This moist blueberry zucchini bread is a tasty treat packed with juicy blueberries and shredded zucchini. It’s sweet, soft, and perfect for breakfast or a snack!
You’ll love how easy it is to whip up this bread. Just mix, pour, and bake! Plus, it’s a sneaky way to get some veggies in—who knew zucchini could be so delicious? 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. You can use all all-purpose flour or mix in whole wheat for extra fiber and nutrients. I find that whole wheat adds a nice warmth and earthiness!
Zucchini: Shredded zucchini keeps the bread super moist. If you don’t have zucchini, you can substitute with grated carrots, but this will change the flavor slightly. Just remember to drain excess moisture!
Blueberries: Fresh blueberries are fantastic, but frozen works too—just add them straight from the freezer. I think the burst of juicy flavor from the berries is a highlight of this bread.
Oil: Vegetable oil keeps the bread light and fluffy, but feel free to swap in melted coconut oil for a hint of sweetness. I’ve used both, and coconut oil gives a lovely tropical touch!
How Do You Fold Ingredients Without Overmixing?
Folding is a gentle technique that combines ingredients without deflating air bubbles. Here’s how to do it:
- Use a large spatula or spoon. Add the dry mixture into the wet mixture in increments.
- Start at the center, draw the spatula down to the bottom, and lift back up. Rotate the bowl slightly with each fold.
- Stop as soon as you see no more dry flour. It’s okay if the batter is a bit lumpy; overmixing can make the bread dense.
With practice, you’ll get the hang of it, and your baked goods will turn out beautifully airy!
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional, can use all all-purpose)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Fruits and Add-Ins:
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, roughly grated and drained lightly)
- 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 will take about 15 minutes to prepare and 55 to 65 minutes to bake. Generally, including cooling time, you’ll need about 1 hour and 30 minutes from start to finish. It’s perfect for a weekend baking session!
Step-by-Step Instructions:
1. Prepare the Oven and 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 for easy removal. This part is important to ensure your bread doesn’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. This helps ensure even distribution of the leavening agents and spices.
3. Blend the Wet Ingredients:
In a larger bowl, beat the eggs with the granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Then, add in the vegetable oil and vanilla extract, mixing until everything is well incorporated.
4. Add the Zucchini:
Gently fold the shredded zucchini into the wet mixture, making sure it’s evenly distributed. This will really enhance the moisture content of your bread!
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture, folding gently. Be careful not to overmix; it’s okay to have some lumps. This keeps your bread nice and soft.
6. Fold in Blueberries and Nuts:
Gently fold in the blueberries and nuts (if using). Take your time to avoid smashing the berries as they’ll burst during baking, adding lovely flavor!
7. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with few moist crumbs.
8. Cool and Serve:
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 this moist bread as a delightful breakfast or snack!
This bread keeps well for several days when wrapped tightly and can even be frozen for longer storage. Happy baking!
FAQ for Moist Blueberry Zucchini Bread
Can I Use Other Sweeteners Instead of Granulated Sugar?
Absolutely! You can substitute granulated sugar with brown sugar for a richer flavor, or use a natural sweetener like honey or maple syrup. If using liquid sweeteners, reduce the liquid in the recipe slightly to maintain the correct batter consistency.
How Do I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw overnight in the fridge before enjoying!
Can I Make This Recipe Vegan?
Yes! To make it vegan, simply replace the eggs with 1/2 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes). Use a plant-based oil instead of vegetable oil to keep it vegan-friendly!
What Can I Substitute for Zucchini?
If you don’t have zucchini, you can use shredded carrots or even mashed bananas for a different flavor. Just remember to adjust the moisture accordingly; if using bananas, you might want to reduce the oil slightly.
