This moist blueberry zucchini bread is a delightful treat that blends sweet blueberries with soft, sneaky zucchini. It’s the perfect way to use up extra zucchini from your garden!
Believe me, this bread makes breakfast feel fancy. Plus, I love how you can enjoy it warm or toasted with butter. No one will guess there’s zucchini hiding inside! 🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. You can switch to whole wheat flour for a nuttier flavor, but it may change the texture a bit. If gluten-free is your style, a gluten-free blend will also work well.
Zucchini: Fresh grated zucchini adds moisture! You can replace it with finely grated apple if you want a different flavor twist or if zucchini isn’t available.
Blueberries: Fresh blueberries are best for this recipe, but you can use frozen ones—just don’t thaw them to avoid excess moisture. If you run out of blueberries, chopped strawberries make a sweet alternative.
Greek Yogurt: For added moisture, you can also use applesauce or regular yogurt. If you’re targeting a dairy-free option, choose a dairy-free yogurt variety.
How Do You Achieve the Perfect Texture in Zucchini Bread?
The key to moist and delightful zucchini bread is not overmixing the batter! Here’s how to get it right:
- Combine wet and dry ingredients separately before mixing them.
- Once you mix the wet and dry ingredients, just fold until you no longer see dry flour. A few lumps are okay!
- Be gentle when folding in the zucchini and blueberries—this keeps your bread light and fluffy.
Allow the bread to cool a bit before slicing to help it set up properly. Trust me, this little step makes all the difference!
How to Make Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 1 1/2 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
- Wet Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/4 cup plain Greek yogurt or sour cream (for added moisture)
- Add-Ins:
- 1 cup fresh blueberries (if using frozen, do not thaw)
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This moist blueberry zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, allow it to cool for at least 15 minutes before slicing. So, in total, you’ll need a little over an hour to enjoy this delicious bread!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will ensure your bread has all the right flavor and texture!
3. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil, mixing well until combined. Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the Zucchini and Yogurt:
Now, gently fold in the grated zucchini and Greek yogurt (or sour cream) until everything is well mixed and incorporated.
5. Combine Dry and Wet Ingredients:
Gradually add your dry ingredients to the wet mixture, using a spatula or wooden spoon to fold them together. Be careful not to overmix—stir until just combined, and it’s okay if there are a few lumps!
6. Add the Blueberries and Nuts:
Next, carefully fold in the blueberries and chopped nuts, if you’re using them. This will give your bread a lovely burst of fruity goodness.
7. Pour the Batter:
Pour the batter into your prepared loaf pan and use a spatula to spread it evenly. It will rise beautifully in the oven!
8. Bake Your Bread:
Bake in the preheated oven for about 50-60 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean, your bread is ready!
9. Cool and Slice:
Once done, allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This will help prevent it from getting soggy.
10. Enjoy!
When you’re ready to eat, slice the bread and enjoy it as is or with a smear of butter or cream cheese for extra delight!
Happy baking! Your moist, fruity, and wholesome blueberry zucchini bread is sure to be a hit!
FAQ about Moist Blueberry Zucchini Bread
Can I Use Zucchini Skin in This Recipe?
Yes, you can keep the skin on your zucchini while grating! The skin adds color and nutrients without affecting the taste. Just make sure to wash it thoroughly before grating.
What’s the Best Way to Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months.
Can I Make This Recipe Dairy-Free?
Absolutely! Simply substitute Greek yogurt with a dairy-free yogurt alternative such as almond or coconut yogurt. You can also replace eggs with flax eggs or applesauce for a vegan option.
How Can I Make This Bread Sweeter or Less Sweet?
If you prefer a sweeter bread, you can increase the granulated sugar or brown sugar by 1/4 cup. If you want it less sweet, reduce the sugar by 1/4 cup. Just remember that this might also affect the moisture level slightly!
