Heavenly Blueberry Zucchini Bread Recipe for Sweet Mornings

Baking a delightful blueberry zucchini bread can turn an ordinary afternoon into a culinary adventure.

Moist, tender, and packed with unexpected flavors, this recipe surprises even seasoned bakers.

Zucchini adds a hidden nutritional boost that makes you feel slightly virtuous while indulging.

Bursting blueberries create pockets of sweet intensity throughout each slice.

Subtle spices whisper warmth and complexity into every delectable bite.

Surprisingly simple ingredients combine to produce something extraordinary that will have people requesting seconds.

Blueberry Zucchini Bread Custom Loaf Ideas

• Gluten-Free Zucchini Blueberry Bread: Replace wheat flour with a gluten-free blend, ensuring the texture remains moist and tender.
• Vegan Berry Bread: Swap eggs with mashed banana or flaxseed mixture, use coconut oil instead of vegetable oil, and select plant-based sweeteners like maple syrup.
• Low-Sugar Zucchini Loaf: Reduce sugar quantities and incorporate stevia or monk fruit sweetener, maintaining the bread's natural sweetness with extra ripe zucchini and blueberries.
• Keto-Friendly Version: Use almond flour or coconut flour, replace sugar with erythritol, and add extra zucchini to boost moisture while keeping carbohydrate content low.

FAQs

• Can I use frozen zucchini or blueberries?

Yes, you can use frozen zucchini and blueberries. Thaw and drain zucchini completely to remove excess moisture. For blueberries, do not thaw before adding to prevent color bleeding into the batter.

• How do I prevent blueberries from sinking?

Toss blueberries in a little flour before adding them to the batter. This helps them stay suspended and prevents them from sinking to the bottom of the bread.

• Is it necessary to peel the zucchini?

No, you don’t need to peel the zucchini. The skin adds nutrients and color to the bread. Just make sure to grate it finely and squeeze out excess moisture.

• Can I make this bread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Use a blend that includes xanthan gum for better texture and binding.

Blueberry Zucchini Bread That’s Anything but Ordinary

• Quick Weeknight Baking: Master this blueberry zucchini bread with minimal effort and maximum deliciousness, perfect for busy home cooks seeking a simple yet impressive treat.
• Nutrient-Packed Goodness: Sneak zucchini into a sweet bread, creating a sneaky way to add vegetables to your family's diet while delivering incredible moisture and nutrition.
• Versatile Crowd-Pleaser: Enjoy this bread as a breakfast option, afternoon snack, or dessert that appeals to both kids and adults with its balanced sweetness and soft texture.
• Stress-Free Preparation: Whip up this recipe in under 90 minutes from start to finish, requiring basic pantry ingredients and minimal technical baking skills for guaranteed success.

Blueberry Zucchini Bread Recipe – Ingredient List

Main Ingredients:

• All-Purpose Flour: Essential dry ingredient that provides structure and texture for the bread.
• Whole Wheat Flour (Optional): Adds nutty flavor and extra nutrition to the bread.

• Vegetable Oil, Brown Sugar, Granulated Sugar: Provide moisture, sweetness, and rich depth of flavor.
• Eggs: Bind ingredients together and create a tender crumb.
• Vanilla Extract: Enhances overall flavor profile with warm, sweet notes.

• Zucchini: Adds moisture, subtle vegetable sweetness, and nutritional value to the bread.
• Fresh Blueberries: Offers bursts of juicy sweetness and beautiful color throughout the bread.

• Baking Soda, Baking Powder: Help bread rise and create light, fluffy texture.
• Ground Cinnamon: Provides warm, aromatic spice that complements fruit and adds depth.
• Salt: Balances sweetness and enhances overall flavor complexity.

Blueberry Zucchini Bread Baking Instructions

Step 1: Warm Up the Oven

Fire up your oven to 350°F.

Grab a loaf pan and give it a generous coating of cooking spray or butter so your bread won’t stick.

Step 2: Blend Liquid Goodness

• Vegetable oil
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract

Whisk everything until it looks smooth and well-combined.

Step 3: Welcome Dry Teammates

• Cinnamon
• Baking soda
• Baking powder
• Salt

Gently fold in flour until the batter feels thick and sturdy.

Step 4: Invite Zucchini and Blueberries

Fold in shredded zucchini to make the batter more fluid.

Carefully mix in blueberries, treating them like delicate treasures to prevent squishing.

Step 5: Pan Prep

Pour the batter into your prepared pan.

Smooth the top with a spatula.

For extra charm, sprinkle a few bonus blueberries on top.

Step 6: Baking Magic

Slide the pan into the oven.

