Blueberry Zucchini Bread

This Blueberry Zucchini Bread blends fresh zucchini, juicy blueberries, and a touch of sweetness, creating the ultimate loaf for breakfast, snacks, or dessert.

this Recipe

So, a little backstory here—every summer, without fail, my neighbor goes all in on her vegetable garden. We’re talking tomatoes the size of grapefruits, cucumbers that could double as baseball bats, and, of course, zucchini for days. And every year, she generously drops off a bag of zucchinis on my porch. Sweet, right?

But the thing is, I’m only human. There’s only so much sautéed zucchini I can eat before I start questioning my life choices. That’s when I started getting creative. I remembered my grandma’s old zucchini bread recipe—a staple at every summer BBQ—but I wanted to jazz it up a bit. Something that screamed summer vibes.

Enter: blueberries.

The first time I mixed those juicy berries into the batter, it was game over. The bread came out crazy moist (thanks, zucchini), perfectly sweet, with pops of blueberry in every bite. It was one of those “oops, I ate half the loaf standing over the counter” moments. Ever had one of those? Yeah, me too.

Now, this Blueberry Zucchini Bread is my go-to for lazy weekend breakfasts, potlucks, and those random Tuesday nights when I just need something sweet.

Why You’ll Love This Blueberry Zucchini Bread Recipe?

• It’s super moist — thanks to the zucchini (and no, it doesn’t taste like veggies).
• Sweet & tangy — those blueberries? Total game-changers.
• One-bowl wonder — okay, maybe two bowls, but still, easy cleanup.
• Freezer-friendly — bake now, snack later.
• Breakfast, snack, or dessert — this bread’s a total multitasker.

Ingredient Notes:

Wet Ingredients:

• 1 large egg — The glue holding it all together.
• ½ cup packed light brown sugar — Adds moisture and a hint of caramel.
• ⅓ cup canola or vegetable oil — Keeps things soft and tender.
• ¼ cup granulated sugar — A little extra sweetness never hurt.
• ¼ cup sour cream (or Greek yogurt) — Adds tang and makes it even more moist.
• 1 tsp vanilla extract — Because vanilla makes everything better.

Dry Ingredients:

• 1 cup all-purpose flour + ¼ cup (for the blueberries) — The foundation of it all.
• ½ tsp baking powder & ½ tsp baking soda — Our leavening heroes.
• ¼ tsp salt — Gotta balance those sweet flavors.

The Stars of the Show:

• 1 cup grated zucchini — No need to wring it out. We want that moisture!
• 1 cup fresh blueberries (about 6 oz) — Sweet, juicy, and totally essential.

How To Make Blueberry Zucchini Bread?

Step 1. Preheat & Prep the Pan

Set your oven to 350°F. Grease and flour a 9×5-inch loaf pan, or if you’re lazy (no shame), just line it with parchment paper.

Step 2. Mix the Wet Ingredients

In a big ol’ bowl, whisk together the egg, brown sugar, oil, granulated sugar, sour cream, and vanilla until it’s smooth and creamy. You want it glossy but not overmixed.

Step 3. Add the Dry Stuff

Dump in the 1 cup flour, baking powder, baking soda, and salt. Stir it all together just until combined—lumpy batter is better than overmixed batter here.

Step 4. Zucchini Time

Grate your zucchini (don’t peel it, don’t wring it out—just grate and go). Stir it into the batter. It might look like a lot, but trust me, it melts into the bread as it bakes, leaving you with that perfect, moist texture.

Step 5. Blueberry Magic

Toss your blueberries with the ¼ cup flour—this little trick keeps them from sinking to the bottom of the loaf. Then, gently fold them into the batter. Don’t go crazy here; we want whole, juicy blueberries in every bite.

Step 6. Into the Pan & Bake

Pour the batter into your prepped loaf pan. Sprinkle a few extra blueberries on top—because pretty food is just more fun.

Bake for 55-60 minutes, or until the top’s golden and a toothpick comes out mostly clean (a few moist crumbs are perfect, but no wet batter).

Step 7. Cool & Slice

This is the hardest part—let the bread cool in the pan for 15 minutes, then move it to a wire rack to cool completely. I know it smells amazing, but slicing it too soon can make it crumble.

Storage Options:

• Room Temp: Store in an airtight container for up to 4 days.
• Fridge: Lasts up to a week—just bring it to room temp before eating.
• Freezer: Slice, wrap in plastic wrap, and freeze for up to 6 months. To thaw, just let it sit out or nuke it in the microwave for 20-30 seconds.

