If you’re looking for a delightful treat that marries the fresh, juicy burst of fruit with the subtle earthiness of a vegetable, this Blueberry Zucchini Bread Recipe is exactly what you need. It’s a wonderfully moist, tender loaf packed with sweet blueberries and shredded zucchini that keeps it perfectly soft and full of texture. Whether you’re baking for breakfast, a snack, or a comforting dessert, this bread brings vibrant color and warmth to every bite, making it an absolute favorite to share and savor.
Ingredients You’ll Need
Simple, wholesome ingredients come together to create this scrumptious bread, each playing a key role in flavor and texture that you’ll love. From the moistening oil to the sweet blueberries, it’s a perfect balance that’s easy to achieve in your own kitchen.
- Vegetable oil: Adds moisture and keeps the bread tender without overpowering flavors.
- Brown sugar, packed: Brings a deep, caramel-like sweetness that complements the zucchini beautifully.
- Granulated sugar: Balances sweetness and helps with browning for a lovely crust.
- Large eggs, beaten: Provide structure and richness to the bread batter.
- Vanilla extract: Infuses aromatic warmth that enhances the blueberries’ natural sweetness.
- Ground cinnamon: Offers a cozy spice note that pairs perfectly with both zucchini and blueberry flavors.
- Baking soda and baking powder: Work together to give the bread just the right lift and light texture.
- Salt: Balances the sweetness and enhances overall flavors.
- All-purpose flour: The foundation for structure, giving the bread its shape and crumb.
- Shredded zucchini: Adds moisture and a subtle earthiness; no need to drain so it keeps the bread juicy.
- Fresh or thawed blueberries: Bursts of juicy sweetness throughout every slice, making each bite exciting.
How to Make Blueberry Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350 °F (175 °C) and greasing a 9×5″ loaf pan. This ensures your bread will bake evenly and slide out smoothly once done, setting you up for success right from the start.
Step 2: Combine Wet Ingredients
In a large bowl, whisk together your vegetable oil, packed brown sugar, granulated sugar, beaten eggs, and vanilla extract until the mixture is smooth and uniform. This blend will create the moist, flavorful base that makes this Blueberry Zucchini Bread Recipe stand out.
Step 3: Mix in Spices and Leavening Agents
Add the ground cinnamon, baking soda, baking powder, and salt to the wet mixture, stirring just until everything is well combined. These ingredients boost flavor and help your bread rise beautifully without being overly dense.
Step 4: Incorporate the Flour
Gently stir in the all-purpose flour until the batter is just blended. Be careful not to overmix here; you want a tender crumb, so a little bit of streaky flour is perfectly okay.
Step 5: Fold in Zucchini and Blueberries
Now for the magic! Fold in your shredded zucchini first, which keeps the bread moist and adds subtle texture. Then gently fold in the blueberries to avoid breaking them up—they’re the jewels of this recipe, providing gorgeous color and bursts of juicy flavor.
Step 6: Bake Your Bread
Pour the batter into your prepared loaf pan and bake for 50 to 60 minutes. The bread is done when a toothpick inserted in the center comes out clean. This careful baking time allows the flavors to meld while creating a golden crust.
Step 7: Cool Before Enjoying
Let the bread cool in the pan for 20 minutes, then turn it out onto a wire rack to cool completely. Cooling is key to letting the bread set and makes slicing easier, so don’t rush this part!
How to Serve Blueberry Zucchini Bread Recipe
Garnishes
Adding a simple dusting of powdered sugar or a light spread of softened butter elevates this bread wonderfully. Fresh mint leaves or a few extra blueberries on top make it look as inviting as it tastes, perfect for any gathering.
Side Dishes
This bread pairs beautifully with a hot cup of coffee or tea for breakfast or a mid-afternoon pick-me-up. It also works well alongside creamy yogurt or a mild cheese for a balanced snack or brunch plate.
