If you love a treat that feels cozy, fresh, and just a little bit special, this Blueberry Zucchini Bread Recipe is exactly what you need in your baking repertoire. It’s that wonderful combination of moist zucchini goodness and bursts of sweet, juicy blueberries all wrapped up in a tender, warmly spiced loaf. Perfect for breakfast, a midday snack, or even dessert, this bread balances hearty texture with a naturally sweet and fresh flavor that’ll have you reaching for second slices without guilt. I can’t wait to share how simple and satisfying it is to make this delightful Blueberry Zucchini Bread Recipe at home!
Ingredients You’ll Need
The beauty of this Blueberry Zucchini Bread Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each component plays a crucial role, whether it’s the moist texture from zucchini or the gentle sweetness from brown sugar. You’ll find this list is full of pantry staples that come together to create a loaf bursting with flavor and charm.
- Vegetable oil: Keeps the bread incredibly moist and tender without overpowering the flavors.
- Brown sugar, packed: Adds deep, caramel-like sweetness that complements the fruit and spices.
- Granulated sugar: Provides an additional layer of sweet balance and crunch.
- Large eggs, beaten: Bind everything together and help the loaf rise beautifully.
- Vanilla extract: Enhances the overall flavor with warm, inviting notes.
- Ground cinnamon: Infuses a cozy spice that pairs perfectly with zucchini and blueberries.
- Baking soda: Helps the bread rise and keeps it light.
- Baking powder: Adds extra leavening power for a fluffy texture.
- Salt: Balances the sweetness and intensifies all the other flavors.
- All-purpose flour: Forms the structure of the bread, ensuring it holds together just right.
- Shredded zucchini (approx. one medium zucchini): Adds moisture, subtle earthiness, and a soft texture without overpowering taste.
- Fresh or thawed blueberries: Bursts of juicy freshness that make each bite exciting and bright.
How to Make Blueberry Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350 °F (175 °C) to get it nice and hot for baking. Grease a 9×5″ loaf pan well — this ensures your bread releases easily once baked and keeps those beautiful edges intact.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the vegetable oil, packed brown sugar, granulated sugar, beaten eggs, and vanilla extract. Take your time here until the mixture is smooth and well combined. This blend forms the flavorful and moist base that makes this Blueberry Zucchini Bread Recipe so wonderfully tender.
Step 3: Add Spices and Leavening
Next, stir in the cinnamon, baking soda, baking powder, and salt. These ingredients might be small in quantity, but they pack a punch when it comes to bringing your bread’s flavor and texture to life. Cinnamon brings warmth, while the leavening agents ensure your loaf rises to a perfect height.
Step 4: Incorporate the Flour
Add the all-purpose flour gradually, folding it in gently until everything is just blended. Be careful not to overmix here—overworking your batter can make the bread dense rather than light and tender.
Step 5: Fold in Zucchini and Blueberries
Now for the magic: fold in the shredded zucchini. Don’t worry about draining it; the moisture in the zucchini is a key player for the texture. Then, gently fold in the blueberries, being careful not to squish them. These blueberries are little pops of sweet freshness that make this Blueberry Zucchini Bread Recipe stand out.
Step 6: Bake to Perfection
Pour your batter into the prepared loaf pan and pop it into the oven. Bake for 50 to 60 minutes. The bread is ready when a toothpick inserted in the center comes out clean. The aroma while it’s baking is absolutely irresistible!
Step 7: Cool and Enjoy
Let the loaf cool in the pan for about 20 minutes—this helps it settle so it won’t fall apart when you remove it. Afterward, transfer it to a wire rack to cool completely. The wait is worth it, as slicing warm bread can sometimes be a bit messy.
How to Serve Blueberry Zucchini Bread Recipe
Garnishes
Sometimes simplicity is key, so a light dusting of powdered sugar over the top makes a pretty finish and adds just a touch of extra sweetness. For a more indulgent option, spread a thin layer of cream cheese or honey butter. The creamy, tangy contrast brings a delightful balance to the fruity bread.
Side Dishes
This bread pairs wonderfully with a cup of your favorite tea or coffee, making it a perfect companion for quiet mornings or afternoon breaks. If you want to elevate your snack or breakfast, serve it alongside fresh fruit salad or a dollop of Greek yogurt for a refreshing, wholesome plate.
