Homemade Blueberry Zucchini Bread is so moist and bursting fresh blueberries. This is an easy one-bowl recipe that is a great way to use up fresh zucchini. Plus, it’s freezer-friendly and a fun new way to make quick bread.
Why You’ll Love This Recipe
I had a hunch after that thought that, yes, blueberries and zucchini would go GREAT together. Zucchini is so mild it practically disappears into whatever you add it to. So, I came up with this recipe, and I have to say, it’s the best blueberry zucchini bread recipe.
- It’s a one-bowl quick bread recipe. Gotta love less of a mess!
- It’s a great spin on a classic zucchini bread which, as we all know, is the best way to use up fresh zucchini. Adding blueberries gives it a pop of fruity flavor that’s so good.
- You can bake this bread in an 8×4” or 9×5” loaf pan. The 8” loaf will have more of a dome, and the 9” one will be flatter on top.
- I love this bread with fresh blueberries, but you can use frozen ones, too!
- It’s freezer-friendly and keeps well at room temperature.
Break out the zucchini and blueberries because you are going to love them in this bread!
Table of Contents
- Vegetable Oil: This is the fat that keeps the bread nice and moist.
- Sugar: I use both brown sugar and granulated sugar for sweetness, but you can use all of either one.
- Eggs: These are important for structure. Be sure to use large eggs.
- Vanilla Extract and Cinnamon: For flavor
- Baking Soda and Baking Powder: My recipe uses both to help the bread rise, stay moist, and be nice and fluffy.
- Salt: This is important because we’re using vegetable oil, which is bland.
- All-Purpose Flour: Be sure to measure it correctly.
- Shredded Zucchini: Obviously! Always shred it yourself (don’t buy it pre-shredded) and you don’t have to wring it out first.
- Blueberries: I prefer using fresh blueberries but you can use frozen. Just make sure frozen berries are thawed and drained completely so your bread isn’t too wet.
How to Make Blueberry Zucchini Bread
1. Mix the oil, both kinds of sugar, eggs, and vanilla extract in a large bowl. Add the cinnamon, baking soda, baking powder, and salt and mix until the batter is smooth.
2. Add the flour and stir. The batter will be very thick at this point. Mix in the zucchini – as you stir it in, the batter will loosen up. Fold the blueberries into the batter and then pour it into the prepared pan.
3. Bake the bread for 55 to 65 minutes at 350°F. It’s done when a toothpick comes out clean when you check the center.
4. Cool the bread in the pan before removing it and slicing.
- When you add the berries to the batter, be sure to gently fold them in instead of stirring. Folding will keep them from sinking to the bottom of the batter.
- If you want to use frozen blueberries, you will need to thaw them first. Once they are thawed, drain them thoroughly so you don’t get too much excess liquid in the batter.
- If you want your blueberry zucchini loaf to have a nice domed top, be sure to bake it in an 8×4” loaf pan. Using different sized pans will change the shape.
- Always check the bread in the center with a toothpick or cake tester. Once it comes out clean, the bread is done.
Storing and Freezing Quick Bread
This bread keeps really well at room temperature, in the refrigerator, or you can freeze it.
Room Temperature: Tightly wrap the loaf, and it will keep for up to two days.
Refrigerator: It will keep a few days longer in the refrigerator as long as it’s wrapped well.
Freezer: You can freeze the whole loaf or slice it and freeze the individual slices. For the slices, I wrap them individually and then store them in a freezer bag. Either way, the bread should keep well for up to three months.
No, you don’t need to peel it.
Don’t squeeze out the moisture. You want that in the bread – it’s what makes it so moist.
Lemon is a great addition! Sometimes I add a lemon glaze. Mix ½ cup of powdered sugar with 1 tablespoon of lemon juice and drizzle it over the cooled bread.
I prefer an 8×4” loaf pan for this recipe.
Yes, just divide the batter evenly among them.
When blueberries and zucchini are in season, this is the bread to make! Moist, soft, and full of fresh berry flavor – the only thing that makes it better is a pat of warm butter when you have a slice.
Other Zucchini Recipes You’ll Enjoy
Blueberry Zucchini Bread Recipe
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 ½ cups (approximately 152g) shredded zucchini
- 1 cup (136g) fresh blueberries (see note)
- Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
- Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
- Mix in cinnamon, baking soda, baking powder and salt.
- Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini. Fold in blueberries gently.
- Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
- Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.
- Be sure to shred your own zucchini using the large holes of a box grater. Do not drain or squeeze liquid out of the zucchini – you need the moisture to keep the bread moist.
- The 8×4-inch loaf will bake more domed, while the 9×5-inch pan will be flatter.
- Be sure to fold the blueberries in carefully so they don’t sink to the bottom of the loaf. I also like to sprinkle some extra on top before baking.
- You can use frozen berries but be sure they are completely thawed and drained really well so there is not too much water added to the bread.
Nutritional information not guaranteed to be accurate
Soft, moist and full of zucchini and blueberries, Blueberry Zucchini Bread is an easy quick bread my entire family loves – it’s delicious!
Last Updated on July 29, 2021
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Published on: June 20, 2021