Blueberry Zucchini Bread

PinSaveJUMP to RECIPE

Blueberry Zucchini Bread — 🫐🙌🏻😋🍞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!

Blueberry Zucchini Bread — 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 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…

Blueberry Zucchini Bread — This blueberry zucchini bread is a quick, no-mixer recipe that's sweet, but not too sweet. Each bite is bursting with fresh blueberries!

Blueberry Zucchini Bread Ingredients

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

  • Egg
  • Brown sugar
  • Canola oil
  • Granulated sugar
  • Sour cream
  • Vanilla extract
  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Grated zucchini
  • Fresh blueberries

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

Blueberry Zucchini Bread — This blueberry zucchini bread is a quick, no-mixer recipe that's sweet, but not too sweet. Each bite is bursting with fresh blueberries!

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.
  3. Gently fold in the grated zucchini and fresh blueberries.
  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.

How to Tell When Zucchini Bread Is Done

Note that baking times will vary depending on your climate, how moist your zucchini is, etc. Watch your bread, not the clock, when deciding whether it’s ready to be taken out of the oven! The bread is done when 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.

Recipe FAQs

Can I Substitute the 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.

Can I Make zucchini bread with frozen blueberries?

I haven’t tried that myself, so I can’t say for sure. 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. 

Should Zucchini Be Wrung Out for Zucchini Bread?

I personally don’t, but use your best judgement if you think your zucchini is too moist and you can wring it out a bit. 

Can zucchini bread be made in mini loaf pans?

It’s probably fine to use mini loaf pans, but I can’t say for sure because I’ve only made the zucchini blueberry quick bread as written in a full size loaf pan. If I had to guess how long mini loaf pans would take to bake, I’d say 20-25 minutes total. BUT all mini pans, ovens, ingredients vary so it could be longer or not.

Can I Make Muffins with this Recipe?

Again, I never have but you certainly can give it a try. I suggest baking them at 350F for about 20 minutes, checking on them, and if they’re not done bake another few minutes, or until done.

What does zucchini do in quick breads?

I love baking with zucchini because it keeps everything incredibly moist and tender without imparting much flavor.

Can you taste the zucchini in zucchini bread?

If you close your eyes so you can’t see the green flecks, I doubt you’ll be able to taste it! The sweet, juicy blueberries take center stage in this recipe for blueberry zucchini bread.

My Bread is browning too quickly on the top, what should I do?

If you feel like your loaf is browning too quickly around edges before the center has 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.

Recipe Video Tutorial

Storage Instructions

At room temperature: Bread will keep airtight at room temperature for up to 1 week.

In the freezer: Wrap airtight and freeze for up to 6 months.

Pin This Recipe

Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free

4.45 from 514 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
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10
Save this recipe to your email
Enter your email and we’ll send it to you!
Please enable JavaScript in your browser to complete this form.

Ingredients  

  • 1 large egg
  • ½ cup light brown sugar, packed
  • 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 6 ounces fresh blueberries (I haven’t tried with frozen)

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: 1, Calories: 216kcal, 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.

More Unique Zucchini Bread Recipes:

ALL OF MY ZUCCHINI RECIPES! 

Blueberry Banana Zucchini Bread — This is an easy zucchini bread recipe that’s packed with bananas and juicy blueberries. I guarantee this will be your new favorite quick bread! 

The Best Zucchini Bread – Super moist, tender, loaded with chocolate chips, and so EASY to make!! One bowl, no mixer, and THE BEST zucchini bread you’ll ever try!!

The Best Zucchini Bread - Super moist, tender, loaded with chocolate chips, and so EASY to make!! One bowl, no mixer, and THE BEST zucchini bread you'll ever try!!

Zucchini Carrot Bread — Fast, easy, one bowl, no mixer!! Super soft, moist, and tastes so good you’ll forget it’s on the healthier side!!

Apple Zucchini Bread with Brown Sugar Frosting –  Super soft, moist, and topped with the BEST frosting ever!!

Apple Zucchini Bread with Brown Sugar Frosting -  Super soft, moist, and topped with the BEST frosting ever!!  One bowl, no mixer, EASY recipe for the best apple zucchini bread that everyone LOVES!!

Zucchini Banana Bread — This zucchini banana bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light! It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. It really is the BEST zucchini bread recipe!!

4.45 from 514 votes (401 ratings without comment)

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




The maximum upload file size: 5 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here

Comments

  1. Rich vanilla flavour with blueberry bursting throughout! I used frozen berries without any adjustments. Glass loaf pans bake faster so head the “watch the loaf, not the timer”. A definite keeper!!

  2. 5 stars
    Made two of these- one with blueberries and another with chocolate chips to give to a family. The blueberry recipe was incredibly moist and tasty, my family loved it! I have a newer oven this year and used convection bake- it was done between 40-45 minutes

    1. Thanks for the 5 star review, Liz, and I’m glad to hear that these came out great! I have never added chocolate chips to these so you just gave me an idea :)

  3. 5 stars
    Really enjoyed this. Love all the blueberries and only used the brown sugar. It was so delicious and brought out the blueberry flavors.

    1. Thanks for the 5 star review, Heidi, and I am glad you really enjoyed it and it came out well with only brown sugar.

  4. 5 stars
    Great recipe. It’s loaded with blueberries, moist, not too sweet. However, next time I might add 1/4 cup more sugar because my blueberries were a little sour.

    1. Thanks for the 5 star review, Lily, and I am glad this was great! And yes, berries can really vary in their sweetness to you can bump the sugar up like you said about 1/4 cup or a simple powdered sugar glaze (sugar and a splash of milk whisked together) would also work.

  5. 5 stars
    This is a really great recipe! Iโ€™ve now made it twice and my family absolutely loves it. The second time I made it I use yellow squash because thatโ€™s what I had on hand. I noticed no difference between the yellow squash and zucchini. This is great news because you donโ€™t see yellow squash bread recipes! Also, the second time I made this bread, I made a simple lemon glaze for the top (Confectioners sugar and lemon juice โ€“ simple). This made a really nice variation if you like glaze. Thank you for sharing this really great recipe! We love it.

    1. Thanks for the 5 star review, Lisa, and this is so interesting! In all the thousands of comments re zucchini baked goods I have received over the years, I can say for sure you’re the first to mention using yellow squash rather than zucchini! It’s great to know that it works – and of course, you don’t see it!

      If you like the lemon + zucchini combo (glaze sounds like a great touch) I have this one https://www.averiecooks.com/lemon-zucchini-bread/ and I bet you could also do that with the yellow squash, too.

  6. 5 stars
    We made this recipe, and gave some to our friends. Everyone said it was very good. I highly recommend this recipe. They could not believe that it had zucchini in it. We are utilizing our zucchini from our garden. I am a baker, and made wedding cakes, etc, so I am very fussy. I did all that while I had a full time job. It’s a hobby with me, and when something is good, I will say so. You must try it. It is so good.

    1. Thanks for the 5 star review, Gail, and I am glad you surprised your friends and that no one could tell there was zucchini in it! I am very fussy too with my baked goods and I am glad this passed muster with you!

    2. Did the recipe twice according to what’s put, and the blueberries sunk both times and too moist to be a “bread”. My spouse liked it however.

      1. It is a very moist bread between both the zucchini and the berries. You could experiment with less zucchini, wringing it, or more flour if you’d like and see how that goes.

        Sometimes it blueberries just sink. One of those laws of gravity that no trick can prevent. I am glad your spouse likes the recipe!