Why is my blueberry zucchini bread soggy in the middle?

This usually happens when there's too much moisture in the zucchini or the batter is underbaked. Always squeeze out excess water from the shredded zucchini, and use the toothpick test to check doneness especially in the center.

Why is my zucchini bread falling apart?

If your bread is crumbling, it might be due to not enough binding ingredients (like eggs) or overbaking. Make sure to measure your ingredients precisely and don’t skip the eggs they help hold everything together.

How long can blueberry zucchini bread sit out?

You can keep it at room temperature for up to 3 days, tightly wrapped. For longer freshness, refrigerate or freeze it. Just be sure it’s fully cooled before storing to avoid condensation and sogginess.

Why did my zucchini bread come out crumbly?

A crumbly loaf often means the batter was too dry or overmixed. Blueberry zucchini bread relies on moisture from the oil and zucchini so avoid overbaking, and gently fold in your ingredients.

What happens if you put too much baking soda in zucchini bread?

Excess baking soda can cause the loaf to rise too fast and then collapse, leaving it dense or gummy. It can also create a metallic or soapy taste. Stick to the recommended ¼ teaspoon for balance.

How do you get moisture out of zucchini for bread?

After shredding, place the zucchini in a clean towel or cheesecloth and twist tightly to squeeze out water. This step is essential for achieving that perfect, fluffy texture in your blueberry zucchini bread.

Blueberry Zucchini Bread That’ll Make You Crave Another Slice

Blueberry Zucchini Bread

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A moist, sweet loaf that blends juicy blueberries with tender zucchini for a bakery-style treat perfect for breakfast, snacks, or gifting.

Author: Sonia
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 2 standard loaves or 4 mini loaves
Category: Quick Bread
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2¼ cups white sugar

1 cup vegetable oil

3 large eggs (lightly beaten)

3 teaspoons vanilla extract

2 cups shredded zucchini (well-drained)

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking powder

¼ teaspoon baking soda

1 pint fresh blueberries (tossed in 1 tbsp flour)

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease four mini loaf pans or two standard loaf pans.

2. In a large mixing bowl, beat together sugar, vegetable oil, eggs, and vanilla extract until well combined.

3. Fold in shredded zucchini (make sure it’s been squeezed dry).

4. In a separate bowl, whisk together flour, cinnamon, salt, baking powder, and baking soda.

5. Add the dry ingredients to the wet mixture and gently stir until just combined.

6. Toss blueberries in a spoonful of flour, then carefully fold them into the batter.

7. Divide the batter evenly between your prepared pans.

8. Bake for about 50 minutes, or until a knife inserted in the center comes out clean.

9. Let loaves cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Wrap tightly and store at room temperature for up to 3 days.

Refrigerate for up to 1 week or freeze for up to 3 months.

Reheat individual slices in the microwave for 15–20 seconds for a fresh-from-the-oven feel.

Optional add-ins: chopped walnuts, lemon zest, or streusel topping.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Find it online: https://recipesunfolded.com/blueberry-zucchini-bread/