This moist blueberry zucchini bread is a tasty treat that perfectly combines sweet blueberries and fresh zucchini. Each slice is a burst of flavor and so easy to make!
Honestly, I love how the zucchini keeps the bread soft. Plus, it’s a sneaky way to get in some veggies! Enjoy it warm with a bit of butter – it’s just the best! 😋
Key Ingredients & Substitutions
Zucchini: Grated zucchini is the star of this bread, keeping it moist. You can use yellow squash if zucchini isn’t available. The key is to squeeze out any excess moisture with a clean cloth or paper towel to avoid a wet bread.
Blueberries: Fresh blueberries give a burst of flavor. If they aren’t in season, frozen blueberries work too! Just toss them in a bit of flour before adding to the batter to prevent them from sinking to the bottom.
Flour: All-purpose flour is perfect for this recipe, but you can use whole wheat flour for a healthier twist. If you’re gluten-free, a gluten-free flour blend should also work well here.
Sugars: A mix of granulated and brown sugar adds depth to the sweetness. You could replace granulated sugar with coconut sugar for a slightly different flavor. Try using honey or maple syrup, but reduce the amount of other liquids in the recipe.
How Do You Avoid Dense Bread When Mixing?
To keep your zucchini bread light and fluffy, avoid overmixing the batter. Here’s how:
- After you combine wet and dry ingredients, mix just until you see no dry flour. Some lumps are okay!
- When folding in zucchini and blueberries, use a gentle hand. This preserves their texture and keeps the bread lighter.
- It’s best to use a spatula for folding rather than a whisk or mixer, which encourages overmixing.
By taking care with your mixing, you’ll achieve a delightful texture in your blueberry zucchini bread every time! Happy baking!
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Other Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This scrumptious bread takes about 20 minutes to prep and around 55-65 minutes to bake. After baking, let it cool for about 10 minutes in the pan. Overall, expect the process to take about 1 hour and 30 minutes from start to finish before you slice into that warm, delicious loaf.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easy removal later on.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. This helps to evenly distribute the leavening agents.
3. Combine Wet Ingredients:
In a large mixing bowl, stir together the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until everything is creamy and smooth.
4. Combine Wet and Dry Mixtures:
Gradually add your dry mixture to the wet mixture. Mix gently with a spatula or wooden spoon until just combined. It’s okay if there are a few lumps—don’t overmix!
5. Add Zucchini and Blueberries:
Now, gently fold in the grated zucchini and blueberries into the batter. Be careful not to smash the berries. If you’re using chopped nuts, fold those in as well at this stage.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Level it off as best you can, so it bakes evenly.
7. Bake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. You’ll know the bread is done when a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice and enjoy plain or with a pat of butter. Store leftovers in an airtight container, where it will remain moist for several days.
Enjoy your delicious, moist blueberry zucchini bread! It’s perfect for breakfast, a snack, or even dessert!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but you may need to adjust the liquid slightly. Whole wheat flour absorbs more moisture, so consider adding a tablespoon or two of extra oil or water to maintain the moistness of the bread.
How Do I Store Leftover Blueberry Zucchini Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature before serving.
Can I Add Other Mix-Ins?
Absolutely! Feel free to customize your bread by adding other ingredients like chocolate chips, dried cranberries, or shredded coconut. Just keep the total amount of mix-ins under one cup to ensure the batter remains cohesive.
Can I Make This Recipe Vegan?
Yes, you can make this recipe vegan by replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit for 5 minutes) and using a plant-based oil. Additionally, ensure that your sugars are vegan-friendly if that’s a concern.
