Blueberry Zucchini Bread Recipe

I absolutely love this Blueberry Zucchini Bread Recipe because it combines the natural sweetness of blueberries with the subtle earthiness of zucchini, making it a perfect snack or breakfast treat. When I first tried it, I was surprised at how moist and tender the bread turned out, yet still light and packed with flavor—plus, it’s a great way to sneak some veggies into your day without anyone noticing.

You’ll find that this bread works well for everything from school lunches to weekend brunches, and it’s especially wonderful during berry season when the blueberries are at their juiciest. What makes this Blueberry Zucchini Bread Recipe even better is its simplicity—you don’t need a ton of fancy ingredients, and it comes together pretty quickly, perfect for when you want homemade comfort without a lot of fuss.

this Recipe

Ingredients You’ll Need

Every ingredient in this Blueberry Zucchini Bread Recipe plays a role, whether it’s adding moisture, sweetness, or structure. Shopping for fresh zucchini and ripe blueberries will really elevate the final bread, and I like keeping the spices simple but thoughtful so the flavors shine through.

• Blueberries: Tossing them in flour before mixing helps prevent them from sinking to the bottom.
• All-purpose flour: I prefer unbleached for a more natural taste and a tender crumb.
• White whole-wheat flour: Adds a mild nuttiness and extra fiber without being as dense as regular whole wheat.
• Brown sugar: Use light brown for a subtle caramel note; brown monk fruit is a great alternative if you want to reduce sugar.
• Cinnamon: Just the right spice to warm the bread—don’t skip it!
• Baking soda and baking powder: Both work together to give the bread a lovely rise and texture.
• Salt: Enhances all the flavors and balances sweetness.
• Vanilla extract: A splash lifts the flavor from good to amazing.
• Egg: Helps bind the bread and adds richness.
• Melted butter or dairy-free butter: Provides moisture and richness.
• Unsweetened applesauce: Adds moisture and natural sweetness, making the bread lighter and healthier.
• Shredded zucchini: Not packed or squeezed—this adds moisture and nutrition without overpowering the bread.

Variations

I love switching things up with this Blueberry Zucchini Bread Recipe depending on what I have on hand or who I’m baking for. Feel free to tweak it and make it your own—you can always bring new twists while keeping the core cozy flavors intact.

• Nutty upgrade: Adding chopped walnuts or pecans gives a wonderful crunch that my family goes crazy for.
• Dairy-free version: I swap melted butter for coconut oil or a plant-based margarine, and it turns out just as good.
• Spice it up: Try adding a pinch of nutmeg or ginger to the cinnamon for extra warmth.
• Extra fruit: Mix in a handful of chopped strawberries or raspberries with the blueberries for a berry medley.

How to Make Blueberry Zucchini Bread Recipe

Step 1: Prep Your Pan and Blueberries

Start by preheating your oven to 325°F and spraying a 9×5-inch loaf pan with cooking spray to make sure your bread doesn’t stick. Before mixing, toss your blueberries with about 2 tablespoons of the flour—this little trick keeps them suspended evenly in the batter, so they won’t all sink to the bottom during baking.

Step 2: Combine Your Dry Ingredients

In a large bowl, whisk together your remaining all-purpose and white whole-wheat flours, cinnamon, baking powder, baking soda, and salt. This ensures your leavening agents and spices are evenly distributed, which helps your bread rise beautifully and have an even flavor.

Step 3: Mix Up the Wet Ingredients

Grab a medium bowl and combine your beaten egg, brown sugar, vanilla extract, melted butter, unsweetened applesauce, and shredded zucchini. I usually shred the zucchini freshly with the big holes on my grater to keep the texture light. Mixing the wet ingredients separately before adding them to the dry keeps things smooth and prevents overmixing.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl with your dry mix and stir just until everything comes together—don’t overmix, or your bread might turn out dense. Gently fold in the floured blueberries last, taking care not to crush them to keep those juicy bursts in the final bread.

Step 5: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. I usually start checking around the 45-minute mark, as ovens can vary a bit. Once done, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely—this helps it set and slice nicely.

How to Serve Blueberry Zucchini Bread Recipe

Garnishes

I love to keep it simple with a pat of softened butter or a drizzle of honey on a warm slice—such a cozy, comforting combo. For a little extra flair, a light dusting of powdered sugar or a smear of cream cheese frosting turns this bread into an elegant treat without being overly sweet.

Side Dishes

This Blueberry Zucchini Bread Recipe pairs beautifully with a cup of tea or coffee, making it ideal for brunch. I also enjoy it alongside yogurt with a sprinkle of granola or fresh fruit to create a balanced breakfast plate.

Creative Ways to Present

For a special occasion, I like slicing the bread into thick slabs and serving it with a side of mascarpone mixed with lemon zest and honey. It’s a crowd-pleaser at baby showers or weekend gatherings. You could also make mini loaves or muffins with the same batter for a perfectly portioned gift or lunchbox surprise.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover bread tightly in plastic wrap and store it at room temperature for up to three days. Keeping it in an airtight container helps maintain moisture and keeps the zucchini from drying out, so it still tastes fresh when you slice it later.

Freezing

This Blueberry Zucchini Bread Recipe freezes beautifully! I slice the bread first, then separate the slices with parchment paper and place them in a freezer-safe bag. Whenever I want a quick snack, I just pull out a slice and it thaws quickly or can be warmed up straight from frozen.

Reheating

To reheat, I find wrapping a slice in a damp paper towel and microwaving for about 20 seconds brings back that fresh-baked softness. You can also toast a slice for a bit of crispness around the edges while keeping the inside tender and warm.

FAQs

Final Thoughts

This Blueberry Zucchini Bread Recipe has become a staple in my kitchen because it’s delicious, adaptable, and just simple enough to throw together anytime. Whether you’re looking for a wholesome breakfast, a snack that feels like a treat, or a way to use up extra zucchini and berries, I think you’ll really enjoy how it turns out. Give it a try—you might find yourself baking it again and again like I do!

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