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!
Table of contents
Easy Blueberry Zucchini Bread Recipe
Just when I thought I’d made every combination of quick breads, from banana zucchini to blueberry banana to carrot zucchini, I realized there was one I hadn’t made: Blueberry zucchini bread.
A new twist using two of my favorite baking ingredients!
This zucchini 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.
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, 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.
Another Awesome Blueberry Zucchini Bread
If you think this bread is great, you definitely need to try my Blueberry Banana Zucchini Bread. Same recipe, but with bananas, too!
What’s in Blueberry Zucchini Bread?
For this blueberry quick bread recipe, 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.
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 Use Frozen Blueberries in This Recipe?
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.
How to Make Blueberry Zucchini Bread
This is a fast, easy, no mixer quickbread recipe that’s a cinch to make.
- To make this blueberry zucchini bread, simply stir together the dry ingredients.
- And then add in the wet.
- Gently fold in the grated zucchini and fresh blueberries.
- Spoon the batter into a greased and floured loaf pan.
- Bake the blueberry bread for about an hour, or until the top is golden and set, and a toothpick inserted in the middle comes out clean.
Baking Times
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!
Should I Wring Out the Zucchini?
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 I Make This Recipe with 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.
Tips for Making Blueberry Zucchini Bread
Make sure to toss the berries in some flour being mixing them into the batter. If you skip this step, the blueberries will sink to the bottom of the loaf as it bakes.
I also like to reserve a few blueberries to sprinkle on top of the loaf just before it goes into the oven. It just makes the homemade zucchini bread a little prettier!
Lastly, 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.
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Blueberry Zucchini Bread
This blueberry zucchini bread is a quick, no-mixer recipe that's not too sweet. Each bite is bursting with fresh blueberries!
Ingredients
- 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)
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 Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 216Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 24mgSodium: 170mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 3g
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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!!
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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 Raspberry Bread — There are almost more raspberries than bread in my recipe for the BEST RASPBERRY BREAD!! You’ll want to make it over and over because it’s super soft and just bursting with juicy berries!
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I put mine into a muffin tin w papers. I like to freeze them in baggies with 3 -4 muffins for hubby and me.
How long did you bake the muffins for?
Most normal sized muffins bake for 20-25 mins, give or take. This is a wet batter, so probably 25 but keep an eye on them.
I am so frustrated that I didn’t read where 12Tomatoes said they’d adapted the recipe from?!! Your ingredients / recipe sound so much better where I don’t know what they were trying to adapt… no sugars added, just the maple syrup and 1/4c blueberry preserves. I don’t know if that’s what made my bread sooo dark but also it stated 1t each of baking soda/powder, where yours has 1/2t each. Ugh, I hate making something that doesn’t turn out edible!!!
Sorry to ramble but I’ll try yours once I get over the mess of this one!😊
People and website copy, steal, take, change my recipes all the time without permission and without regard for how their often idiotic changes will effect a baking recipe like this one.
Always just come directly to my website and not rely on imposters.
Very moist and tender bread! I doubled the recipe and used 1 cup white whole wheat. I added walnuts and used 1 t each vanilla and lemon extract. Made 1 loaf and 9 muffins. Baked the muffins 20 minutes.
I am glad it was great and that 1 cup of white whole wheat flour worked fine!
Hi Averie! I just love ALL your recipes! Whenever I see you post a recipe I pin it and make it! I’ve never been disappointed yet! My daughter is GF DF so I’ve been able to use GF and DF sour cream in your recipes and they come out delish!! I get lots of requests for your blueberry pie bars to make DF GF! I’ve passed many of your recipes along too. Just thought I’d let you know you CAN make this DF GF and it’s still delish. Thanks for all the recipes!
Thanks for the 5 star review and I am glad you love my recipes and thank you for LMK that you have been able to make them GF and DF. That is great to hear! I appreciate your support!
This looks good.
This bread is moist and delicious. I took it to work my coworkers lovvvve it. Oh soooo good.💞💞💞
Thanks for the 5 star review and glad it’s delish and your coworkers love it!
This bread is delicious ! I used frozen blueberries ( do not thaw them).
Thanks for the 5 star review and glad it’s delicious for you with the frozen berries!
