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!
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Easy Blueberry Zucchini Bread Recipe
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 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.
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:
- Stir together the dry ingredients.
- Add in the wet.
- Gently fold in the grated zucchini and fresh blueberries.
- Spoon the batter into a greased and floured 9×5-inch loaf pan.
- 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.
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.
Zucchini Bread FAQs
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.
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.
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.
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.
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.
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! The sweet, juicy blueberries take center stage in this recipe for blueberry zucchini bread.
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Blueberry Zucchini Bread
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 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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/blueberry-banana-zucchini-bread/
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 ?