Moist, subtly spiced, and bursting with juicy berries, Blueberry Zucchini Bread is that magical blend of healthy and indulgent you’ll crave all summer long. Imagine the delicate sweetness of blueberries melting into every bite, while tender grated zucchini gives the loaf its famously soft crumb (without tasting like a veggie at all!). Whether you’re looking to use up a bumper zucchini crop or just want a cozy treat for breakfast, this recipe promises something you’ll want to bake again and again.
Ingredients You’ll Need
The beauty of Blueberry Zucchini Bread lies in its straightforward, feel-good ingredients—each one matters, so don’t skip! Here’s why each item makes a difference and a helpful tip to get the best from each.
- 2 cups all-purpose flour: Gives the bread a sturdy yet light structure—don’t overmix for best results.
- 1 teaspoon baking powder: Works with the baking soda to create a nicely risen, rounded loaf.
- 1/2 teaspoon baking soda: Adds extra lift, helping the bread develop an airy, tender crumb.
- 1/2 teaspoon salt: Balances sweetness and enhances all flavors, especially the blueberries.
- 1 teaspoon ground cinnamon: Infuses a warm, fragrant note that pairs beautifully with zucchini and fruit.
- 2 large eggs: Bind the ingredients and make the loaf rich and satisfying.
- 1/2 cup vegetable oil: Keeps it incredibly moist—coconut oil works too if you like more flavor.
- 1/2 cup granulated sugar: Provides classic sweetness and helps with texture.
- 1/2 cup brown sugar: Adds depth of flavor and lovely subtle caramel notes.
- 1 teaspoon vanilla extract: Enhances the overall aroma and complements the blueberries.
- 1 1/2 cups grated zucchini (about 1 medium zucchini): Squeeze well before adding—this is the secret to a moist, not soggy, bread.
- 1 cup fresh or frozen blueberries: Choose big, plump berries for juicy pops throughout (no need to thaw frozen berries!).
- 1 tablespoon all-purpose flour (for blueberries): Tossed with the berries, it keeps them from sinking to the bottom.
How to Make Blueberry Zucchini Bread
Step 1: Prep Your Pan and Set the Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper if you want extra-easy removal. Getting this ready first lets you slide the batter in as soon as it’s mixed—no lost time and perfectly even baking!
Step 2: Whisk Together Dry Ingredients
In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon. Mixing these separately first ensures the baking powder and soda are well distributed, so you get an evenly risen bread with just the right touch of spice in every slice.
Step 3: Combine Wet Ingredients
In a different bowl, beat together the eggs, vegetable oil, both sugars, and vanilla extract until the mixture is smooth and slightly glossy. This step sets the base for that rich, tender crumb that makes Blueberry Zucchini Bread so irresistible.
Step 4: Add the Zucchini
Gently stir in the grated zucchini—you want it evenly distributed throughout the wet mixture. Remember to squeeze out as much moisture as possible from the zucchini for a perfectly moist loaf that isn’t soggy.
Step 5: Prepare and Fold in the Blueberries
Toss your blueberries with 1 tablespoon flour (especially important if you’re using frozen berries). This light coating stops them from sinking to the bottom of the bread as it bakes. Fold the floured berries into the batter with a light hand to keep them whole and juicy.
Step 6: Combine Everything and Bake
Add the dry ingredient mixture to your wet ingredients, stirring just until combined—no more! Overmixing can lead to dense bread. Pour the finished batter into your prepared loaf pan, smoothing the top gently. Bake for 55–65 minutes, checking with a toothpick at the 55-minute mark; you want it to come out clean from the center with only a few moist crumbs. Let the loaf cool in the pan for 10 minutes, then move to a wire rack to cool fully. The hardest part? Waiting to slice in!
How to Serve Blueberry Zucchini Bread
Garnishes
A simple dusting of powdered sugar adds an elegant finish, while a dollop of whipped cream or a smear of cream cheese gives a bakery-style touch. For extra color, scatter on a few fresh blueberries or shaved lemon zest—each garnish highlights the vibrant, wholesome vibe of homemade Blueberry Zucchini Bread.
Side Dishes
This bread shines at brunch with tangy Greek yogurt, a bright fruit salad, or even a soft scramble on the side. For afternoon snacks, pair it with your favorite herbal tea or fruity iced beverage—the bread’s gentle sweetness complements a range of light bites and refreshing drinks.
Creative Ways to Present
For a charming brunch board, slice Blueberry Zucchini Bread and fan the pieces on a platter with a bowl of honey butter or a drizzle of lemon glaze. Try baking the batter in mini loaf pans or muffin tins for party-perfect, grab-and-go treats. Or, toast leftover slices and serve with ice cream for a dessert twist—everyone will want seconds!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your Blueberry Zucchini Bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. It stays moist and flavorful—if anything, the flavors get even better on day two!
Freezing
This bread freezes wonderfully: wrap individual slices or the whole loaf in foil, then place in a freezer-safe bag for up to 3 months. To enjoy, thaw overnight in the refrigerator or at room temperature for about 3 hours. It tastes just as fresh and delicious!
Reheating
For that just-baked warmth, pop a slice in the microwave for 10-15 seconds or toast lightly in a toaster oven. This brings out the cinnamon aroma and makes the blueberries extra jammy again—like a slice of summer, any time of year.
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! You can swap half or all of the all-purpose flour for whole wheat, though the bread will be a bit denser and have a slightly nuttier flavor. Try starting with 1 cup whole wheat and 1 cup all-purpose for a balanced texture.
Do I have to peel the zucchini?
No need to peel—just wash it well and grate with the skin on. The peel is tender, blends right in, and adds beautiful flecks of green throughout your Blueberry Zucchini Bread.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even chocolate chips add wonderful texture and flavor. If you enjoy a little crunch, fold in up to half a cup along with the blueberries just before baking.
How do I prevent the bread from being soggy?
The key is to squeeze out as much liquid as possible from your grated zucchini before adding it to the batter. You can use a clean kitchen towel or paper towels to do this—don’t skip this step!
Is this recipe good for muffins?
Yes! Divide the batter between greased or lined muffin tins, filling each about 2/3 full, and bake at 350°F for 20–25 minutes or until a toothpick comes out clean. It’s a fun, portable way to enjoy Blueberry Zucchini Bread on the go.
Final Thoughts
If you haven’t tried making Blueberry Zucchini Bread yet, there’s no better time—this loaf truly brings sunshine to your kitchen. With its comforting mix of sweetness, moist crumb, and bursts of berry, it’s sure to become a favorite in your baking rotation. Give it a go and share a loaf with someone you love!
Print
Blueberry Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the perfect combination of sweet blueberries and moist zucchini with this delectable Blueberry Zucchini Bread. This easy-to-make quick bread is a great way to use up summer produce in a delicious and satisfying treat.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (for tossing blueberries)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, beat the eggs, oil, sugars, and vanilla until smooth.
- Add Zucchini and Blueberries: Stir in the grated zucchini. Toss the blueberries with flour, then fold them into the batter.
- Bake: Pour the batter into the pan and bake for 55–65 minutes until a toothpick comes out clean.
- Cool and Serve: Let the bread cool before slicing and serving.
Notes
- You can use coconut oil instead of vegetable oil or add chopped walnuts for extra texture.
- Remember to squeeze excess moisture from the zucchini before adding it to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
