This moist blueberry zucchini bread is a delightful treat that perfectly blends juicy blueberries and soft zucchini. It’s yummy and super easy to make!
The best part? You can enjoy it for breakfast or as a snack! Plus, it’s a sneaky way to get your veggies in. Who knew zucchini could taste so sweet? 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base for your bread. You can swap in whole wheat flour for a nuttier flavor and additional nutrients. Just note that it may change the texture slightly.
Zucchini: Fresh, grated zucchini keeps the bread moist. If you don’t have zucchini, you can use shredded carrots instead, but remember they will add a different flavor and sweetness.
Blueberries: While fresh blueberries are best for this recipe, frozen works well too—just don’t thaw them. If you want to change it up, try using chopped strawberries or raspberries.
Vegetable oil: This helps keep the bread moist. If you prefer, you can use melted coconut oil or even applesauce for a lighter version. Applesauce will also add a touch of sweetness.
What’s the Best Way to Prepare Zucchini for Bread?
To get the perfect texture in your blueberry zucchini bread, it’s important to prepare the zucchini properly. Start by washing and trimming the ends off your zucchini. Then shred it using a box grater or a food processor.
- After shredding, place the zucchini in a clean kitchen towel or paper towels, and squeeze out the excess moisture.
- This step prevents the bread from being too soggy. It also helps concentrate the flavor!
- Measured shredded zucchini should be about 2 cups for this recipe.
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
Wet Ingredients:
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients:
- 2 cups shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 cup chopped nuts (optional, walnuts or pecans)
How Much Time Will You Need?
This tasty blueberry zucchini bread requires about 15 minutes for preparation and 50-60 minutes for baking, so set aside around 1 hour and 15 minutes in total from start to finish. Just enough time to get your kitchen smelling delightful!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal later on. This ensures your bread won’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, salt, ground cinnamon, baking powder, and baking soda. This helps distribute the leavening agents and spices evenly throughout the bread.
3. Combine the Wet Ingredients:
In a large bowl, using a whisk or electric mixer, beat together the vegetable oil, granulated sugar, and brown sugar until everything is well mixed and smooth.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for extra flavor!
5. Incorporate the Zucchini:
Carefully fold the shredded zucchini into the wet mixture. This will keep your bread moist and delicious!
6. Combine Dry and Wet Ingredients:
Gradually add the dry mix into the wet ingredients, stirring gently just until combined. Be careful not to overmix—it’s okay if there are a few lumps!
7. Fold in Blueberries and Nuts:
Gently fold in the blueberries and any nuts you’re using. This is where you can savor the anticipation of how delicious your bread will be!
8. Prepare to Bake:
Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Make sure to spread it out evenly for uniform baking.
9. Baking:
Place the loaf pan in the heated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
10. Cooling Time:
Once baked, let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This helps maintain that fluffy texture and allows for perfect slices.
Enjoy your moist and flavorful blueberry zucchini bread with a cup of tea or coffee, or as a snack anytime! It’s sure to be a hit with family and friends!
FAQ for Moist Blueberry Zucchini Bread
Can I Substitute the Oil for Something Healthier?
Absolutely! You can replace vegetable oil with melted coconut oil or even unsweetened applesauce for a lighter option. Just keep in mind that using applesauce will add a hint of sweetness.
Can I Use Different Types of Berries?
Yes, feel free to experiment with other berries! Chopped strawberries or raspberries can work wonderfully too. Just make sure to adjust the quantity to about 1 1/2 cups in total.
What’s the Best Way to Store Leftover 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 freeze for up to 2 months. Just thaw it overnight in the fridge before enjoying again!
How Do I Make This Recipe Gluten-Free?
To make gluten-free blueberry zucchini bread, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum for the best texture!