Averie this bread is so delicious. Words escape me to try and accurately describe it. I made 2 mini loaves, followed the recipe except used Greek yogurt instead of sour cream. Perfect is the word that describes it. Never have I had a bad recipe of yours. Thank you thank you. Will absolutely make this again and again.❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thanks for the 5 star review and I glad you love love ❤️ this recipe! Thanks for saying you’ve never had a bad recipe of mine as well, that is so kind!
This Zucchini Blueberry bread is incredibly moist and delicious! I made 3 small loaf pans. It’s more a consistency of a moist cake instead of a bread. Covering the pans after 30 minutes of baking made for golden loaves.
Thanks for the 5 star review and I’m glad this turned out great for you! And yes, it’s more of a moist cake than bread, that is my opinion as well.
OMG AVERIE! I just had a slice of the Zuchini Blueberry Bread. Followed your directions. All of them. Even covered the bread at 40 minutes so the top wouldn’t get too dark. Was about to add a lemon glazo the top and decided against it. Maybe next time. I put Whipped Cream Cheese on that slice. O so good!
Thanks for the 5 star review and glad this turned out great for you! I think a lemon glaze would be great or a whipped cream cheese frosting, can’t go wrong with either!
Made this tonight. Super moist. Used Non-fat Greek Yogurt in place of sour cream but stained it for 20 min to reduce the water content before measuring it out and adding it. This was so delicious!
Thanks for the 5 star review and I am glad that it came out great for you and that your strained Greek yogurt worked well!
Made this with bobs red mill gluten free flour 1 to1. Came out great. Baked for 55 minutes. Great flavor and super simple to mix together. Yummy!!
I am glad to hear that Bob’s GF with a 1:1 ratio worked just great!
We ate the entire loaf after supper the day it was made. I added a lot of blueberries sprinkled on top. I also used a small container of blueberry yoghurt I had and a small spoonful of plain greek yoghurt. I also made a little powdered sugar/milk/orange zest icing to drizzle over. This recipe is a keeper.
I am glad it is a keeper and you devoured the loaf right after it was made! I bet the blueberry yogurt was wonderful in this!
My first loaf of bread from this recipe turned out soggy, but delicious, like a bread pudding. I should have added more flour and baked it longer.
Zucchini at times can be extra water-laden and sounds like yours was watering down the batter and your load didn’t bake like a traditional bread should, but I am glad you at least enjoyed the flavor. Next time, more flour, bake longer, and give the zucchini a slight wringing out in paper towels before adding it.
delicious. I used frozen blueberries and wrung out my zucchini. made big muffins. awesome recipe! thanks
Thanks for the five star review and I’m glad it was delicious and that you made big muffins with the batter!
Delicious! My go to every season for sure! I sub homemade applesauce for the oil, but otherwise no changes 😊 perfect for mini loaves for sharing❤️
Thanks for the 5 star review and I am glad it’s your go-to dessert for every season and that subbing applesauce for oil is just fine!
LOVE this recipe! So moist, just delicious! I used homegrown zucchini (finally found a way to get my husband to eat zucchini) and I used frozen blueberries that I had flash frozen from fresh last spring (added them frozen, powdered in flour). Have to admit I added 3/4 tsp cinnamon.I will make this again & again-thank you!!
Thanks for the 5 star review and I am glad you will make this again and again!
Just posted this new zucchini bread recipe today, too! https://www.averiecooks.com/the-best-zucchini-bread/
Excellent , made 2 and froze one. Thanks for posting this recipe. Excited to try more flavors. I planted 7 zucchini plants. Going to need these recipes.
Thanks for the 5 star review and glad you were able to stash one in the freezer and I have a new zucchini recipe coming out tomorrow! Check back!
Can applesauce replace the oil?
I don’t know because I haven’t tried so can’t say for sure.
Delicious 😋 I made it vegan by using 1 flax egg, I used frozen blueberries, and did not use any sour cream …… baked it for 55 minutes. I’ve eaten half the loaf in the last 15 minutes ~ lol. Thanks 👊
Thanks for the 5 star review and glad that it worked great with a flax egg and omitting the sour cream, too!
Has anyone substituted the flour for almond or coconut flour in this recipe? Just wondering.
I haven’t and because neither have gluten, and won’t behave like normal AP flour, so I really worry about the success of the loaf rising, holding together properly, etc. but of course, you never know til you try!
