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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Love this but had to make a few changes.
Used 1 cup white sugar and 1 1/4 cup light brown sugar.
4 tbsp pure vanilla extract
3 1/4 cup flour (needed a bit more flour because I used frozen blueberries so had a bit more liquid)
2 tbsp cinnamon
2 cups frozen blueberries microwaved one minutes to defrost
My type of recipe. Quick, easy and no mixer. I’ve made zucchini cakes/bread before but this one is just a perfect fit for our family. The bread was so popular I’ve been asked to make it again today. I added some pecans, baked it in a square 8 inch cake tin and added some cream cheese frosting converting the bread to one of the nicest cakes we’ve ever had. Thanks so much for sharing this recipe.
Thanks for the five star review and I’m glad it’s right up your alley! The cream cheese frosting sounds like a great touch!
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.
Thanks for the five star review and I’m glad you will make it again!
I have a recipe that is like this one, plus banana https://www.averiecooks.com/blueberry-banana-zucchini-bread/
I also used stevia instead of sugar and I used turbanado sugar instead of brown sugar.
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!
Thanks for the 5 star review and glad they came out great with those changes!
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.
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.
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.
That’s great that you decided to add carrots and that ww flour worked well for you.
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.
Thanks for the 5 star review and glad the whole family loved it!
This bread is delicious…especially warm,Mitch a little butter! I will make it again!
Thanks for the 5 star review and glad you love it!
Going to make tomorrow with frozen berries and frozen zucchini should I ring out zucchini
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.
Thanks for trying the recipe and I’m glad it came out great for you! There’s this one too https://www.averiecooks.com/blueberry-banana-zucchini-bread/
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!
Thanks for trying the recipe and I’m glad it came out great for you with swaps you made!
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!
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: https://wifesense.com/10-absolutely-fabulous-zucchini-bread/ Just wanted to let you know. ?
Thanks for trying the recipe and I’m glad you love it! Thanks for the roundup linkup love!
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. :)
Probably would be fine although I haven’t personally tried it. LMK how it goes!
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 vary..so could be longer or not. LMK how it goes!