This Moist Blueberry Zucchini Bread is a tasty and fun way to enjoy your veggies! Packed with fresh blueberries and grated zucchini, it’s sweet and oh-so-delicious.
I love how the zucchini keeps the bread soft and moist. Plus, it’s a great excuse to eat cake for breakfast, right? Who’s with me? 😄
Making this loaf is simple! Just mix the wet and dry ingredients, toss in the blueberries, and bake. It’s perfect for sharing or sneaking a slice just for yourself!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure of your bread. You can use whole wheat flour for added fiber or gluten-free flour if needed. Just ensure your substitute is suitable for baking.
Zucchini: Fresh grated zucchini keeps the bread moist. If zucchini isn’t available, you can use grated carrots as a substitute, although the flavor will be a bit different.
Blueberries: Fresh blueberries add sweetness and color. You can use frozen blueberries, but make sure to thaw and drain them first to avoid excess moisture.
Sugars: Combining granulated and brown sugar adds flavor depth. If you’re looking to cut sugar, you can reduce the overall amount or use a sugar substitute like monk fruit sweetener.
Nuts: Walnuts or pecans add a nice crunch. If you’re nut-free, skip them or use seeds like pumpkin or sunflower seeds instead.
How Do I Get My Zucchini Bread to Rise Perfectly?
Getting that nice rise is key for a great loaf! Here’s what you need to focus on:
- Make sure your baking powder and baking soda are fresh. They need to be active to help the bread rise!
- Don’t over-mix the batter. Once you combine the wet and dry ingredients, mix just until no flour is visible. This helps prevent a dense texture.
- Check your oven temperature. Use an oven thermometer if you have one to ensure it’s accurate.
With these tips in mind, you’ll end up with a lovely, fluffy blueberry zucchini bread! Enjoy every slice!
Moist Blueberry Zucchini Bread Recipe
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (can use frozen, thawed and drained)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious bread takes about 15 minutes to prepare and 55-65 minutes to bake. After baking, allow about 10 minutes for cooling in the pan. Total time from start to finish is around 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it, or line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures that everything is evenly mixed and ready to incorporate into your batter.
3. Prepare the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil. Mix until well combined and smooth. This forms the base of your bread.
4. Combine Eggs and Vanilla:
Add the eggs into the sugar mixture one at a time. Make sure to beat well after each addition to incorporate air into the batter. Finally, stir in the vanilla extract for that lovely flavor!
5. Combine Wet and Dry Ingredients:
Now, gently fold the dry ingredients into the wet mixture until just combined. It’s important not to over-mix; a few small lumps are perfectly fine!
6. Add Zucchini and Blueberries:
Carefully fold in the grated zucchini and blueberries. If you’re using nuts, fold those in too. This is what makes your bread moist and packed with fruity goodness!
7. Pour into the Pan:
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure it bakes evenly.
8. Bake!
Place the pan in the preheated oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
9. Cool Down:
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step helps to maintain its moistness!
10. Slice and Serve:
Once completely cooled, slice the bread and serve. Enjoy your deliciously moist blueberry zucchini bread! Perfect for breakfast, snacks, or even dessert!
FAQ for Moist Blueberry Zucchini Bread
Can I Substitute the Sugar in This Recipe?
Yes! You can use alternative sweeteners like honey or agave syrup. If using a liquid sweetener, reduce the oil slightly. You can also use coconut sugar for a healthier option—you’ll still get a lovely flavor with a lower glycemic index.
What If I Don’t Have Fresh Blueberries?
If you can’t find fresh blueberries, frozen blueberries work just fine! Just make sure to thaw and drain them before adding to the batter to avoid excess moisture. Dried blueberries can also be a tasty alternative, although the texture will differ slightly.
How Should I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To enjoy later, thaw overnight in the fridge or at room temperature before serving.
Can I Add Other Ingredients?
Absolutely! Feel free to customize your bread by adding spices like ginger or lemon zest for a unique twist. You can also mix in other fruits like raspberries or chopped apples, or additional nuts and seeds for extra texture!
