Blueberry zucchini bread is one of those magical recipes that strikes the perfect balance between indulgence and nourishment. It’s soft, lightly sweet, and bursting with juicy blueberries in every bite. Plus, there’s the hidden bonus of grated zucchini, which keeps the bread extra moist without anyone even noticing it’s there. If you’ve been searching for a way to use up summer zucchini or just want a unique twist on classic quick bread, this recipe is calling your name.

I still remember the first time I baked this bread. I had a surplus of zucchini from a neighbor’s garden and, honestly, I wasn’t thrilled at the thought of using it. Then I stumbled on the idea of pairing zucchini with blueberries in a loaf, and I was intrigued. The first slice was enough to change my mind forever. The way the zucchini disappears into the batter, leaving just its moisture, and how the blueberries explode with sweetness—it’s absolute perfection.

A little backstory on zucchini bread

Zucchini bread traces its roots to the 1960s and ’70s, during the health-food movement when creative bakers found ways to incorporate veggies into baked goods. Zucchini, being mild and easy to work with, became a natural choice. Adding fruit like blueberries is a more modern twist, giving the bread an extra pop of sweetness and color. This fusion of healthy-ish and delicious has made zucchini bread a favorite for generations, and with this version, you get a vibrant summer spin.

Let’s talk about the ingredients

This recipe’s ingredients work together in perfect harmony, each serving its own important purpose.

Egg: Binds the ingredients and gives structure to the bread. If you’re out of eggs, you can substitute a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for a vegan-friendly option.
Brown sugar and granulated sugar: The combination creates a sweet yet balanced flavor. The brown sugar adds a touch of caramel-like richness.
Canola or vegetable oil: Keeps the bread moist. You could use melted coconut oil or even applesauce for a lower-fat option.
Sour cream or Greek yogurt: Adds a tangy richness and ensures the bread stays soft. If you don’t have either, buttermilk works in a pinch.
Zucchini: The star ingredient, bringing moisture and just a hint of freshness. No need to wring it out—let the natural juices shine!
Blueberries: Sweet, juicy bursts of flavor. Stick with fresh blueberries for the best texture, as frozen ones can add extra moisture.
Flour, baking powder, baking soda, and salt: These dry ingredients form the structure of the bread. Make sure to measure your flour correctly (spooned and leveled) to avoid a dense loaf.

Must-have tools for this recipe

For this bread, you don’t need anything fancy, just a few trusty tools:

A 9×5-inch loaf pan: The perfect size for this recipe. If you only have a smaller pan, keep an eye on the bake time—it may need a few extra minutes.
Whisk and spatula: A whisk makes mixing the wet ingredients a breeze, while a spatula is great for gently folding in the zucchini and blueberries.
Mixing bowls: One large and one medium bowl are enough for this recipe.
Toothpick or cake tester: Essential for checking if your bread is done.

If you don’t have a loaf pan, try baking these as muffins instead! They’ll need less time in the oven, around 20-25 minutes.

Step-by-step: How to make blueberry zucchini bread

Prep your pan and oven: Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan with floured cooking spray or butter and flour it. This step ensures the bread doesn’t stick.
Mix the wet ingredients: In a large bowl, whisk together the egg, brown sugar, oil, granulated sugar, sour cream, and vanilla extract. Take a moment to enjoy the sweet, creamy aroma.
Combine the dry ingredients: Add 1 cup of flour, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined. Avoid overmixing—it can make the bread dense.
Fold in the zucchini: Gently stir the grated zucchini into the batter. Don’t worry about wringing out the zucchini; the extra moisture helps create that tender crumb.
Toss the blueberries in flour: In a medium bowl, toss the blueberries with 1/4 cup of flour. This prevents them from sinking to the bottom of the loaf while baking.
Incorporate the blueberries: Add the blueberries and any remaining flour bits to the batter. Fold gently until just combined. Again, be careful not to overmix.
Fill the pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. For an extra touch, sprinkle a few blueberries over the top for a pop of color.
Bake and check for doneness: Bake for 55-60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean (a few moist crumbs are fine). Every oven is a little different, so keep an eye on it!
Cool and enjoy: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Customizing your bread: Variations and twists

Vegan version: Use a flax egg, coconut yogurt, and plant-based butter or oil.
Gluten-free: Substitute a 1:1 gluten-free baking flour.
Low-sugar option: Replace half the sugar with a granulated sugar substitute or reduce the amount slightly.
Citrus twist: Add a tablespoon of lemon zest to the batter for a refreshing zing.
Nutty addition: Fold in 1/2 cup of chopped walnuts or pecans for a bit of crunch.
Seasonal touch: Swap the blueberries for diced apples or cranberries in the fall.

Each variation brings its own personality to the bread, and it’s always fun to experiment!

Serving and presentation tips

When serving, slice the bread thickly and add a light spread of butter or cream cheese. It’s also fantastic alongside a cup of tea or coffee. For an extra-special touch, dust the top with powdered sugar just before serving. If you’re hosting a brunch, consider pairing this bread with fresh fruit and a yogurt parfait.

Drinks that pair beautifully

This bread pairs well with a variety of beverages. A hot cup of black coffee or a creamy latte brings out the sweetness of the blueberries. If tea is more your thing, try an herbal blueberry tea or chamomile. For a summer treat, enjoy it with a cold glass of lemonade.

Storing and reheating tips

Wrap your bread tightly in plastic wrap or store it in an airtight container at room temperature for up to a week. For longer storage, slice it, wrap the slices individually, and freeze them. They’ll stay fresh for up to 6 months. Reheat frozen slices in the microwave for 15-20 seconds, and they’ll taste as good as freshly baked.

Scaling the recipe

This recipe makes one 9×5-inch loaf, but you can easily double it to make two loaves. Just ensure each pan has enough room in the oven for even baking. If making muffins, reduce the baking time to around 20-25 minutes, and start checking for doneness at 20 minutes.

Common issues and tips to avoid them

Sinking blueberries: Tossing the blueberries in flour helps prevent this. Don’t skip it!
Dense bread: Overmixing the batter can lead to a dense loaf. Mix just until combined.
Overbaking: Keep an eye on the bread and test with a toothpick to avoid dryness.

Give it a try and make it your own

There’s something so satisfying about baking a loaf of homemade bread. This blueberry zucchini bread is comforting, flavorful, and endlessly customizable. Whether you follow the recipe to a T or add your own creative spin, I promise it’ll become a new favorite in your home. So grab your ingredients, preheat your oven, and let’s bake some magic!

Frequently asked questions

Can I use frozen blueberries?
Fresh blueberries are best because frozen ones can add extra moisture, but if frozen is all you have, don’t thaw them before using.

Do I need to wring out the zucchini?
Nope! The zucchini’s natural moisture is what makes the bread so tender.

Can I make this into muffins?
Absolutely! Bake at 350°F for 20-25 minutes, checking for doneness around 20 minutes.

How do I know when it’s done baking?
Insert a toothpick into the center—it should come out clean or with a few moist crumbs.

What’s the best way to store it?
Wrap tightly and store at room temperature for up to a week, or freeze slices for up to 6 months.

Blueberry Zucchini Bread Recipe