This moist blueberry zucchini bread is a tasty treat bursting with sweet blueberries and hidden zucchini! It’s like a happy mix of breakfast and dessert, perfect with a cup of tea.
I love how sneaky this bread is—the zucchini adds moisture without changing the flavor too much. It’s a great way to sneak in some veggies and enjoy a slice any time! 🥳
Key Ingredients & Substitutions
Zucchini: Fresh, grated zucchini adds moisture without overpowering the flavor. If you’re out of zucchini or want to switch it up, grated carrots or applesauce can work well as alternatives, though they change the taste slightly.
Blueberries: Fresh blueberries are fantastic, but frozen ones are just as good. If blueberries aren’t available, you could substitute with chopped strawberries or raspberries for a berry twist.
Flour: All-purpose flour is the go-to here, but if you need a gluten-free option, a 1:1 gluten-free flour blend should work well. Just ensure it’s a blend that includes xanthan gum for the best texture.
Oils: I usually use vegetable oil for its neutral taste, but melted coconut oil gives a lovely subtle flavor. You can even use applesauce for a lighter bread if you want to cut down on oil.
How Do You Keep the Bread Moist?
To achieve that wonderfully moist texture in the bread, make sure not to skip the Greek yogurt or sour cream. They add moisture and richness!
- Also, don’t overmix your batter when combining dry and wet ingredients. This can lead to a dense loaf.
- Using freshly grated zucchini makes a big difference as it contains a lot of moisture. Squeeze out excess liquid if it seems watery.
- Lastly, let the bread cool completely before slicing. This helps it set and maintain moisture.
Moist Blueberry Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt or sour cream
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 55-65 minutes to bake. After that, allow for an additional 10 minutes of cooling in the pan plus some time cooling on a rack before slicing. In total, you should expect to spend about 1.5 to 2 hours from start to finish, but most of that time is just waiting for it to bake and cool!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg if you’re using it. Give it a little mix with a whisk to ensure everything is well combined, then set it aside.
3. Combine the Wet Ingredients:
In a large bowl, add the granulated sugar, brown sugar, eggs, and oil. Whisk everything together until it’s well combined. Then, stir in the vanilla extract and your choice of Greek yogurt or sour cream until you have a nice, smooth mixture.
4. Mix It Together:
Now, add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix here; it’s okay if there are a few lumps!
5. Add the Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries. This way, they’ll be evenly distributed throughout the batter without getting mushy.
6. Bake the Bread:
Pour your batter into the prepared loaf pan and spread it out evenly. Place it in the oven and bake for about 55-65 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
7. Cooling Time:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing.
8. Serve and Enjoy:
Slice your moist blueberry zucchini bread and enjoy it plain, or with a light spread of butter or cream cheese for extra goodness. It’s perfect for breakfast, snacks, or dessert!
Enjoy your delicious creation, filled with tender blueberries and hidden veggie goodness!
Frequently Asked Questions
Can I Use Other Fruits Instead of Blueberries?
Absolutely! You can substitute blueberries with chopped strawberries, raspberries, or even diced apples. Just note that different fruits will alter the flavor slightly, but they’ll still be delicious!
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, you can wrap it tightly in plastic wrap or foil and freeze it for up to 3 months. Thaw it overnight in the fridge before slicing!
Can I Make This Recipe Gluten-Free?
Yes! You can use a 1:1 gluten-free flour blend in place of the all-purpose flour. Ensure that the blend contains xanthan gum for the best texture and rise.
What Should I Do If My Zucchini Bread is Too Dense?
If your bread turns out denser than expected, it could be due to overmixing the batter or too much grated zucchini. Next time, be sure to fold the ingredients gently, and if your zucchini is very watery, consider squeezing out some excess moisture before adding it to the batter.
