This moist blueberry zucchini bread is a tasty treat that combines fresh blueberries and grated zucchini. It’s like sunshine in a loaf—sweet and flavorful!
Making this bread is a breeze! I love how the zucchini keeps it super moist. It’s a fun way to sneak in some veggies for those who claim they don’t like them. 😄
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the bread structure. If you’re looking for a healthier option, you can substitute half or all with whole wheat flour. Just keep in mind it may be denser.
Zucchini: Grating zucchini is key for moisture. Use young, firm ones without large seeds for the best results. If you don’t have zucchini, you could use applesauce or mashed bananas, but this will change the flavor.
Blueberries: Fresh blueberries are delightful, but frozen work well too. If using frozen, remember not to thaw them as they can bleed into the batter.
Sugars: I prefer using a mix of granulated and brown sugar for depth of flavor. You can reduce sugar or use alternatives like honey or maple syrup, but keep in mind they may change the moisture level.
Nuts: Chopped walnuts or pecans add a nice crunch. If you have nut allergies, just leave them out, or you can use sunflower seeds instead.
How Do You Keep Your Zucchini Bread Moist?
Keeping your bread moist is all about balancing ingredients and methods. Here are a few tips to help achieve that perfect texture:
- Make sure to squeeze out excess moisture from the zucchini; too much liquid can make the bread soggy.
- Avoid overmixing the batter as this leads to a tougher texture.
- Check your loaf in the oven around 55 minutes. It should be golden brown and a toothpick should come out clean.
Letting the bread cool completely on a rack helps prevent steam buildup, which keeps it moist. Trust me; patience pays off!
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 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 delicious blueberry zucchini bread takes about 15 minutes of prep time, and then you’ll bake it for 55-65 minutes. So in total, you can expect to spend around 1 hour and 20 minutes before enjoying a slice of this lovely treat!
Step-by-Step Instructions:
1. Prepping the Pan:
First, preheat your oven to 350°F (175°C). Get your 9×5-inch loaf pan ready by greasing and flouring it, or line it with parchment paper for easy removal later. This step is essential to ensure your bread doesn’t stick!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). This will ensure everything is evenly distributed and ready to combine with the wet ingredients.
3. Creaming the Sugars and Eggs:
In a large bowl, blend the vegetable oil, granulated sugar, and brown sugar until they are nicely combined. Add the eggs one at a time, mixing well after each addition. Lastly, stir in the vanilla extract for that lovely aroma!
4. Adding the Zucchini:
Now it’s time to fold in the grated zucchini. This will add moisture to your bread and infuse it with great flavor without being overpowering.
5. Combining Wet and Dry Ingredients:
Gradually add the dry ingredients mixture to the wet mixture. Stir gently, just until everything is combined. Avoid overmixing to keep the bread light and fluffy!
6. Mixing in Berries and Nuts:
Gently fold in the blueberries and, if you’d like some crunch, the chopped walnuts or pecans. Make sure they’re evenly distributed without breaking the berries.
7. Baking the Bread:
Pour the batter into your prepared loaf pan and smooth it out evenly. Pop it into your preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. You want that perfect golden brown color!
8. Cooling Your Bread:
Once baked, take the pan out of the oven and let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing into it.
Now, enjoy your moist blueberry zucchini bread slightly warm or at room temperature. It’s perfect for breakfast, a snack, or even dessert! Happy baking!
FAQ for Moist Blueberry Zucchini Bread
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil instead of vegetable oil for a different flavor. Other substitutes include applesauce or yogurt for a lighter option, though it may slightly change the texture.
How Do I Store Leftover Bread?
Store your leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap and pop it in the freezer, where it can last for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy it again!
Can I Use Other Fruits or Vegetables?
Yes, you can! Feel free to add in chopped apples, carrots, or even cranberries for a change. Just keep in mind the moisture content—squeeze out any excess liquid if using watery fruits or veggies like carrots or apples!
Do I Need to Squeeze the Zucchini?
Yes, it’s important to squeeze out the excess moisture from the grated zucchini before adding it to the batter. This helps prevent the bread from becoming too wet and ensures a nice texture.
