This Moist Blueberry Zucchini Bread is a yummy treat filled with sweet blueberries and sneaky zucchini. Perfect for breakfast or a snack!
I love how the zucchini keeps the bread soft and adds a pop of color. Sometimes I even add a sprinkle of nuts for a little crunch—so good! 🥳
Key Ingredients & Substitutions
All-purpose flour: The base of the bread! If you want a healthier option, you can substitute half of it with whole wheat flour for added fiber. Just be aware that whole wheat can make the bread denser.
Zucchini: It’s the secret to keeping the bread moist! If you don’t have zucchini, grated carrots work in a pinch. Just remember to squeeze out moisture from both veggies before adding!
Blueberries: Fresh blueberries are fantastic, but frozen ones are a great alternative. They won’t need thawing; just toss them in straight from the freezer to keep your batter from turning blue. I personally enjoy using wild blueberries for their intense flavor.
Sour cream/yogurt: Both add great moisture and tang. If you’re looking for a lighter option, Greek yogurt is perfect. You can also use non-dairy yogurt if you want a vegan version!
How Can I Ensure My Zucchini Bread Turns Out Moist?
Getting that perfect moist texture requires paying attention to a couple of steps. First, always squeeze your grated zucchini to remove excess moisture. Too much liquid can make the bread soggy.
- Don’t overmix the batter! Gently combine the wet and dry ingredients until just mixed. Overmixing can make your bread tough.
- Use fresh ingredients for the best flavor. Old baking soda can lose its potency and affect how the bread rises.
- Check for doneness by inserting a toothpick in the center. It should come out clean or with just a few moist crumbs.
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
For The Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 cup sour cream or plain yogurt (for moisture)
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time, plus 55 to 65 minutes to bake. Don’t forget to allow extra time for cooling before slicing—about 10 minutes in the pan and some time on a wire rack. In total, plan for around 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepping The Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating, take a 9×5-inch loaf pan and grease it with butter or spray it with cooking oil, then sprinkle some flour inside. Alternatively, you can line it with parchment paper for easy removal later.
2. Mixing Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. This helps ensure even rising when baking.
3. Creaming Butter and Sugars:
In a large mixing bowl, beat the softened butter along with both the granulated sugar and brown sugar using a hand mixer or a spoon until the mixture is light and fluffy. This step adds air to the batter, making your bread tender.
4. Adding Eggs and Vanilla:
Next, add the eggs one by one, mixing well after each addition. Then, stir in the vanilla extract for a lovely flavor boost—your kitchen will smell amazing!
5. Incorporating Zucchini:
Gently fold in the grated zucchini until it’s just blended. This will be your secret ingredient for keeping the bread moist and delicious!
6. Combining Everything:
Gradually add the dry ingredients to the zucchini mixture, alternating with the sour cream or yogurt. Start and end with the dry ingredients, mixing gently until just combined. Be careful not to overmix to keep the bread tender.
7. Adding Blueberries:
Now it’s time to fold in the blueberries! Gently mix them into the batter, taking care not to crush them—after all, we want those lovely bursts of blueberry flavor in every bite!
8. Baking The Bread:
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. Then, bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
9. Cooling Down:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing. This helps keep the crust nice and crisp!
10. Enjoying The Bread:
This moist blueberry zucchini bread is delightful fresh, and it also stays delicious when wrapped and stored for several days. Perfect for breakfast, a snack, or even dessert. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Fruit in This Recipe?
Absolutely! You can substitute blueberries with other fruits like raspberries, chopped strawberries, or even diced apples. Just adjust the quantity to maintain the moisture ratio and ensure you don’t overpower the bread with too much fruit.
How Can I Store Leftover Blueberry Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just remember to thaw it in the fridge when you’re ready to enjoy it!
Is It Necessary to Squeeze the Zucchini?
Yes, squeezing the grated zucchini is important! Removing excess moisture prevents the bread from becoming soggy, ensuring it stays perfectly moist and fluffy. Use a clean kitchen towel or cheesecloth for easy squeezing.
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or another binder to help the bread rise properly. This should maintain the delicious texture of the zucchini bread!
