🫐🙌🏻😋 My Blueberry Zucchini Bread is a quick, no-mixer recipe that’s sweet, but not too sweet. Each bite is bursting with fresh blueberries, making it a fan favorite EVERY summer! Especially when the markets or your garden is overflowing with zucchini!
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.
This is a really great recipe! I’ve now made it twice and my family absolutely loves it.
Lisa
Blueberry Zucchini Bread Ingredients
For this zucchini bread with blueberries, you’ll need the following pantry staples:
- Egg – Let it come to room temperature for easy mixing
- Sugar – A combination of brown sugar and granulated sugar to enhance the sweetness of the bread while keeping it soft and moist
- Canola oil
- 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
- Vanilla extract
- All-purpose flour – I haven’t tested this recipe with gluten-free flour, but imagine it would work as long as you use a 1:1 all-purpose gluten-free flour
- Baking powder and baking soda
- Salt
- Grated zucchini – I use a box grater to shred the zucchini. Personally, I don’t wring the zucchini, but use your best judgement if you think your zucchini has too much liquid and you can wring it out a bit
- Fresh blueberries – I haven’t tested this recipe with frozen blueberries, so I can’t say for sure if it works. 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
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 ingredients.
- Gently fold in the grated zucchini and fresh blueberries into the mixture.
- 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.
Recipe FAQs
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 filling the muffin tins 2/3 of the way full and baking at 350F for about 20 minutes, checking on them, and if they’re not done bake another few minutes, or until done.
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.
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.
Recipe Video Tutorial
Storage Instructions
At room temperature, bread will keep fresh in an airtight container for up to 1 week.
In the freezer: Wrap the whole loaf or individual slices with plastic wrap, followed by aluminum foil. Or, transfer it to a freezer bag, and freeze for up to 6 months. Thaw in the refrigerator or at room temperature to serve.
Blueberry Zucchini Bread
Equipment
- 1 Medium Bowl
- 1 Wire Rack
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 fresh blueberries , (about 6 ounces, I haven’t tried with frozen berries)
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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This recipe is perfectly true to it’s description. Eat to make & incredibly delicious. We loved it & will make often.
Thanks for the 5 star review, Marie, and I’m glad this perfectly lived up to its description and that you loved it and will make it often!
The BEST bread, wow! My mom isn’t that into breads and she even loved it. I added cinnamon & the lemon glaze from your lemon zucchini bread recipe onto this one and it was to die for! Will definitely make again and again.
My bread did sink in the middle, however, so be careful not to overmix or fill bread tin too much if making more than one batch.
I also made it into a tray of muffins at same temp, for about 15 mins (not as good, but still moist & yummy).
Thanks for the 5 star review, Dyllan, and I’m glad to hear this was the BEST bread and a hit with your mom, too! This is a really heavy, moist batter so it can sink sometimes…another 1/4 cup flour may help that out for next time, but it’s one of those things you just have to kind of eyeball as you’re mixing based on how it’s looking. Glad you’ll definitely make this again!
This is a quick, delicious bread. It is a great way to use up your zucchini. I made one loaf and it went fast. I am getting ready to make another one.
Thanks for the 5 star review, Paula, and I’m glad to hear that your first loaf went fast and you’re getting ready to make another!
Delicious! I had zucchini and had just picked blueberries. This was perfect and not overly sweet. I squeezed my zucchini out. It came out quite moist. I was asked for the recipe by a number of ladies at 2 separate events. This recipe is staying in my recipe box.
Thanks for the 5 star review, Terri, and I’m pleased to hear that this was perfect for you and that many ladies at separate events even asked you for the recipe – love this!
So delicious and moist. Plus easy to make! Made as written!
Thanks for the 5 star review, Nicole, and I’m so glad to hear this was delish, most, and easy for you!
What an easy, yummy and fantastic recipe! We’re cinnamon lovers in our house so I added some cinnamon to the flour and a sprinkling of walnuts on top….YUMMM! This has been a keeper recipe for 2 years now and counting, thank you!
