This moist blueberry zucchini bread is a delightful treat! Packed with fresh blueberries and shredded zucchini, it brings a yummy twist to your usual bread.
You won’t believe how easy this is to whip up! I love having a slice for breakfast or as an afternoon snack—perfectly sweet and oh so satisfying!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key here! You can use any medium-sized zucchini, just make sure to squeeze out some moisture after grating. If you’re in a pinch, yellow squash is a fine substitute.
Blueberries: Fresh blueberries are super juicy and flavorful. If they’re out of season, frozen berries work well too—just thaw and drain them. I even like using mixed berries for a unique twist!
Flour: All-purpose flour is the base, but whole wheat flour can add extra fiber and a nutty taste. If gluten-free is your goal, try a gluten-free 1:1 baking flour instead.
Oil: Vegetable oil keeps the bread moist, but you could use melted coconut oil for a subtle flavor change. Applesauce also works as a lower-fat alternative; just reduce slightly.
What’s the Best Way to Shred Zucchini for This Recipe?
Grating zucchini might feel tricky, but it doesn’t have to be! Here’s how to make it easy:
- Rinse and dry the zucchini first. No need to peel it—most of the nutrients are in the skin!
- Use a box grater or food processor for faster results. A medium grate is ideal to get a good texture.
- After grating, measure out your zucchini. Then, place it in a clean kitchen towel and wring out excess moisture. This keeps your bread from getting soggy!
By following these tips, you’ll have perfectly shredded zucchini ready to blend into your batter!
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini, lightly packed)
- 1 cup fresh blueberries (can substitute frozen, thawed and drained)
- ½ cup chopped nuts (walnuts or pecans), optional
Time Needed to Prepare:
This delicious blueberry zucchini bread takes about 15 minutes to prep and about 60 minutes to bake. After that, allow some extra time for cooling before slicing. So, you’re looking at roughly 1 hour and 15 minutes from start to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the 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—this makes it easier to remove the bread later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute all the baking agents.
3. Cream the Sugars and Eggs:
In a large bowl, combine the granulated sugar, brown sugar, and eggs. Use a whisk or a hand mixer to beat the mixture until it’s light and smooth—this adds air and helps your bread rise.
4. Add Liquid Ingredients:
Pour in the vegetable oil and vanilla extract into the sugar and egg mix. Stir it all together until well combined.
5. Fold in the Zucchini:
Add the shredded zucchini to the mixture. Give it a gentle stir until it’s incorporated—this will keep your bread moist!
6. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients into the wet mixture, folding gently until just combined. It’s important not to overmix; a few lumps are perfectly fine!
7. Add Blueberries and Nuts:
Gently fold in the blueberries and the chopped nuts, if you’re using them. Be careful not to mash the blueberries!
8. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
9. Bake the Bread:
Pop it in the oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean (or with just a few crumbs).
10. Cool and Serve:
Let the bread cool in the loaf pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. It makes such a delightful snack or dessert!
Enjoy your moist blueberry zucchini bread with a cup of tea or coffee. It’s a perfect treat for any time of day!
FAQ for Moist Blueberry Zucchini Bread
Can I Substitute the Eggs in This Recipe?
Yes, if you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. This will keep the bread moist and add a subtle sweetness.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it again!
Can I Use Other Fruits Instead of Blueberries?
Absolutely! You can substitute the blueberries with other fruits like raspberries, chopped strawberries, or even diced apples. Keep in mind that the cooking time may vary slightly if using larger chunks of fruit.
What’s the Best Way to Grate Zucchini for This Recipe?
The easiest way is to use a box grater or a food processor. Make sure to squeeze out excess moisture with a clean kitchen towel after grating to avoid a soggy bread. A medium grate works best for the right texture!
