Blueberry Zucchini Bread
Blueberry zucchini bread. A new twist using two of my favorite baking ingredients.
It’s an easy, no mixer recipe that’s perfectly sweet but not overly sweet. There are juicy blueberries in every bite and as a bonus, it makes your house smell wonderfully delicious.
I love baking with zucchini because it keeps everything incredibly moist and tender without imparting much flavor. If you close your eyes so you can’t see the green flecks, I doubt you’ll be able to taste it.
Even my family who aren’t the biggest fans of vegetables in their desserts gave this recipe a big thumbs up and said they couldn’t taste it.
Since you’re getting extra veggies by way of the zucchini and antioxidants from the blueberries, you can feel great about having a second or third slice.
At least that’s what I told myself as I was going to town on this soft, springy bread.
Blueberry Zucchini Bread
Blueberry zucchini bread is an easy, no mixer recipe that’s perfectly sweet with juicy blueberries in every bite. I love baking with zucchini because it keeps everything incredibly moist and tender without imparting much flavor. If you close your eyes so you can’t see the green flecks, I doubt you’ll be able to taste it. Since you’re getting extra veggies by way of the zucchini and antioxidants from the blueberries I don’t mind having a few extra slices.
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1/3 cup canola or vegetable oil
- 1/4 cup granulated sugar
- 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 1 teaspoon vanilla extract
- 1 cup all purpose flour + 1/4 cup for tossing with blueberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- 1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
- 1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen)
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
- Add the zucchini and stir to combine; set aside.
- To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
- Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.
- Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip – Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
- Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip – If necessary because you feel like your loaf is browning too quickly around edges before center will set up, tent the pan with a sheet of foil draped loosely over it at the 40 minute-mark. I didn’t need to do this, but it’s an option if necessary. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes more or less time to bake than the baking time estimates provided.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Adapted from Zucchini Banana Bread
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Brown Sugar Blueberry Banana Bread with Blueberry Butter – Blueberry coffee cake meets super soft banana bread! So good!
Blueberry and Cream Cheese Muffin Top Bread – Tastes like one big muffin top. Ridiculously soft and moist!
Lightened Up Blueberry Lemon Pound Cake – No BUTTER in this healthier cake with big juicy blueberries and refreshing lemon! It’s a keeper!
The Best Vegan Blueberry Muffins – Healthy and you’ll never know they’re vegan and made with an unlikely ingredient!
Skinny Blueberry Muffins – No butter and very low sugar but you’ll never notice! Easy, no mixer, soft, fluffy, and bursting with blueberries in every bite!
Zucchini Banana Bread – Soft, super moist, easy, no mixer needed! Jazz up regular banana bread by adding zucchini and it’s healthier, too!
Banana Zucchini Chocolate Chip Muffins (vegan) – You’ll never complain about eating your vegetables again! Soft, healthy, so good!
Carrot Zucchini Bread – Fast, easy, one bowl, no mixer!! Super soft, moist, and tastes so good you’ll forget it’s on the healthier side!
Carrot Apple Bread – Carrot cake with apples added and baked as a bread so it’s healthier! Super moist, packed with flavor, fast and easy!
Zucchini Banana Bread with Browned Butter Cream Cheese Glaze – Soft and moist with a special ingredient!
Banana Zucchini Pudding Cake with Vanilla Browned Butter Glaze – The softest, moistest cake ever! So easy and the glaze is heavenly!