This moist blueberry zucchini bread is a wonderful mix of sweet blueberries and tender zucchini. It’s perfect for breakfast or as a snack, and it smells amazing while baking!
I love how sneaky this recipe is! You get some veggies in there, but nobody can taste them. Plus, the blueberries give it a nice burst of flavor—yum!
Key Ingredients & Substitutions
Flour: All-purpose flour works best for this recipe, giving the bread a nice texture. If you’re gluten-free, try gluten-free all-purpose flour, but it may change the texture slightly.
Zucchini: Fresh zucchini is key for moisture. You can also use yellow squash if that’s what you have on hand. Just remember to squeeze out any excess moisture for best results.
Blueberries: Fresh blueberries are great, but frozen ones can work too. They will slightly color the batter, but they still taste delicious! If you want, you can swap blueberries for raspberries or even chocolate chips.
Eggs: This recipe uses eggs for binding and moisture. If you need a vegan alternative, you can replace each egg with ¼ cup of unsweetened applesauce or a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, let sit until thick).
Oils: Vegetable oil keeps the bread moist. Instead, you can use coconut oil or melted butter for a richer taste.
How Do I Make Sure My Zucchini Bread is Moist and Not Dense?
To keep your blueberry zucchini bread light and moist, it’s important to handle the batter gently. Here are some tips:
- Don’t overmix the batter—just stir until the dry ingredients are combined. It’s okay if there are a few lumps!
- Make sure to squeeze out excess moisture from the grated zucchini. Too much liquid can make the bread dense.
- Use room temperature eggs. They incorporate more easily and help achieve a better rise.
- Bake until a toothpick comes out clean, checking in the center of the loaf. Ovens can vary, so start checking around the 50-minute mark.
Following these steps will help you achieve a perfect loaf each time. Enjoy your baking!
Moist Blueberry Zucchini Bread
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 2 large eggs
- ¾ cup granulated sugar
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- ¼ cup chopped walnuts or pecans (optional)
- 2 tbsp all-purpose flour (for tossing with blueberries)
Time Estimate
This recipe takes approximately 15 minutes to prepare and 50-60 minutes to bake, for a total of about 1 hour and 15 minutes. After baking, let it cool for a bit before slicing. Quick and easy!
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 it with butter or oil and dusting it with a light layer of flour, or you can line it with parchment paper. This will help the bread come out smoothly.
2. Mix Dry Ingredients
In a medium bowl, combine the 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg (if using). Whisk these together until well mixed.
3. Combine Wet Ingredients
In a large bowl, beat together the 2 eggs and ¾ cup of granulated sugar until the mixture is light and fluffy. Add in the ⅓ cup of vegetable oil and 1 teaspoon of vanilla extract to the egg and sugar mixture and mix until smooth.
4. Combine Dry and Wet Ingredients
Gently stir the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined—don’t worry if there are a few lumps; this helps keep the bread tender!
5. Add Zucchini
Fold in the grated zucchini (make sure you’ve squeezed out excess moisture) gently, ensuring it’s evenly distributed throughout the batter.
6. Prepare Blueberries
Toss the blueberries with 2 tablespoons of flour until they are lightly coated. This helps prevent the berries from sinking to the bottom of the bread. Carefully fold the blueberries and nuts (if using) into the batter, being gentle to keep the berries intact.
7. Pour and Bake
Pour the batter into your prepared loaf pan, smoothing the top to make it even. Bake in your preheated oven for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
8. Cool and Serve
Once baked, remove the bread from the oven and allow it to cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. Once cool, slice it up and enjoy! This blueberry zucchini bread is perfect fresh or lightly toasted with a bit of butter.
This delightful bread is moist, flavorful, and packed with a wonderful balance of sweetness and spice. It’s a fantastic way to sneak in some veggies while enjoying a classic treat!
FAQ About Moist Blueberry Zucchini Bread
Can I Use Different Types of Flour for This Recipe?
Yes! You can substitute all-purpose flour with whole wheat flour for a healthier option, though it may result in a denser bread. If you need a gluten-free option, gluten-free all-purpose flour can also work, but the texture might differ slightly.
How Do I Store Leftover Zucchini 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 foil and freeze it for up to 3 months. Thaw in the fridge overnight before enjoying!
Can I Add Other Fruits or Nuts to This Recipe?
Absolutely! You can swap blueberries for raspberries, chopped apples, or even peaches. If you’d like to add more crunch, feel free to include chopped walnuts or pecans along with or instead of the blueberries.
How Can I Make This Bread Vegan?
You can make this zucchini bread vegan by replacing the eggs with ¼ cup of unsweetened applesauce for each egg or using flax eggs (1 tbsp flaxseed meal mixed with 2.5 tbsp water, let it sit until thick). Make sure the sugar is also vegan, as some sugars are refined with animal products.
