This moist blueberry zucchini bread is a delightful treat! Packed with fresh blueberries and hidden veggies, it’s a yummy way to enjoy your snacks guilt-free.
It’s so good that you might want to share, but let’s be real—keeping it all to yourself is tempting! I love enjoying a warm slice with a cup of tea. Perfect comfort food!
Key Ingredients & Substitutions
Zucchini: This veggie adds moisture and keeps the bread tender. You can swap it for grated carrots if zucchini isn’t available or for a twist on flavor!
Blueberries: Fresh blueberries are best for flavor, but frozen can work well, too. If you can’t find blueberries at all, try using raspberries or chopped strawberries.
Flour: All-purpose flour gets the job done perfectly. If you’re looking for a healthier option, whole wheat flour makes a good substitute, just add a little more liquid.
Sugars: I love using a mix of granulated and brown sugar for depth. You can reduce sugar a bit or swap with a sugar alternative like honey or maple syrup. Just adjust the liquids accordingly.
Oils: Vegetable oil gives a nice texture, but coconut oil can lend a subtle flavor twist. If you want lower fat, try applesauce instead, using half the amount of oil.
How Can I Make Sure My Zucchini Bread is Moist Every Time?
For that perfect moist texture, a couple of tricks come into play:
- **Grate and Squeeze:** Grate your zucchini and then squeeze it in a kitchen towel to remove excess moisture—this keeps the bread from getting too soggy.
- **Don’t Overmix:** When you combine wet and dry ingredients, gently fold them together. Overmixing activates the gluten and can make your bread dense.
- **Check for Doneness:** Oven times can vary, so start checking your bread a few minutes early. Insert a toothpick in the center; if it comes out clean, it’s ready!
Following these tips will help you achieve a deliciously moist blueberry zucchini bread every time! Enjoy!
Moist Blueberry Zucchini Bread Recipe
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, finely shredded and drained)
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 55-65 minutes of baking time. After baking, you’ll want to let it cool for about 15 minutes in the pan, and then on a wire rack until it’s completely cool. Overall, you’re looking at around 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This step is essential so that your zucchini bread bakes evenly and thoroughly. While the oven warms up, go ahead and prepare your loaf pan by greasing and flouring it or lining it with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, take the time to whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg (if you’re using it). This ensures all the leavening agents are well-distributed for a nice rise!
3. Combine Wet Ingredients:
In a large bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract together until the mixture is smooth and creamy. This is going to add delightful sweetness and richness to your bread!
4. Add Zucchini:
Now, stir the grated zucchini into the wet mixture. This will not only incorporate the flavors but also add moisture to your bread. Make sure the zucchini is finely shredded and drained to avoid excess moisture!
5. Combine Dry and Wet Mixtures:
Next, gradually add the dry ingredients to your wet mixture. Gently fold them together using a spatula until just combined. Be careful not to overmix, as this can result in a denser texture.
6. Fold in Blueberries and Nuts:
Carefully fold in your fresh or frozen blueberries along with walnuts or pecans if you decide to use them. This adds great flavor and texture to your bread!
7. Pour and Bake:
Pour the batter into your prepared loaf pan, spreading it evenly. Pop it into the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Down:
Once baked, remove the loaf from the oven and let it cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing.
Enjoy your delicious and moist blueberry zucchini bread! It makes for a fantastic breakfast or a lovely snack alongside your favorite tea or coffee!
FAQ for Moist Blueberry Zucchini Bread
Can I Substitute the Zucchini?
Absolutely! If you don’t have zucchini on hand, you can substitute it with finely grated carrots for a similar moisture and texture. Just remember to drain any excess moisture as you would with zucchini.
How Should I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. Just thaw it in the fridge or at room temperature when you’re ready to enjoy!
Can I Use Other Types of Berries?
Yes! While blueberries are fantastic in this recipe, you can easily swap them out for raspberries, blackberries, or chopped strawberries. Just make sure to adjust the quantity if using larger fruits!
What Can I Do If My Batter Is Too Wet?
If your batter seems too wet, it may be due to excess moisture from the zucchini. Ensure you’ve squeezed out as much liquid as possible. You can also add a little extra flour, a tablespoon at a time, until the consistency looks right—thick and scoopable but not too dry.