Thanks for trying the recipe and the 5 star review and that it’s been a keeper for the last 2 years and counting! I love cinnamon too and I sometimes add it to this recipe too :)
Delicious, moist & very easy to make! It’s crazy healthy but just taste wonderful. I had to bake it longer than stated probably because I used a ton of zucchini. It’s a keeper!
Thanks for the 5 star review, Marie, and Im glad to hear that it was excellent and a keeper! And yes, with zucchini, it’s common to need to bake it a bit longer since if you use lots since it’s so moist.
Wow! This is a great recipe! Extremely moist, not overly sweet. Will be making again!
Thanks for the 5 star review and for sharing your photo! Your bread looks fantastic!!! Glad you will be making again, Teresa!
Rich vanilla flavour with blueberry bursting throughout! I used frozen berries without any adjustments. Glass loaf pans bake faster so head the “watch the loaf, not the timer”. A definite keeper!!
I am glad this is a definite keeper for you, Donna!
This is my new zucchini bread receipe
Thanks for the 5 star review, Maureen, and I’m glad this is your new zucchini bread recipe!
Made two of these- one with blueberries and another with chocolate chips to give to a family. The blueberry recipe was incredibly moist and tasty, my family loved it! I have a newer oven this year and used convection bake- it was done between 40-45 minutes
Thanks for the 5 star review, Liz, and I’m glad to hear that these came out great! I have never added chocolate chips to these so you just gave me an idea :)
Really enjoyed this. Love all the blueberries and only used the brown sugar. It was so delicious and brought out the blueberry flavors.
Thanks for the 5 star review, Heidi, and I am glad you really enjoyed it and it came out well with only brown sugar.
Great recipe. It’s loaded with blueberries, moist, not too sweet. However, next time I might add 1/4 cup more sugar because my blueberries were a little sour.
Thanks for the 5 star review, Lily, and I am glad this was great! And yes, berries can really vary in their sweetness to you can bump the sugar up like you said about 1/4 cup or a simple powdered sugar glaze (sugar and a splash of milk whisked together) would also work.
This is a really great recipe! I’ve now made it twice and my family absolutely loves it. The second time I made it I use yellow squash because that’s what I had on hand. I noticed no difference between the yellow squash and zucchini. This is great news because you don’t see yellow squash bread recipes! Also, the second time I made this bread, I made a simple lemon glaze for the top (Confectioners sugar and lemon juice – simple). This made a really nice variation if you like glaze. Thank you for sharing this really great recipe! We love it.
Thanks for the 5 star review, Lisa, and this is so interesting! In all the thousands of comments re zucchini baked goods I have received over the years, I can say for sure you’re the first to mention using yellow squash rather than zucchini! It’s great to know that it works – and of course, you don’t see it!
If you like the lemon + zucchini combo (glaze sounds like a great touch) I have this one https://www.averiecooks.com/lemon-zucchini-bread/ and I bet you could also do that with the yellow squash, too.
We made this recipe, and gave some to our friends. Everyone said it was very good. I highly recommend this recipe. They could not believe that it had zucchini in it. We are utilizing our zucchini from our garden. I am a baker, and made wedding cakes, etc, so I am very fussy. I did all that while I had a full time job. It’s a hobby with me, and when something is good, I will say so. You must try it. It is so good.
Thanks for the 5 star review, Gail, and I am glad you surprised your friends and that no one could tell there was zucchini in it! I am very fussy too with my baked goods and I am glad this passed muster with you!
Did the recipe twice according to what’s put, and the blueberries sunk both times and too moist to be a “bread”. My spouse liked it however.
It is a very moist bread between both the zucchini and the berries. You could experiment with less zucchini, wringing it, or more flour if you’d like and see how that goes.
Sometimes it blueberries just sink. One of those laws of gravity that no trick can prevent. I am glad your spouse likes the recipe!
Came out perfect
Thanks for letting me know and glad it was perfect!