Delicious blueberry zucchini bread. Next time a bit of spice – nutmeg, cloves.
Glad it was delicious! Spices like that I think of as personal preferences and so add them of course next time if you enjoy them.
So good!! My cousin made it and I almost ate the whole loaf haha! So I made it too but with gluten free flour. Turned out really good! My two little kids loved it too! I also did no oil and used unsweetened plain dairy free yogurt (kite hill brand). I’m making another batch tonight. I’m going to try with frozen blueberries this time.
Thanks for the 5 star review and glad that it turned out so well! Good to know it worked well without out and plain DF yogurt, too!
I made the Blueberry Zucchini Bread and found it most delicious, moist and flavorful.The recipe is easy to follow and does not requirealot of time to prepare.
Thanks for the 5 star review and glad it was moist, delicious, and easy for you!
Excellent! Made exactly as written.
Thanks for the 5 star review and glad that it was excellent exactly as written!
My local supermarket had blueberries on sale. I wanted to make something with them besides eating them in cereal or yogurt. I found this recipe and made it yesterday. It is so easy to make–I am NOT a baker by any means! I followed the recipe exactly and is delicious! The next time, I might play around with some of the suggestions that other reviewers suggested! Thanks for posting this recipe, Averie!
Thanks for the 5 star review and glad that you had great success with the recipe even though you’re not a baker, that’s wonderful to hear it was easy enough for you to tackle!
I made the Blueberry Zucchini Bread. Quick, easy to make. I did substitute cranberries for the blueberries as I am not a fan of blueberries. The bread was outstanding!! I always share what I make with my co-workers and it was an absolute hit. My co-workers loved it. They want me to make more of it. I love nuts, so I added pecans. I always look forward to receiving new recipes. Thank you!
Thanks for the 5 star review and glad this bread was outstanding! I am not sure if you used fresh cranberries (very hard to find in July, I’ve tried at times to get a jump on fall recipe testing) or dried but glad this was also a hit with your coworkers!
I made the blueberry zucchini bread and it was amazingly good. I made a couple of loaves because I had zucchini I had to use up and extra blueberries. So I went to town. On one of the batches, I added a tinge of cinnamon and some lemon peel! Delicious on its own or my little add-ins. Thanks so much for the recipe. I give this recipe 5 stars and if I could I would give more.
Thanks for the 5 star review and glad that you were able to make a couple loves and add some extra little delicious touches, too!
Made this yesterday with Gluten-Free Flour 1:1 mix and frozen blueberries. It is very moist and flavorful. Will definitely make it again. I did increase the baking powder by 1/4 tsp due to the GF flour.
Thanks for the 5 star review and glad to hear it worked fine with a GF flour mix 1:1 ratio, minus 1/4 tsp baking powder, along with the frozen berries!
I normally love your recipes but this one was not a winner for me. I followed it exactly yet it did not rise sufficiently. It rose a bit but by the time I removed it from the oven, it was quite flat. I should add that I always test my baking powder and baking soda before I bake so I don’t think that was the culprit. Love your site and truly appreciate the content. Two things I recently made were Soft and Chewy Lemon cookies and Chocolate Peanut Butter Fudge Bars I will go in and write a review on those. They were definitely five star recipes!
Thanks for the reviews on the other items. I don’t know what happened here exactly other than to say that this is a super moist bread and because of that, depending on the exact moisture content of one’s blueberries and/or zucchini, it could impact the rising of the bread potentially, and possibly you may need to increase the leaveners, not sure. I never have, and I haven’t had this complaint from others, so not sure what to say but just talking out loud. Thanks for trying this recipe.
I had all the ingredients except for the fresh blueberries so I used frozen. I also used Greek yogurt. It turned out great. Thank you!!
Thanks for the 5 star review and glad that the frozen berries and Greek yogurt worked great for you!
Loved it and soo easy! Thanks for the recipe!
Thanks for the 5 star review and glad that you loved it and that it was easy!
I rarely comment on recipe posts but had to tell you I doubled this recipe and made a loaf of bread and 12 muffins. My 8 year old daughter said they were the best muffins she ever had in her life and I could sell them and become a millionaire! 😂 They were absolutely delicious. I made it exactly as written and only increased the vanilla extract slightly. Definitely a keeper and I’m excited to try more recipes from you. Thank you!
