I absolutely love this Blueberry Zucchini Bread Recipe because it blends the sweetness of fresh blueberries with the subtle moisture of shredded zucchini, making it a perfect treat that’s both flavorful and a little unexpected. When you bite into it, you’ll notice that tender crumb with bursts of juicy blueberries—it’s a snack that feels indulgent but is made with wholesome ingredients.

This bread works wonderfully as a breakfast companion or an afternoon pick-me-up with a cup of tea. Plus, it’s a fantastic way to sneak some veggies into your day without anyone batting an eye. Once you try this Blueberry Zucchini Bread Recipe, I’m confident it’ll become a staple in your kitchen just like it did in mine.

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Why You’ll Love This Recipe

  • Moist & Tender: The zucchini keeps the bread wonderfully moist without making it soggy.
  • Burst of Freshness: Blueberries add juicy pops of flavor in every bite.
  • Healthier Ingredients: Made with whole wheat flour and no refined sugar, it’s a better-for-you snack.
  • Super Versatile: Great for breakfast, a lunchbox treat, or a light dessert any time of day.

Ingredients You’ll Need

This Blueberry Zucchini Bread Recipe uses a blend of all-purpose and whole wheat flours to give it a hearty but tender texture, while cinnamon and vanilla bring warmth and aroma that make it irresistible. Shopping for fresh blueberries and zucchini at peak season will really elevate the flavor.

  • Blueberries: Toss with a bit of flour to keep them from sinking to the bottom of your bread.
  • All-purpose flour: Unbleached is my go-to for better flavor and texture.
  • White whole-wheat flour: This adds wholesome fiber without weighing down the bread.
  • Brown sugar: Use light brown for a subtle caramel note, or monk fruit sweetener if you prefer.
  • Cinnamon: Adds warm spice that pairs beautifully with both zucchini and blueberries.
  • Baking soda & baking powder: Both work together to give the bread a perfect rise.
  • Salt: Just a pinch to balance sweetness and enhance flavor.
  • Vanilla extract: For that cozy, familiar aroma.
  • Egg: Helps bind everything and gives structure.
  • Melted butter: Use dairy or dairy-free based on preference to add richness.
  • Unsweetened applesauce: Keeps the loaf moist and adds natural sweetness without extra sugar.
  • Shredded zucchini: Use fresh, not packed or squeezed, for the best texture.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Blueberry Zucchini Bread Recipe depending on the season and what I have on hand—you can totally adapt it to suit your taste or dietary needs. Trying variations makes baking even more fun and helps you make the recipe your own.

  • Gluten-Free Version: I swapped the flours for a gluten-free blend once, and it turned out great with just a slightly different texture.
  • Add Nuts: Folding in chopped walnuts or pecans adds a nice crunch and extra flavor—my family really enjoys that twist.
  • Spice it Up: Sometimes I add a pinch of nutmeg or ginger for a warmer, more complex spice profile.
  • Swap Sweeteners: Using honey or maple syrup instead of brown sugar also works well if that’s what you have available.

How to Make Blueberry Zucchini Bread Recipe

Step 1: Prep and Oven Ready

First things first: preheat your oven to 325°F and prepare a 9×5-inch loaf pan by spraying it with cooking spray to prevent sticking. Getting this step out of the way early means you’re ready the moment your batter comes together.

Step 2: Flour Your Blueberries

Toss those fresh blueberries with about 2 tablespoons of the all-purpose flour. This little trick keeps them suspended throughout the bread, so you get nice bursts of blueberry goodness in every slice instead of having them all sink to the bottom.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the remaining flours, baking powder, baking soda, cinnamon, and salt. Whisking thoroughly helps incorporate the leavening agents evenly for a perfect rise.

Step 4: Combine Wet Ingredients

In a separate bowl, mix the beaten egg, brown sugar, vanilla extract, melted butter, apple sauce, and shredded zucchini. I like to make sure the zucchini is shredded finely—not packed down—so the texture stays light and moist without sogginess.

Step 5: Bring It All Together

Add the wet mixture to the dry ingredients and stir gently until just combined—overmixing can make your bread tough, so stop as soon as the flour disappears. Finally, fold in those flour-coated blueberries with care to keep them intact.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, but start checking around 45 minutes by inserting a toothpick in the center—it should come out clean or with just a few crumbs attached. If it’s wet batter, give it a few more minutes. Let the bread cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely.

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Pro Tips for Making Blueberry Zucchini Bread Recipe

  • Don’t Overmix the Batter: I learned that stopping as soon as the ingredients are combined keeps the bread tender and fluffy.
  • Use Fresh Zucchini: It makes a noticeable difference in moisture and flavor compared to frozen or overly wet zucchini.
  • Flour Your Blueberries: This simple trick prevents blueberry streaks at the bottom of your loaf.
  • Check Oven Temperature: I found that ovens vary, so if your bread browns too fast, tent with foil to avoid over-baking before the center sets.

How to Serve Blueberry Zucchini Bread Recipe

Two slices of thick, soft bread with a light brown color and a moist texture sit on white plates with a ridged edge design. The bread contains visible green zucchini bits and dark blue blueberries scattered inside, giving it a mixed texture with some dense spots around the fruit. The plates are placed on a white marbled surface, surrounded by a few fresh blueberries and a light pink cloth. Two vintage silver spoons are positioned next to one of the plates. Photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I usually keep it simple and enjoy a plain slice to savor the flavors, but if you want to get fancy, a light spread of cream cheese or a drizzle of honey on top really elevates it. Sometimes a dusting of powdered sugar adds a pretty, delicate touch too.

