Blueberry Zucchini Bread Recipe

There’s something magical about a loaf of homemade quick bread. It’s warm, comforting, and just sweet enough to feel like a treat without being over the top. This blueberry zucchini bread is one of those recipes I make every summer when my garden explodes with zucchini. The combination of juicy blueberries and subtly sweet zucchini creates a moist, tender loaf that’s impossible to resist.

this RECIPE

I first stumbled upon this recipe after a particularly overzealous zucchini harvest. My fridge was overflowing, and I’d already made enough zucchini noodles and fritters to last a lifetime. In an effort to use it up, I experimented with adding shredded zucchini to my classic blueberry bread recipe. The result? A ridiculously soft, flavorful loaf with the perfect balance of sweetness and moisture. Now, it’s become a family favorite that disappears within hours of baking.

A little history: how zucchini bread became a classic

Zucchini bread, like many quick breads, gained popularity in the U.S. during the 20th century when home bakers started incorporating garden vegetables into baked goods. While zucchini itself is mild in flavor, it adds a wonderful texture and moisture to bread without making it taste like vegetables. Blueberries, on the other hand, have been a beloved baking ingredient for centuries, especially in muffins and cakes. Combining the two is a modern twist that takes advantage of fresh, seasonal produce in the best way possible.

What you need: key ingredients and tips

Zucchini

This is the secret to the bread’s incredible moisture. No need to peel it—just grate it coarsely and toss it in. Unlike some zucchini recipes, you don’t want to squeeze out the moisture here. If you’re out of zucchini, finely shredded carrots or even mashed bananas work as a substitute.

Blueberries

Fresh blueberries burst with flavor and add little pockets of juiciness to each bite. If you only have frozen blueberries, you can use them, but don’t thaw them first—just toss them in a little flour to prevent streaking.

Flour

All-purpose flour gives this bread structure while keeping it soft. If you want a healthier version, you can swap in whole wheat flour for half of the all-purpose flour, though the texture will be a bit denser.

Brown sugar & granulated sugar

The mix of brown sugar and white sugar provides the perfect balance of sweetness and depth. Brown sugar adds a slight caramel-like richness, while granulated sugar keeps things light. If you’re out of brown sugar, just use all white sugar (or vice versa).

Sour cream or Greek yogurt

This is what makes the bread extra soft! Both options work equally well, but Greek yogurt adds a little protein boost. If you don’t have either, buttermilk or even applesauce can step in.

Baking powder & baking soda

These leavening agents ensure the bread rises beautifully. Just make sure they’re fresh—old baking powder or soda can result in a dense loaf.

Must-have kitchen tools (and easy swaps!)

• Loaf pan (9×5-inch): This is the perfect size for the batter. If you only have a smaller pan, the bread may take a little longer to bake.
• Box grater: The easiest way to shred zucchini. A food processor with a grating attachment also works.
• Mixing bowls: You’ll need at least two—one for the batter and one for tossing the blueberries in flour.
• Whisk & spatula: A whisk helps blend wet ingredients smoothly, while a spatula is perfect for folding in the zucchini and blueberries.

Step-by-step: how to make blueberry zucchini bread

1. Prep your pan & oven

Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan with butter or cooking spray and dust it with flour. This prevents sticking and gives the bread a nice crust.

2. Mix the wet ingredients

In a large bowl, whisk together the egg, brown sugar, oil, granulated sugar, sour cream, and vanilla extract until smooth. This step ensures even sweetness and a light texture.

3. Add the dry ingredients

To the same bowl, stir in the flour, baking powder, baking soda, and salt. Be gentle—overmixing can make the bread dense instead of soft and fluffy.

4. Fold in the zucchini

Now, add the shredded zucchini and gently fold it in. You’ll notice the batter looking a little wetter—don’t worry, that’s normal!

5. Coat & fold in the blueberries

In a separate bowl, toss the blueberries with ¼ cup flour. This little trick prevents them from sinking to the bottom while baking. Once coated, fold them into the batter with any excess flour.

6. Transfer & bake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If you want a pop of color, sprinkle a few extra blueberries on top. Bake for 55-60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

7. Cool & serve

Let the bread cool in the pan for 15 minutes before transferring it to a wire rack. Once completely cool, slice and enjoy!

Fun variations & adaptations

• Make it healthier: Swap half the flour for whole wheat flour and use honey instead of granulated sugar.
• Go gluten-free: Use a 1:1 gluten-free baking flour blend.
• Add nuts: Walnuts or pecans add a nice crunch and extra flavor.
• Try a citrus twist: Add lemon zest to brighten up the flavors.

How to serve & store

This bread is fantastic on its own, but here are a few fun serving ideas:

• Spread with butter or cream cheese for an extra indulgent treat.
• Pair with Greek yogurt and honey for a balanced breakfast.
• Toast slices and top with almond butter for a satisfying snack.

To store, wrap the bread in plastic wrap or keep it in an airtight container at room temperature for up to 5 days. It also freezes well—just slice and store in a freezer bag for up to 6 months.

Drink pairings

• Coffee: The rich flavors of a good cup of coffee complement the sweetness of the bread perfectly.
• Tea: A chai or earl grey tea pairs wonderfully with the warm flavors.
• Milk: A classic option, especially for kids!

FAQs

1. Can I use frozen blueberries?
Yes! Just toss them in a little flour before adding them to the batter to prevent streaking.

2. Do I really not need to squeeze the zucchini?
Nope! The moisture helps keep the bread soft and tender.

3. Can I make muffins instead of a loaf?
Absolutely! Divide the batter into a greased muffin tin and bake at 350°F for 20-25 minutes.

4. Why did my bread sink in the middle?
This can happen if your batter is too wet or if the bread wasn’t fully baked. Make sure to bake until a toothpick comes out clean.

5. Can I add cinnamon or spices?
Yes! A teaspoon of cinnamon or nutmeg adds a lovely warm flavor.

Give this a try!

If you’re looking for a foolproof quick bread that’s moist, flavorful, and packed with fresh blueberries, this blueberry zucchini bread is the one. Give it a try, and don’t be afraid to experiment with your own variations!

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