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.
I really enjoy your recipes but are very, very difficult to follow with all of the crazy advertising ads popping up all over the screen constantly!
Sorry about that- there is a JUMP TO RECIPE button at the top of my posts. If you click that, it will take you directly to the recipe where you can print out a clean, ad-free copy.
This is the best zucchini bread recipe I have ever made amazing girl thanks for sharing
I bake quite a bit. This is my new favorite recipe. Not too sweet, very moist and just about the best snack for a summer afternoon.
Can you clarify nutritional info ? It’s
26 carbs for one whole
Loaf ?
Sorry, it’s per slice.
Can I use Stevie in place of sugar
I have not tried that, but I would think that would be fine.
Are the nutrition facts listed per slice or per loaf? I’m putting the info into my Weight Watchers calculator and wanted to make sure I have it right.
Sorry, it’s per slice.
I will try this. I love making different kinds of zucchini bread. If you would peel your zucchini and shred it, you wouldn’t have those green flakes, and the bread is much moister.
This looks delicious! Can I use frozen blueberries and zucchini?
I believe that will be fine!
When shredding your zucchini for zucchuni bread do you usually shred it skin on and all or do you peel it first?
Leave the skin on.
Thank you for this recipe!
This bread is very good!
They look wonderful! What a great combination!
This is sooooo good. I cooked mine in a bunt pan. Also made lemon glaze.
How long would you bake for muffins or mini-loaves. Also, is the amount of oil correct? That seems like a lot.
1 cup of oil is correct- it’s for two loaves. For muffins, probably about 25 minutes… mini loaves 30 to 35.