blueberry zucchini bread

By Adeline

Published on July 3, 2025

Introduction to Blueberry Zucchini Bread

There’s nothing quite like a slice of homemade goodie. This amazing blueberry zucchini bread is no exception. It’s wonderfully moist and packed with fresh, sweet berries.

I often bake this on a lazy Saturday morning. The smell fills the whole house with comfort. My family always cheers when they see this loaf appear!

Why I Love This Recipe

This blueberry zucchini bread truly is a gem. I love it because it’s:

Super easy to whip up. Perfect for busy weeknights!
Bursting with flavor. Little pockets of sweet blueberries pop!
Incredibly moist. Thanks to that fresh zucchini.
A total crowd-pleaser. Everyone asks for the recipe!
Perfect for breakfast or dessert. A versatile treat.

It always disappears so fast!

Blueberry Zucchini Bread Ingredients

Crafting this delightful blueberry zucchini bread starts with a simple blend of everyday ingredients. Each one plays a special part in creating that perfect balance of sweetness and moisture.

Essential Components for Delicious Blueberry Zucchini Bread

Vegetable oil: This is our secret to a super moist crumb.
Brown sugar & granulated sugar: A sweet duo that adds depth and tenderness.
Large eggs: They bind everything together beautifully.
Vanilla extract: A must-have for that warm, inviting aroma.
Cinnamon: Adds a cozy spice note that pairs so well with fruit.
Baking soda & baking powder: These make our bread rise high and fluffy.
Salt: Just a touch to balance all those sweet flavors.
All-purpose flour: The backbone of our delicious loaf.
Shredded zucchini: The star that guarantees incredible moisture.
Fresh blueberries: Little bursts of juicy sweetness in every bite.

Substitutions and Tips for Your Blueberry Zucchini Bread

I love making recipes my own, and you can too! For this blueberry zucchini bread, here are a few ideas:

You can swap half the vegetable oil for applesauce for a slightly lighter loaf.
Feel free to use whole wheat pastry flour instead of all-purpose.
If fresh blueberries aren’t around, use frozen ones; just drain them very well.
A pinch of nutmeg alongside the cinnamon adds extra warmth.
For a nutty crunch, add ½ cup of chopped walnuts or pecans.
Sprinkle some turbinado sugar on top before baking for a sparkling crust.

Remember, exact measurements are in the recipe card below!

How to Make Blueberry Zucchini Bread

Making this blueberry zucchini bread is a breeze. I promise!

Just follow these simple steps for a perfect loaf. You will be so glad you did.

Step 1: Prepare Your Pan and Oven

First, get your oven ready. Preheat it to 350°F. Then, grab your loaf pan. I use an 8×4-inch or 9×5-inch pan. Make sure to grease it well. Nonstick spray or butter works great. This helps the bread come out easily.

Step 2: Combine Wet Ingredients

Now, let’s mix the wet stuff. Get a big bowl. Pour in the oil. Add both the brown and granulated sugars. Crack in your two large eggs. Don’t forget the vanilla extract! Stir it all until it’s super smooth. It will look creamy.

Step 3: Mix in Dry Spices and Leavening

Next, we add some flavor. Stir in the cinnamon. Then, add the baking soda and baking powder. Don’t forget the salt. Mix them really well. This helps distribute all the leavening agents evenly. They will help the zucchini bread rise.

Step 4: Incorporate Flour and Zucchini

It’s flour time! Stir in your all-purpose flour. The mixture will get thick. Don’t worry, that’s normal. Then, add your shredded zucchini. Stir it until it’s just combined. The batter will loosen up. It becomes more pourable. This is the magic of fresh zucchini!

Step 5: Gently Fold in Blueberries

Almost there! Now, carefully fold in your fresh blueberries. I like to be gentle here. This stops them from breaking. It also keeps them from sinking. Sometimes, I sprinkle a few on top too. It looks pretty!

Step 6: Bake to Golden Perfection

Pour your batter into the pan. Smooth the top if you like. Pop it into your preheated oven. Bake for 50-60 minutes for a 9×5-inch pan. For an 8×4-inch pan, it’s 55-65 minutes. A toothpick should come out clean. That means it’s done!

Step 7: Cool and Enjoy

Pull your glorious blueberry zucchini bread out. Let it cool in the pan for a bit. Then, carefully remove it. Let it cool completely before slicing. It just tastes better that way. Now, enjoy your delicious creation!

How to Store Blueberry Zucchini Bread

Once your delicious blueberry zucchini bread has cooled, you might wonder how to keep it fresh. I always store my loaf covered. It stays good on the counter for up to two days. For longer storage, wrap it well. Then, tuck it into the freezer. It will keep for up to three months there. This means you can always have a slice ready!

Tips for Success

Don’t overmix the batter; it makes bread tough.
Always shred your own zucchini; pre-shredded is often too dry.
Do not drain the zucchini; its moisture is key for a tender loaf.
Cool the bread completely before slicing; it sets properly.
Use room temperature ingredients for better mixing.
Don’t open the oven door too early while baking.

Kitchen Tools You’ll Need

Loaf Pan: An 8×4-inch or 9×5-inch works.
Large Mixing Bowls: You’ll need at least two.
Whisk: For mixing wet ingredients smoothly.
Spatula: Great for folding in blueberries gently.
Box Grater: Perfect for shredding fresh zucchini.
Measuring Cups and Spoons: For accurate ingredients.
Wire Rack: For cooling your beautiful loaf.

Serving Suggestions

Serve warm with a pat of butter. So comforting!
Enjoy a slice with your morning coffee or tea.
A dollop of cream cheese frosting makes it extra special.
Try it with a side of fresh fruit for breakfast.
It’s also amazing with a scoop of vanilla ice cream.

Frequently Asked Questions

Can I use frozen blueberries for this blueberry zucchini bread?

Yes, you certainly can! Just make sure they are completely thawed first. Drain them really well. Too much water can make your blueberry zucchini bread soggy. Nobody wants that!

Do I need to squeeze the liquid out of the zucchini for this recipe?

Absolutely not! This is a common question. For this specific blueberry zucchini bread recipe, you don’t drain the zucchini. That natural moisture is key to getting that wonderfully moist loaf. It’s part of the secret!

How can I prevent my blueberries from sinking to the bottom of the loaf?

Ah, the classic blueberry dilemma! My trick is to toss them with a tiny bit of flour before folding them in. Just a tablespoon or two. This helps them stay suspended. They spread evenly throughout your delicious blueberry zucchini bread.

What’s the best way to store leftover blueberry zucchini bread?

To keep your blueberry zucchini bread fresh, cover it tightly. It stays good at room temperature for up to two days. If you want it for longer, wrap it well. Then, pop it into the freezer. It’ll last up to three months there!

Conclusion

And there you have it! This blueberry zucchini bread isn’t just a recipe. It’s a little slice of happiness. It’s so forgiving to make. It always turns out moist and flavorful. I love how it brings a smile to everyone’s face. Whether it’s for a quick breakfast or a shared snack, this loaf truly delivers. It reminds me of sunshine and cozy mornings. So go on, give it a try. You’ll soon see why this blueberry zucchini bread is a favorite in my kitchen. It might just become one in yours too!