This moist blueberry zucchini bread is the perfect blend of sweet and healthy! It’s packed with juicy blueberries and grated zucchini, making it a delightful treat for any time of day.
Honestly, it’s so good, you might just forget it has zucchini in it! I love having a slice with my morning coffee; it makes my day a little brighter and tastier. ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. You can use whole wheat flour if you want a healthier version. Just remember it might make the bread a bit denser.
Granulated & Brown Sugar: Both sugars add sweetness. If you prefer, you can replace part of the sugar with honey or maple syrup. Just reduce the liquid slightly to maintain the bread’s moisture.
Zucchini: Freshly grated zucchini keeps the bread moist. If you don’t have zucchini, you can use grated carrots or applesauce, but it will change the flavor a bit.
Blueberries: Fresh blueberries are great, but frozen ones carry the moisture, so they work perfectly too! If you want a different flavor, berries like raspberries or cherries can also be used.
What’s the Best Way to Grate Zucchini for Bread?
Grating zucchini is an essential step for this recipe. You want to remove excess moisture to prevent a soggy loaf. Here’s how to do it:
- Wash the zucchini and trim the ends. There’s no need to peel it.
- Use a box grater or a food processor with a grating attachment to get fine shreds.
- After grating, place the zucchini in a clean kitchen towel and squeeze out the excess liquid. This helps keep your bread from getting too wet.
Taking this extra step ensures your zucchini bread has the perfect texture and stays fluffy!
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 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 or frozen blueberries (if frozen, do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful blueberry zucchini bread requires about 15 minutes of preparation time and will need to bake for 55-65 minutes. Don’t forget to let it cool for 10 minutes in the pan before transferring it to a wire rack, and then you can slice and enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or opt for parchment paper for easy removal later.
2. Combine Dry Ingredients:
In a medium bowl, mix together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg with a whisk until everything is well combined. This ensures your bread will rise evenly!
3. Mix Wet Ingredients:
In a larger bowl, combine the granulated sugar, brown sugar, and oil. Beat them together until well blended. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract to add that lovely flavor.
4. Combine Mixtures:
Next, pour in the dry ingredients into the wet ingredients. Mix gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
5. Fold in Extras:
Gently fold in the grated zucchini and fresh or frozen blueberries. If you love a little crunch, this is the time to add in the chopped walnuts or pecans.
6. Bake the Bread:
Pour the batter into your prepared loaf pan, spreading it evenly. Place it in the oven to bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean!
7. Cool and Slice:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing into that delicious loaf.
8. Enjoy!
Slice your moist blueberry zucchini bread, serve it warm or at room temperature, and enjoy it with a cup of tea or coffee. This bread stays fresh for several days when stored in an airtight container and can also be frozen for later enjoyment.
Happy baking!
FAQ for Moist Blueberry Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser bread. You might also want to add an extra tablespoon of liquid to help keep it moist.
Can I Make This Bread Vegan?
Yes, you can easily make this bread vegan by substituting the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and using a plant-based oil. For the sugars, ensure they are vegan-friendly as some sugars are processed with bone char.
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months. Just let it thaw at room temperature when you’re ready to enjoy it!
Can I Add Other Fruits or Nuts?
Definitely! Feel free to get creative by adding nuts like pecans or almonds, or other fruits such as raspberries or chopped apples. Just keep the total amount of mix-ins around 1.5 cups to ensure the batter maintains its balance.