Side Dishes

This bread pairs beautifully with a hot cup of coffee or herbal tea for a relaxed morning or afternoon snack. I’ve also served it alongside a fresh fruit salad or yogurt for a balanced breakfast that everyone loves.

Creative Ways to Present

For special occasions, I slice the loaf thick and serve it warm with a side of whipped mascarpone and fresh berries. Another fun idea is to cut into muffins instead of a loaf—great for lunchboxes or brunch spreads!

Make Ahead and Storage

Storing Leftovers

I store leftover slices wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days, which keeps the bread moist and fresh without drying out.

Freezing

Freezing this zucchini bread works wonderfully—I slice it first, wrap individual slices in parchment and foil, then freeze. That way, you can grab a slice or two whenever a craving hits without thawing the whole loaf.

Reheating

To reheat, I pop a slice in the toaster oven for a few minutes or microwave it briefly with a damp paper towel over the top to keep moisture in. It tastes just as fresh as the day it was baked!

FAQs

  1. Can I use frozen blueberries for this Blueberry Zucchini Bread Recipe?

    Yes, you can! Just make sure to thaw and drain them well before folding them into the batter, then toss with a little flour to prevent them from sinking. Using frozen berries might add a bit more moisture, so keep an eye on the baking time.

  2. Do I need to peel the zucchini before shredding?

    No peeling necessary! I usually leave the skin on because it contains nutrients and doesn’t affect the texture when shredded finely. Just make sure to wash the zucchini thoroughly.

  3. Can I make this recipe dairy-free?

    Absolutely! Simply swap the melted butter for your favorite dairy-free alternative like coconut oil or a plant-based margarine, and you’re good to go without losing flavor or moisture.

  4. How do I know when the bread is done baking?

    The best test is the toothpick method: insert a toothpick into the center of the loaf—if it comes out clean or with just a few crumbs attached, it’s done. If batter sticks, give it a few more minutes and test again.

Final Thoughts

This Blueberry Zucchini Bread Recipe is one of those delightful finds that feels like a warm hug in loaf form. It’s so satisfying knowing you’re serving something that tastes amazing and sneaks in some veggies too. I hope you enjoy making and sharing this bread as much as I do—it’s truly a recipe that brings smiles and seconds at my house every time.

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Blueberry Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 142 reviews
  • Author: Julia
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blueberry Zucchini Bread is a moist, flavorful loaf packed with fresh blueberries and nutritious zucchini. Using a combination of all-purpose and whole-wheat flours, it delivers a hearty texture, subtly sweetened with brown sugar and natural applesauce. Perfect for a healthy breakfast, snack, or dessert, this bread blends wholesome ingredients with warm cinnamon spice, ideal for year-round enjoyment.


Ingredients

Units Scale

Fruits and Vegetables

  • 1 cup blueberries
  • 1 1/2 cups shredded zucchini, not packed, not squeezed (from about 1 1/4 large zucchini)

Baking and Dry Ingredients

  • 1 cup all-purpose flour (unbleached)
  • 1 cup white whole-wheat flour
  • 2/3 cup brown sugar, not packed (3.5 oz) (brown monk fruit is an alternative)
  • 1 tablespoon cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 teaspoons vanilla extract
  • 1 large egg, beaten
  • 2 tablespoons melted butter (or dairy-free butter)
  • 2 containers (2 x 3.9 oz) apple sauce, no sugar added

Other

  • Cooking spray, for greasing the pan

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Lightly grease a 9×5-inch loaf pan with cooking spray to prevent sticking.
  2. Coat Blueberries: In a small bowl, toss the blueberries with 2 tablespoons of the flour. This helps prevent them from sinking to the bottom during baking.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the remaining flours, baking powder, baking soda, cinnamon, and salt until evenly combined.
  4. Combine Wet Ingredients: In a medium bowl, mix the beaten egg, brown sugar, vanilla extract, melted butter, unsweetened apple sauce, and shredded zucchini thoroughly.
  5. Blend Batter: Pour the wet ingredients into the dry ingredients and stir gently until just blended; avoid overmixing to keep the bread tender. Then, fold in the floured blueberries carefully.
  6. Pour and Bake: Transfer the batter evenly into the prepared loaf pan and spread it out. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing and serving.

Notes

  • Using whole-wheat flour adds a nuttier flavor and fiber, but you can substitute with regular whole-wheat flour if preferred.
  • Tossing blueberries with flour prevents them from sinking during baking.
  • If you want a dairy-free version, use dairy-free butter.
  • Ensure zucchini is shredded and not compacted or squeezed to maintain moisture balance.
  • Check doneness with a toothpick close to the recommended baking time to avoid overbaking.

Nutrition

  • Serving Size: 1 slice
  • Calories: 111 kcal
  • Sugar: 8.5 g
  • Sodium: 124.5 mg
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 21 g
  • Fiber: 1.5 g
  • Protein: 2.5 g
  • Cholesterol: 15.5 mg

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