Do you have to peel zucchini before grating it for bread?

No, you don't have to peel zucchini for blueberry zucchini bread. The peel is thin and softens during baking, so it blends seamlessly into the loaf. Plus, it adds nutrients and a nice touch of color.

Do you have to dry zucchini before making bread?

Yes, it's important to lightly dry grated zucchini. After grating, let it sit in a colander for 10 minutes, then give it a gentle squeeze. Removing some moisture helps the bread bake evenly and prevents sogginess.

How to make zucchini bread not soggy?

To avoid soggy blueberry zucchini bread, don’t skip draining the zucchini. Also, measure your flour correctly and avoid overmixing the batter. Bake until a toothpick comes out mostly clean, and let the loaf cool fully before slicing.

How do you get moisture out of zucchini for bread?

Place the grated zucchini in a colander over a bowl. Let it sit for 10 minutes, then gently press it with your hands or a paper towel. You don’t need to wring it completely dry—just remove the excess liquid.

Blueberry Zucchini Bread: Moist, Sweet, and Incredibly Easy

Ingredients

Scale

1 ½ cups shredded zucchini

1 cup fresh blueberries

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

2 large eggs

¾ cup granulated sugar

½ cup neutral oil (canola or avocado)

1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan.

2. Grate zucchini and gently squeeze out excess moisture using paper towels.

3. In a large bowl, mix flour, baking soda, baking powder, cinnamon, and salt.

4. In another bowl, whisk eggs, sugar, oil, and vanilla until well combined.

5. Add shredded zucchini to the wet mixture and stir to combine.

6. Gradually fold the dry mixture into the wet, stirring until just combined.

7. Lightly coat blueberries in flour and gently fold into the batter.

8. Pour the batter into the prepared pan and smooth the top.

9. Bake for 50–60 minutes or until a toothpick comes out mostly clean.

10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use frozen blueberries if fresh aren’t available, but don’t thaw them first.

Avoid overmixing once you add the flour to keep the loaf tender.

This bread freezes beautifully—wrap tightly and freeze up to 3 months.

Author: EmilyFrost
Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 15g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg