Got zucchini? This blueberry zucchini bread is what to make with it. Soft, sweet, and incredibly delicious.

Tender and moist Blueberry Zucchini Bread is flavorful and easy to make. It’s the best way to get fruits and veggies in a delicious slice of bread.

close-up shot of a slice of zucchini banana bread.

I promise to use zucchini in savory dishes, but when it’s so abundant in the late summer and early fall I bake up a storm with it. This new recipe combines the veggie with blueberries for a quick bread that is so moist and delicious that all it needs is a smear of butter to go on top.

I make this for breakfast, brunch, and as a snack cake. I make it for my family and also for neighbors and friends. Each bite is bursting with blueberries, and the undetectable flavor-wise zucchini imparts moisture that gives the bread the most tender crumb. It’s always a hit, and it will be for you, too!

overhead shots of sliced blueberry bread.

Recipe Notes

  • You can make the batter with one bowl. Just mix up the ingredients, and you’re done.
  • The blueberries are swirled into the top of the batter before the loaf goes into the oven. This keeps them from sinking to the bottom of the bread and also creates a pretty presentation for the bread. I love how the berries peek through the top of the loaf.
  • This recipe makes two large loaves – perfect for gifting or keeping them both for you. They also freeze beautifully.
  • This is such an easy recipe – one worth keeping on hand! You will love it, I’m sure.
a stack of three slices of zucchini bread.


  • Eggs
  • Sugar
  • Canola or vegetable oil
  • Fresh zucchini grated and liquid-drained
  • Vanilla extract
  • Flour
  • Cinnamon
  • Baking powder
  • Baking soda
  • Salt
  • Fresh blueberries
  • Flour
  • Cinnamon

Recipe Steps

Place the blueberries in a bowl and toss them with flour and cinnamon so they are evenly coated. Set them aside.

Combine the flour, eggs, sugar, oil, zucchini, vanilla, baking powder, baking soda, and salt in a separate mixing bowl or stand mixer.

the batter in the prepared pan.

Pour the batter into two large greased loaf pans. Divide the blueberries between each pan and gently swirl them into the batter.

blueberries sprinkles over the top of the batter.

Bake the loaves for 40 to 50 minutes at 375°F or until a toothpick inserted into the bread comes out clean and the top is golden brown.

the baked loaf in a pan.

Let the loaves cool completely before slicing and serving.

Recipe Tips

Can you use frozen blueberries? Yes, frozen will work in place of fresh blueberries. You can also use frozen zucchini – please see the note in the recipe card at the end of the post for more details.

How long does it keep? Blueberry zucchini bread will stay at room temperature for a day or so. Keeping it in the refrigerator will extend its shelf life by several days.

Can you freeze blueberry bread? If you want to freeze the loaves, allow them to cool completely. Then, wrap them tightly and place them in large freezer bags. They will keep well up to a month or so.

Can you use this recipe to make muffins? Yes, but I haven’t tested it so I can’t say how many muffins you will get or how long to bake them. If you try this, please let me know in the comments how it works!

close-up shot of the sliced loaf.

I’m so glad I developed this recipe to make two big loaves because they never last long at our house! The kiddos love this one, and I have to fight not to sneak extra slices from the fridge during the day. This blueberry zucchini bread is just perfect: sweet, moist, and so tender.

two pieces of bread stacked on a plate.

Pin this recipe to your favorite Pinterest Board.

blueberry zucchini bread sliced

Blueberry Zucchini Bread

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 2 loaves
Calories: 3378 kcal
Tender and moist Blueberry Zucchini Bread bursting with flavor and so easy to make. It's the best way to get your fruits and veggies in a delicious slice of bread.
zucchini blueberry bread slice.


  • 3 eggs
  • 2 cups sugar
  • 1 cup oil canola or vegetable
  • 4 cups fresh zucchini grated, liquid drained
  • 2 teaspoons vanilla extract
  • 3 cups + 3 tablespoons flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  • 1 cup fresh blueberries
  • 2 teaspoons flour
  • 1/4 teaspoon cinnamon


  • Preheat oven to 375°F. Grease two large loaf pans
  • Toss together the blueberries, 2 teaspoons flour, 1/4 teaspoon of cinnamon. Set aside.
  • In a separate mixing bowl or mixer, add the remaining bread ingredients and combine well.
  • Pour into the prepared loaf pans. Add half the blueberries to each loaf and gently swirl into the batter.
  • Bake for 40-50 minutes or until a toothpick inserted into the bread comes out clean and the top is golden brown.


If you are using frozen zucchini – it will measure out to 2 cups when you bag 4 cups freshly grated zucchini.
Nutrition facts are per loaf, not per slice.
Calories: 3378kcalCarbohydrates: 518gProtein: 54gFat: 124gSaturated Fat: 11gTrans Fat: 1gCholesterol: 246mgSodium: 1853mgPotassium: 1907mgFiber: 18gSugar: 221gVitamin A: 1348IUVitamin C: 92mgCalcium: 238mgIron: 21mg
zucchini blueberry bread slice.
Tried this recipe?Let us know what you think!

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  1. 5 stars
    Just looking at that is making me hungry! I just saw a huge bin of zucchini at the store the other day, so I know what I’ll be making this weekend.

  2. 5 stars
    I would love a slice of this Blueberry Zucchini Bread! It sounds incredibly delicious!

  3. How much flour is used in the bread? The detailed instructions state the flour should be mixed with the sugar eggs, etc., but the measurement isn’t in the list of ingredients

    1. Yes, but keep them frozen blueberries, do not thaw them. If you thaw them before baking they will become mushy and will bleed into your muffin batter, turning your muffins a blueish color.

4.67 from 12 votes (6 ratings without comment)

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