Got zucchini? This blueberry zucchini bread is what to make with it. Soft, sweet, and incredibly delicious.
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.
I promise that I do 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 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 zucchini, undetectable flavor-wise, imparts moisture that gives the bread the most tender crumb. It’s always a hit and it will be for you, too!
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 in 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 – they are perfect for gifting or keep 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.
- Canola or vegetable oil
- Fresh zucchini grated and liquid drained
- Vanilla extract
- Baking powder
- Baking soda
- Fresh blueberries
Place the blueberries in a bowl and toss them with flour and cinnamon so they are evenly coated. Set them aside.
In a separate mixing bowl or stand mixer, combine the flour, eggs, sugar, oil, zucchini, vanilla, baking powder, baking soda, and salt.
Pour the batter into two large greased loaf pans. Divide the blueberries between each pan and gently swirl them into the batter.
Bake the loaves for 40 to 50 minutes a 375°F or until a toothpick inserted into the bread comes out clean and the top is golden brown.
Let the loaves cool completely before slicing and serving.
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.
Blueberry zucchini bread will keep well for a day or so at room temperature. Keeping it in the refrigerator will extend it’s shelf life by several days.
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.
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 worked!
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 to not sneak extra slices from the fridge during the day. Sweet, moist, and so tender – this blueberry zucchini bread is just perfect. Enjoy! XOXO San
More Favorite Quick Bread Recipes
Don’t forget to pin this recipe to your favorite Pinterest board for later.
Blueberry Zucchini Bread
- 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.