Delicious: Moist Blueberry Zucchini Bread Recipe

Zucchini. Blueberries. I know, I know, sounds like the start of a weird fridge clean-out experiment, right? But trust me on this one! These two humble ingredients team up to make the *most* incredible bread. I’m talking my-kids-beg-for-it-every-week level good. And the best part? It’s actually pretty good for you (shhh, don’t tell them!).

This Moist Blueberry Zucchini Bread Recipe (Easy & Healthy) has been a family favorite for years. It started as a way to sneak more veggies into my picky eaters’ diets, and now? Well, now it’s a requested treat. The zucchini keeps it unbelievably moist, and the blueberries add that perfect pop of sweetness. Seriously, you’ve gotta try it. It’s so easy, even *I* can’t mess it up (and that’s saying something!). I have been baking for over 20 years, and this is a recipe I always come back to.

Why You’ll Love This Moist Blueberry Zucchini Bread Recipe (Easy & Healthy)

Quick and Easy to Make

Seriously, this recipe is a breeze! We’re talking minimal prep time – you can whip it up in under 15 minutes. Perfect for busy mornings or when you need a quick snack.

Incredibly Moist Texture

Say goodbye to dry, crumbly bread! The zucchini and oil work together to create a super moist and tender loaf that stays fresh for days. My favorite part is how it melts in your mouth!

Bursting with Blueberry Flavor

Hello, juicy blueberries! Each bite is packed with that sweet, tangy flavor that everyone loves. You’ll get a little burst of sunshine in every slice!

A Healthier Treat

Okay, it’s still bread, but it’s *better* bread! With zucchini snuck in and a reasonable amount of sugar, you can feel a little less guilty about enjoying a slice (or two!).

Ingredients for Your Moist Blueberry Zucchini Bread Recipe (Easy & Healthy)

Dry Ingredients

1 1/2 cups all-purpose flour

Just your regular all-purpose flour does the trick here! I usually use unbleached, but honestly, whatever you have on hand is fine. Just make sure it’s not self-rising!

1 tsp baking soda

Gotta make sure that baking soda is fresh! Nobody wants a flat loaf, right? Check the expiration date – you’d be surprised how quickly it loses its oomph!

1/2 tsp salt

I just use regular table salt. It helps balance out the sweetness, ya know? Don’t skip it!

1 tsp ground cinnamon

Freshly ground cinnamon is *amazing* if you have it! It really kicks up the flavor a notch. But the pre-ground stuff is totally fine too. Whatever gets you baking!

Wet Ingredients

1/2 cup granulated sugar

Plain ol’ white sugar. It adds the perfect amount of sweetness without being overpowering. You can experiment with brown sugar, but that’ll change the flavor a bit!

1/4 cup vegetable oil

Use a neutral oil here, like canola or vegetable oil. We don’t want any strong flavors competing with the blueberries and zucchini!

2 large eggs

Large eggs, right from the fridge! They help bind everything together. I haven’t tried it with flax eggs yet, but let me know if you do!

1 tsp vanilla extract

Please, please use *pure* vanilla extract! The imitation stuff just doesn’t compare. It adds such a warm, cozy flavor. It’s worth the splurge, trust me!

Key Additions

1 cup shredded zucchini, excess moisture squeezed out

Okay, this is important! Shred that zucchini and then squeeze out as much water as you can. Otherwise, you’ll end up with a soggy mess. I use paper towels for this. Works like a charm!

1 cup fresh blueberries

Fresh blueberries are the best, but you can use frozen if you’re in a pinch. Just toss them in a little flour before adding them to the batter – that’ll help keep them from sinking to the bottom. Don’t even bother thawing them!

How to Make the Best Moist Blueberry Zucchini Bread Recipe (Easy & Healthy): Step-by-Step Instructions

Getting Started: Preheat and Prep

First things first, let’s get that oven preheating to 350°F (175°C). This is super important! You don’t want to put your bread in a cold oven. While it’s heating up, grease and flour a 9×5 inch loaf pan. I like to use shortening for greasing – it works like a charm. And don’t skip the flouring step! It helps the bread release easily after baking. You can also line the bottom with parchment paper for extra insurance!

Combining Dry Ingredients

In a large bowl (I always use my favorite ceramic one!), whisk together the flour, baking soda, salt, and cinnamon. Whisking is key here – it helps distribute everything evenly. You don’t want pockets of baking soda in your bread! Just whisk it for a minute or two until it’s all nicely combined.

Mixing Wet Ingredients

Now, in a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Give it a good mix until everything is well combined and the sugar is mostly dissolved. I usually use a hand mixer for this, but a whisk works just fine too. Just make sure there aren’t any big lumps of sugar hanging out!

Bringing It All Together

Okay, here comes the fun part! Gradually add the wet ingredients to the dry ingredients, mixing until *just* combined. This is where you gotta be careful not to overmix! Overmixing develops the gluten in the flour, which can make your bread tough. Mix until there are just a few streaks of flour remaining – don’t worry about getting it perfectly smooth.

