If you’re looking for a delightfully moist and flavorful quick bread that brings together the freshest tastes of summer, this Blueberry Zucchini Bread Recipe is your new best friend in the kitchen. It effortlessly combines the subtle earthiness of zucchini with juicy bursts of blueberries, creating a loaf that feels indulgent yet wholesome. Perfect for breakfast, a snack, or even a light dessert, this bread manages to be both naturally sweetened and satisfyingly tender, making it impossible not to slice off a second piece (or third).
Ingredients You’ll Need
Gathering these simple but essential ingredients is your first step toward baking something truly special. Each component plays a crucial role: the flour forms the structure, the cinnamon adds warmth, zucchini brings moisture and nutrition, and blueberries offer vibrant color and juicy sweetness.
- 2 cups all-purpose flour: The foundation of the bread, creating the perfect crumb texture.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 teaspoon baking powder: Helps the bread rise to a tender fluffiness.
- 1/2 teaspoon baking soda: Works alongside baking powder for a light, airy loaf.
- 1 teaspoon ground cinnamon: Adds a warm, comforting spice that pairs beautifully with fruit.
- 2 large eggs: Binds ingredients together and gives the bread structure.
- 1/2 cup vegetable oil: Keeps the bread moist and tender without heaviness.
- 1/2 cup granulated sugar: Provides a gentle sweetness that’s not overpowering.
- 1/2 cup brown sugar: Adds depth and a hint of caramel flavor.
- 2 teaspoons vanilla extract: Enhances the overall flavor with a sweet, fragrant note.
- 1 cup finely shredded zucchini: Adds moisture and nutrition while disappearing into the batter seamlessly.
- 1 cup fresh or frozen blueberries: Bursts of juicy fruit flavor and lovely pops of color.
- 1 tablespoon flour (for tossing with blueberries): Prevents the blueberries from sinking to the bottom.
How to Make Blueberry Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×5-inch loaf pan. This ensures your bread bakes evenly and comes out easily without sticking, setting the stage for a beautiful loaf.
Step 2: Combine Dry Ingredients
Whisk together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon in a medium bowl. This blend of dry ingredients is what will give your bread that perfect rise and flavor, so mixing them well is important.
Step 3: Mix Wet Ingredients
In a large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and creamy. Beating these ingredients well helps to create a lovely, tender crumb in your bread.
Step 4: Stir in the Shredded Zucchini
Squeeze out any excess moisture from your shredded zucchini to avoid a soggy bread, then stir it into your wet mixture. The zucchini adds incredible moisture and subtle flavor, which make this Blueberry Zucchini Bread Recipe wonderfully soft.
Step 5: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as you want to keep the bread light and airy.
Step 6: Add Blueberries
Toss the blueberries with one tablespoon of flour to prevent them from sinking, then gently fold them into the batter. This little trick ensures those bursting pockets of blueberry stay beautifully distributed throughout your bread.
Step 7: Bake to Perfection
Pour your batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, testing with a toothpick to check for doneness—it should come out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Blueberry Zucchini Bread Recipe
Garnishes
A simple dusting of powdered sugar or a light smear of butter or cream cheese brings out the bread’s natural sweetness beautifully. For festive occasions, you can top slices with a handful of fresh blueberries and a sprig of mint to wow your guests.
Side Dishes
This bread pairs wonderfully with a hot cup of tea, coffee, or even a chilled glass of milk. For a more substantial breakfast, serve alongside scrambled eggs or yogurt with a sprinkle of granola to complement the moisture and sweetness.
Creative Ways to Present
Slice and toast the bread for a delightful crunch that contrasts the soft crumb inside. You can also use it as a base for a layered breakfast parfait by cubing the bread and mixing it with yogurt, fresh berries, and a drizzle of honey.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Blueberry Zucchini Bread Recipe tightly in plastic wrap or store in an airtight container at room temperature. It stays moist and delicious for up to three days, making it a great grab-and-go snack for busy mornings.
Freezing
This bread freezes beautifully. Slice it first, then wrap individual slices in plastic wrap and place them in a freezer-safe bag. When you want a tasty treat, simply thaw at room temperature or pop a slice straight into the toaster.
Reheating
To enjoy the bread warm, microwave a slice for about 15 seconds or toast it lightly. This brings out the aroma and softens the loaf, making every bite taste freshly baked.
FAQs
Can I use frozen blueberries for this bread?
Absolutely! Just remember not to thaw them before adding to the batter, and toss them in flour to prevent them from sinking.
Do I need to peel the zucchini?
No need to peel it—shredded zucchini’s skin adds color and nutrients, and it blends right into the bread without affecting texture.
Can I add nuts to this Blueberry Zucchini Bread Recipe?
Definitely. Chopped walnuts or pecans are a fantastic addition for extra crunch and flavor—add about half a cup with the blueberries.
Is this bread suitable for vegetarians?
Yes! This recipe contains no meat or animal byproducts other than eggs, so it’s perfect for a vegetarian diet.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs, your bread is perfectly baked.
Final Thoughts
I can’t recommend this Blueberry Zucchini Bread Recipe enough for anyone who loves a flavorful, moist quick bread with a fresh twist. It’s easy, rewarding, and feels like a warm hug from the inside out. Whether you’re an experienced baker or just starting out, give this recipe a try—you’re going to fall in love with every bite and maybe even start craving it regularly!
Print
Blueberry Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Zucchini Bread is a moist and flavorful quick bread, perfect for breakfast or a snack. It combines tender shredded zucchini with juicy blueberries, cinnamon-spiced batter, and a balanced sweetness from both granulated and brown sugars. Easy to make and wonderfully moist, it’s a healthy twist on traditional fruit bread that improves in flavor the next day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 tablespoon flour (for tossing with blueberries)
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1 cup finely shredded zucchini (excess moisture squeezed out)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon until evenly combined.
- Prepare Wet Ingredients: In a large mixing bowl, beat the eggs with vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and homogenous.
- Add Zucchini: Stir the finely shredded zucchini into the wet ingredients, ensuring the moisture is mostly removed before adding to maintain bread consistency.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently and only until just combined to avoid overdeveloping gluten.
- Toss Blueberries: Toss the fresh or frozen blueberries with one tablespoon of flour to prevent them from sinking to the bottom of the bread during baking.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, being careful not to crush the fruit.
- Pour and Smooth Batter: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake: Bake the bread in your preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to serve.
Notes
- This bread stays moist for several days and tastes even better the next day.
- You can add 1/2 cup chopped walnuts or pecans for extra texture and flavor.
- Store wrapped at room temperature for a few days or freeze for longer storage.
