This moist blueberry zucchini bread is a yummy treat that’s bursting with fresh flavors! The delightful mix of juicy blueberries and tender zucchini makes every bite soft and tasty.
Baking this bread is a fun way to sneak in some veggies, and the scent in your kitchen will make everyone happy. I love enjoying a slice with my morning coffee—it’s the perfect pick-me-up!
Key Ingredients & Substitutions
All-purpose flour: This is the base for our bread. If you want some whole grain goodness, you can swap half with whole wheat flour for added texture and nutrition.
Zucchini: Look for firm, fresh zucchini. If you’re out, you could use grated carrots for a slightly different flavor.
Fresh blueberries: While I love using fresh blueberries, frozen ones work too! Just toss them in a bit of flour before folding them in to prevent them from sinking.
Butter: Unsalted butter is best for control over the salt. You can use coconut oil or a plant-based butter for a dairy-free version.
Yogurt or sour cream: For moistness, I prefer plain yogurt. But applesauce or a mashed banana can also work if you’re looking for a lower-fat option.
How Do You Make Sure Your Zucchini Bread is Moist?
Keeping your blueberry zucchini bread moist is key! Here’s how to do it right:
- Grate the zucchini finely and lightly pack it. This helps release more moisture into the batter.
- Mix the wet ingredients thoroughly. The softened butter, sugars, and eggs create a rich base that adds moisture.
- Avoid overmixing the batter. Stir until just combined to keep the bread light and fluffy.
- Adding yogurt or sour cream not only makes it moist but adds a tangy flavor!
Lastly, make sure you check for doneness with a toothpick and cool it properly to maintain that yummy moisture. Enjoy your baking!
Moist Blueberry Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional, can use all-purpose only)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 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 cup grated zucchini (about 1 medium zucchini, lightly packed)
- 1/4 cup plain yogurt or sour cream (for moistness)
Add-ins:
- 1 cup fresh blueberries
How Much Time Will You Need?
This delightful blueberry zucchini bread will take about 15 minutes of preparation time, plus 50-60 minutes for baking. Don’t forget about the cooling time—let it cool for about 10 minutes in the pan and then on a wire rack until fully cool. Overall, plan on about 1.5 hours to enjoy your delicious creation!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly and rises nicely. Prepare a 9×5 inch loaf pan by greasing it with butter or oil and optionally dusting it with flour, or you can line it with parchment paper for easy removal.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, salt, cinnamon, and nutmeg. This distributes all the leavening agents and spices evenly, setting you up for a wonderful texture and flavor.
3. Cream the Butter and Sugars:
In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar using an electric mixer or a whisk. Beat until the mixture is light and fluffy. This step introduces air into the batter for a lighter loaf.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. These ingredients will add richness and flavor to your bread.
5. Incorporate the Zucchini and Yogurt:
Now, mix in the grated zucchini and yogurt (or sour cream) until everything is well combined. The zucchini adds moisture and keeps the bread tender, while the yogurt enhances the flavor.
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, gently mixing until just combined. Be careful not to overmix, as this can make the bread dense instead of fluffy.
7. Fold in the Blueberries:
Gently fold in the fresh blueberries, taking care not to crush them. They will provide bursts of juicy flavor throughout the bread!
8. Pour and Smooth:
Pour the batter into your prepared loaf pan, using a spatula to smooth the top evenly. This helps ensure it bakes evenly and looks beautiful.
9. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Keep an eye on it, and do the toothpick test—insert a toothpick into the center; if it comes out clean, your bread is done!
10. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This prevents it from getting soggy.
11. Slice and Enjoy!
Once cooled, slice your delicious blueberry zucchini bread and enjoy it as a delightful breakfast or snack! It’s packed with flavor and moisture—perfect for any time of day!
FAQ for Moist Blueberry Zucchini Bread
Can I Use Frozen Blueberries?
Absolutely! Frozen blueberries work well, but toss them in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the bread.
How Do I Store Leftover Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months. Just thaw it at room temperature before enjoying it again!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure it contains xanthan gum, or add 1/2 teaspoon to help mimic the texture of traditional flour.
How Can I Adjust the Sweetness?
If you prefer a less sweet bread, you can reduce the sugar by about 1/4 cup. Alternatively, you could add some spices like extra cinnamon or nutmeg to enhance the flavor without the added sweetness.
