This moist blueberry zucchini bread is a wonderful mix of sweet blueberries and soft zucchini. It’s perfect for breakfast or a snack, and it’s oh-so-easy to make!
I love how this bread keeps my morning delicious and healthy all at once. Plus, it fills the kitchen with a yummy smell. Who can resist that? 😊
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this bread. If you want a healthier twist, you could substitute half with whole wheat flour or almond flour for a gluten-free option. Just note that whole wheat may make the bread denser.
Zucchini: Grated zucchini keeps the bread moist. You can sneak in yellow squash if you don’t have zucchini on hand. Just make sure to squeeze out excess moisture for a better texture.
Blueberries: Fresh blueberries are ideal, but frozen berries work too. Just toss them in flour before adding to the batter to prevent them from sinking. Raspberries or cranberries can be good substitutes if you’re feeling adventurous!
Oils and Sugars: Vegetable oil keeps the bread moist. You can use melted coconut oil for a richer taste. For sweeteners, consider maple syrup or honey, but adjust the liquid ratios in the recipe.
How Do You Get the Perfect Texture in Zucchini Bread?
The secret lies in how you prepare the zucchini and mix your ingredients. Here’s how to ensure a moist, fluffy loaf:
- Grate the zucchini finely and then gently squeeze out excess moisture. This prevents the bread from becoming soggy.
- Mix wet and dry ingredients separately first. Then, fold the wet mixture into the dry just until combined, to avoid over-mixing that can lead to a tough texture.
- Don’t skip preheating the oven. Starting with a hot oven helps the bread rise nicely.
Moist Blueberry Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Sugars and Oils:
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil
Wet Ingredients:
- 2 large eggs
- 1 teaspoon vanilla extract
Add-Ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (can use frozen, do not thaw)
- 1/4 cup chopped walnuts or pecans (optional)
Time Needed:
You’ll need about 15 minutes for preparation and 55-65 minutes for baking. Don’t forget to let the bread cool for about 10 minutes before slicing. Altogether, you should have a delicious loaf ready in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prep the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This ensures the leavening agents and spices are evenly distributed throughout the flour.
3. Combine the Wet Ingredients:
In a large mixing bowl, add the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time using a whisk or a hand mixer until well combined. Then, stir in the vanilla extract to add that lovely flavor!
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently. Mix just until everything is combined. Be careful not to overmix; this will keep your bread tender.
5. Add Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries into the batter. Be careful not to crush the blueberries while mixing. If you’re using walnuts or pecans, fold those in now too.
6. Pour into the Loaf Pan:
Pour the batter into your prepared loaf pan, and spread it evenly with a spatula.
7. Bake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, slice it up and enjoy this delightful blueberry zucchini bread as a tasty breakfast treat or snack!
FAQ – Moist Blueberry Zucchini Bread
Can I Use Frozen Blueberries in This Recipe?
Absolutely! You can use frozen blueberries without thawing them first. Just toss them in a little flour before adding them to the batter to prevent them from sinking to the bottom during baking.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap before freezing!
Can I Substitute the Vegetable Oil?
Yes! You can substitute vegetable oil with melted coconut oil or applesauce for a healthier option. If using applesauce, you may want to reduce the sugar slightly as it adds sweetness.
Can I Make This Recipe Vegan?
Yes, you can make this bread vegan by replacing the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and using a plant-based oil. Be sure to check that granulated sugar is vegan, as some sugars are processed with bone char.
