Irresistible Blueberry Zucchini Bread Recipe You’ll Crave

Every August when my zucchini plants go absolutely bonkers, you’ll find me up to my elbows making batch after batch of this blueberry zucchini bread. Now listen – I know some folks raise an eyebrow at the idea of vegetables in their sweets, but trust me, one bite of this moist, berry-packed loaf and you’ll be converted for life!

My love affair with blueberry zucchini bread started years ago during an especially productive garden season. Faced with a mountain of zucchini (you know how it is – one minute they’re tiny, next thing you know they’re practically baseball bats!), I remembered watching my grandma fold shredded zucchini into cake batter as a kid. I gave it a whirl with fresh blueberries and let me tell you – divine inspiration struck.

What makes this blueberry zucchini bread special is its no-fuss magic: one bowl, simple ingredients, and that perfect marriage of summery blueberries with tender, zucchini-kissed crumb. It’s become my signature bake-off recipe at county fairs – even won me a blue ribbon last year! Whether you’re looking to sneak in extra veggies or just want a loaf that disappears faster than you can say “seconds please,” this recipe’s got you covered.

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Why You’ll Love This Blueberry Zucchini Bread

Let me count the ways this blueberry zucchini bread will become your new summer obsession! First off – that moist zucchini blueberry loaf texture is downright addictive. The zucchini works magic, keeping every bite tender without any veggie taste. Plus, we’re talking one-bowl wonder status here – less cleanup means more time enjoying your creation.

Here’s why this recipe deserves a permanent spot in your kitchen:

• It’s a sneaky way to use up all that garden zucchini (no one ever guesses there’s veggies in there!)
• The blueberries burst with juicy sweetness in every slice
• Makes for the perfect healthy blueberry zucchini bread breakfast on the go
• Freezes like a dream – I always stash an extra loaf for surprise guests
• Endlessly customizable with lemon zest or a sweet glaze drizzle

I swear, this bread has converted so many “I-don’t-like-zucchini” friends into devoted fans. My neighbor’s kids actually beg for it now – little do they know they’re eating their vegetables!

Ingredients for Blueberry Zucchini Bread

Gathering ingredients for blueberry zucchini bread is like prepping for kitchen magic – simple, wholesome things transform into something extraordinary. Here’s what you’ll need pulled straight from my recipe notebook (complete with a blueberry stain on the corner from last summer’s baking frenzy!):

• 2 cups grated zucchini, packed – squeeze out excess water with your hands or a clean towel. This gives moisture without making the bread soggy
• 1 1/2 cups all-purpose flour – spoon & level it, don’t scoop! For a healthier twist, you can also use half whole wheat flour
• 1 cup sugar – I often dial this back to 3/4 cup when my blueberries are super sweet
• 2 large eggs – crack them in a separate bowl first to avoid shell surprises
• 1 tsp vanilla extract – the good stuff makes a difference
• 1 tsp cinnamon – my little flavor booster
• 1 cup fresh blueberries – frozen work too, but don’t thaw them first!

Quick swaps? You bet! For oil, I sometimes use applesauce (start with 1/4 cup applesauce + 1/4 cup oil). And if you’re out of fresh blueberries, frozen berries tossed in flour work beautifully – just be extra gentle when folding them in.

Pro tip from my grandma: Measure your zucchini after squeezing. There’s nothing worse than thinking you have enough, then coming up short after wringing out all that extra water!

How to Make Blueberry Zucchini Bread

Okay friends, it’s time to make magic with blueberries and zucchini! This blueberry zucchini bread recipe is my foolproof method perfected after years of summer baking. The key is in these simple steps – follow along and you’ll have the most moist, flavorful loaf imaginable.

Prepping the Zucchini

First, let’s handle our star ingredient! Grab that zucchini and grate it using the medium holes on your box grater – you want about two packed cups. Now here’s my grandma’s trick: take handfuls of the grated zucchini and squeeze gently over the sink. You’ll be shocked how much extra water comes out! We want just enough moisture to make the blueberry zucchini bread tender, but not so much that it gets soggy.

Mixing the Batter

The beauty of this blueberry zucchini bread is its one-bowl simplicity! In your largest mixing bowl, combine the squeezed zucchini with sugar, oil, eggs and vanilla. Stir until everything’s friends – about 30 seconds with a wooden spoon does it for me. Then dump in all your dry ingredients at once.

Now here’s the crucial part: mix just until the flour disappears. Overworking the batter makes tough blueberry zucchini bread, and we want tender! Gently fold in those beautiful blueberries last – if you toss them in a tablespoon of flour first, they won’t sink straight to the bottom.

