Blueberry Zucchini Bread

Blueberry Zucchini Bread is a moist, tender quick bread that combines the goodness of fresh zucchini with juicy blueberries for a deliciously sweet treat. Lightly spiced and full of flavor, this easy bread is perfect for breakfast, snacks, or sharing with family and friends.

Why You’ll Love This Recipe

You’ll love this Blueberry Zucchini Bread because it’s soft, flavorful, and a fun way to sneak in extra veggies. The zucchini keeps the bread incredibly moist without being heavy, while the blueberries add bursts of sweetness in every bite. It’s simple to make, freezes well, and tastes even better the next day!

Ingredients

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

• Fresh zucchini, grated
• Fresh or frozen blueberries
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Eggs
• Granulated sugar
• Brown sugar
• Vegetable oil or melted coconut oil
• Vanilla extract
• Lemon zest (optional, for brightness)

Directions

1. Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
4. In another bowl, beat the eggs, sugars, oil, and vanilla extract until well combined. Stir in the zucchini.
5. Add the dry ingredients to the wet mixture and gently stir until just combined. Do not overmix.
6. Fold in the blueberries and lemon zest if using.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (about 8–10 slices). It takes about 15 minutes to prep and 50–60 minutes to bake.

Variations

• Swap blueberries for raspberries or chopped strawberries.
• Add chopped walnuts or pecans for crunch.
• Use whole wheat flour for a slightly heartier texture.
• Add a lemon glaze for extra brightness.

Storage/Reheating

Store leftover Blueberry Zucchini Bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To freeze, wrap tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature. Warm slices gently in the microwave if desired.

FAQs

Why add zucchini to bread?

Zucchini keeps the bread moist without adding strong flavor — it’s a great way to add veggies!

Should I peel the zucchini?

No, there’s no need to peel it — just grate and squeeze out the excess water.

Can I use frozen blueberries?

Yes! Toss them with a bit of flour to prevent them from sinking.

Can I make this bread gluten-free?

Use a good-quality 1:1 gluten-free flour blend.

Can I use a different oil?

Yes, melted coconut oil or canola oil work well.

Why did my bread sink in the middle?

It may have been underbaked — be sure to test with a toothpick.

Can I make muffins instead?

Yes! Bake at 350°F (175°C) for about 20–25 minutes.

How do I prevent soggy bread?

Make sure to squeeze out the zucchini well to remove excess moisture.

What’s the best way to store this bread?

Store it in an airtight container at room temp or freeze for later.

Can I add a glaze?

Absolutely — a simple lemon glaze or cream cheese frosting is delicious.

Conclusion

Blueberry Zucchini Bread is the perfect way to use up fresh zucchini and enjoy a sweet, moist loaf bursting with juicy blueberries. Easy to make and freezer-friendly, this crowd-pleasing bread is sure to become a new family favorite. Bake a loaf today and savor a slice for breakfast, snack time, or dessert!

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