Blueberry Zucchini Bread Recipe

I absolutely love this Blueberry Zucchini Bread Recipe because it feels like the perfect way to sneak some veggies into a treat that still tastes indulgent. The moist zucchini blends beautifully with the juicy bursts of blueberry, creating a loaf that’s fragrant, tender, and just sweet enough without being overpowering. Whether you want a wholesome snack or a comforting breakfast bread, this recipe fits the bill any time of day.

When I first tried this recipe, I was amazed at how the brown sugar and cinnamon harmonized with the fruit and vegetable combo. It’s such a crowd-pleaser, and I find it especially great to bake during zucchini season when fresh produce is at its peak. You’ll find this Blueberry Zucchini Bread Recipe easy to follow and a real winner for your next baking adventure.

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Ingredients You’ll Need

The ingredients for this Blueberry Zucchini Bread Recipe come together to create a wholesome loaf with just the right texture and flavor. I recommend grabbing fresh zucchini that’s firm and blueberries that are plump for the best results.

• Blueberries: Tossing them in flour helps prevent sinking to the bottom during baking.
• Cooking Spray: Essential for non-stick results, so your bread comes out perfectly every time.
• All-Purpose Flour (unbleached): Provides the right structure; unbleached gives a nice flavor.
• White Whole-Wheat Flour: Adds a subtle nuttiness and wholesome fiber; regular whole-wheat works too.
• Brown Sugar: Gives moistness and depth — I sometimes swap with brown monk fruit for less sugar.
• Cinnamon: A warm spice that complements the zucchini and blueberries beautifully.
• Baking Soda & Baking Powder: Work together to give the bread a good rise.
• Salt: Balances sweetness and enhances flavor.
• Vanilla: Adds a gentle aromatic touch and rounds out the sweetness.
• Large Egg: Helps bind everything together for the perfect crumb.
• Melted Butter: Adds richness and keeps the bread tender; dairy-free butter works just as well.
• Applesauce (no sugar added): A clever way to add moisture and natural sweetness, making the loaf wonderfully soft.
• Shredded Zucchini: Fresh and not squeezed dry — the star veggie that keeps the bread moist but light.

Variations

I love how versatile this Blueberry Zucchini Bread Recipe is—feel free to make it your own by swapping ingredients or adding your favorite extras. Trust me, experimenting a bit often leads to delightful surprises.

• Nutty Boost: I’ve added chopped walnuts or pecans before for a lovely crunch, and my family goes crazy for it.
• Gluten-Free Version: Try a gluten-free flour blend; the bread turns out a bit denser, but still delicious, especially if you add a little xanthan gum.
• Sweetness Level: If you want it less sweet, reduce the brown sugar slightly or replace some applesauce with mashed banana for natural sweetness.
• Spice Variations: Add a pinch of nutmeg or cardamom along with cinnamon for warm, cozy flavor notes.

How to Make Blueberry Zucchini Bread Recipe

Step 1: Prep & Toss the Blueberries

Start by preheating your oven to 325°F and greasing a 9×5-inch loaf pan with cooking spray — this ensures your bread comes out clean and intact. Toss your blueberries gently with 2 tablespoons of the flour; I learned this trick because it stops berries from sinking right to the bottom of the loaf while baking, helping them stay nicely distributed.

Step 2: Mix Dry Ingredients

In a large bowl, combine the remaining all-purpose and whole-wheat flours with baking powder, baking soda, cinnamon, and salt. Whisk them thoroughly until they’re evenly blended — this step makes sure your bread has a consistent rise and flavor throughout.

Step 3: Combine Wet Ingredients Plus Zucchini

In a medium bowl, mix together the beaten egg, brown sugar, vanilla, melted butter, applesauce, and shredded zucchini. I found that not squeezing the zucchini keeps the bread moist without becoming soggy. This wet mixture brings softness and that subtle zucchini flavor in every bite.

Step 4: Merge & Fold in Blueberries

Pour the wet ingredients into your dry ingredients bowl and stir gently until just blended—you want to avoid overmixing here, which can make the bread tough. Then, fold in the floured blueberries carefully, so they stay intact and juicy.

Step 5: Bake & Cool

Transfer the batter to your prepared loaf pan and bake for 45 to 55 minutes. You’ll want to test doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs attached. When it’s done, let the loaf cool for about 10 minutes before removing it from the pan, then cool completely before slicing for the best texture.

How to Serve Blueberry Zucchini Bread Recipe

Garnishes

I like to add a light spread of butter or cream cheese on top of a warm slice—the subtle saltiness pairs perfectly with the sweet, fruity notes. Sometimes, a drizzle of honey or a dusting of powdered sugar adds a nice finishing touch, especially for guests or special breakfasts.

Side Dishes

This bread is great alongside a hot cup of coffee or tea. For brunch, I often serve it with scrambled eggs or a fresh fruit salad to balance the richness and complement the flavors.

Creative Ways to Present

I’ve wrapped slices individually in parchment paper tied with twine for homemade gifts, which always gets compliments. For a brunch spread, cutting into neat cubes and serving with flavorful cream cheese spreads or yogurt dips makes it feel extra special and inviting.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I wrap the loaf tightly with plastic wrap or store it in an airtight container at room temperature. It stays fresh for about 3 days, and honestly, in my house, it never lasts that long!

Freezing

I often freeze sliced portions in ziplock bags, separating layers with parchment so they don’t stick. When you want a slice, just pop it in the toaster or microwave to thaw—it’s a lifesaver when you want a quick treat later on.

Reheating

I recommend warming slices in a toaster oven or microwave for about 20 seconds to bring back the soft texture and that fresh-baked aroma. A little extra butter or cream cheese on top after reheating makes it feel like freshly baked again.

FAQs

Final Thoughts

I hope you give this Blueberry Zucchini Bread Recipe a try soon—it’s one of those comfort foods that feels wholesome but never sacrifices flavor. Baking it has become a happy ritual in my kitchen, especially when zucchini overload hits during summer. Whether you’re feeding your family or treating yourself, this bread hits all the right notes: moist, fragrant, and a little bit magical. Happy baking, friend!

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