If there’s one recipe that captures the magic of late summer baking, it’s Blueberry Zucchini Bread. This loaf marries the juicy pop of fresh blueberries with the bright green moisture of garden zucchini, all wrapped up in a tender crumb kissed with cinnamon. It’s wholesome but indulgent, easy enough to whip up on a weekday evening, and just impressive enough to steal the show at a weekend brunch. Whether you’re flush with garden zucchini or simply craving a sweet slice with your morning coffee, this loaf promises to charm you from the very first bite.

Blueberry Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Blueberry Zucchini Bread lies in its humble, pantry-friendly ingredients. Each one brings something special, from color to flavor to texture—they all work together to create a loaf that’s irresistibly moist, subtly sweet, and bursting with fruit.

All-purpose flour: Gives the bread a sturdy but tender structure, ensuring each slice holds together without being dry.
Baking powder: Provides the loaf with lift for a nicely domed top and a fluffy crumb.
Baking soda: Works with the zucchini to help the bread rise beautifully and gives it a soft texture.
Salt: Balances moisture and sweetness, bringing out all the other flavors.
Ground cinnamon: Adds a cozy warmth that plays perfectly with the blueberries and zucchini.
Eggs: Bind everything together while adding richness and a little extra rise.
Vegetable oil: Delivers essential moisture for a supple, soft loaf (substitute with another neutral oil if you prefer!).
Granulated sugar: Sweetens the loaf and helps with that tender crumb.
Brown sugar: Packed brown sugar brings a caramel depth and extra moisture.
Pure vanilla extract: Infuses a gorgeous fragrance and brings all the flavors together seamlessly.
Shredded zucchini (excess moisture squeezed out): The secret to supremely moist bread; don’t skip squeezing!
Blueberries (fresh or frozen, tossed with a little flour): Bursts of juicy, slightly tart flavor; flour prevents them from sinking to the bottom.

How to Make Blueberry Zucchini Bread

Step 1: Prep Your Equipment and Ingredients

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment for easier removal. While the oven warms, squeeze the shredded zucchini really well—this step is crucial to avoid soggy bread. If you’re using frozen blueberries, keep them chilled right until folding in to minimize color bleeding.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Whisking helps aerate the flour and evenly distribute the leaveners and spice, so every bite is perfectly seasoned and beautifully risen.

Step 3: Combine Wet Ingredients

In a large bowl, whisk together the eggs, vegetable oil, both sugars, and vanilla until smooth and glossy. This mixture sets the stage for a moist, flavorful crumb, and by beating until creamy, you ensure an even rise and beautiful color in your finished loaf.

Step 4: Add the Zucchini

Now, stir the well-drained shredded zucchini into the wet mixture. Don’t worry if it seems like a lot—the zucchini will practically melt into the bread as it bakes, leaving incredible moisture without an overpowering veggie flavor.

Step 5: Bring It All Together

Gradually add the dry ingredients to your wet mixture, stirring with a spatula or spoon just until no pockets of flour remain. Overmixing is the enemy of tender bread, so stop as soon as it’s combined. A few lumps are fine!

Step 6: Fold in the Blueberries

Toss your blueberries with a tablespoon of flour, then gently fold them into your batter. This extra step keeps the berries from sinking and ensures big, juicy bursts throughout the loaf.

Step 7: Bake to Golden Perfection

Pour the batter into your prepared pan, spreading it evenly. Slide it into the oven and bake for 50–60 minutes, or until a toothpick in the center comes out mostly clean (a few moist crumbs are okay!). Let the bread cool for 10 minutes in the pan before turning out onto a wire rack to cool completely—if you can wait that long.

How to Serve Blueberry Zucchini Bread

Garnishes

Give Blueberry Zucchini Bread a little extra love by dusting the top with powdered sugar or adding a playful drizzle of lemon glaze. Even a handful of fresh blueberries on the plate makes each slice feel truly special.

Side Dishes

This bread makes a heavenly pairing with a spoonful of Greek yogurt and a sprinkle of granola. For a light afternoon snack, try it alongside fresh fruit or a mug of your favorite herbal tea.

Creative Ways to Present

If you want this bread to be the star of a brunch buffet, slice thick and fan out on a pretty platter. Alternatively, cut into cubes and serve with toothpicks for a fun, shareable treat—kids and adults both love getting bite-sized pieces!

Make Ahead and Storage

Storing Leftovers

Blueberry Zucchini Bread stays moist for days thanks to the zucchini. Store slices in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week if you prefer a chilled slice with your morning coffee.

Freezing

This loaf freezes beautifully! Let it cool completely, then wrap tightly in plastic wrap and aluminum foil. Store the whole loaf or individual slices in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature when cravings strike.

Reheating

To bring out that fresh-baked magic, warm slices in the microwave for 10–20 seconds or toast gently in a toaster oven. A quick warm-up revives the flavors and makes the loaf taste just-baked all over again.

FAQs

Can I use frozen blueberries in Blueberry Zucchini Bread?

Absolutely! If using frozen berries, don’t thaw them before adding to the batter to avoid extra moisture and color bleeding. Just toss them in flour as you would with fresh berries.

Do I really need to squeeze the zucchini dry?

Yes, squeezing out the excess moisture ensures the bread bakes up tender and not soggy. You can use a clean kitchen towel, cheesecloth, or even paper towels—just give the zucchini a thorough squeeze.

Can I substitute whole wheat flour?

You sure can! Try replacing up to half of the all-purpose flour with whole wheat for extra fiber and a wholesome, nutty flavor. The loaf will be a little heartier but just as delicious.

What nuts work best if I want some crunch?

Chopped walnuts or pecans are wonderful additions. They add both texture and toasty flavor; just fold in up to half a cup with the blueberries for a little extra oomph.

Why did my blueberries sink to the bottom?

If your blueberries ended up at the bottom, it’s likely they weren’t tossed in flour or your batter was a little too thin. Coating them lightly in flour helps keep them suspended evenly throughout the loaf.

Final Thoughts

This Blueberry Zucchini Bread is sheer comfort in loaf form—never too sweet, always loaded with berries, and impossibly moist from the humble zucchini. Give it a go and you might find it becomes the recipe your friends and family beg you to make again and again. Your kitchen will smell heavenly and your tastebuds will thank you!

Blueberry Zucchini Bread Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

This Blueberry Zucchini Bread is a delightful combination of moist zucchini, juicy blueberries, and warm spices. Perfect for breakfast or as a snack, this bread is easy to make and bursting with flavor.

Ingredients

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Dry Ingredients:

2 cups all-purpose flour
2 teaspoons 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
3/4 cup granulated sugar
1/2 cup brown sugar (packed)
2 teaspoons pure vanilla extract
1 1/2 cups shredded zucchini (excess moisture squeezed out)
1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan.
Mix dry ingredients: Whisk together flour, baking powder, baking soda, salt, and cinnamon.
Combine wet ingredients: In a separate bowl, whisk eggs, oil, sugars, and vanilla. Stir in zucchini.
Combine and bake: Gradually mix dry ingredients into wet, then fold in blueberries. Bake for 50–60 minutes.
Cool and serve: Cool in the pan before transferring to a wire rack.