This moist blueberry zucchini bread combines sweet blueberries and tender zucchini for a tasty treat. It’s perfect for breakfast or a snack, and it smells amazing while baking!
Honestly, who can resist a warm slice? I love enjoying it with a pat of butter on top. And hey, it sneaks in a veggie, so you can totally say it’s healthy! 😊
Key Ingredients & Substitutions
All-purpose Flour: This is the base of the bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend.
Zucchini: Fresh zucchini adds moisture and nutrition. If you don’t have zucchini, you can swap it with grated carrots or applesauce for a similar texture.
Blueberries: Fresh blueberries are perfect, but if they’re out of season, frozen ones work well too. Just don’t thaw them! If you’re allergic, you can use chocolate chips or chopped fruits like raspberries.
Oils: Vegetable oil is great for moisteness, but you could also use melted coconut oil for a slight coconut flavor or applesauce to reduce fat.
Nuts: Chopped walnuts or pecans add a nice crunch. Feel free to skip them if you have nut allergies or don’t like nuts.
How Do You Make Sure the Zucchini Bread is Moist and Flavorful?
To keep your zucchini bread moist, follow these tips:
- **Grate the Zucchini**: Use a box grater or food processor. Squeeze out excess moisture with a clean kitchen towel.
- **Don’t Overmix**: When combining wet and dry ingredients, mix just until you see no dry flour. This prevents dense bread.
- **Check for Doneness**: Insert a toothpick into the center. If it comes out with a few moist crumbs, it’s done. If it’s wet, give it a bit more time.
- **Cooling**: Allow the bread to cool in the pan first before transferring it to a wire rack. This helps it set and maintain moisture.
With these tips, your blueberry zucchini bread will turn out soft, flavorful, and oh-so-delicious! Enjoy baking!
How to Make Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Sugars:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
Wet Ingredients:
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (can use frozen, but do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, with a baking time of 55-65 minutes. So, in total, you’re looking at around 1 hour and 15 minutes to enjoy your delicious bread! Plus, cooling time of 10 minutes in the pan before transferring it to a rack.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that heats up, grease a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large bowl, grab a whisk and combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg (if using). This helps to ensure even mixing of the leavening agents and spices.
3. Combine the Wet Ingredients:
In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until everything is well combined and smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. It’s okay if a few streaks of flour remain—overmixing can make the bread dense!
5. Add Zucchini and Blueberries:
Next, fold in the grated zucchini and blueberries. Be gentle here; you want to keep those blueberries intact for bursts of flavor.
6. Add Nuts (Optional):
If you’re choosing to add chopped walnuts or pecans, fold them into the mixture now.
7. Pour and Smooth:
Transfer the batter into the prepared loaf pan. Smooth the top with a spatula so it bakes evenly.
8. Bake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps prevent soggy bottoms!
Enjoy your deliciously moist blueberry zucchini bread with a cup of tea or coffee. It’s a great way to start your day or enjoy as a snack! Happy baking!
FAQ about Moist Blueberry Zucchini Bread
Can I Use Different Types of Flour?
Yes! You can use a gluten-free flour blend instead of all-purpose flour for a gluten-free version. Just make sure it’s a blend made for baking.
Can I Substitute the Zucchini?
Absolutely! If you’re out of zucchini, grated carrots or applesauce can work as great substitutes, adding moisture without sacrificing flavor.
How Should I Store Leftovers?
Store 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 and enjoy!
Can I Add Other Mix-ins?
Yes! Feel free to add chocolate chips, dried fruits, or different nuts. Just keep in mind that adding too many extra ingredients can affect the texture of the bread, so balance is key!
