This Easy Blueberry Zucchini Bread is a tasty treat packed with juicy blueberries and hidden veggies! It’s moist, sweet, and perfect for breakfast or a snack.
You won’t even notice the zucchini hiding in there—just deliciousness! I love to enjoy a slice with a cup of tea. It’s a great way to sneak some greens into my day! 🥒🫐
Key Ingredients & Substitutions
All-purpose flour: This flour is key for structure. You can substitute with whole wheat flour for added nutrients, but it may make the bread denser.
Zucchini: Fresh zucchini adds moisture and a subtle flavor. If unavailable, you can use grated carrots or even applesauce for a sweet twist.
Blueberries: Fresh blueberries are best, but frozen ones work too! Just thaw and drain them before adding to avoid excess moisture. You can also try other berries like raspberries or chopped strawberries.
Vegetable Oil: I find vegetable oil gives a nice texture, but you can substitute with coconut oil or melted butter for a richer flavor. If you want to lighten it up, use applesauce instead!
Nuts: Chopped walnuts add crunch and flavor but are optional. You can leave them out or substitute with sunflower seeds for a nut-free version.
How Do I Get My Zucchini Bread to Turn Out Moist and Fluffy?
Achieving that perfect moist and fluffy texture is all about balancing ingredients and mixing techniques. Here’s how to ensure success:
- Use fresh, grated zucchini without excess water. Squeeze out moisture using a clean kitchen towel, if needed.
- Don’t overmix the batter. Mix just until combined to keep the bread light.
- Make sure not to overbake. Check with a toothpick at around 50 minutes; it should come out clean or with a few moist crumbs—but not wet batter.
These tips will help you create a delicious loaf every time! This easy Blueberry Zucchini Bread is not only tasty but also a great way to include veggies in your treats!
Easy Blueberry Zucchini Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (can be frozen, thawed and drained)
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and then 50-60 minutes to bake. After baking, allow for an additional 10 minutes to cool in the pan. You’ll be enjoying your delicious blueberry zucchini bread in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease and flour a 9×5-inch loaf pan or line it with parchment paper. This will help your bread pop out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Make sure everything is well combined and then set this mixture aside.
3. Combine the Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil together. Beat well until it’s blended smoothly. Next, add the eggs one at a time, making sure to mix well after each addition. Then stir in the vanilla extract for that lovely flavor!
4. Add the Zucchini:
Gently fold the grated zucchini into your wet mixture. You want to be careful here to keep things fluffy!
5. Combine Wet and Dry Ingredients:
Slowly add your dry ingredient mixture into the wet ingredients, folding gently until everything is just combined. Remember, don’t overmix! This will help keep your bread light and fluffy.
6. Fold in Blueberries and Nuts:
Now it’s time to add those delicious blueberries! Carefully fold them into the batter along with any chopped nuts you want to include. Try to distribute them evenly without squishing the berries.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth out the top. Bake in your preheated oven for 50 to 60 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool and Enjoy:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. When you’re ready to enjoy, slice it up and eat it plain or with a bit of butter for an added treat!
This moist bread combines the mild flavor and moisture of zucchini with the burst of juicy blueberries, making it a perfect healthy snack or breakfast option! Enjoy your baking!
FAQ for Easy Blueberry Zucchini Bread
Can I Substitute Other Fruits for Blueberries?
Absolutely! You can use raspberries, chopped strawberries, or even cranberries. Just make sure to adjust the amount to maintain the same texture. If using frozen fruit, remember to thaw and drain them first to avoid excess moisture.
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, you can wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Just thaw it overnight in the fridge when ready to enjoy!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may make the bread denser. For best results, try using half whole wheat and half all-purpose flour to maintain some lightness.
What If I Don’t Have enough Zucchini?
If you’re a little short on zucchini, you can supplement with other grated vegetables like carrots or even applesauce for added moisture and sweetness. Just make sure to stay close to 1 cup of combined ingredients for the best texture!
