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.
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.
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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!
Recipe Notes
Ingredients
- 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.
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 at 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.
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!
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.
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Blueberry Zucchini Bread
Ingredients
- 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
Blueberries
- 1 cup fresh blueberries
- 2 teaspoons flour
- 1/4 teaspoon cinnamon
Instructions
- 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.
Notes
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.
I am a sucker for anything blueberry. This looks so good. I love how well thought out the recipe was!
My favorite!!
I love how moist and delicious this is!! And the flavors are amazing!
I would love a slice of this Blueberry Zucchini Bread! It sounds incredibly delicious!
This blueberry zucchini bread is so pretty! Love the recipe too!
So moist and delicious. This is half gone already!
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
In the recipe card (here) it lists 3 cups + 3 tablespoons of flour used in the bread. I hope this helps!
Can you use fresh blueberries which have been frozen?
Mary Wood
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.