This moist blueberry zucchini bread is a tasty treat that’s perfect for breakfast or a snack. The sweet blueberries mix perfectly with the soft zucchini for a delightful bite!
I love how sneaky healthy this bread is. You get veggies and fruit in every slice—who knew? Plus, your kitchen will smell amazing while it bakes! Can you resist a warm slice? 🍞
Key Ingredients & Substitutions
Zucchini: This is a star player in the recipe! It keeps the bread moist. If you’re short on zucchini, you can also use grated carrots for a slightly different flavor and texture.
Blueberries: Fresh blueberries are fantastic, but frozen ones work well too—just don’t thaw them! If blueberries aren’t available, try raspberries or cranberries for a burst of fruitiness.
Flours: All-purpose flour is the go-to here. However, if you want a healthier twist, you can substitute half of it with whole wheat flour or gluten-free flour mix if needed.
Oils: I love using vegetable oil for its neutral taste. You can swap it for melted coconut oil for a subtle coconut flavor or applesauce for a lower-fat option.
Nuts: Chopped walnuts or pecans add a great crunch, but you can skip them if you prefer a nut-free bread or have nut allergies.
What’s the Best Way to Grate Zucchini?
Grating zucchini might seem simple, but it’s important for the right texture and moisture. Here’s how to do it perfectly:
- Wash the zucchini, then cut off the ends. You can leave the skin on, as it’s nutritious!
- Use a box grater or a food processor for quick results. Aim for medium-sized shreds for even cooking.
- After grating, place the zucchini in a clean, dry dish towel and squeeze out excess moisture. This helps avoid a soggy bread!
Following these steps ensures your zucchini bread comes out moist but not too wet. Enjoy baking!
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon ground cloves (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, unpeeled)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 cup chopped nuts (walnuts or pecans), optional
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, and then you’ll need to bake it for 55-65 minutes. Make sure to allow another 10 minutes to cool in the pan after it’s done. So in total, you’re looking at around 1 hour and 30 minutes until you can enjoy a delicious slice!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan, or better yet, you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This will ensure all the leavening agents are evenly distributed in your bread.
3. Beat the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and oil. Mix it until it’s well combined. Then, add the eggs one at a time, beating well after each addition. Don’t forget to stir in the vanilla extract!
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring just until everything is incorporated. It’s important not to overmix to keep your bread light and fluffy!
5. Add the Goodies:
Now it’s time to fold in the grated zucchini, blueberries, and chopped nuts if you’re using them. Just gently stir to make sure everything is evenly distributed without smashing the blueberries.
6. Pour and Bake:
Pour the batter into your prepared loaf pan and spread it out evenly. Bake in the preheated oven for 55-65 minutes. Keep an eye on it! It’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer the loaf to a wire rack to cool completely before you slice it.
Enjoy your moist blueberry zucchini bread! It’s perfect with a cup of tea or coffee, making it a delightful treat any time of day!
FAQ for Moist Blueberry Zucchini Bread
Can I Use Frozen Blueberries in This Recipe?
Absolutely! Just keep them frozen until you mix them into the batter. Frozen blueberries are great in this recipe and won’t alter the texture. Just be mindful that they may slightly tint the batter blue.
Is It Necessary to Peel the Zucchini?
Nope! You can leave the skin on for added nutrients and a bit of color. Just make sure to wash it thoroughly to remove any dirt or pesticides before grating.
How Do I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just wrap it tightly in plastic wrap and place it in a freezer-safe bag!
Can I Adjust the Sweetness of the Bread?
Yes! If you prefer a less sweet bread, you can reduce the granulated sugar by 1/4 cup and adjust the brown sugar accordingly. Keep in mind that reducing sugar may affect moisture slightly, so be sure to monitor the baking time!
