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Blueberry Zucchini Bread

Averie Sunshine

4.47 from 532 votes

Updated: Jun 05, 2025

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🫐🙌🏻😋 My Blueberry Zucchini Bread is a quick, no-mixer recipe that’s sweet, but not too sweet. Each bite is bursting with fresh blueberries, making it a fan favorite EVERY summer! Especially when the markets or your garden is overflowing with zucchini!

This zucchini and blueberry bread recipe is an easy, no mixer quick bread 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.

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.

This is a really great recipe! I’ve now made it twice and my family absolutely loves it.

Lisa

Blueberry Zucchini Bread Ingredients

For this zucchini bread with blueberries, you’ll need the following pantry staples: 

• Egg – Let it come to room temperature for easy mixing
• Sugar – A combination of brown sugar and granulated sugar to enhance the sweetness of the bread while keeping it soft and moist
• Canola oil
• Sour cream – If you don’t have sour cream, plain Greek yogurt may be substituted. For the best flavor, use full-fat. Low-fat Greek yogurt is potentially ok. However, non-fat is more watery and tangy and not recommended
• Vanilla extract
• All-purpose flour – I haven’t tested this recipe with gluten-free flour, but imagine it would work as long as you use a 1:1 all-purpose gluten-free flour
• Baking powder and baking soda
• Salt
• Grated zucchini – I use a box grater to shred the zucchini. Personally, I don’t wring the zucchini, but use your best judgement if you think your zucchini has too much liquid and you can wring it out a bit
• Fresh blueberries – I haven’t tested this recipe with frozen blueberries, so I can’t say for sure if it works. Although more than likely frozen will be fine. However, when I do bake with frozen berries I don’t thaw them before mixing them into the batter. I also typically have to add a couple extra minutes to the bake time

Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.

How to Make Blueberry Zucchini Bread

This is a fast, easy, no-mixer quick bread recipe that’s a cinch to make. Let’s quickly review the recipe steps:

1. Stir together the dry ingredients.
2. Add in the wet ingredients.
3. Gently fold in the grated zucchini and fresh blueberries into the mixture.
4. Spoon the batter into a greased and floured 9×5-inch loaf pan. 
5. Bake for about an hour, or until the top is golden and set, and a toothpick inserted in the middle comes out clean.

Recipe Video Tutorial

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4.47 from 532 votes

Blueberry Zucchini Bread

By Averie Sunshine

🫐🙌🏻😋🍞This blueberry zucchini bread is a quick, no-mixer recipe that's sweet, but not too sweet. Each bite is bursting with fresh blueberries! This is a fan favorite EVERY summer! Especially when the markets or your garden is overflowing with zucchini!

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 10 servings

Equipment

• 1 9×5-inch loaf pan
• 1 Large Bowl
• 1 Medium Bowl
• 1 Wire Rack

Ingredients 

• ▢ 1 large egg
• ▢ ½ cup light brown sugar, packed
• ▢ ⅓ cup canola or vegetable oil
• ▢ ¼ cup granulated sugar
• ▢ ¼ 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
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt, or to taste
• ▢ 1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
• ▢ 1 cup fresh blueberries , (about 6 ounces, I haven’t tried with frozen berries)

Instructions 

• 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. 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.

Notes

*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.

Adapted from my Zucchini Banana Bread.

Nutrition

Serving: 1serving, Calories: 216cal, Carbohydrates: 30g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 8g, Cholesterol: 24mg, Sodium: 170mg, Fiber: 1g, Sugar: 18g

Nutrition information is automatically calculated, so should only be used as an approximation.

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