Blueberry zucchini bread is a delightful twist on classic zucchini bread, combining the natural moisture of zucchini with bursts of juicy blueberries. This quick bread is tender, lightly sweet, and perfect for breakfast, snacking, or gifting. You’ll love how easy it is to make—and how it helps you use up summer produce in a delicious way!
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup fresh blueberries (or frozen, unthawed)
- 1 tablespoon all-purpose flour (for tossing with blueberries)
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined and slightly lighter in color.
- Grate the zucchini (do not peel). Place it in a clean kitchen towel and squeeze out as much moisture as possible. Measure 1 1/2 cups of the squeezed zucchini.
- Stir the zucchini into the wet ingredients until just combined.
- Add the dry ingredients to the wet ingredients and stir gently with a spatula until just a few streaks of flour remain. Do not overmix.
- In a small bowl, toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking in the batter). Gently fold the blueberries (and nuts, if using) into the batter.
- 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 mostly clean (a few moist crumbs are okay, but no wet batter). Check at 50 minutes and tent with foil if the top is browning too quickly.
- Let the bread cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely before slicing.
Tips
- Substitutions: You can use whole wheat pastry flour for half of the flour for a heartier, nuttier bread. Swap in melted coconut oil for a subtle coconut flavor.
- Frozen blueberries: If using frozen blueberries, do not thaw before adding to the batter. This helps prevent them from bleeding too much color.
- Dry the zucchini: Squeeze the grated zucchini very well—excess moisture can make your bread soggy or cause it not to bake through.
- Don’t overmix: Stir the batter gently, just until the flour is incorporated. Overmixing can make the bread tough.
Serving Suggestions
This blueberry zucchini bread is delicious served warm or at room temperature. Try it as-is, or spread with a pat of butter or cream cheese for extra richness. It pairs beautifully with coffee or tea for breakfast or an afternoon snack. For a special brunch, top slices with lemon curd or a drizzle of honey. You can also toast the bread lightly and serve with a dollop of Greek yogurt and extra fresh blueberries on the side.
Variations
- Lemon zest: Add 1 tablespoon of fresh lemon zest to the batter for a bright, citrusy note that complements the blueberries.
- Gluten-free: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Check that your baking powder and baking soda are gluten-free, too.
- Vegan: Use flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, rested for 5 minutes) and substitute a neutral-flavored oil or melted coconut oil. Make sure your sugar is vegan-friendly.
- Mini loaves or muffins: Divide the batter between mini loaf pans or muffin tins. Bake mini loaves for 25-30 minutes, and muffins for 18-22 minutes, checking for doneness with a toothpick.
- Other berries: Try swapping in raspberries or blackberries for the blueberries, or use a mix for a berry medley.
Storage and Reheating
Once completely cooled, wrap the bread tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; bring to room temperature or gently warm slices in the microwave (10-15 seconds) or toaster oven before serving. To freeze, wrap the whole loaf or individual slices in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for a few hours before enjoying. For best texture, avoid refrigerating unless you need to keep it longer than 2 days, as refrigeration can dry out quick breads.
Frequently Asked Questions
- Do I need to peel the zucchini for this bread?
- No, you do not need to peel the zucchini. The skin is thin and will soften as the bread bakes, plus it adds color and nutrients. Just wash it well before grating.
- Can I use frozen blueberries?
- Yes! Use them straight from the freezer—do not thaw, as thawed berries release more juice and can streak the batter. Tossing them with flour helps prevent sinking and bleeding.
- Why is my bread soggy in the middle?
- Most often, this happens if the zucchini wasn’t squeezed dry enough or the bread was underbaked. Always squeeze out as much liquid as possible from the zucchini, and check with a toothpick in the center before removing from the oven. If the top is browning but the center is still wet, tent with foil and continue baking.
- Can I make this bread lower in sugar?
- You can reduce the sugar by up to 1/4 cup without affecting the texture too much, but note the bread will be less sweet. You can also try substituting half the sugar with a natural sweetener like honey or maple syrup, but this may slightly alter the texture and baking time.
- How do I prevent my blueberries from sinking to the bottom?
- Tossing the blueberries with a tablespoon of flour before folding them into the batter helps suspend them throughout the bread. Also, avoid overmixing once the berries are added.
- Can I double the recipe?
- Yes, you can double the recipe and bake in two loaf pans. Be sure not to overfill the pans (leave at least an inch of space at the top). Baking time may vary slightly, so check for doneness starting around 55 minutes.
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