If you’re searching for a delightful twist on a classic quick bread, this Blueberry Zucchini Bread Recipe is exactly what you need. It’s moist, beautifully speckled with fresh blueberries, and surprisingly sneaky with the shredded zucchini that adds incredible texture and moisture without overpowering the sweet, cinnamon-spiced flavor. This bread is a perfect balance of fruity and earthy, making it a crowd-pleaser for breakfast, snacks, or even a cozy dessert. Trust me, once you try this recipe, it’ll quickly become one of your favorite baked treats to share and enjoy.
Ingredients You’ll Need
The magic of this Blueberry Zucchini Bread Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, from the tender crumb to the vibrant bursts of blueberry and subtle warmth from the cinnamon. Here’s what you’ll gather before you start baking.
- Vegetable oil (½ cup): Keeps the bread moist and tender without overpowering the flavors.
- Brown sugar (¾ cup, packed): Adds a deep, caramel-like sweetness that complements the fruit beautifully.
- Granulated sugar (¼ cup): Brings a clear, bright sweetness to balance the richness.
- Large eggs (2): Provide structure and richness, helping the bread rise perfectly.
- Vanilla extract (1 teaspoon): Enhances the overall flavor profile with a warm, fragrant note.
- Cinnamon (2 teaspoons): Introduces a cozy spice that ties everything together.
- Baking soda (½ teaspoon): Helps the bread rise and keeps it light.
- Baking powder (½ teaspoon): Works with baking soda for the perfect lift.
- Salt (½ teaspoon): Balances sweetness and deepens the flavor complexity.
- All-purpose flour (1 ½ cups): The foundation of the bread, giving it body and texture.
- Shredded zucchini (1 ½ cups, fresh): Adds moisture and a subtle earthiness without tasting “green.”
- Fresh blueberries (1 cup): Bursts of juicy sweetness that brighten every bite; you can swap frozen if thawed and drained.
How to Make Blueberry Zucchini Bread Recipe
Step 1: Preheat Oven and Prepare Pan
Start by heating your oven to 350°F (175°C). Greasing your loaf pan well with butter or nonstick spray is essential to ensure the bread comes out clean and with a golden crust. Using the right pan size, either 8×4-inch or 9×5-inch, helps the bread bake evenly.
Step 2: Combine Wet Ingredients
In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Take your time here to get a smooth, cohesive mixture; this is where the moist foundation of your bread begins.
Step 3: Add Dry Ingredients
Next, sprinkle in the cinnamon, baking soda, baking powder, and salt. Stir to combine before gradually adding the flour. Mix just until combined—overmixing can make the bread tough, and we want it tender and light.
Step 4: Incorporate Zucchini and Blueberries
Fold in the shredded zucchini first, which will loosen the batter and add moisture without making it soggy. Then, carefully fold in the blueberries gently to avoid crushing them, preserving those beautiful bursts of juice throughout the bread.
Step 5: Transfer Batter and Bake
Pour the batter into your prepared pan and smooth the top with a spatula. For a lovely finish, sprinkle a few extra blueberries on top. Bake for 50 to 65 minutes, depending on your pan size. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 6: Cool Before Slicing
Let the bread cool in the pan for about 10 minutes to firm up before removing it to a wire rack to cool completely. This step helps the bread set perfectly, making it easier to slice without crumbling.
How to Serve Blueberry Zucchini Bread Recipe
Garnishes
A simple dusting of powdered sugar or a light spread of cream cheese makes a lovely touch when serving. A dollop of whipped cream or a drizzle of honey can also add an extra layer of indulgence.
Side Dishes
This bread pairs beautifully with a hot cup of coffee, lightly spiced chai, or even a glass of cold milk. For a more substantial breakfast, serve alongside scrambled eggs or a fresh fruit salad to balance the sweet and savory.
