If you’re searching for a moist, tender quick bread that celebrates summer’s bounty, look no further than this Blueberry Zucchini Bread Recipe. Imagine a golden loaf bursting with sweet, juicy blueberries and flecked with just enough zucchini to keep every bite rich and perfectly textured. It’s a treat that’s equally at home on the breakfast table, tucked into a picnic basket, or enjoyed with an afternoon cup of tea. With just the right touch of cinnamon and a swirl of brown sugar, this bread will quickly become a favorite for bakers of all skill levels.
Ingredients You’ll Need
Gathering your ingredients for this Blueberry Zucchini Bread Recipe couldn’t be easier, and each one plays a special role in creating the perfect loaf. From binding the batter to adding natural sweetness and beautiful bursts of color, these staples are sure to be in your pantry or fridge already.
- All-purpose flour: This forms the backbone of the bread, giving it structure and a soft crumb.
- Baking powder & baking soda: A dynamic duo that ensures your loaf rises beautifully and stays fluffy.
- Salt: Just a touch brings out all the flavors and balances the sweetness.
- Ground cinnamon: Adds warmth and a subtle spice that pairs perfectly with blueberries and zucchini.
- Large eggs: Eggs bind everything together and add moisture for that irresistible texture.
- Vegetable oil: Keeps the bread moist without overpowering flavors; you can swap in other neutral oils if you prefer.
- Granulated sugar: Gives a lovely sweetness and helps with the golden crust.
- Brown sugar: Adds depth and a hint of caramel flavor that complements the blueberries.
- Vanilla extract: Rounds out the flavors and makes the bread smell heavenly as it bakes.
- Finely shredded zucchini: The secret to tender, moist bread—just be sure to squeeze out that extra moisture.
- Fresh or frozen blueberries: These little bursts of berry goodness make each slice special; don’t thaw if using frozen!
- All-purpose flour (for coating blueberries): Tossing the berries in flour keeps them from sinking to the bottom.
How to Make Blueberry Zucchini Bread Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. This simple step ensures your bread will release easily after baking, keeping that lovely loaf shape intact.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. This guarantees your leaveners and spices are evenly distributed throughout the batter for a perfectly risen, flavorful loaf.
Step 3: Whisk the Wet Ingredients
In a large bowl, combine the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Whisk until the mixture is smooth and slightly thickened. This blend will give your Blueberry Zucchini Bread Recipe its signature moistness and flavor.
Step 4: Add the Zucchini
Stir the finely shredded zucchini into the wet ingredients. Remember to squeeze out any excess moisture first—this keeps your bread from becoming soggy and ensures a tender crumb.
Step 5: Prepare and Fold in the Blueberries
Toss your fresh or frozen blueberries with a tablespoon of flour. This clever trick keeps the berries from sinking to the bottom of the loaf. Gently fold them into the wet mixture, along with the dry ingredients, just until combined. Take care not to overmix, which can make the bread tough.
Step 6: Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top. Slide it into the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely amazing!
Step 7: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps set the crumb and makes slicing a breeze.
How to Serve Blueberry Zucchini Bread Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of lemon glaze takes this Blueberry Zucchini Bread Recipe from great to unforgettable. For a rustic touch, add a few extra fresh blueberries or a sprinkle of chopped toasted nuts on top.
Side Dishes
This bread is delicious on its own, but it pairs beautifully with creamy Greek yogurt, a pat of softened butter, or a side of fresh fruit. If you’re serving it for brunch, try it with a fruit salad or a hot mug of tea or coffee.
Creative Ways to Present
For a fun twist, slice the bread thickly and toast it lightly for a warm, crispy edge. Or, cut into cubes and serve as part of a breakfast charcuterie board alongside cheeses, jams, and more berries. It also makes a thoughtful homemade gift—wrap a loaf in parchment and tie it with a pretty ribbon.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blueberry Zucchini Bread Recipe tightly wrapped or in an airtight container at room temperature for up to three days. The bread stays moist and flavorful, making it a wonderful grab-and-go breakfast or snack.
Freezing
This bread freezes beautifully! Wrap individual slices or the whole cooled loaf tightly in plastic wrap, then place in a freezer bag. It will keep for up to three months—just thaw at room temperature when you’re ready to enjoy.
Reheating
For that fresh-baked taste, reheat slices in the microwave for about 10-15 seconds or pop them in a toaster oven until just warmed through. This brings back the bread’s lovely texture and makes those blueberries extra juicy.
FAQs
Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute up to half the flour with whole wheat for a heartier loaf. The bread will be a bit denser and nuttier, but just as delicious.
Should I peel the zucchini before shredding?
No need to peel! The skin is tender and adds color and nutrients. Just give your zucchini a good wash before shredding.
Can I use frozen blueberries?
Absolutely. In fact, frozen blueberries work perfectly in this Blueberry Zucchini Bread Recipe. Just don’t thaw them—toss straight from the freezer with flour before folding into the batter.
How can I make this bread nut-free?
Simply skip the optional nuts and make sure all your ingredients are processed in a nut-free environment. The bread is just as flavorful without them.
Why do I need to squeeze out the zucchini?
Zucchini contains a lot of water, which can make your bread soggy if not removed. Squeezing it out ensures a tender but not wet crumb in your finished loaf.
Final Thoughts
If you’re looking for a recipe that’s easy, crowd-pleasing, and a little bit special, this Blueberry Zucchini Bread Recipe is sure to win you over. Give it a try, and don’t be surprised if it becomes a year-round favorite in your kitchen!
Print
Blueberry Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Zucchini Bread is a moist, flavorful quick bread combining the freshness of zucchini and blueberries with warm cinnamon spices. Perfect for breakfast or a wholesome snack, it offers a delightful balance of sweetness and texture, enhanced by optional nuts for added crunch. Easy to prepare and freezer-friendly, this recipe brings a healthy twist to traditional banana or zucchini bread.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour (for coating blueberries)
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini (excess moisture squeezed out)
Other Ingredients
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the 2 cups all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
- Combine wet ingredients: In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and creamy.
- Add zucchini: Stir the shredded zucchini into the wet mixture, ensuring it’s evenly distributed throughout the batter.
- Coat blueberries: Toss the blueberries gently with 1 tablespoon of all-purpose flour; this prevents them from sinking to the bottom during baking.
- Fold ingredients: Carefully fold the floured blueberries into the wet mixture along with the dry ingredients. Stir only until just combined to avoid overmixing.
- Transfer and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- For added texture and flavor, stir in 1/2 cup chopped walnuts or pecans to the batter before baking.
- This bread freezes well: wrap it tightly in plastic wrap or foil and freeze for up to 3 months.
- Do not thaw frozen blueberries before adding to prevent excess moisture in the batter.
- Be careful not to overmix the batter to keep the bread tender and moist.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
