Blueberry Zucchini Bread

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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! This is a fan favorite EVERY summer! Especially when the markets or your garden is overflowing with zucchini!

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!

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 — This blueberry zucchini bread is a quick, no-mixer recipe that's sweet, but not too sweet. Each bite is bursting with fresh blueberries!

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.

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!

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:

  1. Stir together the dry ingredients.
  2. Add in the wet.
  3. Gently fold in the grated zucchini and fresh blueberries.
  4. Spoon the batter into a greased and floured 9×5-inch loaf pan. 
  5. 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

Can I Substitute the 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.

Can I Make zucchini bread with frozen blueberries?

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. 

Should Zucchini Be Wrung Out for Zucchini Bread?

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. 

Can zucchini bread be made in mini loaf pans?

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.

Can I Make Muffins with this Recipe?

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.

What does zucchini do in quick breads?

I love baking with zucchini because it keeps everything incredibly moist and tender without imparting much flavor.

Can you taste the zucchini in zucchini bread?

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.

My Bread is browning too quickly on the top, what should I do?

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 airtight at room temperature for up to 1 week.

In the freezer: Wrap airtight and freeze for up to 6 months.

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4.43 from 500 votes

Blueberry Zucchini Bread

By Averie Sunshine
🫐🙌🏻😋🍞This blueberry zucchini bread is a quick, no-mixer recipe that's sweet, but not too sweet. Each bite is bursting with fresh blueberries! This is a fan favorite EVERY summer! Especially when the markets or your garden is overflowing with zucchini!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10
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Ingredients  

  • 1 large egg
  • ½ cup light brown sugar, packed
  • 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

*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.

Nutrition

Serving: 1, Calories: 216kcal, Carbohydrates: 30g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 8g, Cholesterol: 24mg, Sodium: 170mg, Fiber: 1g, Sugar: 18g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Unique Zucchini Bread Recipes:

ALL OF MY ZUCCHINI RECIPES! 

Blueberry Banana Zucchini Bread — This is an easy zucchini bread recipe that’s packed with bananas and juicy blueberries. I guarantee this will be your new favorite quick bread! 

The Best Zucchini Bread – Super moist, tender, loaded with chocolate chips, and so EASY to make!! One bowl, no mixer, and THE BEST zucchini bread you’ll ever try!!

The Best Zucchini Bread - Super moist, tender, loaded with chocolate chips, and so EASY to make!! One bowl, no mixer, and THE BEST zucchini bread you'll ever try!!

Zucchini Carrot Bread — Fast, easy, one bowl, no mixer!! Super soft, moist, and tastes so good you’ll forget it’s on the healthier side!!

Apple Zucchini Bread with Brown Sugar Frosting –  Super soft, moist, and topped with the BEST frosting ever!!

Apple Zucchini Bread with Brown Sugar Frosting -  Super soft, moist, and topped with the BEST frosting ever!!  One bowl, no mixer, EASY recipe for the best apple zucchini bread that everyone LOVES!!

Zucchini Banana Bread — This zucchini banana bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light! It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. It really is the BEST zucchini bread recipe!!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    I doubled this recipe and used my own frozen blueberries. The results were moist, blueberry filled and delicious. I’ll definitely be making this again.

  2. 5 stars
    I doubled this recipe and used my own frozen blueberries. The results were moist, blueberry filled and delicious. I’ll definitely be making this again.

    1. Thanks for the 5 star review and I am glad this was a winner for you and you’ll definitely make it again!

  3. 5 stars
    Delicious! I used frozen blueberries and can tell you that they worked perfectly in this. Baked for 1 hour. I’ll be surprised if it doesn’t get eaten in one day! Thanks for the recipe.

  4. 5 stars
    Delicious! I used frozen blueberries and can tell you that they worked perfectly in this. Baked for 1 hour. I’ll be surprised if it doesn’t get eaten in one day! Thanks for the recipe.

  5. 5 stars
    I love this recipe! I have so much zuchinni growing in my garden this year, what another great way to use it up. Didn’t have yogurt or sour cream, I used mayonnaise … yes, mayonnaise. Bread came out so moist!!! My over bakes “hot”, so I had to cover with foil so the top wouldn’t burn. This is the second time making this recipe.
    It is now my favorite 😍 Thanks for sharing!

  6. 4 stars
    I love this recipe! I have so much zuchinni growing in my garden this year, what another great way to use it up. Didn’t have yogurt or sour cream, I used mayonnaise … yes, mayonnaise. Bread came out so moist!!! My over bakes “hot”, so I had to cover with foil so the top wouldn’t burn. This is the second time making this recipe.
    It is now my favorite 😍 Thanks for sharing!

  7. 5 stars
    I love this recipe! I have so much zuchinni growing in my garden this year, what another great way to use it up. Didn’t have yogurt or sour cream, I used mayonnaise … yes, mayonnaise. Bread came out so moist!!! My over bakes “hot”, so I had to cover with foil so the top wouldn’t burn. This is the second time making this recipe.
    It is now my favorite 😍 Thanks for sharing!

    1. Mayo is a great substitute for Greek yogurt or sour cream in many recipes. Many old-timer cooks (like our grandmas) would add a couple dollops of mayo to cake batter, muffins, etc. I am glad this is your favorite!

  8. 5 stars
    So, this disappeared in one day. It was delicious. Used homemade applesauce instead of oil, canned milk (never had Greek yogurt or sour cream on hand) and frozen blueberries. Baked for one hour. It is bursting with blueberry flavour. Guess I will be using up the rest of the zucchini and baking another one tomorrow. Thanks for sharing!

  9. 5 stars
    So, this disappeared in one day. It was delicious. Used homemade applesauce instead of oil, canned milk (never had Greek yogurt or sour cream on hand) and frozen blueberries. Baked for one hour. It is bursting with blueberry flavour. Guess I will be using up the rest of the zucchini and baking another one tomorrow. Thanks for sharing!

    1. Thanks for the 5 star review and I’m glad that it was delicious and worked even based on the changes you made which were quite a few and yet it still worked which is great to here!

  10. 5 stars
    I have made three of these breads and they all turned out perfect. Super moist and delicious. Recipes are easy to follow.

  11. 5 stars
    I have made three of these breads and they all turned out perfect. Super moist and delicious. Recipes are easy to follow.

  12. 5 stars
    This could very possibly be the yummiest quick bread I have ever had. Made exactly per the recipe and it turned out perfectly.

  13. 5 stars
    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!

  14. 5 stars
    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!

    1. 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!