This moist blueberry zucchini bread is a delightful treat for breakfast or snack time! Made with fresh blueberries and grated zucchini, it’s both sweet and healthy.
Honestly, I love how the zucchini keeps the bread super moist! Plus, you can feel good about sneaking in some veggies. Who knew healthy could taste so good? 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread, giving it structure. You could try using whole wheat flour for a healthier twist, but it may change the texture slightly.
Zucchini: Grated zucchini adds moisture. If you’re out of zucchini, you can use shredded carrots as a substitute; they work well too!
Blueberries: Fresh blueberries are best for flavor and texture. If you only have frozen blueberries, just toss them in flour first to prevent them from sinking.
Butter: Unsalted butter is preferred for baking, but if you’re out, coconut oil is a great alternative! Just melt it beforehand.
Milk: If you’re lactose intolerant, use almond milk or any plant-based milk instead. It will still keep the bread moist.
How Do I Get a Perfectly Moist Zucchini Bread?
The key to getting moist zucchini bread lies in preparing your zucchini properly. Make sure to squeeze out any excess water after grating it. Too much liquid can make the bread soggy.
- Use a clean kitchen towel or cheesecloth to gently press the grated zucchini.
- Another tip is to ensure you don’t overmix the batter; just mix until the dry ingredients are combined.
- Check the bread towards the end of the bake time, as ovens can vary! It’s ready when a toothpick comes out clean.
How to Make Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (if using frozen, do not thaw)
- 1/4 cup milk
How Much Time Will You Need?
This moist blueberry zucchini bread takes about 20 minutes to prepare and 55-65 minutes to bake. After baking, let it cool for about 10 minutes before transferring it to a wire rack. So, in total, you’ll need around 1 hour and 30 minutes to enjoy this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, prepare your loaf pan by greasing and flouring a 9×5-inch pan or lining it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to evenly distribute the ingredients.
3. Cream Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar using a mixer. Beat it until the mixture is light and fluffy—this usually takes about 2-3 minutes!
4. Add Eggs and Vanilla:
Next, beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract for that lovely flavor.
5. Incorporate Zucchini:
Now, mix in the grated zucchini. This is what gives the bread its moist texture and adds a bit of nutrition!
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture (this helps maintain the right consistency). Mix until just combined—remember, don’t overmix!
7. Fold in Blueberries:
Gently fold in the blueberries. Be careful not to crush them to keep your bread lovely and dotted with berries.
8. Pour and Bake:
Pour the batter into the prepared loaf pan, spreading it evenly. Then, place it in the oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cool Down:
Let the bread cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing. Enjoy the wonderful aroma!
Enjoy your warm and delicious moist blueberry zucchini bread!
FAQs About Moist Blueberry Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option! Just note that it might alter the texture slightly, making it denser. If you want a lighter bread, consider using half whole wheat and half all-purpose flour.
How Should I Store Leftover Zucchini Bread?
To store leftover zucchini bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze it! Just slice it and wrap each piece individually before placing it in a freezer bag. It will keep well for up to 3 months!
Can I Substitute an Egg with a Vegan Alternative?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce or mashed bananas for a vegan-friendly version of this recipe. It will still help keep the bread moist and delicious.
What Can I Add for Extra Flavor?
For added flavor, consider mixing in some chopped nuts, like walnuts or pecans, or a handful of chocolate chips for a sweet twist! You could also add a sprinkle of lemon zest for a refreshing citrus touch.
