🫐🙌🏻😋 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 have made three of these breads and they all turned out perfect. Super moist and delicious. Recipes are easy to follow.
I have made three of these breads and they all turned out perfect. Super moist and delicious. Recipes are easy to follow.
Thanks for the 5 star review and I’m glad that they all turned out perfect!
This could very possibly be the yummiest quick bread I have ever had. Made exactly per the recipe and it turned out perfectly.
Have this in the oven now and it smells so delicious! I love how easy this recipe is, happened to have all the ingredients on hand, and it came together so quickly without having to pull out the mixer. I added about a tablespoon of lemon zest just to brighten it up a tiny bit!
Have this in the oven now and it smells so delicious! I love how easy this recipe is, happened to have all the ingredients on hand, and it came together so quickly without having to pull out the mixer. I added about a tablespoon of lemon zest just to brighten it up a tiny bit!
Thanks for the 5 star review and I am glad that you had everything on hand to make it and I am all about no-mixer recipes!
I can not wait to try this recipe!! It looks wonderful! And refreshing!
It’s so good hope you love it!
Hi Averie, zucchini bread tastes wonderful, but unfortunately collapse in the middle. I hold it in the oven for 10 min, but later on sadly collapsed.
When bread collapses it’s usually because the internal temp never got to quite a high enough temperature, or for long enough, to fully “set” the loaf. I suggest baking longer next time if you try it.
t’s very moist bread and in some ovens, with the variety in ingredients, etc. just means you need to bake a bit longer. Thanks for giving it a try.
I put mine into a muffin tin w papers. I like to freeze them in baggies with 3 -4 muffins for hubby and me.
How long did you bake the muffins for?
Most normal sized muffins bake for 20-25 mins, give or take. This is a wet batter, so probably 25 but keep an eye on them.
I am so frustrated that I didn’t read where 12Tomatoes said they’d adapted the recipe from?!! Your ingredients / recipe sound so much better where I don’t know what they were trying to adapt… no sugars added, just the maple syrup and 1/4c blueberry preserves. I don’t know if that’s what made my bread sooo dark but also it stated 1t each of baking soda/powder, where yours has 1/2t each. Ugh, I hate making something that doesn’t turn out edible!!!
Sorry to ramble but I’ll try yours once I get over the mess of this one!😊
People and website copy, steal, take, change my recipes all the time without permission and without regard for how their often idiotic changes will effect a baking recipe like this one.
Always just come directly to my website and not rely on imposters.
Very moist and tender bread! I doubled the recipe and used 1 cup white whole wheat. I added walnuts and used 1 t each vanilla and lemon extract. Made 1 loaf and 9 muffins. Baked the muffins 20 minutes.
Very moist and tender bread! I doubled the recipe and used 1 cup white whole wheat. I added walnuts and used 1 t each vanilla and lemon extract. Made 1 loaf and 9 muffins. Baked the muffins 20 minutes.
Very moist and tender bread! I doubled the recipe and used 1 cup white whole wheat. I added walnuts and used 1 t each vanilla and lemon extract. Made 1 loaf and 9 muffins. Baked the muffins 20 minutes.
I am glad it was great and that 1 cup of white whole wheat flour worked fine!
Hi Averie! I just love ALL your recipes! Whenever I see you post a recipe I pin it and make it! I’ve never been disappointed yet! My daughter is GF DF so I’ve been able to use GF and DF sour cream in your recipes and they come out delish!! I get lots of requests for your blueberry pie bars to make DF GF! I’ve passed many of your recipes along too. Just thought I’d let you know you CAN make this DF GF and it’s still delish. Thanks for all the recipes!
Hi Averie! I just love ALL your recipes! Whenever I see you post a recipe I pin it and make it! I’ve never been disappointed yet! My daughter is GF DF so I’ve been able to use GF and DF sour cream in your recipes and they come out delish!! I get lots of requests for your blueberry pie bars to make DF GF! I’ve passed many of your recipes along too. Just thought I’d let you know you CAN make this DF GF and it’s still delish. Thanks for all the recipes!
Thanks for the 5 star review and I am glad you love my recipes and thank you for LMK that you have been able to make them GF and DF. That is great to hear! I appreciate your support!
This looks good.
great