Thanks for the 5 star review and glad that you doubled this – enough for a loaf + 12 muffins and that they got such high praise from your daughter! I always increase the vanilla in recipes but sometimes if I write 2-3 teaspoons people freak out and think it’s ‘so much’ :)
Made this today with frozen blueberries, I think it turned out OK. I added lemon zest and used melted butter instead of oil. Great recipe.
Thanks for the 5 star review and glad it worked well with your frozen berries and butter rather than oil!
Forgot to rate it!!! would rate a 10 if we could!!
Thanks for the 5 star review and glad you love this recipe and would give it a 10!
WOW! Just made and we LOVE this recipe!!!!
This bread is fabulous – tender, moist and just-right sweet. And as a bonus, it is extremely easy to make and doesn’t require a mixer. I’ve already baked three loaves this week. I’m going to try subbing brown coconut sugar for an even more healthier treat.
Thanks for the 5 star review and glad that you love it and that you’ve already baked three loaves this week! I hope the coconut brown sugar works as well as regular, good luck.
I made this recipe for the first time last year using fresh blueberries. Oh my goodness, it was AMAZING! I got fresh zucchini last week and used my frozen berries and didn’t change a thing in the recipe. I rinsed my blueberries, dried them off and tossed them in the flour still frozen. The bread was still awesome! I’m now making 3 batches at a time because it’s such a hit! Thanks so much for sharing this recipe!
Thanks for the 5 star review and glad this turned out awesome for you with both fresh and frozen berries and that you’re making 3 batches at a time now!
I love your recipes and come on here all the time. but can you please make it to where we can get ride of the video. I can’t even see the recipe because the video is in the way.
I’m sorry about that. Will address it with my team.
Best zucchini bread I have ever made. The blueberries paired so well with the zucchini. The bread was so moist and tasty. I did use fresh blueberries which I think is key! I made it first thing in the am and carried it onto a plane to Texas to visit our daughter. We opened it up that night and it was perfect!!
Thanks for the 5 star review and I am glad it’s the best zucchini bread you’ve ever made!
Made this bread recently and it was beyond a huge hit! OMG! My husband loved it so much! He said it should be outlawed!!! This will be my “go to bread recipe” for many years to come. Thanks so much for the recipe!
I’m glad it was such a huge hit and that this will be your go to bread recipe from now on!
I’m so excited to try your other sweet bread recipes as I absolutely love how moist and full of blueberries this recipe is! I’ll also need to be making another one soon, as my husband has eaten half of it in the last few hours after it’s come out of the oven. 😳. Thanks for the nice tips re. putting a few extra blueberries on top and really watching the bread and not so much the clock when baking this loaf (and I did need to cover w/ aluminum foil the last 10 minutes). Thanks again for a wonderful recipe!!
Thanks for the 5 star review and I’m glad to hear your husband has already eaten half of it :) and that my tips helped you out!
I loved this recipe! The only changes I made were to add 1 t sp. of ground ginger and 1 tsp. of cinnamon. I used frozen blueberries. I’m Maine, I pick my own and freeze them for use all year!I love all of your recipes, this is one of the best.TY, Averie!!!💛
Thanks for the 5 star review and I’m glad that the frozen berries worked great for you!
This quickbread looks so moist and delicious, and I love the blueberry zucchini combo!
It’s so moist for sure! And tastes just like summer!
For tthose inquiring about baking with frozen blueberries, I bake with them all the time. Just make sure you put them in frozen as otherwise it will be a purple mess. I dont extend the baking time and it always comes out perfect
I never would have thought to combine these two flavors, but totally making this when we get home from vacation next week!
Paige
http://thehappyflammily.com
The perfect way to combine all of nature’s summer bounty right now!
I absolutely loved it. I’ve made zucchini bread from many different recipes before, usually with chocolate chips, but this recipe is the best by far. Thank You, Alan
Thanks for the 5 star review and glad this is by far the best zucchini bread you’ve made!
Love this but had to make a few changes.
Used 1 cup white sugar and 1 1/4 cup light brown sugar.
