Blueberry Zucchini Bread

Just when I thought I’d made every combination of quickbread 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.

Blueberry Zucchini Bread - Juicy BLUEBERRIES in every bite of this soft, easy, no mixer bread!! If you have picky eaters who don't like zucchini, don't worry because you can't taste it! It keeps the bread tender and HEALTHIER!!

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.

Blueberry Zucchini Bread - Juicy BLUEBERRIES in every bite of this soft, easy, no mixer bread!! If you have picky eaters who don't like zucchini, don't worry because you can't taste it! It keeps the bread tender and HEALTHIER!!

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.

Blueberry Zucchini Bread - Juicy BLUEBERRIES in every bite of this soft, easy, no mixer bread!! If you have picky eaters who don't like zucchini, don't worry because you can't taste it! It keeps the bread tender and HEALTHIER!!

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 - Juicy BLUEBERRIES in every bite of this soft, easy, no mixer bread!! If you have picky eaters who don't like zucchini, don't worry because you can't taste it! It keeps the bread tender and HEALTHIER!!

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.

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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)

Directions:

  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
  3. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
  4. Add the zucchini and stir to combine; set aside.
  5. To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
  6. Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.
  7. 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.
  8. 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.
  9. 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

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51 comments on “Blueberry Zucchini Bread”

  1. 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.

  2. 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.

    Rating: 3
    • 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.

  3. 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!

    Rating: 5
  4. I also used stevia instead of sugar and I used turbanado sugar instead of brown sugar.

    Rating: 5
  5. 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.

    Rating: 5

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