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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great
We ate the entire loaf after supper the day it was made. I added a lot of blueberries sprinkled on top. I also used a small container of blueberry yoghurt I had and a small spoonful of plain greek yoghurt. I also made a little powdered sugar/milk/orange zest icing to drizzle over. This recipe is a keeper.
We ate the entire loaf after supper the day it was made. I added a lot of blueberries sprinkled on top. I also used a small container of blueberry yoghurt I had and a small spoonful of plain greek yoghurt. I also made a little powdered sugar/milk/orange zest icing to drizzle over. This recipe is a keeper.
I am glad it is a keeper and you devoured the loaf right after it was made! I bet the blueberry yogurt was wonderful in this!
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.
My first loaf of bread from this recipe turned out soggy, but delicious, like a bread pudding. I should have added more flour and baked it longer.
My first loaf of bread from this recipe turned out soggy, but delicious, like a bread pudding. I should have added more flour and baked it longer.
Zucchini at times can be extra water-laden and sounds like yours was watering down the batter and your load didn’t bake like a traditional bread should, but I am glad you at least enjoyed the flavor. Next time, more flour, bake longer, and give the zucchini a slight wringing out in paper towels before adding it.
delicious. I used frozen blueberries and wrung out my zucchini. made big muffins. awesome recipe! thanks
delicious. I used frozen blueberries and wrung out my zucchini. made big muffins. awesome recipe! thanks
Thanks for the five star review and I’m glad it was delicious and that you made big muffins with the batter!
Delicious! My go to every season for sure! I sub homemade applesauce for the oil, but otherwise no changes 😊 perfect for mini loaves for sharing❤️
Delicious! My go to every season for sure! I sub homemade applesauce for the oil, but otherwise no changes 😊 perfect for mini loaves for sharing❤️
Thanks for the 5 star review and I am glad it’s your go-to dessert for every season and that subbing applesauce for oil is just fine!
Made this bread this week. It didn’t even last 24 hours. I used zucchini and blueberries from my garden. I did add lemon zest from about half of the lemon. This bread recipe is delicious!
LOVE this recipe! So moist, just delicious! I used homegrown zucchini (finally found a way to get my husband to eat zucchini) and I used frozen blueberries that I had flash frozen from fresh last spring (added them frozen, powdered in flour). Have to admit I added 3/4 tsp cinnamon.
I will make this again & again-thank you!!
LOVE this recipe! So moist, just delicious! I used homegrown zucchini (finally found a way to get my husband to eat zucchini) and I used frozen blueberries that I had flash frozen from fresh last spring (added them frozen, powdered in flour). Have to admit I added 3/4 tsp cinnamon.
I will make this again & again-thank you!!
Thanks for the 5 star review and I am glad you will make this again and again!
Just posted this new zucchini bread recipe today, too! https://www.averiecooks.com/the-best-zucchini-bread/
Excellent , made 2 and froze one. Thanks for posting this recipe. Excited to try more flavors. I planted 7 zucchini plants. Going to need these recipes.
Excellent , made 2 and froze one. Thanks for posting this recipe. Excited to try more flavors. I planted 7 zucchini plants. Going to need these recipes.
Thanks for the 5 star review and glad you were able to stash one in the freezer and I have a new zucchini recipe coming out tomorrow! Check back!
Can applesauce replace the oil?
I don’t know because I haven’t tried so can’t say for sure.