Can I use frozen blueberries in blueberry zucchini bread?

Yes, you can use frozen blueberries straight from the freezer. Just don’t thaw them first, or they’ll bleed into the batter. Toss them with a little flour before folding into the batter to help keep them evenly distributed.

Do I need to peel zucchini for blueberry zucchini bread?

Nope! The peel is thin, soft, and adds lovely color to your loaf. Once shredded, it blends seamlessly into the batter and adds moisture without affecting the texture.

How do I keep my blueberry zucchini bread from getting soggy?

Let it cool completely before wrapping or storing it. Also, don’t overmix the batter, and be sure not to overbake. Storing it in the fridge or slicing and freezing extra loaves can also prevent sogginess over time.

Can I make blueberry zucchini bread gluten-free?

Absolutely. A good 1:1 gluten-free baking flour works well here. Be sure to check that your baking powder and other ingredients are certified gluten-free if you’re baking for someone with sensitivities.

Blueberry Zucchini Bread Recipe – Moist & Easy Winner

Description

A moist and flavorful blueberry zucchini bread that’s perfect for breakfast, snacks, or dessert. This easy recipe uses fresh or frozen blueberries and grated zucchini for a tender, delicious loaf.

Ingredients

Scale

1 cup finely grated zucchini

1 cup fresh or frozen blueberries

1 ½ cups all-purpose flour

¾ cup granulated sugar

½ cup vegetable oil or melted butter

2 large eggs

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a large bowl, whisk together the sugar, eggs, oil, and vanilla until smooth.

3. Fold in the grated zucchini without squeezing the moisture out.

4. In another bowl, mix the flour, baking soda, baking powder, cinnamon, and salt.

5. Gradually stir the dry ingredients into the wet ingredients.

6. Toss blueberries with 1 teaspoon flour to prevent sinking and fold them into the batter.

7. Pour the batter into the loaf pan and spread evenly.

8. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.

9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t squeeze the zucchini—the moisture makes the bread soft.

Frozen blueberries work well, but do not thaw them first.

For extra crunch, add ½ cup chopped walnuts or pecans.

Prep Time: 15 mins
Cook Time: 55 mins
Category: Breads
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 14g
Sodium: 160mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg