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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Delicious 😋 I made it vegan by using 1 flax egg, I used frozen blueberries, and did not use any sour cream …… baked it for 55 minutes. I’ve eaten half the loaf in the last 15 minutes ~ lol. Thanks 👊
Delicious 😋 I made it vegan by using 1 flax egg, I used frozen blueberries, and did not use any sour cream …… baked it for 55 minutes. I’ve eaten half the loaf in the last 15 minutes ~ lol. Thanks 👊
Thanks for the 5 star review and glad that it worked great with a flax egg and omitting the sour cream, too!
Has anyone substituted the flour for almond or coconut flour in this recipe? Just wondering.
I haven’t and because neither have gluten, and won’t behave like normal AP flour, so I really worry about the success of the loaf rising, holding together properly, etc. but of course, you never know til you try!
Delicious blueberry zucchini bread. Next time a bit of spice – nutmeg, cloves.
Glad it was delicious! Spices like that I think of as personal preferences and so add them of course next time if you enjoy them.
So good!! My cousin made it and I almost ate the whole loaf haha! So I made it too but with gluten free flour. Turned out really good! My two little kids loved it too! I also did no oil and used unsweetened plain dairy free yogurt (kite hill brand). I’m making another batch tonight. I’m going to try with frozen blueberries this time.
Thanks for the 5 star review and glad that it turned out so well! Good to know it worked well without out and plain DF yogurt, too!
I made the Blueberry Zucchini Bread and found it
most delicious, moist and flavorful.
The recipe is easy to follow and does not require
alot of time to prepare.
I made the Blueberry Zucchini Bread and found it
most delicious, moist and flavorful.
The recipe is easy to follow and does not require
alot of time to prepare.
Thanks for the 5 star review and glad it was moist, delicious, and easy for you!
Excellent! Made exactly as written.
Excellent! Made exactly as written.
Thanks for the 5 star review and glad that it was excellent exactly as written!
My local supermarket had blueberries on sale. I wanted to make something with them besides eating them in cereal or yogurt. I found this recipe and made it yesterday. It is so easy to make–I am NOT a baker by any means! I followed the recipe exactly and is delicious! The next time, I might play around with some of the suggestions that other reviewers suggested! Thanks for posting this recipe, Averie!
My local supermarket had blueberries on sale. I wanted to make something with them besides eating them in cereal or yogurt. I found this recipe and made it yesterday. It is so easy to make–I am NOT a baker by any means! I followed the recipe exactly and is delicious! The next time, I might play around with some of the suggestions that other reviewers suggested! Thanks for posting this recipe, Averie!
Thanks for the 5 star review and glad that you had great success with the recipe even though you’re not a baker, that’s wonderful to hear it was easy enough for you to tackle!
I made the Blueberry Zucchini Bread. Quick, easy to make. I did substitute cranberries for the blueberries as I am not a fan of blueberries. The bread was outstanding!! I always share what I make with my co-workers and it was an absolute hit. My co-workers loved it. They want me to make more of it. I love nuts, so I added pecans. I always look forward to receiving new recipes. Thank you!
I made the Blueberry Zucchini Bread. Quick, easy to make. I did substitute cranberries for the blueberries as I am not a fan of blueberries. The bread was outstanding!! I always share what I make with my co-workers and it was an absolute hit. My co-workers loved it. They want me to make more of it. I love nuts, so I added pecans. I always look forward to receiving new recipes. Thank you!
Thanks for the 5 star review and glad this bread was outstanding! I am not sure if you used fresh cranberries (very hard to find in July, I’ve tried at times to get a jump on fall recipe testing) or dried but glad this was also a hit with your coworkers!
I made the blueberry zucchini bread and it was amazingly good. I made a couple of loaves because I had zucchini I had to use up and extra blueberries. So I went to town. On one of the batches, I added a tinge of cinnamon and some lemon peel! Delicious on its own or my little add-ins. Thanks so much for the recipe. I give this recipe 5 stars and if I could I would give more.
I made the blueberry zucchini bread and it was amazingly good. I made a couple of loaves because I had zucchini I had to use up and extra blueberries. So I went to town. On one of the batches, I added a tinge of cinnamon and some lemon peel! Delicious on its own or my little add-ins. Thanks so much for the recipe. I give this recipe 5 stars and if I could I would give more.
Thanks for the 5 star review and glad that you were able to make a couple loves and add some extra little delicious touches, too!
Moist and wonderful! Keep this recipe. Easy to make. Stir by hand, no mixer needed Used frozen blueberries and tossed in the flour first. Turned out perfect. Will make again with all the zucchini in the garden right now
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.