This Moist Blueberry Zucchini Bread is a tasty treat that’s super easy to make! Juicy blueberries and shredded zucchini mix perfectly for a sweet, soft loaf.
I love how sneaky this recipe is—it’s packed with veggies, but you won’t even notice! Perfect for breakfast or a snack, just slice and enjoy with a cup of tea! ☕
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. You can substitute half with whole wheat flour for added nutrition, just remember it may change the texture slightly.
Zucchini: Grated zucchini keeps the bread moist. You can swap with shredded carrots for a different flavor, but you’ll miss that extra moisture zucchini provides.
Blueberries: Fresh blueberries are the best for flavor. If you can’t find them, try using raspberries or chopped strawberries instead! If you choose frozen, skip thawing to prevent sogginess.
Sugars: This recipe uses a mix of granulated and brown sugar for a hint of caramel flavor. You can replace brown sugar with coconut sugar for a healthier option!
Oil: Vegetable oil keeps it moist. If you prefer, you can use melted coconut oil or applesauce for a lighter version.
What’s the Best Way to Prepare the Zucchini?
Properly preparing the zucchini is key for a moist bread. Make sure to grate it and then squeeze out excess moisture. This prevents your bread from being too soggy. Here’s how:
- Grate the zucchini using a box grater.
- Place the grated zucchini in a clean kitchen towel or paper towel.
- Twist the towel to squeeze out as much moisture as you can.
This step will help your bread rise nicely without excess moisture weighing it down!
Moist Blueberry Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, grated and squeezed dry)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 cup chopped nuts (optional, such as walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 55-65 minutes to bake. After it’s baked, let it cool for about 10 minutes in the pan before transferring it to a rack to cool completely. Overall, you’re looking at a little over an hour to enjoy this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven 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 to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This mixture forms the foundation of your bread.
3. Combine the Wet Ingredients:
In a large bowl, blend together the granulated sugar, brown sugar, and oil. Beat in the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract for a lovely flavor boost.
4. Combine Wet and Dry Mixtures:
Carefully stir the dry ingredients into the wet ingredients just until moistened. Be careful not to overmix as this could make your bread tough!
5. Fold in Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries. Be cautious while mixing to keep the blueberries intact for lovely bursts of flavor!
6. Add Nuts (Optional):
If you’re including nuts, fold them in now for an additional crunch and flavor.
7. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth out the top. Place the pan in the oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your bread is ready!
8. Cool and Slice:
Once baked, let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy it warm or at room temperature!
9. Serve and Enjoy:
Slice your Moist Blueberry Zucchini Bread and serve it as is, or with a spread of butter. Perfect for breakfast, a snack, or dessert!
FAQ for Moist Blueberry Zucchini Bread
Can I Use Different Types of Sugar?
Yes! You can substitute granulated sugar with coconut sugar for a healthier option, and brown sugar can be replaced with honey or maple syrup (though you may need to adjust the moisture in the recipe).
How Should I Store Leftovers?
Store any leftover zucchini 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 3 months. Just thaw overnight in the fridge before enjoying!
Can I Substitute the Zucchini?
Absolutely! If you don’t have zucchini, shredded carrots could work as a substitute, although the taste and texture will vary. You can also try applesauce for a different flavor and added moisture.
Can I Add Other Mix-Ins?
Yes! Feel free to get creative by adding other mix-ins like chocolate chips, dried cranberries, or different nuts. Just keep an eye on the total volume to maintain the bread’s texture.
