This Moist Blueberry Zucchini Bread is a yummy twist on regular bread! With sweet blueberries and shredded zucchini, it’s bursting with flavor and super soft.
Honestly, it’s like having cake for breakfast—who could resist that? I love to enjoy a slice with my morning coffee. You might just want to hide it from everyone, though! 😉
Key Ingredients & Substitutions
Flours: Using both all-purpose and whole wheat flour gives this bread a hearty texture. If you’re gluten-free, try a gluten-free all-purpose blend instead.
Zucchini: Grated, unpeeled zucchini keeps the bread moist. You can use yellow squash as a substitute. Just make sure to squeeze out excess moisture.
Blueberries: Fresh blueberries provide a burst of flavor, but frozen ones work too. If using frozen, there’s no need to thaw them—just fold them in while still frozen to avoid turning the batter blue.
Oils: Vegetable oil is standard, but I love using coconut oil for a hint of tropical flavor. If you want to make this lighter, you can use applesauce to replace some of the oil.
How Do I Avoid Overmixing the Batter?
Overmixing can make your bread tough instead of tender. After mixing the wet and dry ingredients, stir gently just until you see no dry flour. It’s okay if the batter looks a little lumpy! The last step is gently folding in the zucchini and blueberries to keep everything light.
- Mix wet and dry ingredients until combined.
- Stop mixing once you see no dry flour to keep a tender texture.
- Gently fold in additions like zucchini and blueberries to avoid breaking them.
How to Make Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Main Ingredients:
- 2 cups shredded zucchini (about 1 medium zucchini, unpeeled)
- 1 cup fresh or frozen blueberries
- Optional: ½ cup chopped walnuts or pecans
Time Needed:
You’ll need about 15 minutes to prepare everything and around 60-70 minutes for baking. Don’t forget to let it cool for about 15 minutes in the pan before transferring it to a wire rack. All in all, from start to enjoy, you’re looking at roughly 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Then, take a 9×5 inch loaf pan and grease it with butter or oil, and sprinkle a little flour over it. Alternatively, you can line it with parchment paper for easy removal later.
2. Mixing the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk it all together until it’s well-mixed and fluffy.
3. Combining the Wet Ingredients:
In a large bowl, beat the eggs. Then add the granulated sugar, brown sugar, and oil. Mix everything together really well. Don’t forget to stir in the vanilla extract for that extra flavor!
4. Bringing It All Together:
Slowly add the dry mixture into the wet mixture. Stir gently until just combined—overmixing can make the bread chewy instead of tender. It’s okay if there are a few lumps!
5. Adding Zucchini and Blueberries:
Now for the fun part! Gently fold in the shredded zucchini and blueberries. If you opted for nuts, fold them in as well. Just be careful to mix lightly so you don’t squish the blueberries.
6. Pouring and Smoothing:
Pour the batter into your prepared loaf pan, using a spatula to spread it evenly. Smooth the top a bit to help it bake evenly.
7. Baking Time:
Pop the loaf pan in the oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, with maybe a few moist crumbs attached.
8. Cooling Off:
Once it’s baked, take the bread out of the oven. Let it cool in the pan for about 15 minutes before transferring it carefully to a wire rack. Let it cool completely before slicing.
9. Enjoying Your Bread:
This deliciously moist blueberry zucchini bread is perfect on its own or with a little butter or cream cheese on top. Enjoy a slice and share with friends and family—or keep it all to yourself!
Happy baking!
Frequently Asked Questions (FAQ) about Moist Blueberry Zucchini Bread
Can I Use Fresh or Frozen Blueberries?
Yes, both fresh and frozen blueberries work perfectly in this recipe! If using frozen, add them straight from the freezer to prevent them from bleeding into the batter.
How Do I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or freeze it for up to 3 months. Just slice it before freezing for easy individual servings!
Can I Substitute the Oil?
Absolutely! You can substitute the vegetable oil with melted coconut oil for a different flavor or use applesauce for a lighter option. Just keep in mind that using applesauce may alter the moisture content slightly, so adjust as needed.
How Can I Make This Recipe Vegan?
You can make this bread vegan by using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water for each egg), and substituting the sugar with a vegan-friendly alternative. Make sure your vegetable oil is also vegan!