4 tbsp pure vanilla extract
3 1/4 cup flour (needed a bit more flour because I used frozen blueberries so had a bit more liquid)
2 tbsp cinnamon
2 cups frozen blueberries microwaved one minutes to defrost
My type of recipe. Quick, easy and no mixer. I’ve made zucchini cakes/bread before but this one is just a perfect fit for our family. The bread was so popular I’ve been asked to make it again today. I added some pecans, baked it in a square 8 inch cake tin and added some cream cheese frosting converting the bread to one of the nicest cakes we’ve ever had. Thanks so much for sharing this recipe.
Thanks for the five star review and I’m glad it’s right up your alley! The cream cheese frosting sounds like a great touch!
Wow, it is yummy! I added a banana and a little water to the recipe. Baked the entire 60 minutes . I would cool it a little longer, and would make it again.
Thanks for the five star review and I’m glad you will make it again!
I have a recipe that is like this one, plus banana https://www.averiecooks.com/blueberry-banana-zucchini-bread/
I also used stevia instead of sugar and I used turbanado sugar instead of brown sugar.
Mine just came out of the oven. I made a few changes though.. I used whole wheat flour (I don’t us ap flour anymore), applesauce instead of oil, It smells awesome. I’m loving recipes with zucchini in them!
Thanks for the 5 star review and glad they came out great with those changes!
Yes, it is moist and tender. So much so that it is difficult to cut into slices. The recipe specifically said not to squeeze out the moisture from the zucchini, but i would squeeze some of it out. Also, i would add some lemon zest. It was rather blan.
All zucchini vary in their moisture content so maybe in your case it could be better to wring out – or add a bit more flour. Sometimes you have to go by how the batter looks and cook by feel when you’re dealing with things like produce/zucchini where no two will ever be totally identical. Thanks for trying the recipe.
I loved this and tried the Blueberry Banana Zucchini. I noticed the loaf was kind of heavy – so I modified it by using whole wheat flour and adding 1 cup of grated carrot and added 1 tsp cinnamon . It was easier to bake in mini loaves or muffins. it was baked in around 40 minutes too.
That’s great that you decided to add carrots and that ww flour worked well for you.
We had so many blueberries this summer and zucchini from a neighbor so this was a perfect way to use both. I made one loaf and my husband and 90 year old father could not get enough so I had to make more! A new favorite for us and so simple to make.
Thanks for the 5 star review and glad the whole family loved it!
This bread is delicious…especially warm,Mitch a little butter! I will make it again!
Thanks for the 5 star review and glad you love it!
Going to make tomorrow with frozen berries and frozen zucchini should I ring out zucchini
My original zuchinni bread recipe has cinnamon and nutmeg, but I always double the cinnamon and add 1tsp pumpkin pie spice. It makes it so delicious. So today I made this recipe, but I added 11/2 tsp cinnamon because my family thinks zucchini bread has to include it. It was very good! Thanks for another way to use zuchinni.
Thanks for trying the recipe and I’m glad it came out great for you! There’s this one too https://www.averiecooks.com/2016/08/blueberry-banana-zucchini-bread.html
I recommend less blueberries. I used almond flavoring and replaced half the oil with applesauce. I doubled the recipe and put in a 7×11 pan for an hour. Yummy!
Thanks for trying the recipe and I’m glad it came out great for you with swaps you made!
Thank you so much for this recipe! We harvested 30 pounds of zucchini from our garden last night! We are headed to a potluck tonight and I thought that I would make some chocolate chip zucchini bread. I went to the cupboard only to find I am out of chocolate chips. We have a ton of blueberries though so I decided to look for a blueberry zucchini bread recipe! I found your recipe on Pinterest and had all the ingredients I needed without making a run to the store. My family ate an entire loaf of it this morning. It’s delicious. Thank you so much for sharing.
PS. I subbed coconut oil for canola oil. It worked great. :)
Thanks for trying the recipe and I’m glad it came out great for you! I love using coconut oil in quickbreads as well and I’m sure it was lovely here! And you didn’t even have to go to the grocery store!
I have two loaves of your blueberry zucchini bread in the oven right now and my house smells wonderful on this cool summer morning! I included this recipe in a round-up of fabulous zucchini recipes here: http://wifesense.com/10-absolutely-fabulous-zucchini-bread/ Just wanted to let you know. ?
Thanks for trying the recipe and I’m glad you love it! Thanks for the roundup linkup love!