Creative Ways to Present
Try slicing the bread and toasting it for a crunchy texture, then drizzle with honey or jam to enhance those fruity notes. You can also transform leftover slices into French toast for a berry-licious twist on a classic favorite.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Blueberry Zucchini Bread Recipe tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for about 2–3 days or in the fridge for up to a week, maintaining its moist texture.
Freezing
If you want to keep this bread longer, it freezes beautifully. Wrap slices individually in plastic wrap and place them in a freezer bag. When you’re ready, thaw at room temperature or warm gently in the oven for a fresh-baked feeling.
Reheating
To reheat, pop slices in the toaster or warm in an oven set to 325 °F (160 °C) for 10 minutes. This helps revive the bread’s moisture and flavor without drying it out, so it tastes as good as freshly baked.
FAQs
Can I use frozen blueberries in the Blueberry Zucchini Bread Recipe?
Yes! Frozen blueberries work just as well as fresh ones, just be sure to thaw and drain them well to prevent excess moisture from making the bread soggy.
Do I need to peel the zucchini before shredding?
Not at all. The zucchini skin is tender and adds a nice speckled texture and extra nutrients, so you can shred it whole for best results.
Can I substitute the vegetable oil with another type of oil?
You can substitute with mild-flavored oils like canola or light olive oil, but avoid strong-flavored oils as they may overpower the delicate blueberry and zucchini flavors.
Is it necessary to use both baking soda and baking powder?
Yes, in this recipe they work together to give the bread the perfect rise and tender crumb. Baking soda balances the acidity from the zucchini and blueberries while baking powder ensures a gentle lift.
How can I make this bread gluten-free?
For a gluten-free version, try using a gluten-free all-purpose flour blend that contains xanthan gum, and be sure to check that your baking powder is gluten-free as well.
Final Thoughts
I truly hope you give this Blueberry Zucchini Bread Recipe a try soon—it’s one of those wonderfully heartwarming treats that feels like a hug in bread form. Moist, flavorful, and packed with wholesome ingredients, it’s perfect for breakfast or anytime you crave a sweet, comforting bite. Trust me, once you try it, it will quickly become a beloved staple in your baking repertoire!
Print
Blueberry Zucchini Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
This moist and flavorful Blueberry Zucchini Bread combines the subtle sweetness of blueberries with the wholesome goodness of zucchini, enhanced by warm cinnamon and vanilla. Perfect for breakfast or a snack, this quick bread is easy to prepare and baked to golden perfection, offering a delightful balance of fruity and vegetable flavors in a comforting loaf.
Ingredients
Wet Ingredients
- ½ cup vegetable oil
- 2 large eggs, beaten
- 1 tsp vanilla extract
Sweeteners
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
Dry Ingredients
- 2 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups all-purpose flour
Add-ins
- 1½ cups shredded zucchini (approximately 1 medium zucchini, no need to drain)
- 1 cup fresh blueberries or thawed & drained frozen blueberries
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350 °F (175 °C) and grease a 9×5-inch loaf pan to prevent sticking.
- Combine wet ingredients: In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, beaten eggs, and vanilla extract until the mixture is smooth and well blended.
- Add spices and leavening agents: Stir in the ground cinnamon, baking soda, baking powder, and salt, mixing until fully combined to distribute the flavors and leavening evenly throughout the batter.
- Incorporate flour: Gently stir in the all-purpose flour until just blended; avoid overmixing to keep the bread tender.
- Fold in zucchini and blueberries: Carefully fold in the shredded zucchini to maintain moisture, then gently fold in the blueberries, preserving their shape and freshness.
- Bake the bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the loaf: Allow the bread to cool in the pan for 20 minutes before turning it out onto a wire rack to cool completely, ensuring it sets properly and slices cleanly.
Notes
- Do not drain the shredded zucchini; its moisture keeps the bread tender and moist.
- You can substitute frozen blueberries but make sure to thaw and drain them to avoid excess moisture in the batter.
- For added texture and flavor, consider mixing in ½ cup chopped nuts such as walnuts or pecans.
- Storage: Store the bread wrapped in plastic or in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
