This moist blueberry zucchini bread is a fantastic mix of fresh blueberries and grated zucchini. It’s sweet, fluffy, and makes for a perfect snack or breakfast treat!
Honestly, who doesn’t love sneaking in some veggies while enjoying a slice? I often add a sprinkle of cinnamon for an extra cozy flavor. Yum! 😋
I appreciate how easy this bread is to whip up—just mix, pour, and bake. And the smell it fills the kitchen with? Pure bliss! Give it a try, you’ll love it!
Key Ingredients & Substitutions
All-purpose flour: This provides the structure for the bread. If you’re gluten-free, you can substitute with a 1:1 gluten-free baking blend, but the texture may vary slightly.
Granulated sugar & Brown sugar: Together they add sweetness and moisture. For a healthier twist, try using coconut sugar or honey, though honey may alter the texture slightly.
Zucchini: Fresh, grated zucchini keeps the bread moist and adds nutrition. If zucchini isn’t available, grated carrots work too!
Blueberries: Fresh blueberries are ideal, but frozen ones can work well too! Just be sure to thaw and drain them first to avoid excess moisture.
Nuts: Walnuts or pecans add a nice crunch. If you’re nut-free, feel free to leave them out or substitute with seeds like sunflower seeds.
How Do I Keep My Zucchini Bread Moist?
Keeping zucchini bread moist is all about balancing wet and dry ingredients. A few key tips help achieve the perfect texture:
- Use fresh grated zucchini with the skin on; it retains moisture and nutrients.
- Don’t overmix the batter! This can lead to tough bread, so mix just until combined.
- If the bread starts to brown too quickly, cover it loosely with foil to prevent burning.
Letting the bread cool completely before slicing also helps maintain its moisture. Enjoy those delicious slices!
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
Main Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1/2 cup chopped nuts (walnuts or pecans) (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake, followed by cooling time. In total, plan for about 1 hour and 30 minutes from start to finish, including cooling before you slice it. Easy peasy!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9×5-inch loaf pan, or lining it with parchment paper, ensures your bread comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined. This helps to evenly distribute the leavening agents and spices.
3. Beat the Sugars and Eggs:
In a large bowl, beat the eggs along with both sugars (granulated and brown) until the mixture is smooth and creamy. You can use a hand mixer or a whisk for this step.
4. Add the Oils and Flavorings:
Add the vegetable oil and vanilla extract to the sugar and egg mixture. Stir well until everything is nicely blended together.
5. Incorporate the Zucchini:
Now, stir in the grated zucchini. Mix until it is evenly distributed throughout the wet ingredients.
6. Combine Wet and Dry Ingredients:
Gradually add your bowl of dry ingredients to the wet ingredients, mixing just until combined. Remember, it’s important not to overmix to keep the bread light and fluffy!
7. Fold in the Blueberries and Nuts:
Gently fold in the fresh blueberries and chopped nuts (if you’re using them). Make sure they are evenly spread throughout the batter.
8. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top for an even bake.
9. Bake:
Place the loaf pan in your preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If the top is browning too quickly, lightly cover it with aluminum foil.
10. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 10 minutes. Then carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing. Enjoy your delicious moist blueberry zucchini bread plain, or you can dress it up with a little butter or cream cheese!
FAQ for Moist Blueberry Zucchini Bread
Can I Substitute the Zucchini with Other Vegetables?
Yes, you can! If zucchini isn’t available, grated carrots or even mashed bananas can work as substitutes. Just remember that different vegetables may slightly alter the flavor and moisture content of the bread.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge, where it can last about a week. You can also freeze slices wrapped in foil for up to 3 months!
Can I Use Other Types of Sugar?
Absolutely! You can substitute with coconut sugar for a lower glycemic option, or even use honey or maple syrup. Just remember that if using liquid sweeteners, you may need to slightly reduce the amount of other liquids in the recipe.
What Should I Do If My Bread is Too Dense?
If your bread turns out dense, it could be due to overmixing the batter or having too much moisture. Ensure you mix just until combined, and double-check the measurement of the zucchini to avoid adding excess liquid. If you’re using large zucchinis, it may be best to squeeze out some moisture before adding it to the batter.