Bake for 50-65 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 7: Cooling Celebration

Let the bread rest in the pan for 10 minutes.

Transfer to a wire rack and allow it to cool completely before slicing.

Moisture-Saving Tips for Blueberry Zucchini Bread

• Pat shredded zucchini with paper towels to remove excess moisture, preventing soggy bread and ensuring a perfect texture.
• Lightly coat blueberries in flour before folding into batter to stop them from dropping to the bottom during baking.
• Adjust sugar levels by reducing to 3/4 cup for a less sweet bread or using alternative sweeteners like honey or maple syrup.
• Swap half the all-purpose flour with whole wheat flour or add chopped nuts for extra protein and nutritional value.
• Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.

Store Blueberry Zucchini Bread Properly

• Store leftover blueberry zucchini bread in an airtight container in the refrigerator for up to 5 days. Wrap the bread tightly with plastic wrap to prevent moisture loss and maintain freshness.
• Slice the bread before freezing for easier portioning. Place individual slices or the whole loaf in a freezer-safe bag or container, removing as much air as possible. Freeze for up to 3 months.
• Transfer frozen bread from the freezer to the refrigerator overnight for gradual thawing. For a quicker method, use the microwave, heating slices in 10-15 second intervals until warmed through.
• Warm refrigerated or thawed bread in a toaster oven or conventional oven at 300°F for 5-7 minutes. This helps restore the bread's original texture and brings out its delicious flavors.

Spread Ideas for Blueberry Zucchini Bread

• Pair with Creamy Vanilla Latte: The rich, smooth flavor of a vanilla latte complements the sweet and slightly tangy notes of the blueberry zucchini bread, creating a harmonious breakfast or afternoon treat.
• Serve with Whipped Honey Butter: Spread a dollop of homemade whipped honey butter on a warm slice to enhance the bread's natural sweetness and add a luxurious, creamy texture.
• Match with Chilled Green Tea: The light, refreshing taste of green tea cuts through the bread's richness, providing a clean palate cleanser and balancing the dense, moist texture of the loaf.
• Accompany with Mascarpone Cream: Dollop a spoonful of smooth mascarpone cream alongside the bread to introduce a tangy, velvety element that elevates the overall flavor profile.

Blueberry Zucchini Bread Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Delightful blueberry zucchini bread brings summer’s freshest produce together in one irresistible loaf. Moist, packed with sweet berries and tender zucchini, this quick bread offers a perfect balance of comfort and garden-fresh flavor that makes you crave another slice.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups (186g) all-purpose flour
• 1 1/2 cups (approximately 152g) shredded zucchini (fresh, not pre-shredded)
• 1 cup (136g) fresh blueberries (or thawed and drained frozen blueberries)

Sweeteners and Liquid:

• 3/4 cup (150g) packed brown sugar
• 1/4 cup (50g) granulated sugar
• 1/2 cup (119ml) vegetable oil

Spices, Leavening Agents, and Flavoring:

• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven environment by heating to 350°F (175°C) and coating an 8×4-inch or 9×5-inch loaf pan with a thin layer of nonstick spray or butter.
2. Create a homogeneous wet mixture by whisking vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract in a spacious mixing bowl until the texture becomes uniform and glossy.
3. Introduce the dry components by gently incorporating cinnamon, baking soda, baking powder, and salt into the liquid base, then gradually fold in the flour until the batter achieves a thick, consistent consistency.
4. Transform the batter’s density by folding in shredded zucchini, which will naturally thin the mixture and create a more fluid texture.
5. Delicately integrate blueberries into the batter, using a gentle folding technique to prevent crushing the fragile fruit.
6. Transfer the completed batter into the prepared loaf pan, using a spatula to create an even surface and optionally garnish with additional blueberries for visual appeal.
7. Position the pan in the preheated oven and bake for 50-65 minutes, monitoring for a golden-brown exterior and checking doneness by inserting a toothpick into the center – it should emerge clean.
8. Allow the bread to rest in the pan for approximately 10 minutes, then carefully transfer to a wire cooling rack to reach room temperature, which helps set the internal structure.

Notes

• Prevent blueberries from sinking by lightly coating them in flour before folding into the batter, ensuring even distribution throughout the bread.
• Squeeze excess moisture from shredded zucchini using a clean kitchen towel to prevent a soggy texture and maintain the bread’s perfect consistency.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, ensuring the same tender crumb and delicious flavor.
• Enhance nutritional value by using whole wheat flour for half the all-purpose flour, adding depth and a nutty undertone to the bread.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 213
• Sugar: 10g
• Sodium: 175mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 37mg