Blueberry Zucchini Bread

If you’ve never tried the magic of blueberries and zucchini together, you’re in for a delightful surprise. This Blueberry Zucchini Bread is soft, tender, and packed with juicy blueberries in every bite. The zucchini adds incredible moisture without overpowering the flavor, making this bread irresistibly light yet rich at the same time. It’s the kind of recipe you’ll make once and then wonder how you ever lived without it.

Perfect for breakfast, afternoon tea, or even dessert, this bread is wholesome, beautiful, and deliciously easy to make. The best part? You don’t even taste the zucchini—it simply melts into the batter, leaving you with a moist loaf studded with sweet bursts of blueberries. Whether you serve it fresh from the oven or enjoy it chilled the next day, it’s guaranteed to win hearts.

Why You’ll Love This Recipe

This Blueberry Zucchini Bread is the kind of bake that makes your home smell amazing and your taste buds sing. Here’s why it will become your new favorite quick bread:

Naturally Moist: Thanks to shredded zucchini, the bread stays tender and soft for days without drying out.

Blueberry Bliss: Fresh blueberries burst with sweetness in every slice, creating little pockets of juicy flavor.

Easy to Make: No complicated steps—just mix, fold, and bake. Even beginner bakers will nail this one.

Versatile Treat: Perfect as a breakfast loaf, snack, or light dessert. Pairs beautifully with coffee or tea.

Crowd-Pleaser: It’s pretty enough to gift, yet comforting enough for a cozy family breakfast.

Prep & Cooking Time

This recipe is quick to prepare and bakes beautifully without fuss.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: About 1 hour 5 minutes

Ingredients

Here’s everything you’ll need to bake this lovely loaf:

• 2 ¼ cups white sugar
• 1 cup vegetable oil
• 3 large eggs, lightly beaten
• 3 teaspoons vanilla extract
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon (or to taste)
• 1 teaspoon salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 pint fresh blueberries

Step-by-Step

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease 4 mini loaf pans. You can also use two standard loaf pans if you prefer.
2. Mix Wet Ingredients: In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
3. Add the Zucchini: Stir in the shredded zucchini. No need to squeeze out the moisture—it helps keep the bread tender.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda.
5. Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread light.
6. Fold in Blueberries: Gently fold the blueberries into the batter. If you like, toss them in a tablespoon of flour first to prevent sinking.
7. Bake: Pour the batter evenly into the prepared loaf pans. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the loaves cool in the pans for 20 minutes before transferring to a wire rack to cool completely. Slice and enjoy.

How to Serve

This bread is as versatile as it is delicious. Here are a few ways to enjoy it:

Fresh from the Oven: Slice while still slightly warm and enjoy with a pat of butter that melts right in.

With Coffee or Tea: The sweet, fruity flavor pairs beautifully with a hot drink for breakfast or an afternoon pick-me-up.

As Dessert: Top with a dollop of whipped cream or a drizzle of lemon glaze for an elegant finish.

Gift-Worthy: Wrap in parchment paper and tie with twine for a thoughtful homemade gift.

Tips & Variations

• Use Frozen Blueberries: If fresh blueberries aren’t available, frozen ones work just as well. Add them straight from the freezer to avoid excess bleeding.
• Add Lemon Zest: A teaspoon of lemon zest brightens the flavor and pairs wonderfully with blueberries.
• Make it Healthier: Swap half the all-purpose flour with whole wheat flour, or reduce the sugar slightly for a less sweet loaf.
• Add Nuts: Walnuts or pecans add a lovely crunch and complement the soft crumb of the bread.
• Mini Muffin Version: Use a mini muffin tin for bite-sized treats. Bake for 12–15 minutes.

Nutritional Information

Per serving (based on 12 servings):

Calories: 461 kcal
Carbohydrates: 66g
Protein: 5g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 47mg
Sodium: 264mg
Fiber: 2g
Sugar: 38g

Storage & Freezing

Room Temperature: Store in an airtight container at room temperature for up to 3 days.

Refrigerator: Keeps for up to a week when refrigerated.

Freezer: Wrap individual slices in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw overnight at room temperature or warm gently in the oven.

FAQs

Can I use other fruits instead of blueberries?
Yes! Raspberries, blackberries, or chopped strawberries all work beautifully in this recipe.

Do I have to peel the zucchini?
No, peeling is optional. The skin softens during baking and adds a hint of color and nutrients.

Can I make this bread gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend for best results.

Why is my bread dense?
Overmixing the batter can cause the bread to become dense. Stir only until combined.

Can I reduce the sugar?
Yes, you can reduce the sugar by up to ½ cup without affecting the texture too much.

Final Thoughts

This Blueberry Zucchini Bread is a testament to the magic of simple ingredients coming together to create something extraordinary. The zucchini keeps the bread moist, the blueberries add bursts of sweetness, and the cinnamon provides a warm, comforting aroma that fills your kitchen.

It’s a recipe you’ll come back to again and again—perfect for family breakfasts, friendly gatherings, or simply as a sweet treat to brighten your day. Once you try it, you’ll see why it’s more than just bread—it’s a little loaf of joy.

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