This moist blueberry zucchini bread is a delightful treat that combines fresh blueberries and grated zucchini for the perfect mix of sweet and healthy. It’s super easy to make too!
Trust me, you’ll love the way the blueberries pop with flavor in every bite. And the best part? It’s a great way to sneak in some veggies without anyone noticing. Who knew healthy could taste so good? 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for a gluten-free option, try using a 1:1 gluten-free baking flour. It works well without changing the flavor too much!
Zucchini: Fresh grated zucchini adds moisture. You can also use yellow squash if that’s what you have on hand. Just be sure to squeeze out the excess water to avoid soggy bread.
Blueberries: Fresh blueberries are best, but frozen ones can do the trick. Just toss them in a bit of flour so they don’t sink to the bottom while baking. You might like using mixed berries for a fun twist!
Eggs: They bind the ingredients together. If you’re vegan, consider unsweetened applesauce or flaxseed meal (1 tbsp ground flaxseed mixed with 3 tbsp water for each egg).
Vegetable Oil: This keeps the bread moist. You can substitute with melted coconut oil or applesauce for a lower-fat option.
How Can I Make Sure My Bread Is Light and Fluffy?
The key to a light and fluffy blueberry zucchini bread is to mix gently! Here’s how:
- When mixing the wet and dry ingredients, blend until just combined. Overmixing can lead to denser bread.
- Make sure not to pack your flour. Scoop it into a measuring cup and level it off with a knife.
- Let your zucchini drain well to remove excess moisture, which can weigh down the batter.
Following these tips will help your bread rise beautifully and remain moist. Happy baking! 🍞💙
Moist Blueberry Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/3 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
Main Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup fresh blueberries (can use frozen, but do not thaw)
Optional:
- 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 50-60 minutes of baking time. Once it’s out of the oven, let it cool for about 10 minutes before transferring it to a wire rack. So in total, you’re looking at roughly 1 hour 15 minutes before you can enjoy your delicious bread!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This is an important first step to ensure even baking! Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined. This helps to evenly distribute the leavening agents in your batter.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix these ingredients until they are well combined and smooth. This creates a lovely base for your bread!
4. Combine Wet and Dry Ingredients:
Carefully stir the dry ingredient mixture into the wet mixture using a spatula or wooden spoon. Mix until just combined; be careful not to overmix!
5. Add Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries, and the nuts if you’re using them. Make sure everything is well distributed but keep it light to avoid squishing the blueberries!
6. Pour and Spread the Batter:
Pour the batter into your prepared loaf pan, spreading it evenly with a spatula. This way it will bake evenly and rise nicely in the oven.
7. Bake Your Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean or with a few crumbs, your bread is ready!
8. Cool Down the Bread:
Once baked, let the bread cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. This helps to maintain the texture and prevent sogginess.
9. Slice and Enjoy:
After it’s completely cooled, slice your flavorful blueberry zucchini bread. Enjoy it plain, or with a smear of butter or cream cheese. It’s a perfect snack or breakfast treat!
Happy baking! 🍞💙
Frequently Asked Questions (FAQ) about Moist Blueberry Zucchini Bread
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini, you can use yellow squash instead. Just make sure to squeeze out any excess moisture to keep the bread from getting soggy.
How Do I Store Leftover Bread?
Store any leftover blueberry zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months.
Can I Use Different Types of Sugar?
Absolutely! You can use coconut sugar or a sugar substitute if you’re looking for a healthier option. Just keep in mind that it may slightly alter the flavor and moisture content.
What Should I Do If My Bread is Soggy?
If your bread turns out soggy, it may be due to excess moisture in the zucchini. In the future, make sure to squeeze as much water out as possible before adding it to the batter. You can also bake it a little longer to help with moisture evaporation.