Creative Ways to Present
Turn your Blueberry Zucchini Bread into elegant finger food by slicing it thinly and serving on a classy platter with an assortment of cheeses and nuts. You might also toast slices for added crunch, then spread with nut butter or jam for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Blueberry Zucchini Bread tightly in plastic wrap or store it in an airtight container at room temperature. It stays fresh and moist for 3 to 4 days, making it perfect for midweek snacks or breakfast on the go.
Freezing
This bread freezes wonderfully. Slice it before freezing for easy portioning, then wrap tightly in plastic wrap and place in a freezer-safe bag. It will keep up to three months—perfect for when you want a homemade treat without the hassle of baking.
Reheating
To enjoy your bread warm and comforting, reheat slices in a toaster oven or microwave for 15 to 20 seconds. Warming it up enhances the flavors and brings back that fresh-baked feeling every time.
FAQs
Can I use frozen blueberries in this Blueberry Zucchini Bread Recipe?
Absolutely! Just make sure to thaw them completely and drain any excess liquid before folding into the batter. This helps prevent the bread from becoming too wet and keeps the blueberries intact.
Do I need to peel the zucchini?
No need to peel the zucchini. The green skin adds a lovely color and nutrients, plus it blends in nicely once shredded. Just be sure to use fresh zucchini and squeeze out any excess moisture if it seems very watery.
Can I substitute the oil for butter?
Yes, melted butter can be used instead of vegetable oil. It lends a richer flavor, though it may slightly alter the texture, making the bread a touch denser and more buttery.
What is the best way to shred zucchini for this recipe?
A box grater works perfectly for shredding zucchini. Shred it finely for even distribution throughout the batter. Pat it lightly with a paper towel if it feels too soggy to avoid excess moisture in the bread.
Can I add nuts or other mix-ins to the bread?
Definitely! Chopped walnuts, pecans, or even a handful of shredded coconut complement the flavors beautifully. Just fold them in gently with the blueberries to keep everything balanced and delicious.
Final Thoughts
This Blueberry Zucchini Bread Recipe is a joyful way to celebrate fresh produce and sweet berries in one easy loaf. The textures and flavors come together effortlessly, creating a bread that feels homemade and special every single time. Whether you’re baking it for yourself or sharing it with loved ones, I hope it brings you as much happiness as it has brought me in my kitchen. Give it a try—you won’t regret it!
Print
Blueberry Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Blueberry Zucchini Bread perfectly combines fresh zucchini and juicy blueberries into a spiced, tender loaf. With warm cinnamon notes and a delightful crumb, it’s an excellent breakfast treat, snack, or dessert that’s easy to make and sure to impress.
Ingredients
Wet Ingredients
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
Produce
- 1 ½ cups (approximately 152g) shredded zucchini (fresh, not pre-shredded)
- 1 cup (136g) fresh blueberries (or thawed and drained frozen blueberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter to prepare for baking.
- Mix Wet Ingredients: In a large bowl, combine the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir thoroughly until the mixture is smooth and well blended.
- Add Dry Ingredients: Mix in the cinnamon, baking soda, baking powder, and salt. Gradually add the all-purpose flour while stirring until just combined, forming a thick batter.
- Incorporate Zucchini and Blueberries: Stir in the shredded zucchini, which will loosen the batter to a more pourable consistency. Gently fold in the blueberries to avoid breaking them and maintain their shape.
- Transfer to Pan: Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula and optionally sprinkle extra blueberries on top for an attractive finish.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 65 minutes depending on pan size. The bread is done when a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
- Store: Wrap the cooled bread tightly in plastic wrap. Store it at room temperature for several days, refrigerate to extend freshness, or freeze for up to three months.
Notes
- Use freshly shredded zucchini and squeeze out excess moisture if too watery to avoid soggy bread.
- For even cooking, do not overmix the batter once flour is added; fold gently.
- If using frozen blueberries, thaw and drain well to prevent excess moisture in the batter.
- Loaf baking time varies based on pan size, so start checking at 50 minutes.
- Allowing bread to cool completely before slicing helps maintain its structure.
