This Moist Blueberry Zucchini Bread is a yummy treat that brings together fresh blueberries and grated zucchini. It’s soft, sweet, and packed with flavor!
I love how the zucchini keeps it nice and moist, making it perfect for breakfast or a snack. Plus, I can pretend it’s healthy because of the fruit and veggies! 😊
Key Ingredients & Substitutions
Zucchini: Grated zucchini is key for moisture. Be sure to squeeze out excess water to prevent a soggy loaf. If zucchini isn’t available, shredded carrots can work too, adding sweetness and moisture.
Blueberries: Fresh blueberries add bursts of flavor. If you only have frozen, that’s fine! Just skip thawing them to keep the batter from turning blue. You can also substitute with chopped strawberries or raspberries for a different twist.
Butter: Unsalted butter gives the best control over salt content. If you’re out, use vegetable oil or melted coconut oil. Just note that it might affect the flavor slightly.
Sour Cream: This keeps the bread moist and adds richness. You can replace it with plain yogurt or even applesauce for a lighter option.
How Do I Make Sure My Bread Is Moist and Not Dense?
To keep your blueberry zucchini bread moist and fluffy, follow these tips:
- Measure Your Ingredients Correctly: Use the “spoon and level” method for flour. Spoon it into the measuring cup and level it off with a knife. Too much flour can lead to dense bread.
- Avoid Overmixing: When combining wet and dry ingredients, mix gently until just blended. Overmixing develops gluten, leading to a heavy texture.
- Check Doneness: Use a skewer or toothpick to test for doneness. It should come out clean or with a few moist crumbs, but not wet batter.
- Cool Properly: Allow the bread to cool before slicing. This helps it set and enhances the texture.
With these tips and ingredient insights, you’ll be ready to bake a delicious loaf of blueberry zucchini bread! Enjoy!
Moist Blueberry Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess water)
- 1/2 cup sour cream or plain yogurt (for moisture)
Add-Ins:
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 55-65 minutes to bake, plus a little time for cooling. In total, you’ll need about 1 hour and 30 minutes to enjoy a warm loaf of blueberry zucchini bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important so the bread bakes evenly. While that heats up, grease and flour a 9×5 inch loaf pan to prevent sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg. This ensures all the leavening agents are evenly distributed.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This step helps to incorporate air into the batter, making your bread rise nicely!
4. Add the Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This adds flavor to your bread!
5. Combine Zucchini and Sour Cream:
Next, mix in the grated zucchini and sour cream (or yogurt) until just combined. The zucchini and sour cream keep the bread moist and delicious.
6. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, using a spatula or spoon to mix gently. Be careful not to overmix! You want just combined batter, which keeps the bread tender.
7. Fold in the Blueberries:
Gently fold in the blueberries. If using frozen blueberries, it’s best not to thaw them first to avoid more blue streaks in the batter.
8. Bake the Bread:
Pour the batter into your prepared loaf pan and spread it out evenly. Bake in the preheated oven for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool Before Slicing:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully turn it out onto a wire rack to cool completely. This cooling step helps improve the flavors and texture.
10. Serve and Enjoy!
Once cooled, slice your delicious Moist Blueberry Zucchini Bread and enjoy with a cup of coffee or tea. It’s perfect for breakfast, a snack, or dessert!
Enjoy your moist and flavorful Blueberry Zucchini Bread!
FAQ About Moist Blueberry Zucchini Bread
Can I Substitute Other Fruits in This Recipe?
Absolutely! While blueberries are fantastic, you can swap them out for other fruits like raspberries, chopped strawberries, or even chocolate chips for a sweet twist. Just be sure to adjust the quantity to about 1 cup, similar to blueberries.
How Should 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 in plastic wrap and place it in the freezer for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Make This Bread Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Just ensure it’s a 1:1 replacement blend that includes xanthan gum for the best texture. The results should still be deliciously moist!
What’s the Best Way to Measure Zucchini?
For best results, grate the zucchini and then squeeze it in a clean kitchen towel to remove excess moisture before measuring. This helps prevent a soggy loaf while retaining enough moisture for a fluffy bread.