Variations and Substitutions:

• Lemon Twist: Add 1 tbsp lemon zest for a citrusy kick.
• Go Nutty: Fold in ½ cup chopped walnuts or pecans for extra crunch.
• Chocolate Fix: Swap out the blueberries for dark chocolate chips (because, why not?).
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Vegan Option: Sub the egg with a flax egg and use plant-based yogurt.

What to Serve with Blueberry Zucchini Bread?

• Coffee or tea: The classic pairing.
• A swipe of butter or cream cheese: Because extra creaminess is never a bad idea.
• Yogurt & granola: Hello, breakfast bowl vibes.
• A scoop of vanilla ice cream: Because dessert.

Frequently Asked Questions:

Can I use frozen blueberries?
Totally. Just use them straight from the freezer and coat them in flour so they don’t bleed into the batter.

Do I have to peel the zucchini?
Nope! The peel is super soft and adds a little color and texture.

Why did my bread sink in the middle?
It’s usually from underbaking or too much moisture. Make sure your toothpick comes out mostly clean before pulling it from the oven.

The Ultimate Summer Loaf

This Blueberry Zucchini Bread is like summer wrapped up in a loaf. It’s sweet, tangy, perfectly moist, and just downright delicious. Whether you’re enjoying a thick slice with your morning coffee or sneaking a piece after dinner, it’s one of those recipes that’ll make you wonder why you didn’t bake it sooner.

So grab those zucchinis, load up on blueberries, and bake yourself a slice of happiness. And hey, if you do? Let me know how it goes!

Keep the Flavor Coming – Try These:

Ham and Cheese Bites

Cheesy Ground Beef and Rice Casserole

Butterfinger Balls Recipe

Blueberry Zucchini Bread

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Blueberry Zucchini Bread is, like a slice of summer bliss. This amazing recipe combines the gifts of the garden with juicy blueberries along with freshly grated zucchini resulting in a moist and flavorful bread that's absolutely perfect, for breakfast, a delightful midday snack or even as a dessert. The bread has this balance of sweetness. Tanginess that truly captures the essence of sunshine in each and every bite. Whether you decide to relish it on your own or share it with your loved ones this delightful combination of ingredients creates an unforgettable treat. So go ahead roll up your sleeves bake yourself some happiness and indulge in the taste of summer all year long.

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10 Servings

Ingredients

1x2x3x

• 1 large egg
• 1/2 c light brown sugar packed
• 1/3 c canola or vegetable oil
• 1/4 c granulated sugar
• 1/4 c sour cream lite is okay; or Greek yogurt may be substituted
• 1 tsp vanilla extract
• 1 c all-purpose flour + 1/4 c for tossing with blueberries
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt or to taste
• 1 c coarsely grated zucchini laid loosely in c and not packed (don’t wring out)
• 1 c 6 ounces fresh blueberries (I haven’t tried with frozen)

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Instructions

 

1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a loaf pan measuring 9x5 inches. Set it aside for use.
2. In a bowl whisk together an egg, light brown sugar, canola oil, granulated sugar, sour cream (or Greek yogurt) and vanilla extract until they are well combined.
3. Add 1 cup of flour, baking powder, baking soda and salt to the mixture. Stir everything together just until it is combined; avoid overmixing the batter.
4. Make sure the grated zucchini is evenly incorporated into the batter. Set this mixture aside.
5. Take another bowl. Gently toss the blueberries with 1/4 cup of flour so that they are evenly coated.
6. Add both the blueberries and any remaining flour, to the bowl containing the batter. Gently fold them in without overmixing.
7. Transfer the batter to your loaf pan. Use a spatula to smooth out the top. For a touch of color sprinkle 1 to 2 tablespoons of blueberries on top.
8. Bake for about 55 to 60 minutes. Until the bread turns golden on top. Check if it is fully cooked by inserting a toothpick in its center—it should come out clean or with a few moist crumbs but no batter. Keep in mind that baking times may vary based on your oven's performance; trust your senses more, than relying on time.
9. Let the bread cool down in the pan for 15 minutes before transferring it onto a wire rack to cool down entirely. After it's completely cooled you can serve. This bread will remain fresh if stored at room temperature for a week or in the freezer for up to six months.

Notes

To construct a gluten-free interpretation of this appetizing Blueberry Zucchini Bread recipe you can replace the traditional all-purpose flour with a high-quality gluten-free flour blend. Just ensure that the blend you pick has xanthan gum or another binding agent to preserve the character of the bread. Further, it's important to check that all other ingredients, such as baking powder and baking soda are approved gluten-free. By incorporating these substitutions you can relish a gluten-free riff of this wonderful delight without compromising on flavor or consistency.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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