zucchini blueberry bread recipe

Written ByJenny Smyth Posted on
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The Best zucchini blueberry bread recipe

I’m so excited to share this zucchini blueberry bread recipe with you all. I’ve been making it for years, and it’s a staple in our household. The combination of the moist zucchini and the sweetness of the blueberries is just perfect.

My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. It’s also a great way to get them involved in cooking and learning about different ingredients and flavors. I first discovered this recipe on a food blog several years ago, and I was immediately drawn to its simplicity and deliciousness.

As someone who loves to bake and experiment with new recipes, I was thrilled to find a recipe that combined two of my favorite ingredients: zucchini and blueberries. The original recipe called for sugar, but I’ve since adapted it to use honey as a natural sweetener. This change not only reduces the sugar content but also gives the bread a richer flavor.

The key to making this recipe successful is using the right type of zucchini. You want to use a firm, young zucchini that’s not too old or too young. This will ensure that your bread turns out moist and flavorful rather than dry or soggy.

I like to use an Italian or straightneck variety for this recipe, as they have a slightly sweeter flavor than other types of zucchini. Another important aspect of this recipe is the ratio of zucchini to blueberries. You want to use enough zucchini to give the bread its signature texture, but not so much that it overpowers the flavor of the blueberries.

I find that using about 1 1/2 cups of grated zucchini per cup of blueberries works perfectly for our family’s taste preferences.

Zucchini Blueberry Bread

4.8 from 1699 votes

A moist and tender quick bread that combines garden-fresh zucchini with sweet blueberries. Perfect for breakfast or as a snack, this bread is subtly spiced and has a beautiful crumb.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
1 cup fresh or frozen blueberries (if frozen, do not thaw)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan with butter or nonstick spray, then dust lightly with flour.
3In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
Set aside.
4In a large bowl, beat the sugar and oil together until smooth.
5Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
6Fold the grated zucchini into the wet mixture until just incorporated.
7Gently fold in the blueberries, being careful not to crush them.
8Add the dry ingredients to the wet mixture and stir with a spatula until no streaks of flour remain.
9Do not overmix; the batter will be thick and slightly lumpy.
10Pour the batter into the prepared loaf pan and spread it evenly.
11Bake for 50 to 55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
12Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
13The bread will be very tender when warm.

🔧Equipment

9×5-inch loaf pan
Mixing bowls
Whisk
Spatula
Grater
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 37mg🧂Sodium: 290mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 4g

📝Notes

For best results, squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. This prevents the bread from becoming soggy. If using frozen blueberries, toss them with 1 tablespoon of flour before adding to the batter to help prevent them from sinking.

Watch Video Of How Zucchini Blueberry Bread Works

This zucchini blueberry bread is always a good idea for any occasion because it is simple to make and pleases just about everyone. I often bring it to family gatherings and it disappears quickly, even from people who claim they do not like zucchini.

For storage, keep it in an airtight container at room temperature for up to three days, or wrap it tightly and freeze individual slices for up to three months. To reheat, just pop a slice in the toaster or microwave for about 15 seconds to bring back that fresh-baked softness.

Serve it plain, with butter, or a little honey for extra sweetness. It works for breakfast, brunch, or an afternoon snack, and it always feels like a small, homemade gift.

❓ Frequently Asked Questions About Zucchini Blueberry Bread

Q: What type of flour should I use for this recipe?

You can use all-purpose flour or whole wheat flour for this recipe, depending on your preference. If you’re looking for a gluten-free option, you can try using almond flour or coconut flour instead.

Q: Can I substitute other types of berries for the blueberries?

Yes, you can substitute other types of berries like raspberries or blackberries for the blueberries if you prefer. However, keep in mind that using other berries may affect the flavor and texture of the bread.

Q: How do I store leftover bread?

You can store leftover bread at room temperature for up to three days or wrap it tightly in plastic wrap or aluminum foil and freeze for up to two months.

Q: Can I make this recipe in advance?

Yes, you can prepare the dough ahead of time and let it rise before baking. However, be sure to let it rise in a warm place with minimal drafts.

Q: What’s the best way to reheat leftover bread?

The best way to reheat leftover bread is by wrapping it tightly in foil and baking it in a preheated oven at 350°F (180°C) for about 10-15 minutes.

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