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Pour that luscious batter into your prepared loaf pan – I like to use the back of my spoon to spread it evenly. Into the preheated 350°F oven it goes! Set your timer for 50 minutes, but start checking at 45 – ovens can be tricky. When a toothpick comes out with just a few moist crumbs, your blueberry zucchini bread is perfect. Let it cool in the pan for exactly 10 minutes before transferring to a rack – this prevents sticking without losing any of that wonderful moisture.

Tips for Perfect Blueberry Zucchini Bread

After making this blueberry zucchini bread more times than I can count (and eating way more slices than I should admit!), I’ve picked up some foolproof tricks to get bakery-quality results every time. These are the little things that turn good summer zucchini quick bread into something truly spectacular.

The biggest “aha” moment came when I learned to coat my blueberries with a tablespoon of flour before folding them in. No more berry sinkage! Just toss them gently in a small bowl first – trust me, it makes all the difference. Also, because zucchini moisture can vary, I always start checking my loaf about 5-10 minutes early. The edges pulling away from the pan is my first clue it’s close to done.

Here’s my golden rule for sweetness – taste a blueberry first! Depending on how tart they are, you might want to bump up the sugar just a tad. And don’t forget that zucchini continues releasing moisture as it cools, so let your loaf rest completely before slicing – I know it’s tempting, but patience rewards you with cleaner slices.

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One last pro tip: Baking on the center rack prevents uneven browning. I learned this the hard way after some rather…enthusiastically browned bottoms. Now my blueberry zucchini bread comes out golden perfection every time!

Variations to Try

The beauty of this blueberry zucchini bread is how easily you can make it your own! I love playing with different versions depending on who’s coming over or what’s in my pantry. My favorite twist? A bright lemon blueberry zucchini bread – just zest a whole lemon right into the batter and swap the vanilla for lemon extract. Heavenly with that sweet berry flavor!

If you’re feeling fancy, whip up a simple glaze (powdered sugar + lemon juice + tiny splash of milk) to drizzle over the cooled loaf. Walnut lovers, toss in 1/2 cup chopped nuts for crunch! Healthier swaps work great too – I often use whole wheat flour for half the regular flour, or replace some oil with applesauce when I’m feeling virtuous. The loaf still turns out moist and delicious!

Storing and Freezing Blueberry Zucchini Bread

Now let’s talk about keeping this deliciousness around – because trust me, you’ll want to make extra loaves to freeze zucchini bread for later! At room temperature, your blueberry zucchini bread stays fresh in an airtight container for about 3 days. I like to wrap mine in parchment first – keeps it from drying out without making the crust soggy.

For longer storage, freezer to the rescue! Slice your cooled loaf and wrap individual portions in plastic wrap, then tuck them into a freezer bag. They’ll keep beautifully for up to 3 months. Best part? You can pop a frozen slice straight into the toaster oven – 15 minutes at 300°F and it’s like fresh-baked all over again!

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Pro tip: Write the date on your freezer bag. Future you will thank past you when craving strikes and there’s homemade blueberry zucchini bread ready to go. Mine never lasts more than a month though – between midnight snacks and impromptu breakfasts, those slices disappear fast!

Nutritional Information

Just a quick note about nutrition – while I don’t have lab-tested numbers, I can tell you this blueberry zucchini bread packs better-for-you ingredients than your average pastry! Between the zucchini’s vitamins and blueberries’ antioxidants, it’s a treat I feel good about serving. Of course, exact nutrition varies based on your specific ingredients and portion sizes – but isn’t homemade always better than store-bought?

Frequently Asked Questions

I get asked these baking questions more than anything else when I share my beloved blueberry zucchini bread at potlucks – let me save you the trouble of tracking me down with your apron still on!

Share Your Creation

Nothing makes me happier than seeing your gorgeous blueberry zucchini bread creations! Leave a comment below telling me how it turned out or what fun twists you tried – I read every single one. Be sure to snap a photo (that berry-studded crumb deserves to be seen!) and share it on Pinterest – you’ll find tons more inspiration on my Pinterest boards too. Happy baking, friends!

Blueberry Zucchini Bread

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A moist and delicious quick bread packed with fresh zucchini and bursting blueberries. Perfect for breakfast or a snack.

• Author: Sophia Collins
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups grated zucchini
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup fresh blueberries

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Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, mix zucchini, sugar, oil, eggs, and vanilla.
3. Add flours, baking soda, baking powder, salt, and cinnamon. Stir until combined.
4. Gently fold in blueberries.
5. Pour batter into the prepared pan.
6. Bake for 50-60 minutes or until a toothpick comes out clean.
7. Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

• For extra moisture, squeeze excess water from zucchini before grating.
• Substitute half the oil with applesauce for a healthier version.
• Freeze slices for up to 3 months.
• Drizzle with lemon glaze for extra flavor.

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg