This moist blueberry zucchini bread is a fun way to enjoy veggies in a sweet treat! With juicy blueberries and tender zucchini, it’s soft and bursting with flavor.
Who knew sneaking veggies into bread could taste this good? I often slice it for breakfast or a snack, and it never lasts long in my house! Just remember to save a piece for yourself! 😄
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture to the bread. If you don’t have zucchini, you can use shredded carrots or even a ripe banana for a different flavor.
Blueberries: Fresh blueberries are great, but frozen ones work well too! Just toss them in a little flour to prevent them from sinking in the batter. You can substitute with chopped strawberries or any other berry you like.
Butter: Unsalted butter gives richness, but you can also use coconut oil or applesauce for a dairy-free option. If using applesauce, reduce the sugar slightly since it adds sweetness.
Buttermilk: If you don’t have buttermilk, you can easily make your own by mixing milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes; it’ll give a similar tang to your bread.
How Can I Ensure My Bread Is Moist and Not Overbaked?
For moist blueberry zucchini bread, you need to pay attention to a couple of key areas during baking. First, check your zucchini! Make sure it’s well-grated and not too watery; you can even press it in a clean cloth to remove excess moisture.
- Always start by preheating your oven to the correct temperature.
- Keep an eye on the bread during the last 10 minutes of baking; if it’s browning too fast, cover it loosely with foil.
- Use a toothpick to check for doneness. Once it comes out clean (with a few crumbs), take the bread out. Overbaking can make it dry!
Letting it cool in the pan for 15 minutes helps it set without losing moisture too. Enjoy your baking!
How to Make Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or plain yogurt
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 55-65 minutes to bake. After baking, allow about 15 minutes for the bread to cool in the pan before transferring it to a wire rack. So, in total, you’re looking at around 1.5 hours before you can enjoy a slice of this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line 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 will help distribute the leavening agents and spices evenly throughout your bread. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer to beat them until the mixture becomes light and fluffy, which usually takes about 3-5 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. After that, mix in the vanilla extract for extra flavor.
5. Incorporate the Zucchini:
Stir in the grated zucchini until well combined. The zucchini will add moisture to the bread, so don’t skip this step!
6. Combine Dry and Wet Ingredients:
Gently fold in the dry ingredients and buttermilk alternately into the wet mixture. Start and finish with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the bread tough.
7. Add the Blueberries:
Fold in the blueberries gently, taking care not to break them apart. This will help them distribute evenly without turning your batter blue!
8. Pour the Batter into the Pan:
Pour the batter into your prepared loaf pan and spread it evenly. This will ensure that your bread bakes uniformly.
9. Bake:
Place the loaf pan in the oven and bake for 55-65 minutes. Start checking around the 55-minute mark. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
10. Cool Before Slicing:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing. This cooling time helps the bread set nicely.
Enjoy this deliciously moist blueberry zucchini bread as a delightful breakfast treat or a satisfying snack throughout the day! 🍞💙
FAQ for Moist Blueberry Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for a healthier option! Just be aware that it may make the bread slightly denser. For best results, try using half whole wheat and half all-purpose flour.
How Do I Store Leftover Bread?
Store any leftover blueberry zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature when you’re ready to enjoy it again!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped walnuts or pecans can add a nice crunch. You can also mix in chocolate chips or shredded coconut for added flavor. Just hold back a bit on the blueberries if adding other mix-ins to avoid overcrowding the batter.
What If My Zucchini Is Watery?
If your grated zucchini contains excess moisture, simply squeeze it in a clean kitchen towel to remove some before adding it to the batter. This helps keep the bread from becoming too dense or watery.
