This Easy Homemade Blueberry Zucchini Bread is a delightful mix of fresh blueberries and moist zucchini. It’s perfect for breakfast or a sweet snack, and it smells amazing while baking!
Don’t worry if you have some extra zucchini; it just makes this bread even better! I love to slather on a bit of butter when it’s warm. Yum! 🥳
Key Ingredients & Substitutions
All-purpose flour: This is the base for your bread. If you’re looking for a healthier option, consider using whole wheat flour. Just keep in mind that it may make the bread a bit denser.
Zucchini: Fresh zucchini is the best choice; it’s what keeps the bread moist. If it’s not available, you can use summer squash as a substitute. Remember to squeeze out excess moisture before adding it!
Blueberries: Fresh blueberries bring the best flavor. However, frozen blueberries work well too—just toss them in a little flour before mixing to prevent them from sinking. You can even try other berries like raspberries if you like!
Eggs: They provide structure and moisture. If you need a vegan alternative, substitute each egg with 1/4 cup applesauce or mashed banana.
Nuts: Optional but add a lovely crunch! You can substitute walnuts with pecans, or simply leave them out if you prefer a nut-free version.
How Do I Make Sure My Bread Is Moist and Not Dense?
To ensure your blueberry zucchini bread is moist and fluffy, here are some tips:
- Don’t overmix the batter. Mix just until you don’t see dry flour. This helps keep the bread light.
- Use fresh zucchini! Grated zucchini adds moisture. Press it gently in a paper towel to remove excess water if it’s too watery.
- Check the doneness with a toothpick. It should come out clean, but don’t leave it in for too long as it can overbake quickly.
With these tips and ingredient suggestions, you’re all set to create a delicious loaf of blueberry zucchini bread! Enjoy every slice! 🍞💙
Easy Homemade Blueberry Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries
- ½ cup chopped walnuts or pecans (optional)
Time Needed:
This recipe takes about 15 minutes of prep time and 50-60 minutes of baking time. Make sure to allow another 10 minutes for cooling in the pan, plus time to cool completely on a wire rack before slicing. In total, you should plan for around 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Take your 9×5-inch loaf pan and grease it with butter or cooking spray. For easier removal later, you can also dust it with flour or line the bottom with parchment paper.
2. Mix the Dry Ingredients:
In a medium-sized bowl, grab a whisk and combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This will ensure all the leavening agents and flavors are well distributed in the bread.
3. Combine the Wet Ingredients:
In a large mixing bowl, use a whisk or mixer to beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until everything is well combined and the sugars are slightly dissolved.
4. Combine Wet and Dry Ingredients:
Here comes the fun part! Gradually add your dry mixture to the wet mixture. Gently stir them together until just combined. Remember, don’t overmix; a few lumps are totally fine! This step is key to keeping your bread light and fluffy.
5. Add Zucchini and Blueberries:
Now, gently fold in the grated zucchini and blueberries. If you’re using nuts, this is the time to add them in as well. Be careful not to crush the blueberries—just fold until everything is incorporated.
6. Pour and Spread the Batter:
Pour your tasty batter into the prepared loaf pan. Use a spatula to smooth the top, ensuring the batter is even.
7. Baking Time!
Place the loaf pan in your preheated oven and bake for 50-60 minutes. Keep an eye on it! It’s done when a toothpick inserted in the center comes out clean or with just a few crumbs.
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes. After that, gently turn it out onto a wire rack to cool completely. This will help keep it from getting soggy on the bottom. When it’s cool, slice it up and enjoy your delicious blueberry zucchini bread!
Feel free to serve it warm with some butter, or enjoy it plain—either way, it’s going to be a hit! 🥳🍞💙
FAQ for Easy Homemade Blueberry Zucchini Bread
Can I Use Other Types of Flour in This Recipe?
Absolutely! You can substitute all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just note that it may result in a denser loaf. Gluten-free flour blends can also work, but be sure to check the specific blend’s instructions for best results.
How Do I Store Leftover Zucchini 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 freeze for up to 3 months. Just thaw in the fridge overnight when you’re ready to enjoy it again!
What If I Don’t Have Zucchini?
No worries! You can substitute grated zucchini with equal parts of grated carrots or even applesauce for a different flavor. Just keep in mind that the texture will vary slightly.
Can I Add Other Mix-Ins?
Definitely! Feel free to add in chocolate chips, dried fruits like cranberries, or spices like nutmeg. Get creative with your favorite flavors, but be cautious not to overwhelm the batter!
Enjoy your baking! 🍞✨
