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Blueberry Zucchini Bread

Blueberry Zucchini Bread

There’s nothing quite like the surprising harmony of flavors in Blueberry Zucchini Bread—moist, sweet, and bursting with juicy berries. With tender zucchini and bright blueberries, this quick bread is a comforting delight that's perfect for brunch, dessert, or an anytime treat.
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Prep Time 20 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour 10 minutes
Servings: 4 mini loaves
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 1.442
Ingredients Method Notes

Ingredients
  

Batter Base
  • 2 1/4 cups granulated white sugar for a balanced, sweet flavor
  • 1 cup vegetable oil keeps the bread moist
  • 3 large eggs lightly beaten
  • 3 teaspoons pure vanilla extract
Fresh Add-ins
  • 2 cups shredded zucchini moisture-rich
  • 1 pint fresh blueberries washed and dried
Dry Ingredients
  • 3 cups all-purpose flour for structure
  • 1 tablespoon ground cinnamon adds warm spice
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease four mini loaf pans or line them with parchment paper.
  2. In a large mixing bowl, whisk together the sugar, oil, eggs, and vanilla until smooth and slightly thickened.
  3. Fold the shredded zucchini into the wet mixture. Blot excess moisture if very wet.
  4. In a separate bowl, stir together the flour, cinnamon, salt, baking powder, and baking soda.
  5. Gradually mix the dry ingredients into the wet mixture, stirring just until combined.
  6. Gently fold in the blueberries using a spatula to avoid crushing them.
  7. Divide the batter evenly among the mini loaf pans. Bake for 45–55 minutes or until a toothpick comes out clean.
  8. Cool in pans for 20 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t peel the zucchini—the skin is tender and adds color. For nutty variation, add ½ cup chopped walnuts or pecans. To substitute berries, use raspberries or chopped strawberries. For a gluten-free version, use a 1:1 gluten-free flour blend. For less sweetness, reduce sugar to 1 ¾ cups.