This moist blueberry zucchini bread is a fantastic blend of flavors! With tender zucchini and juicy blueberries, it’s perfect for breakfast or a snack.
I love how it tricks my taste buds into thinking I’m having dessert for breakfast. Plus, it’s a sneaky way to get some veggies in—who would guess? 😂
Key Ingredients & Substitutions
Flour: Using a mix of all-purpose and whole wheat flour gives great texture. If you’re gluten-free, try a gluten-free flour blend instead. Just make sure it includes xanthan gum for proper binding!
Zucchini: Fresh zucchini adds moisture and a subtle flavor. If zucchini isn’t available, you can use shredded carrots. They also add sweetness and moisture but may affect the color a bit.
Blueberries: Fresh blueberries are ideal for their taste! If you don’t have fresh ones, frozen blueberries work well too—just add them directly to the batter without thawing. You could also swap them for chopped strawberries or raspberries.
Oils: I prefer using vegetable oil for its neutral flavor. You can also use melted coconut oil for a slight coconut aroma or applesauce for a healthier option, reducing oil content.
How Do I Make Sure My Zucchini Bread is Moist?
To keep your blueberry zucchini bread moist, the key is in how you handle the zucchini. Be sure to shred it finely and squeeze out excess water if it’s very watery. Here’s how:
- Grate the zucchini with a box grater and then place it in a clean kitchen towel. Twist the towel to get rid of extra moisture.
- Don’t overmix the batter! Mixing too much can create tougher bread. Stir until just combined.
- Keep an eye on the baking time. Overbaking will dry out your bread, so check it a few minutes before the suggested time.
By following these steps, your zucchini bread will come out perfectly moist and delicious every time!
How to Make Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, unpeeled)
Extras:
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and around 55-65 minutes to bake. After baking, let the bread cool for about 15 minutes before transferring it to a wire rack. Overall, this yummy bread will be ready to devour in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper to prevent sticking. This step makes sure your bread comes out perfectly shaped!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps mix all the dry ingredients evenly, so there are no lumps later!
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs with both granulated sugar and brown sugar until well combined. Then, add your oil and vanilla extract. Stir everything together until it’s nice and smooth!
4. Add Zucchini:
Stir the shredded zucchini into the wet mixture until it’s evenly distributed. This will add moisture and texture to your bread!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be gentle; don’t overmix or your bread might turn out tough!
6. Fold in Blueberries and Nuts:
Gently fold in the blueberries and nuts if you’re using them. This is a great time to incorporate those beautiful bursts of flavor!
7. Pour and Spread the Batter:
Pour the batter into the prepared loaf pan and smooth it out evenly with a spatula.
8. Bake:
Bake in the preheated oven for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean!
9. Cool Down:
After baking, let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. This step helps keep the bread from getting soggy!
10. Slice and Enjoy:
Once cooled, slice your delicious moist blueberry zucchini bread and enjoy! It also toasts beautifully with a little butter if you like!
This bread stays moist for several days, perfect for breakfast or a snack. Happy baking!
Can I Use Other Types of Flour in This Recipe?
Absolutely! You can substitute the all-purpose flour with whole wheat pastry flour for a healthier option or use a gluten-free flour blend if you need it gluten-free. Just make sure your gluten-free blend contains xanthan gum for proper binding!
Can I Add Other Fruits or Nuts?
Yes! Feel free to mix in chopped apples, peaches, or even cranberries instead of blueberries for a different flavor. You can also add walnuts or pecans for added crunch and nutrition, or leave them out for a nut-free option!
What’s the Best Way to Store Leftovers?
Store any leftover blueberry zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices in a freezer-safe bag for up to 3 months. Just make sure to wrap them well for best results!
Can I Make This Recipe Vegan?
Yes! To make this recipe vegan, substitute the eggs with 1/2 cup of unsweetened applesauce or flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let it sit for a few minutes to thicken). You can also use a plant-based oil and non-dairy milk if needed.