Blueberry Zucchini Bread

Why You’ll Love This Recipe

Blueberry Zucchini Bread is a moist and flavorful loaf that combines the natural sweetness of blueberries with the subtle earthiness of zucchini. This quick bread is perfect for breakfast, snacking, or dessert. The zucchini keeps the bread tender and moist, while the blueberries add bursts of juicy flavor in every bite. It’s a delicious way to sneak some veggies into your baked goods.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarbrown sugarbaking soda baking powderground cinnamonground nutmegsalteggsvegetable oilvanilla extractzucchini (grated and drained)fresh or frozen blueberries

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

In another bowl, beat the eggs, sugars, oil, and vanilla extract until smooth.

Add the grated zucchini to the wet mixture and stir to combine.

Gradually mix the dry ingredients into the wet mixture until just combined.

Gently fold in the blueberries, being careful not to overmix.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf (about 8-10 slices).Preparation time: 15 minutesBaking time: 55-65 minutesCooling time: 30 minutesTotal time: 1 hour 45 minutes

Variations

Add chopped walnuts or pecans for a crunchy texture.

Use whole wheat flour for a healthier twist.

Substitute coconut oil for vegetable oil for added flavor.

Try lemon zest for a citrusy note that complements the blueberries.

storage/reheating

Store Blueberry Zucchini Bread in an airtight container at room temperature for up to 3 days.Refrigerate for up to 1 week or freeze for up to 2 months.Thaw overnight in the fridge and reheat slices in the microwave for 10-15 seconds if desired.

FAQs

Can I use frozen blueberries?

Yes, use them straight from the freezer and toss in flour to prevent sinking.

Do I need to peel the zucchini?

No, just wash and grate it—peeling is not necessary.

Can I make muffins instead?

Absolutely, just adjust the baking time to 20–25 minutes for muffins.

Is the bread very sweet?

It has a balanced sweetness, not overpowering, thanks to the combination of sugars.

How do I know when it’s done?

A toothpick inserted in the center should come out clean or with a few moist crumbs.

Can I reduce the sugar?

Yes, but reducing too much may affect texture and moisture.

Can I use almond flour?

Not directly—it changes the structure. Use a tested almond flour recipe instead.

Can I add other fruits?

Yes, try raspberries or chopped apples for a twist.

Why is my bread dense?

Overmixing or not draining the zucchini properly could cause this.

Can I use honey instead of sugar?

Partially, yes—adjust the liquid content if substituting completely.

Conclusion

Blueberry Zucchini Bread is the perfect blend of wholesome and delicious. With tender texture, juicy berries, and hidden veggies, it’s a recipe that pleases both kids and adults alike. Whether you’re using up summer zucchini or just craving something cozy and homemade, this bread is sure to become a favorite.

Print