This moist blueberry zucchini bread is a tasty treat packed with juicy blueberries and tender zucchini. It’s perfect for breakfast or a sweet snack anytime!
If you’re anything like me, you’ll love how easy it is to make. Just mix, pour, and bake. You’ll feel like a baking superstar when your kitchen smells this good! 😄
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture to the bread. If zucchini isn’t available, you can use grated carrots as a substitute for a similar texture.
Blueberries: Fresh blueberries are best for this recipe, but if they’re out of season, frozen works too. Avoid thawing, as this keeps them from sinking in the batter.
Oil: I use vegetable oil for its neutral flavor, but you can use melted coconut oil or applesauce for a healthier option. Just keep the amount the same.
Nuts: While walnuts or pecans add a nice crunch, you can leave them out if you prefer. Sunflower seeds are a great nut-free alternative!
How Do I Get the Zucchini Just Right?
Grating the zucchini is crucial for moisture without making the bread soggy. Here’s how to do it right:
- Use a box grater or food processor for fine shreds. Aim for about 1 1/2 cups.
- After grating, place the zucchini in a clean kitchen towel or cheesecloth. Squeeze out the excess moisture — this helps the bread rise properly.
- Add the squeezed zucchini directly into your wet mix to keep it moist but not watery.
Following these tips will help ensure your blueberry zucchini bread comes out moist and fluffy every time!
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Filling:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 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 takes about 15 minutes to prepare and 55 to 65 minutes to bake. Just let it cool for 15 minutes before slicing, and you’ll be ready to enjoy this perfect snack or breakfast treat!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This step ensures everything is well mixed. Set the bowl aside for now.
3. Mix the Wet Ingredients:
In a larger bowl, beat together the vegetable oil, granulated sugar, and brown sugar until they are well combined. Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract for some yummy flavor.
4. Add the Zucchini:
Fold the grated zucchini into your wet mixture. This adds moisture and flavor to the bread.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
6. Fold in the Blueberries and Nuts:
Gently fold in the blueberries and nuts (if you’re using them). This adds bursts of flavor to each slice!
7. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This will help it bake evenly.
8. Bake the Bread:
Place the loaf pan in the oven and bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, your bread is ready. If the top is browning too much, you can cover it loosely with foil during the last part of baking.
9. Cool the Bread:
Once baked, let the bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
10. Enjoy Your Bread!
Serve and enjoy your moist blueberry zucchini bread! It’s perfect with a cup of tea or coffee, or just on its own as a delightful treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the bread may be slightly denser. For best results, consider using a mix of half whole wheat and half all-purpose flour to maintain the moistness.
What Should I Do if I Don’t Have Fresh Blueberries?
If fresh blueberries aren’t available, frozen blueberries are a great alternative! Just make sure not to thaw them before adding to the batter. This will help prevent them from breaking apart and turning the batter blue.
Can I Make This Recipe Without Eggs?
Absolutely! You can use a flaxseed or chia seed replacement instead of eggs. Mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and then add it to your wet ingredients.
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 wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw in the fridge overnight before serving!
