This yummy blueberry zucchini bread is moist and fluffy, perfect for breakfast or a snack. The sweet blueberries mix so well with the juicy zucchini for a tasty treat!
I just love how easy it is to whip this up. Plus, you get to sneak in some veggies, and no one will even know! It’s like a fun surprise in every slice! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the main flour used to give structure to the bread. You can use gluten-free flour if you’re avoiding gluten, but the texture may vary a little.
Zucchini: Grated zucchini adds moisture and subtle flavor. If you don’t have zucchini, you could use grated carrots as an alternative, but the taste will be different.
Blueberries: Fresh blueberries are best for this recipe, but frozen ones work just fine too. If using frozen, avoid thawing to prevent excess moisture.
Sugars: I like the combination of granulated and brown sugar for flavor. If you want it less sweet, cut back on the sugars or try using honey or maple syrup.
How Do You Ensure a Moist, Fluffy Bread?
Achieving moist and fluffy zucchini bread comes down to a few key techniques. Start by grating your zucchini and squeezing out excess moisture using a clean kitchen towel. This step helps keep batter from being overly wet.
- Mix wet and dry ingredients separately before combining them. This ensures even distribution and prevents overmixing.
- Make sure not to overmix the batter; stop as soon as the dry ingredients are just combined to preserve fluffiness.
- Keep an eye on your baking time. Every oven is different, so check with a toothpick around the 55-minute mark.
How to Make Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional, can replace with all-purpose)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1/4 cup chopped nuts (walnuts or pecans), optional
How Much Time Will You Need?
This delicious blueberry zucchini bread takes about 15 minutes to prepare and 55-65 minutes to bake. After baking, allow 10 minutes of cooling time in the pan, plus another few minutes on a wire rack. Overall, set aside about 1.5 hours, including cooling time. But trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
First, preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it generously or lining it with parchment paper. This will help your bread come out easily later!
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices into the flour. Set this bowl aside.
3. Combining Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, and oil until everything is well combined. This mixture should feel smooth and will help make the bread nice and moist.
4. Adding Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Follow this up with the vanilla extract. This adds flavor and richness!
5. Bringing in the Zucchini:
Now, fold in the grated zucchini. It’s okay if the mixture looks a little lumpy; you don’t want to overmix at this stage!
6. Combining Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently just until everything is combined. Don’t worry if there are a few small lumps!
7. Adding Blueberries and Nuts:
Gently fold in the blueberries and the chopped nuts, if you like. This step is where your bread starts to come together beautifully!
8. Filling the Pan:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top gently. This will help it bake evenly!
9. Baking Your Bread:
Pop the pan in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with aluminum foil.
10. Cooling and Enjoying:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your delicious blueberry zucchini bread warm, or at room temperature!
Frequently Asked Questions (FAQ)
Can I Substitute Zucchini with Other Vegetables?
Yes! If you don’t have zucchini, you can use grated carrots or even applesauce for a different flavor profile. Just remember that the moisture content can vary, so adjust baking time if necessary!
How Do I Store Leftover Blueberry Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For best results, wrap it tightly and freeze it for up to three months.
Can I Use Other Types of Sweeteners?
Absolutely! You can substitute granulated sugar with honey, maple syrup, or any other sweetener you prefer. Just keep in mind that using liquid sweeteners may affect the moisture content, so you might want to reduce other liquids slightly.
What Should I Do If My Bread Is Too Dense?
If your bread turns out too dense, it may be due to overmixing the batter or too much moisture from the zucchini. Make sure to gently fold in dry ingredients and squeeze out excess moisture from the grated zucchini next time!
