A moist, tender loaf studded with blueberries and flecked with zucchini. This Blueberry Zucchini Bread is a sneaky way to add veg to breakfast, a perfect weeknight bake for a crowd, and a forgiving recipe for bakers of any skill. I first made it when my garden zucchini threatened to take over the counter — now it’s a repeat request at family brunches.
Why you’ll love this dish
This bread balances sweet berries with subtle zucchini moisture so the crumb stays soft without tasting vegetal. It’s quick to pull together, uses pantry staples, and freezes beautifully for later. Make it for breakfast, an after-school snack, or to bring to a potluck.
“I froze half the loaf and it still tasted fresh two months later. The berries keep it bright and the texture never gets heavy.” — a satisfied tester
How to make Blueberry Zucchini Bread
Step-by-step overview
- Grate zucchini and remove excess moisture so the loaf isn’t soggy.
- Whisk the wet ingredients until smooth.
- Combine dry ingredients separately, then fold them into the wet mix until just combined.
- Gently fold in blueberries to avoid streaks.
- Bake in a greased 9×5-inch loaf pan until a toothpick comes out clean and the top is golden.
- Cool in the pan briefly, then finish cooling on a rack before slicing.
This gives you a soft, evenly baked loaf with intact blueberries and a fine crumb.
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini), squeezed dry
- 1 cup fresh blueberries (see substitutions below)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil (substitute: melted butter for richer flavor)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (spoon and level; or use a 1:1 gluten-free flour blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Notes/substitutions inline:
- If using frozen blueberries, do not thaw; toss them in 1–2 tablespoons flour before folding into the batter to reduce bleeding.
- To make vegan: replace eggs with two flax eggs (2 Tbsp ground flax + 6 Tbsp water, rested 5–10 min) and use a neutral oil.
- For less sugar, reduce both sugars by up to 25%. Expect a slightly denser crumb.
Yield: one 9×5-inch loaf (about 8–10 slices).
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if you like for easy removal.
- Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze out excess moisture. Measure 1 cup.
- In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and slightly glossy. Add the squeezed zucchini and stir to combine.
- In a separate bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon until evenly distributed.
- Add the dry ingredients to the wet in two additions. Stir with a spatula or wooden spoon until just combined. Do not overmix. Small streaks of flour are fine.
- Fold the blueberries into the batter gently, taking care not to crush them. If using frozen berries, fold straight from the freezer.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake 50–60 minutes, rotating the pan halfway through if your oven runs hot. The loaf is done when a toothpick inserted in the center comes out clean to slightly moist (no wet batter), or when the internal temperature reaches about 200–205°F (93–96°C).
- Cool the loaf in the pan on a rack for 10 minutes. Run a knife around the edges, then lift the loaf onto the rack to cool completely before slicing.
How to serve Blueberry Zucchini Bread
Best ways to enjoy it
- Serve warm with a smear of butter or cream cheese.
- Slice and toast lightly; top with ricotta and a drizzle of honey for a brunch plate.
- Pair with coffee or a fruity herbal tea.
- For a dessert twist, warm a slice and add a scoop of vanilla ice cream or mascarpone.
Plate it simply: a few extra fresh blueberries and a dusting of powdered sugar make an elegant presentation.
How to store
Storage and reheating tips
- At room temperature: Wrap tightly in plastic wrap or keep in an airtight container for up to 2 days. Because it contains fresh fruit, it’s best eaten within this window if not refrigerated.
- Refrigerate: Store in an airtight container for up to 5 days. Bring to room temp or warm briefly before serving for best texture.
- Freeze: Wrap whole or sliced loaf tightly in plastic wrap and then in foil, or place slices in a freezer bag with as much air removed as possible. Freeze up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
- Reheating: Microwave a slice 12–20 seconds on medium power, or warm in a 300°F (150°C) oven for 8–12 minutes. Whole loaf: 10–15 minutes at 300°F, wrapped in foil.
Food safety note: discard leftovers showing off-odors, mold, or sliminess. When in doubt, throw it out.
Tips to make
Helpful cooking tips
- Squeeze the zucchini well. Excess water makes the crumb gummy. I press it in a towel and then weigh or measure.
- Use room-temperature eggs for a smoother emulsion and even rise.
- Do not overmix after adding flour. Overworking develops gluten and yields a tougher loaf.
- Toss blueberries with a teaspoon of flour to prevent them from sinking to the bottom and to reduce color bleed.
- If the top browns too quickly, tent loosely with foil for the last 15 minutes.
- Measure flour by spooning into the cup and leveling; scooping directly can lead to a dry loaf from too much flour.
- Test doneness with a toothpick in the center; a few moist crumbs are fine, but wet batter is not.
Variations
Creative twists
- Lemon-Blueberry: Add 1 tablespoon lemon zest and 1–2 tablespoons lemon juice to the batter for brightness.
- Streusel-topped: Mix 1/4 cup brown sugar, 2 Tbsp flour, 2 Tbsp cold butter, and 1/4 tsp cinnamon; sprinkle on top before baking.
- Nutty: Fold in 1/2 cup chopped walnuts or pecans for crunch.
- Oat-topped: Sprinkle old-fashioned oats on top for rustic texture.
- Chocolate chip: Replace blueberries with 3/4 cup dark chocolate chips for a sweeter twist.
- Gluten-free: Use a reliable 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend doesn’t contain it.
- Lower-fat: Substitute half the oil with applesauce (works well but makes the crumb slightly denser).
FAQs
Q: Can I use frozen blueberries?
A: Yes. Use them frozen and toss with a tablespoon or two of flour before folding into the batter to reduce color bleed and prevent sinking. Expect an extra 5–10 minutes of bake time.
Q: How do I prevent a soggy loaf?
A: Squeeze zucchini well to remove excess water, measure flour properly, and avoid overmixing. Also make sure you bake until a toothpick comes out clean or the internal temperature reaches about 200–205°F.
Q: Can I make mini loaves or muffins?
A: Yes. Divide the batter into standard muffin tins (about 12–14 muffins) and bake 18–24 minutes, or mini loaf pans and bake 25–35 minutes. Watch for doneness with a toothpick.
Q: How long will this bread keep?
A: At room temperature, up to 2 days in an airtight container. Refrigerate to extend to 5 days. Freeze for up to 3 months.
Q: Can I reduce the sugar or use a sugar substitute?
A: You can reduce sugars by up to 25% without drastically changing texture. If using sugar substitutes, choose one labeled for baking and follow the manufacturer’s conversion; texture and browning will vary.
If you want, I can scale this recipe for two small loaves, muffins, or make a vegan/gluten-free version with exact substitutions. Which would you prefer?
Print
Blueberry Zucchini Bread
- Total Time: 75 minutes
- Yield: 1 loaf (8–10 slices)
- Diet: Vegetarian
Description
A moist, tender loaf studded with blueberries and flecked with zucchini, perfect for breakfast or a snack.
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini), squeezed dry
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if you like for easy removal.
- Grate the zucchini using a box grater, then squeeze out excess moisture with a clean kitchen towel.
- Whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
- Add the squeezed zucchini and stir to combine.
- Whisk the flour, baking powder, baking soda, salt, and cinnamon in a separate bowl until even.
- Add dry ingredients to wet in two additions, stirring until just combined.
- Gently fold in the blueberries, taking care not to crush them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, rotating halfway through, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
If using frozen blueberries, toss them in flour before folding into the batter. For a vegan version, replace eggs with flax eggs and use neutral oil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American