🫐🙌🏻😋 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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I made this recipe for the first time last year using fresh blueberries. Oh my goodness, it was AMAZING! I got fresh zucchini last week and used my frozen berries and didn’t change a thing in the recipe. I rinsed my blueberries, dried them off and tossed them in the flour still frozen. The bread was still awesome! I’m now making 3 batches at a time because it’s such a hit! Thanks so much for sharing this recipe!
I made this recipe for the first time last year using fresh blueberries. Oh my goodness, it was AMAZING! I got fresh zucchini last week and used my frozen berries and didn’t change a thing in the recipe. I rinsed my blueberries, dried them off and tossed them in the flour still frozen. The bread was still awesome! I’m now making 3 batches at a time because it’s such a hit! Thanks so much for sharing this recipe!
Thanks for the 5 star review and glad this turned out awesome for you with both fresh and frozen berries and that you’re making 3 batches at a time now!
I love your recipes and come on here all the time. but can you please make it to where we can get ride of the video. I can’t even see the recipe because the video is in the way.
I’m sorry about that. Will address it with my team.
Best zucchini bread I have ever made. The blueberries paired so well with the zucchini. The bread was so moist and tasty. I did use fresh blueberries which I think is key! I made it first thing in the am and carried it onto a plane to Texas to visit our daughter. We opened it up that night and it was perfect!!
Best zucchini bread I have ever made. The blueberries paired so well with the zucchini. The bread was so moist and tasty. I did use fresh blueberries which I think is key! I made it first thing in the am and carried it onto a plane to Texas to visit our daughter. We opened it up that night and it was perfect!!
Thanks for the 5 star review and I am glad it’s the best zucchini bread you’ve ever made!
Made this bread recently and it was beyond a huge hit! OMG! My husband loved it so much! He said it should be outlawed!!! This will be my “go to bread recipe” for many years to come. Thanks so much for the recipe!
Made this bread recently and it was beyond a huge hit! OMG! My husband loved it so much! He said it should be outlawed!!! This will be my “go to bread recipe” for many years to come. Thanks so much for the recipe!
I’m glad it was such a huge hit and that this will be your go to bread recipe from now on!
I’m so excited to try your other sweet bread recipes as I absolutely love how moist and full of blueberries this recipe is! I’ll also need to be making another one soon, as my husband has eaten half of it in the last few hours after it’s come out of the oven. 😳. Thanks for the nice tips re. putting a few extra blueberries on top and really watching the bread and not so much the clock when baking this loaf (and I did need to cover w/ aluminum foil the last 10 minutes). Thanks again for a wonderful recipe!!
I’m so excited to try your other sweet bread recipes as I absolutely love how moist and full of blueberries this recipe is! I’ll also need to be making another one soon, as my husband has eaten half of it in the last few hours after it’s come out of the oven. 😳. Thanks for the nice tips re. putting a few extra blueberries on top and really watching the bread and not so much the clock when baking this loaf (and I did need to cover w/ aluminum foil the last 10 minutes). Thanks again for a wonderful recipe!!
Thanks for the 5 star review and I’m glad to hear your husband has already eaten half of it :) and that my tips helped you out!
I loved this recipe! The only changes I made were to add 1 t sp. of ground ginger and 1 tsp. of cinnamon. I used frozen blueberries. I’m Maine, I pick my own and freeze them for use all year!
I love all of your recipes, this is one of the best.
TY, Averie!!!💛
I loved this recipe! The only changes I made were to add 1 t sp. of ground ginger and 1 tsp. of cinnamon. I used frozen blueberries. I’m Maine, I pick my own and freeze them for use all year!
I love all of your recipes, this is one of the best.
TY, Averie!!!💛
Thanks for the 5 star review and I’m glad that the frozen berries worked great for you!
This quickbread looks so moist and delicious, and I love the blueberry zucchini combo!
It’s so moist for sure! And tastes just like summer!
For tthose inquiring about baking with frozen blueberries, I bake with them all the time. Just make sure you put them in frozen as otherwise it will be a purple mess. I dont extend the baking time and it always comes out perfect
I never would have thought to combine these two flavors, but totally making this when we get home from vacation next week!
Paige
https://thehappyflammily.com
The perfect way to combine all of nature’s summer bounty right now!
I absolutely loved it. I’ve made zucchini bread from many different recipes before, usually with chocolate chips, but this recipe is the best by far. Thank You, Alan
I absolutely loved it. I’ve made zucchini bread from many different recipes before, usually with chocolate chips, but this recipe is the best by far. Thank You, Alan
Thanks for the 5 star review and glad this is by far the best zucchini bread you’ve made!