This Moist Blueberry Zucchini Bread is a tasty way to use up extra zucchini! The mix of fresh blueberries and zucchini makes it soft and sweet. It’s perfect for breakfast or as a snack!
I love how sneaky this bread is; it’s packed with healthy veggies but tastes like dessert! Just slather on some butter, and you’ve got a slice of heaven. Yum! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend instead. It works well without changing the taste much.
Zucchini: Fresh grated zucchini keeps the bread moist. If zucchini isn’t available, you can use shredded carrots for a different flavor. Just make sure to squeeze out some excess moisture!
Blueberries: Fresh blueberries are great, but if they aren’t in season, frozen works too. Just ensure they’re thawed and drained well to avoid soggy bread.
Sugars: The combination of granulated and brown sugar gives a nice depth of sweetness. You can switch out granulated sugar for coconut sugar if you’re looking for a healthier option.
Oil: I prefer vegetable oil for its neutral taste, but you can also use melted coconut oil or applesauce for a lighter version!
How Do You Get the Zucchini Bread Moist and Fluffy?
To achieve a moist and fluffy zucchini bread, focus on not overmixing the batter. Overmixing can activate the gluten and lead to a dense bread. Here’s how to keep it light:
- Gently fold wet and dry ingredients together until just combined—some lumps are okay!
- Ensure your zucchini is well-grated and not packed too tightly. Using a grater instead of a food processor will give you better texture.
- Don’t skip the baking time; underbaking can result in a gummy center.
- Let the zucchini and batter sit for a little while before baking. This allows flavors to meld and adds moisture!
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
Add-ins:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (or frozen, thawed and drained)
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious bread takes about 15 minutes of prep time and 55–65 minutes of baking time. You’ll want to let it cool for about 15 minutes before slicing into it. So, set aside a little over an hour to make this amazing treat!
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later. This will help keep your bread from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk it all together until it’s well mixed—this helps evenly distribute the leavening agents and spices.
3. Beat the Wet Ingredients:
In a large bowl, beat the eggs. Add the granulated sugar, brown sugar, and oil, mixing until it all comes together. Stir in the vanilla extract, which adds a lovely flavor to your bread.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Gently fold them together until just combined—be careful not to overmix! A few lumps are absolutely fine; we don’t want to activate the gluten too much.
5. Add Zucchini and Blueberries:
Now it’s time to fold in the grated zucchini and blueberries. If you’re adding nuts, toss them in as well. Be gentle—this will keep the blueberries from breaking apart too much.
6. Pour the Batter:
Pour the batter into the prepared loaf pan and spread it out evenly. Make sure it reaches all the corners so it bakes evenly.
7. Bake Your Bread:
Pop the loaf pan into the oven and bake for 55–65 minutes. Check it by inserting a toothpick into the center: if it comes out clean, your bread is ready to come out!
8. Cooling Time:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is important to prevent a soggy bottom!
9. Serve and Enjoy:
Once fully cooled, slice your bread and enjoy it plain or with a bit of butter. This Moist Blueberry Zucchini Bread keeps well for several days and can be frozen, too—perfect for enjoying later!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, it may result in a denser texture. You might want to use a mix of half whole wheat and half all-purpose flour to maintain moisture and lightness.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap or in a freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
What If I Don’t Have Fresh Blueberries?
No worries! You can use frozen blueberries instead. Just make sure to thaw and drain them well to avoid excess moisture in the batter. Dried blueberries can also work in a pinch!
Can I Add Other Ingredients or Flavors?
Absolutely! Feel free to include spices like ginger or add-ins like shredded coconut or chocolate chips. Just be mindful of the total volume of mix-ins so it doesn’t overpower the batter.
