This moist blueberry zucchini bread is a fabulous treat! It combines sweet blueberries with fresh zucchini for a delightful flavor that everyone will love.
Honestly, it’s a fun way to sneak in some veggies, and you can enjoy it for breakfast or a snack. I can’t resist sneaking a slice warm from the oven! 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base for the bread. If you want a nuttier flavor, substitute half of it with whole wheat flour, which I often do. It adds extra fiber too!
Zucchini: Fresh zucchini is key for moisture. You can use yellow squash instead. Just make sure to grate it finely to mix well into the batter.
Blueberries: Fresh blueberries shine, but frozen works too! If using frozen, don’t thaw them to avoid a mushy texture, and toss them in a little flour before adding to the batter for better distribution.
Yogurt or sour cream: This adds moisture. You could also use applesauce for a lower fat option—just be aware it may change the flavor slightly!
Sweeteners: I love the mix of granulated and brown sugar for depth. You can swap out the sugar for honey or maple syrup, but reduce the liquid in the recipe slightly.
How Can I Ensure My Zucchini Bread Stays Moist?
Keeping your blueberry zucchini bread moist is all about managing the ingredients and baking time. Here are some helpful tips:
- Grate with skins: Grate the zucchini without peeling it for extra moisture and nutrients.
- Do not overmix: Mix the batter just until combined. This keeps the bread tender.
- Check for doneness early: Start checking around 50 minutes. An inserted toothpick should come out clean but not dry.
- Cooling is key: Cool the bread in the pan for a few minutes before transferring to a wire rack. This helps retain moisture.
Follow these steps to achieve a wonderfully moist loaf every time you bake!
How to Make Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, unpeeled)
- 1 cup fresh or frozen blueberries
- 1/4 cup plain yogurt or sour cream (for added moisture)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
You’ll need about 15 minutes of prep time, plus 55-65 minutes for baking. After that, let the bread cool for about 15 minutes in the pan before transferring it to a wire rack. In total, you’re looking at around 1 hour and 30 minutes before you can slice into this delicious loaf!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your 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. This prevents the bread from sticking and makes for easy removal.
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. Once everything is combined, set it aside for a moment.
3. Combine the Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract until smooth.
4. Add Zucchini and Yogurt:
Gently fold in the grated zucchini and yogurt (or sour cream) to the wet mixture until combined. The zucchini adds moisture and a nice texture to the bread!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, mixing gently just until combined. Be careful not to overmix, as this can make the bread tough.
6. Fold in Blueberries and Nuts:
Gently fold in the blueberries and nuts (if you’re using them), ensuring they are evenly distributed throughout the batter without mashing the berries.
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and use a spatula to smooth the top for an even bake.
8. Bake the Bread:
Bake in the preheated oven for about 55-65 minutes. Start checking for doneness by inserting a toothpick into the center. It should come out clean, but moist. If the top is browning too quickly, tent the bread with aluminum foil.
9. Cool Before Serving:
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 before slicing.
10. Enjoy Your Delicious Bread:
Slice and serve your moist blueberry zucchini bread fresh! You can store any leftovers wrapped tightly at room temperature for up to 3 days, or refrigerate for longer freshness. It’s perfect for breakfast or as a delightful snack at any time!
This recipe yields an incredibly tender loaf that’s bursting with sweet blueberries and warm spices—get ready for a treat!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Flour?
Absolutely! While the recipe calls for all-purpose flour, you can substitute up to half with whole wheat flour for added nutrition. You can also experiment with gluten-free flour blends if needed, but keep in mind the texture may vary a bit.
How Can I Make This Recipe Vegan?
To make this blueberry zucchini bread vegan, you can replace the eggs with a flaxseed or chia seed egg (1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water equals 1 egg). Substitute the yogurt with non-dairy yogurt and use maple syrup or another sweetener instead of granulated sugar if desired.
What’s the Best Way to Store Leftovers?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer freshness, keep it in the refrigerator, where it can last up to a week. You can also freeze slices for up to 3 months—just wrap them tightly to prevent freezer burn!
Can I Add Other Mix-Ins?
Definitely! Feel free to add nuts, chocolate chips, or even dried fruit like cranberries or raisins for a twist. Just adjust the amount so the batter remains balanced, and ensure you do not overload it to maintain the bread’s structure.
