Blueberry Zucchini 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!

sliced loaf of Blueberry Zucchini Bread

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.

slice of Blueberry Zucchini Bread on counter surrounded by fresh blueberries

What’s in Blueberry Zucchini Bread? 

For this blueberry 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

If you don’t have sour cream, plain Greek yogurt may be substituted. For the best flavor, use full-fat or low-fat yogurt (non-fat is more watery and tangy). 

sliced loaf of zucchini blueberry bread

How to Make Blueberry Zucchini Bread

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 before spooning 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. 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! 

Can I Use Frozen Blueberries in This Recipe? 

I haven’t tried that myself, so I can’t say for sure. 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 I Wring Out the Zucchini? 

I personally don’t, but use your best judgement if you think your zucchini is too moist. 

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!!

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.

Blueberry Zucchini Bread

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!

Yield: one 9x5-inch loaf
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 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)


  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. 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.


*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:



Serving Size:


Amount Per Serving: Calories: 216 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 24mg Sodium: 170mg Carbohydrates: 30g Fiber: 1g Sugar: 18g Protein: 3g

More Quick Bread Recipes:

Blueberry and Cream Cheese Muffin Top Bread – Tastes like one big muffin top. Ridiculously soft and moist!

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!

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!

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!

Strawberry Banana Bread — I couldn’t get enough of this super soft, moist bread that’s bursting with juicy strawberries in every bite. It’s a fast, easy, no mixer recipe and because I used oil there’s no butter to cream and no mixer to dirty.

Six-Banana Banana Bread — Not sure what to do with overripe bananas you have on hand? Make this Six-Banana Banana Bread! This is the best banana bread recipe EVER — it’s so moist and flavorful! 

69 comments on “Blueberry Zucchini Bread”

  1. 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 ?

  2. 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!

  3. 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!

  4. 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!

  5. 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!!

  6. 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 :)

  7. Two of my favorite summer foods in one – zucchini & blueberries!! Yum!

  8. 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 :)

  9. 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!

  10. 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.

  11. hey girl this looks amazing!

  12. 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!

  13. 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.

  14. 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!

  15. 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!

  16. I made this blueberry zucchini bread this morning. Fantastic!!!!!!!!!

  17. 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 could be longer or not. LMK how it goes!

  18. 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. :)

  19. 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:  Just wanted to let you know. ?

  20. 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!

  21. 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!

  22. 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.

  23. Going to make tomorrow with frozen berries and frozen zucchini should I ring out zucchini

  24. This bread is delicious…especially warm,Mitch a little butter! I will make it again!

    Rating: 5
  25. 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.

    Rating: 5

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