This Moist Blueberry Zucchini Bread is the perfect treat for any time of day! Loaded with juicy blueberries and shredded zucchini, it’s both sweet and healthy.
I love how it makes my kitchen smell amazing while baking. Plus, it’s great for using up that extra zucchini from the garden. Can you say delicious? 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. You can substitute it with whole wheat flour for a nutty flavor and added nutrition. Just keep in mind it may make the bread a bit denser.
Vegetable Oil: I prefer vegetable oil for its neutral flavor, but melted coconut oil works well too! If you want a healthier option, you could use applesauce—just reduce the sugar slightly since applesauce is sweet.
Granulated Sugar: You can replace granulated sugar with brown sugar for a deeper flavor or use a sugar substitute if you are looking to cut calories. Remember to check for sweetness levels, as not all substitutes measure the same.
Blueberries: Fresh blueberries are delicious, but frozen ones are just as good! If you can’t find either, you could try using raspberries or chopped strawberries instead.
How Do I Ensure My Zucchini Bread Stays Moist?
To keep your bread moist, follow these tips while preparing your zucchini bread:
- Make sure to properly drain your shredded zucchini if it’s very wet. This prevents excess moisture from making the bread soggy.
- Don’t overmix the batter. Folding gently until just combined helps maintain a tender crumb.
- Keep an eye on baking time. Overbaking can lead to dry bread, so check for doneness a few minutes early. A toothpick should come out with a few crumbs.
- Allow the bread to cool completely before slicing. This helps the flavors set and the moisture to redistribute.
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, drained if very wet)
Additional Ingredients:
- 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 will take you about 15 minutes to prepare and about 55-65 minutes to bake. Make sure to give yourself a little extra time to let it cool before slicing — it’s worth the wait for that perfect slice!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×5 inch loaf pan or line it with parchment paper for easier removal later. This step is super important to keep your bread from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, take your flour, baking soda, salt, cinnamon, and nutmeg, and whisk them together until it’s well mixed. This helps ensure even flavor throughout your bread.
3. Combine the Wet Ingredients:
In a large bowl, pour in your vegetable oil and granulated sugar. Use a whisk or an electric mixer to blend them together until they are smooth. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to give it that lovely flavor!
4. Combine Wet and Dry Ingredients:
Now it’s time to add the dry ingredients to the wet mixture. Gently fold them together until just combined. Be careful not to overmix; a few lumps are okay!
5. Add Zucchini and Blueberries:
Carefully fold in the shredded zucchini and blueberries, and if you’re using nuts, fold them in too. This mixture should be colorful and packed with goodness!
6. Pour into the Pan:
Pour the batter into your prepared loaf pan and spread it evenly with a spatula. It’s like a colorful, tasty masterpiece waiting to happen!
7. Bake:
Place your loaf pan in the oven and bake for 55-65 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool Down:
Once baked, allow the bread to cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely before slicing. This step helps the flavors meld beautifully!
9. Serve and Enjoy:
Finally, slice your blueberry zucchini bread and enjoy it plain, or top it with butter or cream cheese for an extra treat! It’s perfect for breakfast, snack time, or dessert.
Enjoy your moist and flavorful blueberry zucchini bread!
FAQ for Moist Blueberry Zucchini Bread
Can I Substitute Other Ingredients in This Recipe?
Absolutely! You can use whole wheat flour instead of all-purpose flour for added nutrition, or swap granulated sugar with brown sugar for a deeper flavor. If you want to make it healthier, unsweetened applesauce can replace the oil; just reduce the sugar slightly.
How Can I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, refrigerate it for up to a week or freeze slices for up to 3 months. Make sure to wrap them tightly in plastic wrap or aluminum foil before freezing.
Can I Use Frozen Blueberries?
Yes, you can! If using frozen blueberries, there’s no need to thaw them. Just fold them directly into the batter. Keep in mind they may tint the batter a bit, but it will still taste delicious!
What Should I Do If My Zucchini Bread Is Too Moist?
If you find your bread is too moist, it could be due to excess water in your zucchini. Make sure to drain the shredded zucchini well before adding it to the batter. Also, avoid overmixing the batter, and ensure you bake it long enough until it passes the toothpick test.
