This moist blueberry zucchini bread is a yummy treat! It combines fresh blueberries and grated zucchini for a tasty twist you’ll love. Perfect for breakfast or a snack!
Honestly, it’s hard to believe there’s zucchini in here—it’s just so good! I like to enjoy a slice with my morning coffee. Give it a try, and you might just make it a regular in your kitchen!
Key Ingredients & Substitutions
Zucchini: Grated zucchini keeps the bread moist. If you don’t have zucchini, you can use shredded carrots. Another option is to use applesauce for a different texture and flavor—but you’ll lose some of that zucchini goodness!
Blueberries: Fresh blueberries are best, but you can use frozen ones too; just remember not to thaw them. If you’re in a pinch, consider using chopped strawberries or raspberries as a tasty alternative.
Sugar: Granulated sugar gives sweetness, but you can substitute brown sugar for a rich flavor. If you’re looking for a healthier option, use honey or maple syrup; just reduce the liquid ingredients slightly.
Oil: Vegetable oil keeps the bread tender. You can head for melted coconut oil or applesauce if you want a lighter version. I often switch between them depending on what I have!
How Do You Ensure Your Zucchini Bread is Moist and Fluffy?
To get that perfect moistness, the key is in the mixing and baking process. Here are some vital steps to follow:
- Don’t overmix the batter once you add the dry ingredients; a few lumps are fine. This helps keep your bread light!
- Grate the zucchini finely. Too large pieces can make the bread soggy instead of enhancing its moisture.
- Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. Use a clean kitchen towel for this.
Following these tips will set you on the right track to a soft and fluffy bread! Enjoy making it!
How to Make Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (can use frozen, do not thaw)
- 1/2 cup chopped nuts (optional, walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and approximately 50-60 minutes for baking. After that, you’ll want to cool the bread for about 15 minutes before slicing. In total, expect to spend about 1 hour and 30 minutes from start to finish before enjoying a delicious slice of bread!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it warms up, grease and flour a 9×5-inch loaf pan or line it with parchment paper so the bread doesn’t stick.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Beat them together until they are well mixed and smooth. This will create a lovely, sweet base for your bread!
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. This ensures that all the dry ingredients are evenly distributed.
4. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Remember, it’s important not to overmix! A few lumps are perfectly okay.
5. Fold in the Zucchini and Blueberries:
Now for the fun part! Gently fold in the grated zucchini and fresh blueberries. Be careful while mixing to keep the blueberries intact; you want those juicy bites throughout.
6. Add Chopped Nuts (Optional):
If you like some crunch, fold in the chopped nuts at this point. They add a wonderful texture and flavor.
7. Pour and Bake:
Pour the batter into your prepared loaf pan, spreading it evenly. Pop it in the oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, your bread is ready!
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely before cutting it into slices. Enjoy your delicious, moist blueberry zucchini bread!
FAQ for Moist Blueberry Zucchini Bread
Can I Use Yellow Squash Instead of Zucchini?
Yes, yellow squash can be substituted for zucchini in this recipe! Just make sure to grate it as you would the zucchini, and it will provide a similar moistness to the bread.
How Do I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it! Wrap slices in plastic wrap, then place them in a freezer bag. They will keep well for about 2-3 months.
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Just make sure the blend contains xanthan gum for the best texture.
What Can I Add for Extra Flavor?
To enhance the flavor, consider adding a teaspoon of lemon zest or a splash of lemon juice to the batter. It pairs wonderfully with the blueberries and adds a refreshing zing!
