Moist and delicious, Blueberry Zucchini Bread recipe is best when you can mix in plump, ripe blueberries while they’re at their sweetest. Move over classic zucchini bread, there’s a flavorful cousin in town! This freezer-friendly blueberry zucchini bread is perfectly sweet and wonderful. It’s the kind of bread that is nice to have for breakfast, and it works great as an afternoon snack too.
Why make traditional banana bread when you make change things up and make zucchini bread? Blueberries and zucchini go great together! I actually really disliked zucchini cake and zucchini bread when I was little. I just couldn’t get past those green flecks! But as an adult, I happen to love zucchini in all things. Now I bake variations like chocolate zucchini bread, pineapple zucchini bread and chocolate chip zucchini bread. And I even make a blueberry zucchini cake! My Mom would be so proud.
Ingredients needed:
- Eggs: Use large eggs. They’re what bind all of the ingredients together.
- Canola or Vegetable Oil: This is what is going to make the bread have a moist texture.
- Vanilla Extract: Use real vanilla extract, not imitation.
- Sugar: We’re using white sugar for this recipe.
- Zucchini: Grate fresh zucchini on a box grater.
- Baking Basics: All purpose flour, baking powder, baking soda and salt
- Ground Cinnamon: I love the flavor this adds to the bread.
- Blueberries: Fresh blueberries are best. Frozen may be used as well. Just make sure they’re thawed out and drained well.
How to make the best Blueberry Zucchini Bread:
The complete, printable recipe is at the end of this post.
- Preheat the oven to 350 degrees F. Lightly grease two loaf pans (can do 4×8-inch pans or 5×9-inch pans.
- In a large bowl, whisk together the eggs, oil, vanilla and sugar. Stir in the zucchini. Whisk the dry ingredients together in a separate bowl, then stir into the wet mixture and stir just until incorporated. Gently stir in the blueberries.
- Divide the batter between the two pans. Bake for about 1 hour. Test for doneness with a toothpick inserted into the middle. It should come out clean.
Recipe Tips:
- The zucchini does not need to be peeled. Grate it, peel and all!
- You do not have to squeeze the moisture out of the zucchini after grating it. The moisture in the zucchini is going to add moisture to your blueberry zucchini bread!
- Be sure to stir in the blueberries gently so they don’t break or sink to the bottom. If using frozen blueberries, you’ll want to stir those in even more gently so you don’t run the juices into the bread and create a weird, purple looking bread.
- The sugar may be reduced by 1/2 cup if you’d like to bake a version with less sugar.
- Fat may be reduced by using 1/2 cup oil and 1/2 cup applesauce.
Suggested Variations:
- Make a gluten free blueberry zucchini bread. I have the most success using the Cup4Cup brand of gluten free flour for baking.
- Add the zest of one lemon to the batter.
- Drizzle a lemon glaze on top (2 cups of powdered sugar whisked with 2 tablespoons of freshly squeezed lemon juice).
- Add nuts to the batter.
- Replace the blueberries with chocolate chips.
How to store Blueberry Zucchini Bread:
This bread is one of those that tastes better the next day. Wrap it after it cools and then let sit on the counter for a day or two before eating. It should last about 3 days at room temperature (a little longer if you store it in the refrigerator). This recipe freezes well too. Just wrap in plastic wrap, then in foil and stick in the freezer for later use.
Can this bread be made into Blueberry Zucchini Muffins?
Yes! Muffins should bake for about 20 to 30 minutes – check periodically until the centers test done. You can also make this into one loaf and then use the extra batter for muffins.
More Zucchini Bread Recipes
Blueberry Zucchini Bread
Ingredients
- 3 large eggs, lightly beaten
- 1 cup canola or vegetable oil
- 3 teaspoons vanilla extract
- 1¼ cups granulated white sugar
- 2 cups shredded zucchini
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon (more if you like spice)
- 1 pint (2 cups) fresh blueberries, coated with flour (just toss with about 1 teaspoon of the measured flour)
Instructions
- Preheat the oven to 350°F. Lightly grease 4 mini-loaf pans or 2 regular-sized loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini.
- In a separate bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Beat into wet mixture just until incorporated. Gently fold in the blueberries.
- Transfer the batter to the prepared pans. Bake for 1 hour, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire rack to cool completely. (Muffins should take about 20 to 30 minutes – check periodically.)
Notes
- You can also make this into one loaf and then use the extra batter for muffins.
- This recipe freezes well. Just wrap in plastic wrap, then in foil and stick in the freezer for later use.
- This bread is one of those that tastes better the next day. Wrap it after it cools and then let sit on the counter for a day or two before eating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you squeeze the liquid from the shredded zucchini
There is no need to do that in this recipe.
We loved this recipe, but making 2 loaves would be too much for us. So I halved most of the ingredients, except for the cinnamon and blueberries. I used only 1/4 cup of oil, and 1 container of apple sauce, so I also used less than 1/2 the sugar needed. It turned out delicious and moist! Loved the comment about peeling the zucchini for picky eaters, but my husband can handle the green bits 😉 Highly recommend!
Disappointed – made according to the recipe and the overall taste/texture is bland and somewhat dry. The blueberries are the star but the bread taste itself is just mediocre .
Very good. I made this recipe yesterday. It’s definitely going into my binder. You could easily substitute other fruits. I’m thinking I may give it a go with raspberries or peaches.
I add chopped walnuts to this recipe and it was delicious!! Saving this recipe and this link for other recipes. Thanks!!!