Folding in Zucchini and Blueberries

Gently fold in the zucchini and blueberries. Again, be gentle! You don’t want to burst the blueberries and turn your batter blue. Just use a spatula to gently fold them in until they’re evenly distributed throughout the batter.

Baking to Perfection

Pour the batter into your prepared loaf pan and spread it out evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking it around 50 minutes – ovens can vary! If the top starts to get too brown, you can loosely tent it with foil. You want moist crumbs on the skewer, not wet batter. That’s key!

Cooling and Serving

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent it from sticking and breaking. Once it’s completely cool, slice it up and enjoy! I love it warm with a pat of butter, but it’s also delicious on its own. And it’s even better the next day (if it lasts that long!).

Tips for a Perfectly Moist Blueberry Zucchini Bread Recipe (Easy & Healthy)

Squeezing the Zucchini

Seriously, don’t skip this step! Zucchini is sneaky – it holds *tons* of water. If you don’t squeeze it out, your bread will be a soggy mess. Think of it like wringing out a sponge! I use paper towels, but a clean kitchen towel works too. You’ll be amazed at how much water comes out!

Don’t Overmix

I can’t stress this enough! Overmixing is the enemy of tender bread. Once you add the wet ingredients to the dry, mix *just* until everything is combined. A few streaks of flour are okay! Trust me, it’s better to undermix than overmix. Tough bread is a sad bread!

Checking for Doneness

That toothpick test is your best friend! Insert a wooden skewer or toothpick into the center of the loaf. If it comes out with moist crumbs clinging to it, you’re good to go! If it’s wet with batter, bake it for a few more minutes and check again. You want it fully baked, but still nice and moist!

Variations on This Moist Blueberry Zucchini Bread Recipe (Easy & Healthy)

Add Nuts

Wanna add a little crunch? Toss in some chopped nuts! Walnuts and pecans are my go-to’s – about 1/2 cup is perfect. Just fold them in with the zucchini and blueberries. Toasted nuts add even *more* flavor, so feel free to pop them in the oven for a few minutes before adding them to the batter. Yum!

Spice It Up

Feeling adventurous? Try adding a pinch of nutmeg or cardamom! These warm spices complement the cinnamon and add a cozy, comforting flavor. A 1/4 teaspoon of either one is usually enough – you don’t want to overpower the other flavors. A little goes a long way!

Chocolate Chips

Okay, sometimes you just need chocolate, right? Fold in about 1/2 cup of chocolate chips for a sweeter treat. I like using semi-sweet or dark chocolate chips, but milk chocolate works too. It’s your bread, do what makes you happy! I’ve even used mini chocolate chips before – they’re so cute!

Storing Your Moist Blueberry Zucchini Bread Recipe (Easy & Healthy)

Storage Instructions

This bread is best stored at room temperature in an airtight container. It’ll stay nice and moist for up to 3 days… if it lasts that long! Honestly, mine usually disappears way faster. I just pop it in a ziplock bag or a bread box – easy peasy!

Reheating Instructions

Wanna warm it up a bit? A quick zap in the microwave (like 10-15 seconds) does the trick. Or, my personal fave, pop a slice in the toaster oven for a minute or two. It gets all warm and toasty… mmm! Just be careful not to burn it!

Frequently Asked Questions About This Moist Blueberry Zucchini Bread Recipe (Easy & Healthy)

Can I use frozen blueberries?

Totally! Frozen blueberries work great in this recipe. Just don’t thaw them first! Toss them with a tablespoon or two of flour before folding them into the batter. This helps prevent them from sinking to the bottom and keeps your bread from turning blue-ish. I always have a bag of frozen blueberries on hand for baking emergencies!

Can I use a different type of flour?

Yep! You can definitely experiment with other flours. Whole wheat flour will give it a nuttier flavor and a slightly denser texture. Just use about half whole wheat and half all-purpose to start, so it doesn’t get too heavy. I haven’t tried it with gluten-free flour yet, but let me know if you do!

How do I prevent the bread from sinking in the middle?

Ah, the dreaded sunken bread! There are a few things that can cause this. First, make sure your oven temperature is accurate. An oven thermometer is your friend! Also, don’t overmix the batter (I know, I sound like a broken record!). And finally, let the bread cool in the pan for a good 10 minutes before transferring it to a wire rack. Patience is key!

Nutritional Information for Moist Blueberry Zucchini Bread Recipe (Easy & Healthy)

Please note: Nutritional information can vary depending on specific ingredients and brands used. This is just an estimate and not a guaranteed analysis.

Enjoy Your Homemade Moist Blueberry Zucchini Bread Recipe (Easy & Healthy)!

Alright, go bake some bread! And hey, if you love it as much as my family does, leave a comment and rate the recipe below! Sharing is caring, so spread the blueberry zucchini bread love on social media too!

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