blueberry zucchini bread

Have you ever thought vegetables don’t belong in dessert? Think again!

What if I told you that one of the most delicious, moist, and sweet breads you’ll ever try has zucchini in it? Sounds strange, right? But don’t let that green veggie fool you—blueberry zucchini bread is a treat your whole family will love. It’s sweet, soft, bursting with juicy blueberries, and secretly packed with healthy goodness. Whether you’re looking for a fun baking project or just want something tasty for breakfast or a snack, this easy bread has you covered.

Let’s find out how this magical loaf comes together!

What Makes Blueberry Zucchini Bread So Special?

Print

This recipe is a perfect mix of simple and surprising. You get the natural sweetness from ripe blueberries and extra moisture from shredded zucchini—without even tasting the vegetable. The result? A soft, flavorful bread that’s not too sweet, but full of flavor.

Here’s why people love it:

• Moist texture without needing lots of oil
• Naturally sweet from fruit and a little sugar
• Kid-friendly—they’ll never guess there’s zucchini inside
• Great way to use up summer zucchini
• Easy to make—great for beginner bakers

Time Needed:

• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Cool Time: 20 minutes
• Total Time: About 1 hour 30 minutes

Difficulty: Easy! No fancy tools or skills required.

Essential Ingredients (and Easy Swaps)

You don’t need anything fancy to bake this tasty bread. Here’s what to grab:

• Zucchini (1 cup, grated): This adds moisture. No need to peel it!
  • Swap: Use yellow squash if you don’t have zucchini.
• Fresh or frozen blueberries (1 cup): Sweet and juicy
  • Swap: Raspberries, chopped strawberries, or even chocolate chips
• All-purpose flour (2 cups): The base for your batter
  • Swap: Try half whole wheat flour for extra fiber.
• Baking powder (1 tsp) & baking soda (½ tsp): These help the bread rise
• Salt (½ tsp): Boosts the flavor
• Cinnamon (1 tsp): Warm spice that pairs well with fruit
• Sugar (¾ cup): Just the right amount of sweetness
  • Swap: Use coconut sugar or brown sugar for a richer taste.
• Eggs (2 large): Help hold the bread together
  • Swap: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a vegan version.
• Vegetable oil (½ cup): Adds tenderness
  • Swap: Melted coconut oil, applesauce, or even Greek yogurt
• Vanilla extract (1 tsp): Adds flavor

Optional Add-ins:

• Chopped nuts (walnuts or pecans)
• A sprinkle of lemon zest for brightness

Step-by-Step Instructions

Let’s walk through how to make this from start to finish.

Step 1: Prep your ingredients

• Wash and grate your zucchini using a box grater. You don’t need to peel it—just trim off the ends.
• If using frozen blueberries, rinse and pat them dry with paper towels.

Step 2: Mix the dry ingredients

• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This keeps the mix light and even.

Step 3: Mix the wet ingredients

• In another bowl, whisk the eggs, sugar, oil, and vanilla until well blended.
• Stir in the grated zucchini.

Step 4: Combine wet and dry

• Slowly add the dry ingredients into the wet ingredients.
• Mix gently until just combined—don’t overmix or your bread may be tough.

Step 5: Fold in the blueberries

• Add the blueberries and gently stir. If you like, coat them in a tablespoon of flour first to help them stay evenly spread in the batter.

Assembly and Baking Tips

Assembling the batter:

• Pour the batter into a greased 9×5-inch loaf pan. Use a spatula to smooth the top.
• Optional: Sprinkle a few extra blueberries or some oats on top for a pretty finish.

Baking:

• Bake at 350°F (175°C) for 50–60 minutes.
• It’s done when a toothpick comes out clean from the center.

Cooling:

• Let the bread cool in the pan for 10 minutes, then remove and cool fully on a wire rack before slicing.

Presentation Tips:

• Slice thick pieces and serve with butter or cream cheese.
• Wrap slices in parchment for a fun lunchbox treat.

Storage and Make-Ahead Tips

Room temperature: Store in an airtight container for 2–3 days.

Refrigerator: Keeps well for up to a week.

Freezer: Wrap tightly in plastic and foil. Freeze whole or sliced for up to 3 months.

To reheat: Pop a slice in the toaster or microwave for 15–20 seconds.

Make-ahead tip: Bake a double batch—eat one now and freeze the other for later!

Creative Recipe Variations

Once you’ve tried the classic, mix it up with these ideas:

• Lemon Blueberry Zucchini Bread: Add lemon zest and a lemon glaze.
• Chocolate Chip Zucchini Bread: Swap blueberries for mini chocolate chips.
• Gluten-Free Version: Use a 1-to-1 gluten-free flour blend.
• Vegan Version: Use flax eggs and applesauce instead of eggs and oil.

Conclusion: A New Favorite for the Whole Family

Blueberry zucchini bread is more than just a fun recipe—it’s a smart and tasty way to sneak veggies into something sweet. Whether you’re baking with kids, using up extra summer squash, or just want a cozy treat, this bread checks all the boxes. It’s easy to make, full of flavor, and sure to become a regular in your kitchen.

So next time someone says vegetables don’t belong in dessert, hand them a slice of this. They’ll be asking for more before they even notice the zucchini.

Frequently Asked Questions

Can I taste the zucchini in the bread?
Nope! The zucchini makes the bread moist, but you won’t taste it at all.

Can I use frozen blueberries?
Yes! Just rinse and dry them before adding to avoid too much extra moisture.

Is blueberry zucchini bread healthy?
It’s a better choice than many desserts. Zucchini adds fiber and nutrients, and you can reduce the sugar or use whole wheat flour to make it healthier.

Why did my bread sink in the middle?
It might be underbaked. Make sure to check with a toothpick and bake a little longer if needed.

Can I make muffins instead?
Yes! Bake in muffin tins at 350°F for about 18–22 minutes.

How do I keep the blueberries from sinking?
Toss them in a little flour before folding them into the batter. This helps them stay evenly spread.

Can I freeze this bread?
Absolutely. Wrap tightly and freeze for up to 3 months. Thaw at room temperature before eating.