I know what you’re thinking: zucchini in bread? Trust me, it’s magic! It adds the most incredible moisture and a subtle sweetness that complements the blueberries beautifully. This Blueberry Zucchini Bread recipe is a game-changer. It is super simple to make, and it disappears in my house faster than I can say “seconds!” The aroma alone, wafting through the house as it bakes, is enough to make anyone’s mouth water.

I understand the struggle of finding recipes that are both delicious and nutritious. That’s why I’m so excited to share this Blueberry Zucchini Bread with you. It’s the perfect treat for breakfast, brunch, or even dessert, and it’s packed with wholesome ingredients. My youngest used to turn his nose up at anything green, but he devours this bread without a second thought. It’s a mom win!

If you’re looking for an easy and delicious way to use up your summer zucchini and create a treat that everyone will love, then look no further. This Blueberry Zucchini Bread will become a new family favorite. I promise, you’ll be amazed at how quickly it becomes a staple in your kitchen! So, grab your apron, preheat that oven, and let’s get baking. I can’t wait to hear how much you enjoy this delightful bread! Give my delicious Blueberry Zucchini Bread recipe a try today!

Ingredients

Here’s what you’ll need to whip up a loaf of this amazing Blueberry Zucchini Bread. Don’t worry, it’s all pretty standard baking fare!

All-Purpose Flour: 3 cups. I usually use unbleached all-purpose flour, but you can also substitute with whole wheat pastry flour for a slightly denser texture. Consider using bread flour for an even chewier crumb, or experiment with blending different flours to find your perfect balance.
Baking Soda: 1 teaspoon. This helps the bread rise, giving it that light and airy crumb we all love. Baking soda reacts with acidic ingredients, so make sure yours is fresh for the best results.

Baking Powder: 1 teaspoon. For an extra lift! Baking powder is a double-acting leavening agent, meaning it provides lift both when mixed and when heated.
Salt: 1/2 teaspoon. Just a pinch to balance the sweetness. Salt also enhances the other flavors in the bread, so don’t skip it!
Ground Cinnamon: 1 teaspoon. Adds a warm, comforting flavor. I sometimes add a pinch of nutmeg too! You can also experiment with other spices like cardamom or ginger for a unique twist.

Eggs: 3 large. Make sure they’re at room temperature for best results. Room temperature eggs emulsify more easily, creating a smoother batter.
Granulated Sugar: 1 cup. You can reduce this slightly if you prefer a less sweet bread. You can also use other sweeteners like brown sugar or honey, but they will affect the flavor and texture of the bread.
Vegetable Oil: 3/4 cup. I use canola oil, but any neutral-flavored oil will work. Other options include sunflower oil, grapeseed oil, or even melted coconut oil (although this will impart a slight coconut flavor).

Vanilla Extract: 2 teaspoons. Don’t skimp on the vanilla! It really enhances the flavor. Use pure vanilla extract for the best flavor, or try vanilla bean paste for an even more intense vanilla experience.
Shredded Zucchini: 2 cups, packed. No need to peel it! Just shred it with a box grater. Gently squeeze out any excess moisture. Excess moisture can lead to a soggy bread, so this step is crucial! I usually wrap the shredded zucchini in a clean kitchen towel and squeeze.
Fresh Blueberries: 1 1/2 cups. Frozen blueberries work too, but toss them with a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom. I once forgot to do this, and all the blueberries ended up in a soggy clump at the bottom – lesson learned! Gently fold the blueberries into the batter to avoid bursting them.

Chopped Walnuts or Pecans (optional): 1/2 cup. Adds a nice crunch and nutty flavor. Toasting the nuts before adding them to the batter will enhance their flavor even more!

Budget-Friendly Tip: Zucchini is often plentiful (and cheap!) in the summer, so stock up and freeze shredded zucchini in freezer bags for baking later in the year.

Storage Hack: This Blueberry Zucchini Bread stays fresh for several days if stored in an airtight container at room temperature. You can also freeze it for longer storage. I like to slice it before freezing so I can grab a slice whenever I want.

I swear, the secret to my Blueberry Zucchini Bread is using good quality vanilla extract and not over-mixing the batter. A little lumpy is okay! And of course, lots and lots of blueberries! My family absolutely adores this recipe.

