Blueberry Zucchini Bread — 🫐🙌🏻😋🍞This blueberry zucchini bread is a quick, no-mixer recipe that’s sweet, but not too sweet. Each bite is bursting with fresh blueberries! This is a fan favorite EVERY summer! Especially when the markets or your garden is overflowing with zucchini!
Table of Contents
This zucchini and blueberry bread recipe is an easy, no mixer quick bread that’s perfectly sweet but not overly sweet.
There are juicy blueberries in every bite, and as a bonus it makes your house smell wonderfully delicious.
Since you’re getting extra veggies by way of the zucchini and antioxidants from the blueberries, you can feel great about having a second or third slice. At least that’s what I told myself as I was going to town on this soft, springy bread…
Blueberry Zucchini Bread Ingredients
For this zucchini bread with blueberries, you’ll need the following pantry staples:
- Egg
- Brown sugar
- Canola oil
- Granulated sugar
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda
- Salt
- Grated zucchini
- Fresh blueberries
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
How to Make Blueberry Zucchini Bread
This is a fast, easy, no mixer quick bread recipe that’s a cinch to make. Let’s quickly review the recipe steps:
- Stir together the dry ingredients.
- Add in the wet.
- Gently fold in the grated zucchini and fresh blueberries.
- Spoon the batter into a greased and floured 9×5-inch loaf pan.
- Bake for about an hour, or until the top is golden and set, and a toothpick inserted in the middle comes out clean.
How to Tell When Zucchini Bread Is Done
Note that baking times will vary depending on your climate, how moist your zucchini is, etc. Watch your bread, not the clock, when deciding whether it’s ready to be taken out of the oven! The bread is done when the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Recipe FAQs
If you don’t have sour cream, plain Greek yogurt may be substituted. For the best flavor, use full-fat. Low-fat Greek yogurt is potentially ok. However non-fat is more watery and tangy and not recommended.
I haven’t tried that myself, so I can’t say for sure. Although more than likely frozen will be fine. However, when I do bake with frozen berries I don’t thaw them before mixing them into the batter. I also typically have to add a couple extra minutes to the bake time.
I personally don’t, but use your best judgement if you think your zucchini is too moist and you can wring it out a bit.
It’s probably fine to use mini loaf pans, but I can’t say for sure because I’ve only made the zucchini blueberry quick bread as written in a full size loaf pan. If I had to guess how long mini loaf pans would take to bake, I’d say 20-25 minutes total. BUT all mini pans, ovens, ingredients vary so it could be longer or not.
Again, I never have but you certainly can give it a try. I suggest baking them at 350F for about 20 minutes, checking on them, and if they’re not done bake another few minutes, or until done.
I love baking with zucchini because it keeps everything incredibly moist and tender without imparting much flavor.
If you close your eyes so you can’t see the green flecks, I doubt you’ll be able to taste it! The sweet, juicy blueberries take center stage in this recipe for blueberry zucchini bread.
If you feel like your loaf is browning too quickly around edges before the center has set up, tent the pan with a sheet of foil draped loosely over it at the 40 minute-mark. I didn’t need to do this, but it’s an option if necessary.
Recipe Video Tutorial
Storage Instructions
At room temperature: Bread will keep airtight at room temperature for up to 1 week.
In the freezer: Wrap airtight and freeze for up to 6 months.
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Blueberry Zucchini Bread
Ingredients
- 1 large egg
- ½ cup light brown sugar, packed
- ⅓ cup canola or vegetable oil
- ¼ cup granulated sugar
- ¼ cup cup sour cream, lite is okay; or Greek yogurt may be substituted
- 1 teaspoon vanilla extract
- 1 cup all purpose flour + 1/4 cup for tossing with blueberries
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt, or to taste
- 1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
- 1 cup 6 ounces fresh blueberries (I haven’t tried with frozen)
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
- Add the zucchini and stir to combine; set aside.
- To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
- Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.
- Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip – Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
- Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes more or less time to bake than the baking time estimates provided.*
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this yesterday with Gluten-Free Flour 1:1 mix and frozen blueberries. It is very moist and flavorful. Will definitely make it again. I did increase the baking powder by 1/4 tsp due to the GF flour.
