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!
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.
What’s in Blueberry Zucchini Bread?
For this blueberry bread recipe, you’ll need the following pantry staples:
- Brown sugar
- Canola oil
- Granulated sugar
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda
- 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).
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.
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.
- 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)
- 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.
*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.
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
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