I love your website! And this looks delicious!! Can’t wait to make it this weekend. Do you think I can substitue coconut oil for the vegetable oil? I rarely use vegetable oil. :)
Probably would be fine although I haven’t personally tried it. LMK how it goes!
Wanting to make this recipe….wondering if you could use mini loaf pans??? If so, how long would baking time be??
Thanks so much?
Probably fine to use mini pans but I have no idea because I didn’t try it that way. I’d say 20-25 mins as a total guess BUT all mini pans, ovens, ingredients vary..so could be longer or not. LMK how it goes!
I made this blueberry zucchini bread this morning. Fantastic!!!!!!!!!
Glad it turned out great! I also have this one which is the same plus incorporates banana :)
https://www.averiecooks.com/2016/08/blueberry-banana-zucchini-bread.html
Third one i am making within 2 weeks (I know….bad…..). Works well with frozen blueberries as well (Same amount, same cooking time). Not too sweet. Just great way to pass zucchinis and blueberries. Thank you!
Love that you’re on a roll making this and that you’ve figured out it works great with frozen berries, too!
I LOVE your blog! I made your blueberry zucchini bread last weekend and it was super moist and super delicious! I got a ton of compliments on it and shared your recipe! I’m going to make it with bananas this weekend (your new recipe) and I bet I’ll get even more compliments! Keep the deliciousness coming!
Thanks for trying the recipe and I’m glad it came out great for you! I bet you’ll love it with bananas, too! LMK how it goes and which you preferred!
This looks great. I’m always looking for ways to use up the zucchini from the garden. I’ll be trying your zucchini carrot cake as well. Thank you for the great recipes, can’t wait to try them.
I don’t know what I did wrong, but it did not turn out like the picture. It was extremely moist on the bottom, dark brown almost saturated. Like an upside down cake but moister. Taste pretty good though. My girls might not eat it cuz its pretty soggy on the bottom. I’ll have to try again sometime.
Sounds like your zucchini was incredibly moist. They all vary in their moisture content. You could wring it out in a paper towel next time if you try again. But in general, this is a very moist bread!
hey girl this looks amazing!
We tried it … we liked it! :) I made 2 loaves. I think I would prefer baking them in an 8×4 pan but it was soft and tasty.
For me an 8×4 would have been too small but pans vary. Glad you tried it and enjoyed it! Thanks for the review!
Loafs are always my favorite…Love all your quick breads:) I have never tried zucchini in baking, might be a good time to start with your bread!
Okay I seriously need to bake with zucchini. I can’t believe I never have. You had me at veggies and antioxidants- I’ll take half the loaf!! LOL
WHAT!!? Yes girl get on it! You will love it! You really can’t taste it and it just makes everything so moist, like falling apart at the seams soft, which is how I want all baked goods :)
Two of my favorite summer foods in one – zucchini & blueberries!! Yum!
What a great idea!! I’ve definitely made my fair share of Lemon Zucchini Bread, but adding blueberries is just genius! Can’t wait to try this combo :)
Zucchini bread is my favorite! Of course it won’t shock you to know that I have a counter full of zucchini (bread and brownies on my list this week). I love the idea of adding blueberries!!
I love that you have that much zucchini. Next summer’s plan for me is not to move and do a house remodel, but to do some gardening :)
We have SO MUCH ZUCCHINI. I usually default to chocolate chip zucchini bread, but I love the blueberries in here. You are the quick bread queen. Pinning!
I think I’ve done every zucchini combo there is :) but this one was a winner for us. Sounds like your garden is booming which is awesome and thanks for pinning!
Another delicious looking loaf Averie! I think zucchini is the most versatile vegetable because it is so neutral tasting. I’ve used it instead of banana or cucumber in smoothies because it adds some body and thickness without any overpowering flavor.
You have me beat – I have never used zucchini in a smoothie but I can totally see what you’re saying about body and thickness without any overpowering flavor.
Still no word back from my contact on that other email. I will bug her again!
The best thing about baking is always finding new combos for favorites. I saw lemon zucchini this week and now I have both that and this to give a try! Zucchini breads have the best texture in the universe. Yours looks so perfect!
Intriguing! I never thought of this combo, but I like blueberries and zucchini so why not? Your photos look so appetising and the crumb so tender, this is getting pinned to be made soon ?