Blueberry Zucchini Bread Recipe

Baking with zucchini always feels like a little secret win. You get a moist, tender loaf with just the right touch of sweetness, and no one even notices the hidden veggies. Add blueberries to the mix, and now we’re talking about something truly special. This blueberry zucchini bread is soft, flavorful, and just the right balance of indulgent and wholesome. It’s perfect for breakfast, a snack, or even dessert.

this RECIPE

A little backstory: my accidental discovery

The first time I made zucchini bread, I was skeptical. Would it taste like vegetables? Would it be too dense? But after one bite, I was hooked. Then, one summer, when I had more zucchini than I knew what to do with, I decided to throw in some blueberries that were on their last leg. The result? A bread so good that it barely lasted a day in my house. The blueberries burst into little pockets of sweetness, and the zucchini kept everything incredibly moist. Now, it’s a go-to recipe whenever I have extra zucchini (or when I just need an excuse to bake).

The magic of zucchini and blueberries

Zucchini bread has been around for ages, believed to have gained popularity in the U.S. in the 20th century as home bakers looked for creative ways to use up extra garden produce. It’s essentially a spiced quick bread, much like banana bread, but with a more neutral flavor that pairs well with almost anything. The addition of blueberries isn’t traditional, but it makes so much sense. The burst of juicy berries complements the tender crumb of the bread beautifully, making it even more irresistible.

Let’s talk ingredients

Zucchini

The star ingredient here! It keeps the bread super moist without adding any strong flavor. No need to wring out the zucchini—just grate and add it in. If you’re out of zucchini, you can try grated carrot for a slightly sweeter version.

Blueberries

These add juicy bursts of sweetness throughout the loaf. Fresh is best since frozen ones can bleed too much into the batter, but if frozen is all you have, toss them in a little flour and don’t thaw them first.

Brown sugar and granulated sugar

A mix of sugars adds depth. Brown sugar brings a hint of caramel-like richness, while granulated sugar keeps the texture light. If you prefer, coconut sugar can work as a substitute.

Sour cream or Greek yogurt

This adds a slight tang and extra moisture. Greek yogurt gives a bit more protein, but either works well. If you’re dairy-free, try a plant-based yogurt.

All-purpose flour

A staple for structure, but you can swap in whole wheat flour for a heartier feel. Just know it may make the loaf a bit denser.

Baking powder and baking soda

These help the bread rise properly. The combination ensures the perfect texture—fluffy but not too airy.

Vanilla extract

It enhances all the flavors and adds warmth. A little goes a long way!

The must-have kitchen tools

• A 9×5-inch loaf pan: The ideal size for this recipe. If using a smaller pan, just keep an eye on baking time.
• A box grater: For grating the zucchini. You don’t need anything fancy—just a standard grater does the job.
• Mixing bowls: One for wet ingredients, one for dry, and one for tossing the blueberries.
• A whisk and spatula: The whisk is great for mixing wet ingredients, while the spatula makes folding everything together easy.
• Toothpick or cake tester: Essential for checking doneness.

Step-by-step: making blueberry zucchini bread

1. Prep your pan and oven

Preheat your oven to 350°F and grease a 9×5-inch loaf pan. A light dusting of flour helps prevent sticking, but non-stick spray works too.

2. Mix wet ingredients

In a large bowl, whisk together the egg, brown sugar, granulated sugar, oil, sour cream (or yogurt), and vanilla extract. Make sure it’s smooth and well combined.

3. Add dry ingredients

Gently stir in 1 cup of flour, baking powder, baking soda, and salt. Don’t overmix—just combine until no streaks of flour remain.

4. Fold in zucchini

Add the grated zucchini and stir just until it’s evenly distributed.

5. Toss blueberries in flour

In a separate bowl, toss the blueberries with ¼ cup flour. This helps keep them from sinking to the bottom of the loaf.

6. Fold in blueberries

Gently fold the blueberries (and any excess flour) into the batter. Be careful not to mash them!

7. Bake

Pour the batter into the prepared pan, smoothing the top with a spatula. If you want a pop of color, sprinkle a few extra blueberries on top. Bake for 55 to 60 minutes or until golden brown. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

8. Cool and enjoy

Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack. Once completely cooled, slice and enjoy!

Fun variations to try

• Make it gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
• Go nutty: Add a handful of chopped walnuts or pecans for crunch.
• Try different fruits: Swap blueberries for raspberries or chopped strawberries.
• Make it spiced: Add cinnamon or nutmeg for a cozy flavor twist.
• Turn it into muffins: Pour the batter into a muffin tin and bake for 20-25 minutes.

Serving and presentation ideas

For a pretty presentation, dust the top with powdered sugar or drizzle with a simple lemon glaze. If serving for brunch, pair with fresh fruit and a dollop of whipped cream.

The best drinks to pair with it

This bread pairs wonderfully with coffee, a vanilla latte, or a classic cup of tea. If you’re feeling fancy, a light white wine or Prosecco makes it feel extra special.

Storing and freezing tips

This bread stays fresh for up to a week at room temperature when wrapped in plastic or stored in an airtight container. For longer storage, freeze slices in a zip-top bag for up to six months. To reheat, pop a slice in the microwave for 15-20 seconds.

Scaling the recipe up or down

You can double the recipe and bake two loaves—just extend the baking time slightly. If making a mini loaf, check for doneness around 35 minutes.

Troubleshooting common issues

• Soggy center? Your zucchini might have been too wet. Next time, pat it lightly with a paper towel.
• Too dense? Overmixing the batter can lead to a heavy loaf. Mix just until combined.
• Blueberries sank? Make sure to toss them in flour before adding them to the batter.

Time to bake!

Now that you’ve got all the tips and tricks, it’s time to give this blueberry zucchini bread a try. Whether you enjoy it fresh out of the oven or toasted with butter, it’s bound to become a favorite in your kitchen. Let me know how it turns out!

FAQs

Can I use frozen blueberries?
Yes, but don’t thaw them first or they’ll bleed into the batter too much.

Do I need to peel the zucchini?
Nope! The skin is soft and blends right in.

Can I reduce the sugar?
Yes, but it might affect the texture slightly. Cutting back by ¼ cup should be fine.

What if I don’t have sour cream?
Greek yogurt or even buttermilk works as a substitute.

Can I make this dairy-free?
Yes! Use dairy-free yogurt instead of sour cream.

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