Blueberry Zucchini Bread – A Sweet Slice of Summer in Every Bite

Looking for the perfect way to use fresh zucchini and blueberries this season? This Blueberry Zucchini Bread is the kind of cozy, old-fashioned bake that fills your kitchen with warmth and joy. Moist, tender, and bursting with sweet blueberries and subtle hints of cinnamon, it’s the kind of recipe you’ll find yourself baking again and again—whether you’re serving it for breakfast, dessert, or a snack with coffee.

There’s just something magical about the way zucchini melts into the batter, adding moisture and softness without overpowering the flavor. Pair that with the pop of juicy blueberries and a touch of warm vanilla, and you’ve got a classic loaf that’s as comforting as it is beautiful.

Why You’ll Love This Recipe

This blueberry zucchini bread is everything you want in a homemade loaf—easy, delicious, and incredibly satisfying.

Moist & Flavorful: The shredded zucchini adds unbeatable moisture while the blueberries keep every bite sweet and juicy.
Simple Pantry Ingredients: Everything in this recipe is easy to find, making it a great go-to for last-minute baking.
Perfect for Summer: With garden zucchini and fresh berries in season, it’s the ideal summertime bake.
Versatile & Freezer-Friendly: Serve it for brunch, as a lunchbox treat, or freeze for later—you’ll always be glad you did.
Kid-Approved: Even picky eaters won’t mind the hidden veggies when they taste how good this is!

Prep & Cooking Time

This recipe comes together with ease, and the results are more than worth the wait.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 25 minutes

Ingredients

Here’s everything you’ll need to make this delightful blueberry zucchini bread:

• 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. Prepare the Oven

Preheat your oven to 350°F (175°C). Lightly grease 4 mini loaf pans, or use two standard loaf pans if preferred.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the sugar, oil, eggs, and vanilla until smooth and well combined. Gently fold in the shredded zucchini until evenly distributed throughout the batter.

3. Combine the Dry Ingredients

In a separate bowl, stir together the flour, cinnamon, salt, baking powder, and baking soda. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix—you want a tender loaf.

4. Add the Blueberries

Carefully fold in the fresh blueberries, taking care not to crush them. This keeps the batter light and the blueberries whole for that lovely burst of flavor.

5. Fill the Pans

Divide the batter evenly among the prepared pans. Use a spatula to smooth the tops and ensure even baking.

6. Bake

Place the pans in the preheated oven and bake for about 50 minutes. Check for doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.

7. Cool & Serve

Let the loaves cool in the pans for 20 minutes before transferring to a wire rack to cool completely. Once cooled, slice and enjoy with a pat of butter or a cup of tea!

How to Serve

This bread is incredibly versatile and suits almost any time of day:

With Morning Coffee: A warm slice makes the perfect start to your day.
As a Sweet Snack: Serve with a drizzle of honey or cream cheese spread for an afternoon pick-me-up.
Dressed Up for Dessert: Add a scoop of vanilla ice cream or a dusting of powdered sugar for a cozy dessert.
Gift It: Wrap in parchment and ribbon for a lovely homemade gift to friends or neighbors.

Tips & Variations

Use Frozen Blueberries: No fresh berries? Frozen ones work too! Just toss them in a bit of flour before adding to prevent them from sinking.
Add Nuts: Chopped walnuts or pecans add crunch and extra flavor.
Make It Healthier: Swap half the oil for unsweetened applesauce, or reduce the sugar slightly without sacrificing taste.
Try Lemon Zest: Add the zest of one lemon to the batter for a bright, citrusy twist.

Storage Tips

Room Temperature: Store wrapped in plastic or airtight container for up to 3 days.
Refrigerate: Keeps well in the fridge for 5–6 days—just bring to room temp before serving.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours before enjoying.

Frequently Asked Questions

Can I use frozen zucchini?
Yes, just make sure to thaw it first and squeeze out the excess moisture using a clean towel before adding it to the batter.

What can I substitute for vegetable oil?
You can use melted coconut oil, canola oil, or even half butter and half oil for extra richness.

Why is my bread soggy in the middle?
This usually happens when the zucchini hasn’t been drained well, or the bread hasn’t baked long enough. Be sure to follow baking times and do the toothpick test.

Can I make this recipe gluten-free?
Yes! Use a 1:1 gluten-free flour blend, and be sure to check your other ingredients are certified gluten-free.

Do I have to peel the zucchini?
Nope! The peel is soft and blends right into the bread—plus it adds lovely color and nutrients.

Nutrition Information

⏰ Prep Time: 15 minutes
🔥 Cooking Time: 50 minutes
🕒 Total Time: 1 hour 25 minutes
🍽️ Servings: 12 slices (approx.)
📊 Calories: Not available per serving (varies based on oil and sugar modifications)

Final Thoughts

This Blueberry Zucchini Bread is everything you love about homemade baking—comforting, simple, and made with love. With its tender crumb, sweet blueberries, and hidden garden-fresh goodness, it’s a recipe that truly shines with every bite. Whether you’re baking it for your family, gifting it to a friend, or enjoying a quiet slice for yourself, this loaf brings warmth to any table.

Bake it once, and you’ll be hooked for life.

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