When it comes to summer baking, nothing makes my heart happier than a thick slice of homemade Blueberry Zucchini Bread. This tender, moist quick bread captures the best of both worlds: juicy bursts of fresh blueberries and the subtle earthy sweetness of zucchini, all wrapped up in a golden, cinnamon-scented loaf. It’s perfect for breakfast, snack time, or even a sweet treat after dinner — and once you try it, you’ll see exactly why Blueberry Zucchini Bread has become such an essential in my kitchen.

Blueberry Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things wonderfully simple, using everyday staples and a couple of fresh ingredients that together create something truly magical. Each component in our Blueberry Zucchini Bread has a role to play, contributing to its signature taste, soft texture, and gorgeous color speckled with green and blue.

All-purpose flour: The backbone of our loaf, giving it structure without making it dense.
Salt: Just enough to bring out the natural flavors and balance the sweetness.
Baking soda: Works with the zucchini’s moisture to help the bread rise beautifully.
Baking powder: Rounds out the leavening for extra lift and softness.
Ground cinnamon: Adds warmth and that comforting aroma we all love in classic quick breads.
Large eggs: Binds everything together and adds rich, cake-like texture.
Vegetable oil: Keeps the crumb moist and tender without weighing it down.
Granulated sugar: Supplies the main sweetness and lets other flavors shine.
Brown sugar (packed): A bit of depth and caramel-like flavor that completely elevates the loaf.
Vanilla extract: Brings all the flavors into harmony and adds a lovely backnote.
Finely shredded zucchini (with excess moisture squeezed out): The secret to a moist, delicate crumb with an extra boost of nutrition (promise you won’t taste the veggies!).
Fresh blueberries: Sweet, juicy pops of color that make every bite special.
All-purpose flour (to toss with blueberries): Helps keep the berries from sinking straight to the bottom.

How to Make Blueberry Zucchini Bread

Step 1: Prep the Oven and Pan

Begin by preheating your oven to 350°F (175°C). You want your loaf to start baking in a hot oven for the perfect rise. While the oven heats, grease and flour a 9×5-inch loaf pan or line it with parchment paper. This simple step ensures your Blueberry Zucchini Bread will come out without sticking — nothing worse than losing the bottom to the pan!

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together the flour, salt, baking soda, baking powder, and cinnamon. Whisking not only combines the ingredients evenly, but also aerates the flour slightly. This means your bread will bake up light, not heavy, every time.

Step 3: Combine Wet Ingredients

In a large mixing bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until everything is smooth and creamy. This mixture is your flavor powerhouse and creates that moist, tender texture that makes Blueberry Zucchini Bread so irresistible.

Step 4: Add the Zucchini

Make sure your zucchini is finely shredded and pat it dry with paper towels to remove any excess moisture (nobody wants soggy bread!). Gently stir the zucchini into the wet ingredients — don’t be shy, it blends right in and gives your loaf that legendary moist crumb.

Step 5: Prepare the Blueberries

Toss your fresh blueberries with a tablespoon of flour. This tiny extra step keeps the berries from sinking, ensuring you get bites of fruity goodness from top to bottom in every slice of your Blueberry Zucchini Bread.

Step 6: Combine and Fold

Add the flour mixture and floured blueberries to your wet mixture. Fold everything together gently with a spatula, just until combined. Overmixing is the enemy of tender bread, so stop as soon as you no longer see streaks of flour.

Step 7: Bake the Loaf

Pour the batter into your prepared pan, smoothing out the top so it bakes evenly. Place it in the center of your preheated oven and bake for 50–60 minutes. The house will smell intoxicating! Check with a toothpick — it should come out clean or with a crumb or two attached when it’s ready.

Step 8: Cool and Enjoy

Let your Blueberry Zucchini Bread cool in the pan for about 10 minutes, then gently transfer to a wire rack to cool completely. This short wait lets the loaf set up so it slices beautifully…and makes it easier to resist cutting in too soon!

