Blueberry Zucchini Bread

There’s nothing quite like the surprising harmony of flavors in Blueberry Zucchini Bread—moist, sweet, and bursting with juicy berries. This isn’t your average quick bread. The zucchini keeps it irresistibly tender while blueberries infuse bursts of fruity brightness. Whether you’re baking for brunch, dessert, or a comforting snack, this recipe delivers in both flavor and simplicity.

Craving a foolproof treat that’s healthy-ish yet undeniably indulgent? Look no further. You’re about to discover a loaf that checks all the boxes—easy prep, pantry staples, crowd-pleasing results.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: No fancy equipment or complicated steps required
• Simple Ingredients: Everything you need is likely already in your kitchen
• Unbelievably Moist: Thanks to shredded zucchini, every bite is soft and rich
• Bursting with Blueberries: Juicy blueberries create bright flavor pockets
• Crowd-Pleaser: Perfect for potlucks, brunch, or gifting during the holidays
• Unique Flavor Balance: Earthy zucchini balances the sweet, fruity profile
• Make-Ahead Friendly: Keeps beautifully for days, and freezes well too

This blueberry zucchini bread stands out with its moist crumb, subtle spice, and a gentle sweetness that’s enhanced—not overwhelmed—by fresh blueberries. It’s comfort in loaf form, and no one will guess there’s a vegetable inside.

Ingredients Needed

For the Batter Base:

• 2 ¼ cups granulated white sugar – for a balanced, sweet flavor
• 1 cup vegetable oil – keeps the bread moist without overpowering flavor
• 3 large eggs, lightly beaten – bring structure and richness
• 3 teaspoons pure vanilla extract – adds warmth and depth

Fresh Add-ins:

• 2 cups shredded zucchini – moisture-rich, subtle in flavor
• 1 pint fresh blueberries – washed and dried

Dry Ingredients (Mix Separately):

• 3 cups all-purpose flour – provides the bread’s structure
• 1 tablespoon ground cinnamon – warm spice that complements the zucchini
• 1 teaspoon salt – balances sweetness and enhances flavor
• 1 teaspoon baking powder – helps the bread rise
• ¼ teaspoon baking soda – reacts with zucchini’s moisture for lift

Pro Tip: Use paper towels to blot the shredded zucchini if it’s too wet to avoid soggy batter.

How to Make Blueberry Zucchini Bread

1. Prep Your Workspace

Preheat your oven to 350°F (175°C). Lightly grease four mini loaf pans or line them with parchment paper for easy removal.

2. Combine the Wet Ingredients

In a large mixing bowl, whisk together the sugar, oil, eggs, and vanilla until smooth and slightly thickened. This mixture should look glossy and cohesive.

3. Fold in the Zucchini

Gently stir the shredded zucchini into the wet mixture. No need to squeeze it dry unless it’s dripping; a little moisture helps with the texture.

4. Mix the Dry Ingredients

In a separate bowl, combine the flour, cinnamon, salt, baking powder, and baking soda. Stir thoroughly to distribute the leavening agents and spices evenly.

5. Bring It All Together

Gradually add the dry mix to the wet ingredients. Stir until just combined—do not overmix, or the bread may turn out dense.

6. Fold in the Blueberries

Gently fold in the fresh blueberries using a spatula, being careful not to crush them. This preserves their juicy bursts of flavor in each bite.

7. Pour and Bake

Divide the batter evenly between the prepared loaf pans. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool & Serve

Let the loaves cool in the pans for about 20 minutes before transferring them to a wire rack to cool completely.

Mini-Tip: For extra flavor, try brushing the tops with melted butter while warm!è

Serving and Storage Tips

Serving Suggestions

• Serve warm with a pat of butter or cream cheese for a satisfying breakfast
• Dust with powdered sugar for a simple presentation at brunch
• Slice and toast lightly for a golden, crispy edge

Storage

• Room Temperature: Wrap tightly in foil or plastic wrap; keeps for 3–4 days
• Refrigerator: Extend freshness up to a week in an airtight container
• Freezer: Wrap loaves individually and freeze for up to 3 months; thaw overnight in the fridge

Helpful Notes

• Zucchini Tip: Don’t peel the zucchini—its skin is tender and adds color
• Berry Swap: Swap blueberries for raspberries or chopped strawberries
• Add-ins: Try adding ½ cup chopped walnuts or pecans for crunch
• Gluten-Free? Substitute with a 1:1 gluten-free flour blend

Conclusion

There’s something magical about the moist crumb and fruity bursts in this blueberry zucchini bread. It’s easy enough for beginners, impressive enough for guests, and comforting enough to bake again and again.

Whether you serve it fresh out of the oven or save a few slices for later, it’s a recipe that’s sure to earn rave reviews.

Tried it? Leave a comment and a star rating below!
Did you try a twist—maybe lemon zest or a nut topping? We’d love to hear your variations.
Don’t forget to share your loaf on Pinterest or Facebook to inspire fellow home bakers.

Frequently Asked Questions (FAQ)

Can I use frozen blueberries instead of fresh?

Yes! Just toss them in a tablespoon of flour before adding to the batter to avoid sinking. Do not thaw first—they’ll bleed into the mix.

How can I make this recipe gluten-free?

Use a 1:1 gluten-free all-purpose flour substitute. Check that your baking powder and soda are also gluten-free.

Can I reduce the sugar?

Yes. Try using 1 ¾ cups sugar for a less-sweet version. You can also swap half the sugar with honey or maple syrup for a natural touch.

Why is my zucchini bread soggy in the middle?

Too much moisture. Pat your shredded zucchini dry before mixing, and be sure to bake it until the toothpick comes out clean.

Is this bread freezer-friendly?

Absolutely. Wrap cooled loaves in foil or plastic wrap, then store in a freezer bag for up to 3 months.

Can I bake this in one big loaf pan instead?

Yes, but increase the baking time to 60–70 minutes. Check doneness with a toothpick after 55 minutes.