Step-by-Step Instructions

Alright, let’s get down to the nitty-gritty of making this Blueberry Zucchini Bread. Don’t worry, it’s super straightforward, even if you’re a beginner baker. Just follow these steps, and you’ll be enjoying a slice of warm, Blueberry Zucchini Bread in no time!

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents the bread from sticking. I learned this the hard way after a particularly stubborn loaf refused to budge! You can also line the pan with parchment paper for easy removal.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Make sure there are no clumps of baking soda lurking. This step ensures that the dry ingredients are evenly distributed. Whisking also aerates the flour, which helps to create a lighter bread.
In a separate bowl, beat together the eggs, sugar, oil, and vanilla extract until well combined. I use a hand mixer, but you can also do this by hand. Just make sure everything is nicely mixed. Beating the eggs and sugar together creates air bubbles, which contribute to the bread’s rise.
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough bread. A few streaks of flour are okay. Gently fold the wet ingredients into the dry ingredients using a spatula.

Gently fold in the shredded zucchini and blueberries (and nuts, if using). Again, be gentle! You don’t want to crush the blueberries or overwork the batter. This is where the magic happens! The zucchini disappears into the batter, and the blueberries add bursts of sweetness. Distribute the zucchini and blueberries evenly throughout the batter.
Pour the batter into the prepared loaf pan and spread evenly. I like to tap the pan gently on the counter to release any air bubbles. This will help prevent large holes from forming in the bread.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so start checking the bread around 50 minutes. If the top is getting too brown, you can tent it with foil. King Arthur Baking has a great article that can help you troubleshoot Baking Temperatures and Cooking Times. Use an oven thermometer to ensure your oven is accurately calibrated.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from getting soggy. I know it’s tempting to slice into it right away, but trust me, it’s worth the wait! Cooling the bread completely allows the crumb to set and makes it easier to slice.
Slice and serve! Enjoy your Blueberry Zucchini Bread with a pat of butter, a dollop of cream cheese, or just as is. Store leftover bread in an airtight container at room temperature or in the freezer for longer storage.

Tip: For an extra touch of sweetness, you can sprinkle a little sugar on top of the bread before baking. My grandma used to do this, and it adds a lovely crunchy topping. One time I forgot to add the vanilla and it still tasted great! But adding it gives the Blueberry Zucchini Bread a wonderful touch.

And there you have it! A delicious, moist Blueberry Zucchini Bread that’s sure to become a family favorite. My kids love helping me make this bread, especially adding the blueberries. It’s a great way to get them involved in the kitchen. I hope you enjoy making and eating this bread as much as we do!

Serving Ideas

Okay, so you’ve baked this amazing Blueberry Zucchini Bread, now what? Well, there are endless ways to enjoy it! Here are a few of my family’s favorite serving ideas.

Breakfast or Brunch: A slice of Blueberry Zucchini Bread is the perfect way to start the day. Serve it with a side of scrambled eggs and some fresh fruit for a complete meal. My husband loves to toast his slice and spread it with cream cheese.

Afternoon Snack: This bread is a great pick-me-up in the afternoon. It’s sweet enough to satisfy a sugar craving but also packed with wholesome ingredients. My kids love to grab a slice after school.
Dessert: Believe it or not, this Blueberry Zucchini Bread can also be served as a dessert! Warm it up slightly and top it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a simple but satisfying treat. You can also add a drizzle of chocolate sauce or a sprinkle of chopped nuts for extra indulgence.
Potlucks and Gatherings: This bread is always a hit at potlucks and gatherings. It’s easy to transport and everyone loves it. I always get asked for the recipe! Wrap the bread tightly in plastic wrap or place it in a resealable bag to keep it fresh.

Leftovers: If you happen to have any Blueberry Zucchini Bread leftover (which is rare in my house!), you can use it to make French toast or bread pudding. Just slice the bread, soak it in an egg mixture, and cook it as you normally would. This is a great way to use up slightly stale bread.
Presentation: I like to slice the bread and arrange it on a platter with some fresh blueberries and a dusting of powdered sugar. It makes for a beautiful and appetizing presentation. Garnish with a sprig of mint or a few edible flowers for an extra touch of elegance.

Portion Sizes: I usually cut the loaf into 12 slices, but you can adjust the size depending on your preference. A standard slice is usually enough for my kids, but my husband always goes back for seconds!

Family Feedback: My family is my ultimate taste-testing panel, and they always give this Blueberry Zucchini Bread rave reviews. They love the moist texture, the sweet blueberries, and the subtle cinnamon flavor. It’s a recipe that everyone in my house enjoys, and I hope it will be a hit in your home too!