Thanks for the 5 star review and glad to hear it worked fine with a GF flour mix 1:1 ratio, minus 1/4 tsp baking powder, along with the frozen berries!
I normally love your recipes but this one was not a winner for me. I followed it exactly yet it did not rise sufficiently. It rose a bit but by the time I removed it from the oven, it was quite flat. I should add that I always test my baking powder and baking soda before I bake so I don’t think that was the culprit.
Love your site and truly appreciate the content. Two things I recently made were Soft and Chewy Lemon cookies and Chocolate Peanut Butter Fudge Bars I will go in and write a review on those. They were definitely five star recipes!
I normally love your recipes but this one was not a winner for me. I followed it exactly yet it did not rise sufficiently. It rose a bit but by the time I removed it from the oven, it was quite flat. I should add that I always test my baking powder and baking soda before I bake so I don’t think that was the culprit.
Love your site and truly appreciate the content. Two things I recently made were Soft and Chewy Lemon cookies and Chocolate Peanut Butter Fudge Bars I will go in and write a review on those. They were definitely five star recipes!
Thanks for the reviews on the other items. I don’t know what happened here exactly other than to say that this is a super moist bread and because of that, depending on the exact moisture content of one’s blueberries and/or zucchini, it could impact the rising of the bread potentially, and possibly you may need to increase the leaveners, not sure. I never have, and I haven’t had this complaint from others, so not sure what to say but just talking out loud. Thanks for trying this recipe.
I had all the ingredients except for the fresh blueberries so I used frozen. I also used Greek yogurt. It turned out great. Thank you!!
I had all the ingredients except for the fresh blueberries so I used frozen. I also used Greek yogurt. It turned out great. Thank you!!
Thanks for the 5 star review and glad that the frozen berries and Greek yogurt worked great for you!
Loved it and soo easy! Thanks for the recipe!
Loved it and soo easy! Thanks for the recipe!
Thanks for the 5 star review and glad that you loved it and that it was easy!
I rarely comment on recipe posts but had to tell you I doubled this recipe and made a loaf of bread and 12 muffins. My 8 year old daughter said they were the best muffins she ever had in her life and I could sell them and become a millionaire! 😂 They were absolutely delicious. I made it exactly as written and only increased the vanilla extract slightly. Definitely a keeper and I’m excited to try more recipes from you. Thank you!
I rarely comment on recipe posts but had to tell you I doubled this recipe and made a loaf of bread and 12 muffins. My 8 year old daughter said they were the best muffins she ever had in her life and I could sell them and become a millionaire! 😂 They were absolutely delicious. I made it exactly as written and only increased the vanilla extract slightly. Definitely a keeper and I’m excited to try more recipes from you. Thank you!
Thanks for the 5 star review and glad that you doubled this – enough for a loaf + 12 muffins and that they got such high praise from your daughter! I always increase the vanilla in recipes but sometimes if I write 2-3 teaspoons people freak out and think it’s ‘so much’ :)
Made this today with frozen blueberries, I think it turned out OK. I added lemon zest and used melted butter instead of oil. Great recipe.
Made this today with frozen blueberries, I think it turned out OK. I added lemon zest and used melted butter instead of oil. Great recipe.
Thanks for the 5 star review and glad it worked well with your frozen berries and butter rather than oil!
Forgot to rate it!!!
would rate a 10 if we could!!
Forgot to rate it!!!
would rate a 10 if we could!!
Thanks for the 5 star review and glad you love this recipe and would give it a 10!
WOW! Just made and we LOVE this recipe!!!!
This bread is fabulous – tender, moist and just-right sweet. And as a bonus, it is extremely easy to make and doesn’t require a mixer. I’ve already baked three loaves this week. I’m going to try subbing brown coconut sugar for an even more healthier treat.
This bread is fabulous – tender, moist and just-right sweet. And as a bonus, it is extremely easy to make and doesn’t require a mixer. I’ve already baked three loaves this week. I’m going to try subbing brown coconut sugar for an even more healthier treat.
Thanks for the 5 star review and glad that you love it and that you’ve already baked three loaves this week! I hope the coconut brown sugar works as well as regular, good luck.