Name: Blueberry Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups shredded zucchini (about 1 medium zucchini); 1 cup fresh blueberries (or frozen, not thawed); 1 ½ cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon cinnamon; ¼ teaspoon nutmeg (optional); 2 large eggs; ½ cup vegetable oil (or melted coconut oil); ⅔ cup granulated sugar; ¼ cup brown sugar; 1 ½ teaspoons vanilla extract; Zest of 1 lemon (optional); 1 tablespoon flour (for tossing blueberries)

Jump to Recipe·Print Recipe

I love how this Blueberry Zucchini Bread turns simple, fresh ingredients into a moist, tender loaf bursting with juicy blueberries and warm spices. The zucchini keeps the bread incredibly soft, while the lemon zest adds a bright, fresh finish that makes every slice irresistible.

Blueberry Zucchini Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups shredded zucchini (about 1 medium zucchini)

1 cup fresh blueberries (or frozen, not thawed)

1 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon nutmeg (optional)

2 large eggs

½ cup vegetable oil (or melted coconut oil)

⅔ cup granulated sugar

¼ cup brown sugar

1 ½ teaspoons vanilla extract

zest of 1 lemon (optional)

1 tablespoon flour (for tossing blueberries)

Directions

I start by preheating the oven to 350°F (175°C). I grease a 9x5-inch loaf pan and line it with parchment paper so I can easily lift the bread out later.

I shred the zucchini and gently squeeze out the excess moisture using a clean kitchen towel. This step helps keep the texture just right.

In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, I whisk the eggs, oil, granulated sugar, brown sugar, vanilla extract, and lemon zest until everything is well combined.

I stir the shredded zucchini into the wet mixture. Then I slowly fold in the dry ingredients, mixing just until combined because I do not want to overmix the batter.

I toss the blueberries with 1 tablespoon of flour to keep them from sinking, then gently fold them into the batter.

I pour the batter into the prepared loaf pan and bake for 50–60 minutes. I check for doneness by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready.

I let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

I usually get about 8–10 slices from one loaf, depending on how thick I cut them.

Preparation time: 15 minutes

Baking time: 50–60 minutes

Total time: about 1 hour 10 minutes to 1 hour 15 minutes

Variations

I sometimes add ½ cup chopped walnuts or pecans when I want extra texture and crunch.

If I want a slightly healthier twist, I substitute half of the all-purpose flour with whole wheat flour.

For a brighter flavor, I increase the lemon zest slightly or add a light lemon glaze on top after the bread cools.

I also like swapping blueberries for raspberries for a slightly tangier version.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to 1 week.

For freezing, I wrap the loaf tightly in plastic wrap and then in foil. I freeze it for up to 3 months. When I am ready to enjoy it, I let it thaw at room temperature.

To reheat a slice, I warm it in the microwave for about 10–15 seconds, which brings back that fresh-from-the-oven softness.

FAQs

Can I use frozen blueberries?

I can use frozen blueberries, but I make sure not to thaw them before adding them to the batter. This helps prevent excess moisture and color bleeding.

Do I need to peel the zucchini?

I do not peel the zucchini. The skin is tender and blends right into the bread without affecting the texture.

Why do I need to squeeze the zucchini?

I squeeze out excess moisture to prevent the bread from becoming too dense or soggy.

Can I reduce the sugar?

I can slightly reduce the sugar, but I keep in mind that it may affect the overall sweetness and texture of the bread.

How do I know when the bread is fully baked?

I insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, I know the bread is done.

Conclusion

I find this Blueberry Zucchini Bread to be one of the most reliable and satisfying quick breads I make. It’s moist, flavorful, and easy to customize based on what I have in my kitchen. Whether I serve it for breakfast, as a snack, or as a light dessert, it always turns out delicious and comforting.

📖 Recipe:

Blueberry Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8–10 slices)
Diet: Vegetarian

Print Recipe

Description

This Blueberry Zucchini Bread is a moist, tender quick bread bursting with juicy blueberries, warm spices, and a hint of fresh lemon zest. The shredded zucchini adds incredible softness without overpowering the flavor, making it perfect for breakfast, snacking, or dessert.

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
Shred the zucchini and gently squeeze out excess moisture using a clean kitchen towel.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk eggs, oil, granulated sugar, brown sugar, vanilla extract, and lemon zest until well combined.
Stir the shredded zucchini into the wet mixture.
Gradually fold the dry ingredients into the wet mixture, mixing just until combined.
Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.