FAQs

I’ve been making this Blueberry Zucchini Bread for years, and I’ve gotten a lot of questions about it. Here are some of the most frequently asked questions, along with my answers.

Can I use frozen zucchini? Yes, you can! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. Otherwise, your bread might turn out soggy. Thaw the zucchini in the refrigerator overnight or use the defrost setting on your microwave.

Can I substitute the oil with applesauce? Yes, you can substitute half of the oil with unsweetened applesauce to reduce the fat content. However, keep in mind that this might slightly alter the texture of the bread. The bread may be slightly denser and moister.

Can I make this bread gluten-free? Yes, you can! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to add a teaspoon of xanthan gum to help bind the ingredients together. Xanthan gum helps to mimic the binding properties of gluten, preventing the bread from crumbling.

Can I add chocolate chips? Absolutely! Chocolate chips and blueberries are a match made in heaven. Just add about 1/2 cup of chocolate chips to the batter along with the blueberries. I did this once, it was an instant favorite with my youngest! Use semi-sweet or dark chocolate chips for a richer flavor.

How do I prevent the blueberries from sinking to the bottom? Toss the blueberries with a tablespoon of flour before adding them to the batter. This helps them stay suspended in the batter and prevents them from sinking. Use a light coating of flour to avoid affecting the texture of the bread.

Can I make this bread ahead of time? Yes, you can! This Blueberry Zucchini Bread actually tastes better the next day. Just wrap it tightly in plastic wrap and store it at room temperature. The flavors will meld together and the bread will become even more moist.

What if I don’t have a 9×5 inch loaf pan? You can use an 8×4 inch loaf pan, but you might need to bake the bread for a few extra minutes. You can also use muffin tins to make Blueberry Zucchini Bread muffins. Just adjust the baking time accordingly. Muffin tins will bake much faster, so keep a close eye on them.

Can I reduce the sugar in this recipe? Yes, you can. I have found that reducing sugar can change the bread some but it still works and tastes delicious!

I don’t have vanilla extract. Can I still make the bread? Of course! The vanilla extract adds flavor but isn’t essential. I’ve forgotten it before, and the bread still turned out great!

I hope these FAQs are helpful! If you have any other questions about this Blueberry Zucchini Bread recipe, feel free to ask in the comments below. I’m always happy to help!

Conclusion

This Blueberry Zucchini Bread is more than just a recipe to me. It’s a taste of home, a reminder of warm summer days, and a symbol of my family’s love for good food. It’s a recipe born from the desire to get my kids to eat more vegetables, and it has become a cherished tradition. The smell of it baking in the oven always brings a smile to my face, and I hope it will do the same for you.

Here are a few final tips to ensure baking success with this Blueberry Zucchini Bread:

Don’t overmix the batter. This is the key to a tender, moist bread.

Use room temperature ingredients. This helps the ingredients combine more easily.
Don’t overbake the bread. Overbaking will result in a dry, crumbly bread.

My family has come up with a lot of variations over the years. Sometimes we add a streusel topping, sometimes we mix in different berries, and sometimes we even add a swirl of cream cheese filling. The possibilities are endless!

I truly hope you give this Blueberry Zucchini Bread recipe a try. It’s easy to make, incredibly delicious, and sure to become a new family favorite.

If you have any questions or comments, please leave them below. I love hearing from you! And if you make this bread, be sure to share a photo on social media and tag me! I can’t wait to see your creations! Happy baking, friends! I know you are going to love this Blueberry Zucchini Bread!

Blueberry Zucchini Bread

Print Recipe

This moist and flavorful Blueberry Zucchini Bread is packed with fresh blueberries and grated zucchini, creating a delightful treat perfect for breakfast or a snack. Enjoy the subtle sweetness and comforting texture in every slice.

Author: Kiera

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes

Yield: 1 loaf (12 slices)
Category: Breakfast
Method: Baked

Cuisine: American

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda

1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs

3/4 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup vegetable oil

1 teaspoon vanilla extract
2 cups grated zucchini, excess moisture squeezed out
1 cup fresh blueberries

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.

In a separate bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Gently fold in the grated zucchini and blueberries.

Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For extra flavor, add 1/2 cup of chopped walnuts or pecans to the batter. Serve with a smear of cream cheese or butter.