This moist blueberry zucchini bread is a great way to enjoy the flavors of summer! Packed with fresh blueberries and grated zucchini, it’s sweet, soft, and simply irresistible.
It’s like having dessert for breakfast! I can’t resist a warm slice with a little butter on top. Plus, who doesn’t want to sneak in some veggies? 🥒💙
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. If you need a gluten-free option, try using a gluten-free flour blend. Just make sure it’s a 1:1 substitution for best results!
Zucchini: Fresh zucchini is key here, but you can use yellow squash if you have it on hand. Just remember to squeeze it dry to prevent extra moisture in the bread.
Blueberries: Fresh blueberries give the best flavor, but frozen blueberries work too! Just don’t thaw them first, as they can turn mushy and make your bread soggy. You might even consider using dried blueberries for a different twist.
Nuts: Walnuts or pecans add a nice crunch, but feel free to leave them out if you prefer or have nut allergies. You could also experiment with pumpkin seeds for an added crunch.
How Do You Achieve the Perfect Moist Texture?
The secret to moist zucchini bread is balancing wet and dry ingredients. Make sure to squeeze as much moisture out of the grated zucchini as you can, as excess moisture can make it soggy. Here’s how to ensure perfect texture:
- Use room temperature eggs to help the batter combine better.
- Gently fold in the wet and dry ingredients to avoid overmixing; this keeps your bread from being tough.
- Check for doneness with a toothpick; it should come out with a few moist crumbs, not wet batter.
Following these tips will lead you to a lovely, moist loaf 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
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup fresh blueberries (can use frozen, do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
For Garnish:
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious blueberry zucchini bread will take about 15 minutes for preparation and 55-65 minutes to bake. It will need some time to cool down afterward, but you can speed up the process by using a wire rack. Overall, you should plan for about an hour and a half to have it ready to serve!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease and flour a 9×5-inch loaf pan or, for easier removal, line it with parchment paper.
2. Mix the Dry Ingredients:
In a medium-sized bowl, use a whisk to combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps ensure that the leavening agents are evenly distributed throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, whisk together the granulated sugar and vegetable oil until they are well combined. Now, add the eggs one by one, beating well after each addition. Finally, mix in the vanilla extract until everything is smooth.
4. Combine Wet and Dry Mixtures:
Carefully fold the dry flour mixture into the wet ingredients using a spatula or wooden spoon. Mix until just combined—it’s okay if there are a few lumps. Be careful not to overmix, as this can make the bread tough.
5. Add Zucchini and Blueberries:
Gently fold in the grated zucchini and fresh blueberries. If you’re using nuts, fold those in too! This is what makes the bread tasty, so be gentle to avoid breaking the blueberries.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 55-65 minutes. You can check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done!
7. Cool 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 will help maintain its moist texture.
8. Serve and Enjoy:
If you like, dust the top with powdered sugar before serving. Enjoy your moist blueberry zucchini bread as a delightful breakfast treat or a lovely snack with your favorite tea or coffee!
Happy baking! 🍞💙
FAQ for Moist Blueberry Zucchini Bread
Can I Substitute the Vegetable Oil?
Yes, you can substitute vegetable oil with melted coconut oil or applesauce for a lighter option! If using applesauce, consider reducing the sugar slightly, as applesauce adds natural sweetness.
How Do I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw it in the fridge or at room temperature before serving!
Can I Use Other Fruits Instead of Blueberries?
Absolutely! Try using raspberries, chopped strawberries, or chopped peaches for a tasty twist. Just be mindful of how much moisture the fruit may add to the batter and adjust accordingly.
What’s the Best Way to Grate Zucchini?
The easiest way to grate zucchini is with a box grater or a food processor. After grating, use a clean kitchen towel to squeeze out any excess moisture, which helps keep your bread from becoming too wet.