How to Serve Blueberry Zucchini Bread

Garnishes

If you’re like me and love to get a little fancy, a light dusting of powdered sugar over your Blueberry Zucchini Bread looks gorgeous and adds a sweet finishing touch. You can also try a drizzle of lemon glaze for extra zing, or sprinkle on a handful of chopped walnuts for crunch.

Side Dishes

This bread is delicious on its own, but it pairs beautifully with a thick Greek yogurt and a handful of extra blueberries for a hearty breakfast. If you’re serving it as a snack, a hot cup of tea or a creamy latte on the side is heavenly. For a full-on brunch experience, serve slices with a fresh fruit salad or soft scrambled eggs.

Creative Ways to Present

Try serving thinly sliced pieces of Blueberry Zucchini Bread toasted and slathered with whipped cream cheese or lemon curd. For dessert, toast a slice and top with vanilla ice cream and an extra handful of blueberries. Or, cut the loaf into cubes and layer in a trifle with fresh berries and sweetened whipped cream.

Make Ahead and Storage

Storing Leftovers

Once your Blueberry Zucchini Bread is completely cooled, wrap it tightly in plastic wrap or foil to keep it fresh and moist. It keeps well at room temperature for up to three days, and the flavors are even better the next day.

Freezing

One of my favorite things about this recipe is how beautifully it freezes! Wrap the whole loaf (or individual slices) tightly in plastic wrap and a layer of foil. Pop it in the freezer for up to three months. When you’re ready, let it thaw at room temperature and it will taste almost as fresh as the day you baked it.

Reheating

For that just-baked flavor, reheat slices in a toaster oven or conventional oven at 325°F for 5–10 minutes. If you’re in a hurry, a quick zap in the microwave works too, just be careful not to overdo it — start with 10–15 seconds.

FAQs

Can I use frozen blueberries for Blueberry Zucchini Bread?

Absolutely! You can use frozen blueberries straight from the freezer — just don’t thaw them before adding to the batter. This helps prevent your bread from turning purple and keeps the berries nice and plump.

Why should I squeeze the zucchini dry?

Squeezing out the extra moisture from the zucchini ensures your loaf bakes up fluffy and not soggy. Zucchini holds a lot of water, and removing the excess keeps your Blueberry Zucchini Bread light and delicious every time.

Can this recipe be made gluten-free?

Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture may be slightly different, but you’ll still get a moist, flavorful loaf full of blueberry bursts.

What’s the best way to shred zucchini?

A standard box grater works perfectly. Use the fine holes for tender, almost melt-away pieces of zucchini that seamlessly blend into the batter for a perfectly soft Blueberry Zucchini Bread.

Can I double the recipe?

Definitely! This Blueberry Zucchini Bread disappears fast, so making a double batch is always a good idea. Bake each loaf in its own pan to ensure even baking and check doneness as each oven can vary.

Final Thoughts

Give this Blueberry Zucchini Bread a try and I promise, it will win over breakfast guests, snack-lovers, and dessert devotees alike. It truly is the kind of treat that brings a little joy to any day, any time — and you can’t beat how easy it is to make. Get those blueberries, grab a zucchini, and let your kitchen fill up with the most wonderful aroma!

Blueberry Zucchini Bread Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8 slices) 1x
Diet: Vegetarian

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Description

This Blueberry Zucchini Bread is a delightful combination of fresh blueberries, shredded zucchini, and warm spices, creating a moist and flavorful loaf perfect for breakfast or a snack.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon

Wet Ingredients:

2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar (packed)
2 teaspoons vanilla extract
1 cup finely shredded zucchini (moisture squeezed out)

Additional:

1 cup fresh blueberries
1 tablespoon all-purpose flour (for tossing with blueberries)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan.
Prepare dry ingredients: Whisk together flour, salt, baking soda, baking powder, and cinnamon in a bowl.
Mix wet ingredients: In a large bowl, beat eggs, oil, sugars, and vanilla. Stir in zucchini.
Add blueberries: Toss blueberries in flour, then fold into batter with dry ingredients.
Bake: Pour batter into the pan and bake for 50–60 minutes. Cool before slicing.