Creative Ways to Present
Slice the Blueberry Zucchini Bread Recipe into small pieces and serve as finger food at brunch or parties. You can also turn slices into French toast or even bread pudding for a creative twist that highlights its moist texture and fruity flavors.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover bread tightly in plastic wrap or place it in an airtight container to keep it fresh for up to 3 days at room temperature. If you live in a warmer climate, refrigeration helps prevent spoilage but may slightly dry the bread, so bring it back to room temperature before serving.
Freezing
Blueberry Zucchini Bread Recipe freezes beautifully. Wrap the cooled loaf or individual slices tightly in plastic wrap and then foil before placing in a freezer-safe bag. It will keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator or at room temperature for a few hours.
Reheating
To bring back that fresh-baked warmth, reheat slices in a toaster oven or microwave for a few seconds. A little toast will revive the bread’s softness and aroma, making it taste just like it did right from the oven.
FAQs
Can I use frozen blueberries in the Blueberry Zucchini Bread Recipe?
Absolutely! Just make sure to thaw and drain them well to avoid adding too much moisture, which can affect the texture of your bread.
Do I need to peel the zucchini before shredding?
Not at all. The skin adds nice color and nutrients, plus it’s very soft once baked—no peeling necessary!
Can I substitute whole wheat flour for all-purpose flour?
Yes, but keep in mind whole wheat flour may yield a denser, heartier loaf. You might want to mix half whole wheat and half all-purpose for the best balance.
How can I tell when my bread is fully baked?
Insert a toothpick in the center of the loaf; if it comes out clean or with just a few moist crumbs (but no raw batter), your bread is done and ready to cool.
Is it possible to make this bread vegan?
To make it vegan, try swapping the eggs for flax eggs and use a plant-based oil. The texture might be slightly different, but it will still be delicious and moist.
Final Thoughts
This Blueberry Zucchini Bread Recipe has quickly become one of those comforting staples that I love to bake and share with friends. It’s easy to pull together, packed with fresh ingredients, and so versatile whether for breakfast, snack time, or a sweet treat. If you’re looking to add a fresh twist to your baking collection, don’t hesitate to dive into this recipe—you’re going to love every tender, fruity bite.
Print
Blueberry Zucchini Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Diet: Vegetarian
Description
This moist and flavorful Blueberry Zucchini Bread combines the subtle earthiness of shredded zucchini with the sweet burst of fresh blueberries. Perfect for breakfast or a snack, this quick bread is easy to prepare and baked to golden perfection, making it a delightful treat for any time of day.
Ingredients
Wet Ingredients
- ½ cup vegetable oil
- 2 large eggs, beaten
- 1 tsp vanilla extract
Sweeteners
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
Dry Ingredients
- 2 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups all-purpose flour
Produce
- 1½ cups shredded zucchini (approx. 1 medium zucchini, no need to drain)
- 1 cup fresh blueberries or thawed & drained frozen blueberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 °F (175 °C) and grease a 9×5-inch loaf pan to prevent sticking during baking.
- Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, beaten eggs, and vanilla extract until the mixture is smooth and well blended.
- Add Spices and Leavening Agents: Mix in the ground cinnamon, baking soda, baking powder, and salt until fully incorporated, ensuring even distribution throughout the batter.
- Incorporate Flour: Stir in the all-purpose flour gently until just blended, being careful not to overmix to maintain a tender crumb.
- Fold in Zucchini and Blueberries: Carefully fold in the shredded zucchini first, then gently fold in the blueberries to avoid crushing them and to distribute them evenly in the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when done.
- Cool the Bread: Allow the loaf to cool in the pan for 20 minutes, then remove it from the pan and transfer onto a wire rack to cool completely before slicing and serving.
Notes
- Do not drain the shredded zucchini; the moisture helps keep the bread moist and tender.
- If using frozen blueberries, ensure they are fully thawed and drained to prevent excess moisture in the bread.
- For extra flavor, consider adding a handful of chopped nuts or substituting some of the all-purpose flour with whole wheat flour.
- Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
