Tender Moist Blueberry Zucchini Bread: A Summer Loaf (Print Version)

Moist Blueberry Zucchini Bread is a delightful summer bake. Enjoy this tender loaf, packed with juicy blueberries and grated zucchini for a comforting treat.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 10-12 Slices
Difficulty: Beginner
Cuisine: American Home Baking
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 1 ½ cups (180g) all-purpose flour
02 - ¾ cup (150g) granulated sugar
03 - 1 teaspoon baking soda
04 - ½ teaspoon baking powder
05 - 1 teaspoon ground cinnamon
06 - ¼ teaspoon ground nutmeg
07 - ½ teaspoon salt

→ Wet Ingredients

08 - 2 large eggs, room temperature
09 - ½ cup (120ml) vegetable oil
10 - 1 teaspoon vanilla extract

→ Flavorful Add-ins

11 - 1 ½ cups (about 2 medium) grated zucchini, squeezed dry
12 - 1 cup fresh blueberries (or frozen, not thawed)

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C), and grease and flour a 9x5-inch loaf pan. I always forget this step and then scramble when the batter is ready, leaving me in a floury panic! Now, for the zucchini: grate about 1.5 cups. This is where you learn from my past mistakes – place the grated zucchini in a clean kitchen towel and squeeze, squeeze, squeeze out every drop of excess water you can. I mean, really wring it out! This is the secret to a perfectly <strong>Moist Blueberry Zucchini Bread</strong>, not a watery one. You'll be amazed how much liquid comes out.
02 - In a large bowl, whisk together your all-purpose flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Give it a good whisk, making sure there are no lumps and everything is evenly distributed. I remember one time I rushed this and ended up with a patch of pure baking soda in one slice – not pleasant! This step is about laying a good foundation, so take your time. It’s a simple mix, but important for a consistent rise and flavor in your <strong>Moist Blueberry Zucchini Bread</strong>. You want to see everything integrated, almost like a light, spiced snow.
03 - In a separate, medium bowl, whisk your large eggs, vegetable oil, and vanilla extract until they're well combined and look slightly frothy. This is where the magic starts to happen, creating the liquid foundation for our bread. I love the smell of the vanilla hitting the oil and eggs; it just feels like baking. Don't overmix, just get it integrated. You’re looking for a smooth, homogenous mixture here, ready to embrace the dry ingredients.
04 - Pour the wet ingredients into the dry ingredients. Stir just until they're combined. And I mean *just* combined! Overmixing is the enemy of tender quick bread; it develops the gluten too much and can make your loaf tough. I've been guilty of over-enthusiastic mixing myself, and the resulting bread was, let's say, a bit too chewy. You'll still see some lumps, and that's totally okay, even desirable for a truly tender <strong>Moist Blueberry Zucchini Bread</strong>. This step is about gentle integration, not vigorous beating.
05 - Now, gently fold in your squeezed grated zucchini and the fresh blueberries. If you're using frozen blueberries, toss them with a tablespoon of flour first to prevent them from sinking to the bottom. I once forgot that trick, and all my beautiful blueberries ended up in a sad, dense layer at the very bottom. It was a learning experience! Be gentle here; you don't want to crush the blueberries or overmix the batter. This is where your bread gets its vibrant bursts of flavor and that wonderful texture.
06 - Pour the batter into your prepared loaf pan. Pop it into the preheated oven and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. I always start checking around 50 minutes because every oven is a little different. The top should be a beautiful golden brown, and your kitchen will smell absolutely incredible – like warm spices and sweet fruit. Let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Patience is a virtue here, I promise, for the most delightful <strong>Moist Blueberry Zucchini Bread</strong>.

# Notes:

01 - Always squeeze out that zucchini! It's the single most important step for preventing a soggy loaf.
02 - Don't overmix the batter; a few lumps are fine and contribute to a tender crumb.
03 - Tossing blueberries (especially frozen ones) in flour prevents them from sinking to the bottom.
04 - For an extra zing, add a teaspoon of lemon zest to the batter – it really brightens the blueberry flavor!

# Equipment Needed:

01 - 9x5-inch loaf pan
02 - large mixing bowls
03 - whisk
04 - grater
05 - clean kitchen towel

# Nutrition (Per Serving):

Calories: 250
Total Fat: 12g
Total Carbohydrate: 30g
Protein: 4g

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