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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This morning, I had an old banana, some blueberries that a friend gave me, and a couple of zucchinis and wondered what could I do with them? And then I saw your recipe . I pulled it all together exactly as the recipe says, and it came out beautiful. Thank you for the recipe!
Thanks for the 5 star review, Valeri, and I am glad to hear that my recipe came in handy at just the right time and that it came out beautifully for you!
Super moist and delicious flavor. I used coconut oil.
Thanks for the 5 star review and I am glad this was a winner for you! I love baking with coconut oil also!
I make the zucchini blueberry bread recipe as mini muffins and sell at farmers market. Little kiddos and “big: kiddos love them. When little kiddos are with mom, I tell her they are made with the “z” vegetable, in case they don’t like it. They are always a hit every week, People love a little two-bite treat.
Thanks for the 5 star review and it’s great that my recipe is so popular with your customers! I’d love it if you share where you got the recipe from and tell them about my website.
Tasty easy recipe, everyone loved it. I baked it in a pretty bundle cake pan for presentation purposes. I will definitely make this often.
Thanks for the 5 star review and glad this was a winner and everyone loved it!
We love this bread
Thanks so much, Kathy, and glad you love it!
I made this but I didn’t have any blueberries, so I used mangoes. It was moist and delicious!
I made this but I didn’t have any blueberries, so I used mangoes. It was moist and delicious!
That’s great to hear this worked with mangos! I love mangos. And most people don’t just have them randomly on hand like you did. If you have any more, these are amazing https://www.averiecooks.com/mango-oatmeal-crumble-bars/
I doubled this recipe and used my own frozen blueberries. The results were moist, blueberry filled and delicious. I’ll definitely be making this again.
I doubled this recipe and used my own frozen blueberries. The results were moist, blueberry filled and delicious. I’ll definitely be making this again.
Thanks for the 5 star review and I am glad this was a winner for you and you’ll definitely make it again!
Delicious! I used frozen blueberries and can tell you that they worked perfectly in this. Baked for 1 hour. I’ll be surprised if it doesn’t get eaten in one day! Thanks for the recipe.
Delicious! I used frozen blueberries and can tell you that they worked perfectly in this. Baked for 1 hour. I’ll be surprised if it doesn’t get eaten in one day! Thanks for the recipe.
Thanks for the 5 star review and I’m glad to hear that the frozen blueberries worked great!
I love this recipe! I have so much zuchinni growing in my garden this year, what another great way to use it up. Didn’t have yogurt or sour cream, I used mayonnaise … yes, mayonnaise. Bread came out so moist!!! My over bakes “hot”, so I had to cover with foil so the top wouldn’t burn. This is the second time making this recipe.
It is now my favorite 😍 Thanks for sharing!
I love this recipe! I have so much zuchinni growing in my garden this year, what another great way to use it up. Didn’t have yogurt or sour cream, I used mayonnaise … yes, mayonnaise. Bread came out so moist!!! My over bakes “hot”, so I had to cover with foil so the top wouldn’t burn. This is the second time making this recipe.
It is now my favorite 😍 Thanks for sharing!
I love this recipe! I have so much zuchinni growing in my garden this year, what another great way to use it up. Didn’t have yogurt or sour cream, I used mayonnaise … yes, mayonnaise. Bread came out so moist!!! My over bakes “hot”, so I had to cover with foil so the top wouldn’t burn. This is the second time making this recipe.
It is now my favorite 😍 Thanks for sharing!
Mayo is a great substitute for Greek yogurt or sour cream in many recipes. Many old-timer cooks (like our grandmas) would add a couple dollops of mayo to cake batter, muffins, etc. I am glad this is your favorite!
So, this disappeared in one day. It was delicious. Used homemade applesauce instead of oil, canned milk (never had Greek yogurt or sour cream on hand) and frozen blueberries. Baked for one hour. It is bursting with blueberry flavour. Guess I will be using up the rest of the zucchini and baking another one tomorrow. Thanks for sharing!
So, this disappeared in one day. It was delicious. Used homemade applesauce instead of oil, canned milk (never had Greek yogurt or sour cream on hand) and frozen blueberries. Baked for one hour. It is bursting with blueberry flavour. Guess I will be using up the rest of the zucchini and baking another one tomorrow. Thanks for sharing!
Thanks for the 5 star review and I’m glad that it was delicious and worked even based on the changes you made which were quite a few and yet it still worked which is great to here!