Blueberry Zucchini Bread Recipe

I absolutely love this Blueberry Zucchini Bread Recipe because it marries the sweet burst of fresh blueberries with moist, tender zucchini in a way that feels both indulgent and wholesome. Whether you’re looking for a breakfast treat, an afternoon snack, or a comforting tea-time delight, this bread fits the bill perfectly. When I first tried baking zucchini bread with blueberries, I was surprised at how vibrant the flavors stayed and how moist the crumb remained—even days later.

You’ll find that this Blueberry Zucchini Bread Recipe is super forgiving and simple to make, which is exactly why I turn to it when I have leftover zucchini from the garden or a craving for something sweet but nutritious. Plus, it’s a fantastic way to sneak veggies into treats—your family will never guess they’re eating zucchini! I promise, once you make it, it’ll become one of those cozy “go-to” recipes you pull out time and again.

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Ingredients You’ll Need

Each ingredient in this Blueberry Zucchini Bread Recipe plays a role in creating a perfect balance of texture and flavor. I recommend using fresh, plump blueberries and shredded zucchini that’s not too wet to keep the bread from becoming soggy.

• Blueberries: Toss them in flour first to prevent sinking and keep their bursts of juicy flavor throughout the bread.
• Cooking spray: I like using spray for easy and even greasing of the loaf pan—no sticky spots!
• All-purpose flour: Unbleached works best for a tender crumb and balanced texture.
• White whole-wheat flour: Adds nuttiness and a bit more fiber without compromising softness.
• Brown sugar: Provides a subtle molasses flavor and moisture—brown monk fruit is a great sugar-free alternative I’ve tried too.
• Cinnamon: A warm spice that complements both blueberries and zucchini perfectly.
• Baking soda and baking powder: Essential for that lovely rise and lightness in your bread.
• Salt: Just a pinch rounds out the flavors and balances sweetness.
• Vanilla extract: Adds a lovely aromatic note that enhances the overall flavor.
• Egg: Helps bind ingredients and add structure.
• Melted butter: You can swap with dairy-free butter if needed; it adds richness and flavor.
• Unsweetened apple sauce: Keeps the bread moist and tender while cutting down on fat.
• Shredded zucchini: Use fresh, not squeezed, shredded zucchini to keep moisture just right.

Variations

I love to switch things up sometimes with this Blueberry Zucchini Bread Recipe to suit different tastes or use whatever I have on hand. Feel free to play around to make it your own!

• Berry swap: I’ve replaced blueberries with raspberries or chopped strawberries, and it works beautifully, offering a different but just as delightful fruity punch.
• Nutty add-ins: Adding chopped walnuts or pecans gives a nice crunch and some extra heartiness—my kids love when I toss those in!
• Gluten-free option: I’ve experimented with a gluten-free flour blend and found the texture still holds up well, though baking time might vary slightly.
• Spice variation: When I want warmth, I add a pinch of nutmeg or ginger alongside the cinnamon to deepen the flavor profile.

How to Make Blueberry Zucchini Bread Recipe

Step 1: Prep Your Ingredients

Start by preheating your oven to 325°F and spraying a 9×5-inch loaf pan with cooking spray—this makes clean-up easier and helps the bread release smoothly. Then, toss your blueberries with a couple of tablespoons of all-purpose flour to coat them evenly; this little trick keeps them from sinking to the bottom during baking, ensuring they’re spread nicely throughout the bread.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the remaining all-purpose and whole wheat flours, baking soda, baking powder, cinnamon, and salt. I find that whisking well here helps distribute the rising agents evenly, giving the bread a perfect, consistent texture.

Step 3: Combine Wet Ingredients

In a separate medium bowl, mix your beaten egg, brown sugar, vanilla extract, melted butter, applesauce, and shredded zucchini. When I add the zucchini last, I make sure it’s not packed down or squeezed too dry so the bread retains its moistness without becoming mushy.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl with the dry ingredients, then stir gently until just combined—overmixing can lead to a tougher crumb, which I always try to avoid. Finally, fold in your flour-coated blueberries carefully to keep them whole and vibrant.

Step 5: Bake and Cool

Pour the batter into your prepared loaf pan and bake for 45 to 55 minutes. I recommend starting to check around 45 minutes by inserting a toothpick into the center—when it comes out clean or with just a few moist crumbs, it’s ready. Let it cool in the pan for about 10 minutes before removing it to a wire rack to cool completely; this resting time helps the bread set perfectly for slicing.

How to Serve Blueberry Zucchini Bread Recipe

Garnishes

I like to keep it simple and authentic with this bread by serving it plain or lightly dusted with powdered sugar to enhance the sweetness without overpowering it. Sometimes, I’ll smear a bit of softened butter or cream cheese on warm slices—absolutely dreamy!

Side Dishes

This Blueberry Zucchini Bread Recipe pairs wonderfully with a cup of hot tea or coffee for a morning or afternoon pick-me-up. For a fuller brunch, try it alongside scrambled eggs or a mixed greens salad with a light vinaigrette—the contrast of savory and sweet is so satisfying.

Creative Ways to Present

For special occasions, I’ve sliced this bread into mini loaf-sized pieces and arranged them on a pretty platter with fresh blueberries and mint leaves for a beautiful, edible centerpiece. It also freezes well, so I sometimes make a double batch and gift wrapped slices to neighbors or friends—they always appreciate this thoughtful, homemade treat.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Blueberry Zucchini Bread wrapped tightly in plastic wrap or placed in an airtight container at room temperature for up to three days. This keeps the bread moist without drying out. If you plan on keeping it longer, the fridge is an option, but I prefer room temp for the best texture.

Freezing

I’ve had great success freezing this bread either whole in the loaf pan (wrapped tightly with foil and plastic wrap) or sliced wrapped individually. Just thaw slices at room temperature or overnight in the fridge, and they taste as fresh as when baked. Freezing is a fantastic way to stock up when zucchini season is at its peak.

Reheating

For warmed slices, I pop them in the toaster oven for a few minutes or microwave them wrapped in a damp paper towel for about 15 seconds to gently rehydrate, which revives the bread’s moist texture beautifully. Avoid overheating or it can dry out quickly.

FAQs

Final Thoughts

This Blueberry Zucchini Bread Recipe is truly one of my kitchen favorites—every time I bake it, the aroma fills the house with cozy, inviting warmth. More than just tasty, it’s such a comforting way to enjoy fresh seasonal produce, and I love that it’s straightforward for even beginner bakers. I hope you’ll give this a try soon because it’s one of those recipes you’ll want to keep coming back to, whether for breakfast on a leisurely weekend or a quick, satisfying snack. Trust me, once you taste it, you’ll be as hooked as we are!

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