Perfection:
Place the loaf in the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, you’re all set!
8. Cool and Enjoy:
Once baked, allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your moist blueberry zucchini bread warm or at room temperature with a cup of tea or coffee!
FAQ for Moist Blueberry Zucchini Bread
Can I Use Frozen Blueberries?
Absolutely! If you’re using frozen blueberries, there’s no need to thaw them before adding to the batter. This helps prevent the blueberries from bleeding into the mixture and turning the bread blue!
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bread by wrapping it tightly in plastic wrap and placing it in a freezer bag, where it will keep well for up to 3 months.
Can I Substitute the Vegetable Oil?
Yes! You can use melted coconut oil or canola oil as alternatives to vegetable oil. Both will maintain the moisture and texture of the bread. You could also use unsweetened applesauce for a lower-fat option and a slight sweetness boost.
Can I Make This Bread Vegan?
Yes, you can make this bread vegan by replacing the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg), and using a plant-based oil, such as coconut or canola oil. Enjoy your vegan adaptation!
