This moist blueberry zucchini bread is a fun way to enjoy veggies and fruit! Packed with sweet blueberries and soft zucchini, it’s great for breakfast or a snack.
Honestly, who knew veggies could taste this good? I bake it on a lazy weekend, and by the time it cools, half of it is gone! It’s that delicious. 🥳
I love how easy it is to whip up! Just mix your ingredients, pour them into a loaf pan, and let the oven do the work. Perfect for sharing (or not)! 😉
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you’re looking for a gluten-free option, you can use a gluten-free flour blend, but make sure it contains xanthan gum for the right texture.
Zucchini: Fresh zucchini is key for moisture. If you don’t have zucchini, you could use shredded carrots instead. Just make sure to pack it well when measuring!
Blueberries: Fresh blueberries are delicious, but frozen work just as well! They won’t need thawing, which helps keep your bread from getting too wet.
Sugars: A mix of granulated and brown sugar gives great flavor. For a healthier twist, consider using coconut sugar or maple syrup, but adjust the liquid slightly.
Vegetable oil: If you’re looking for a healthier fat, unsweetened applesauce can replace oil. It may make the bread a bit denser, but it will still be moist.
How Do I Get the Best Texture for My Zucchini Bread?
The texture of zucchini bread is super important! Here are a few tips to nail it:
- Make sure to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel or cheese cloth. This helps prevent the bread from being soggy.
- Don’t over-mix the batter. Gently folding the ingredients keeps your bread light and fluffy. Over-mixing can create dense bread.
- Monitor your baking time carefully to avoid drying out the bread. Check for doneness a few minutes early by sticking a toothpick in the center. It should come out with just a few moist crumbs.
These simple techniques will help you achieve that perfect moistness and texture in your blueberry zucchini bread!
Moist Blueberry Zucchini Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, packed)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 55-65 minutes to bake. Be sure to set aside an additional 15 minutes for cooling before slicing. So, overall, you’re looking at about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with some oil or butter, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until well combined. This helps ensure that your leavening agents are evenly distributed throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, use a mixer or a whisk to beat together the granulated sugar, brown sugar, and oil until everything is well combined. This step helps create a nice fluffy texture in your bread.
4. Add Eggs and Vanilla:
Add the eggs to the sugar-oil mixture one at a time, beating well after each addition. Then, stir in the vanilla extract, mixing until smooth.
5. Incorporate the Zucchini:
Now, fold in the shredded zucchini gently into the wet mixture. This will help the bread stay moist and flavorful!
6. Combine Dry and Wet Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix, or your bread could become tough.
7. Add Blueberries and Nuts:
Next, gently fold in the blueberries and nuts (if you’re using them), trying not to crush the blueberries too much.
8. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula to make it nice and even.
9. Bake:
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Be sure to keep an eye on it as every oven is a bit different!
10. Cool:
Once done, let the bread cool in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely.
11. Slice and Serve:
After the bread has cooled, dust it with powdered sugar if you like. Now, slice it up and enjoy your moist blueberry zucchini bread as a delicious breakfast or snack!
Enjoy your creation! It’s a delightful treat filled with the goodness of zucchini and blueberries. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the bread may be denser and a little less sweet. You might also need to add a tablespoon or two of extra liquid to help it stay moist.
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, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge or at room temperature before serving.
Can I Add Other Mix-Ins?
Absolutely! Feel free to customize your zucchini bread by adding chocolate chips, dried cranberries, or even a dash of orange zest for a fresh twist. Just be mindful of the added moisture if using fruit.
How Can I Tell When the Bread is Done?
A toothpick inserted into the center of the bread should come out clean or with a few moist crumbs when it’s ready. If it comes out with wet batter, it needs more baking time! Keep an eye on it as oven temperatures can vary.
