If you’ve never thought of combining blueberries and zucchini into one loaf, let me introduce you to the magic of blueberry zucchini bread. This moist, naturally sweet, and slightly spiced bread is one of those surprising pairings that just works. It’s perfect for breakfast, a snack, or even dessert. In this post, I’ll walk you through how to make this crowd-pleasing recipe from scratch—whether you’re a first-time baker or looking for a new family favorite. We’ll also cover tips for making it healthier, how to store it, and creative ways to serve it.
My Story Behind Blueberry Zucchini Bread
From Skeptic to Superfan: How This Bread Won Me Over
I’ll be honest—zucchini in bread used to sound like a weird idea to me. I’m Annah, a North Carolina mom of two little whirlwinds, Lily and Jonah. Back when I was just figuring out how not to burn toast, I stumbled across a recipe that paired blueberries with shredded zucchini. I almost skipped it. But that summer, our garden exploded with zucchini, and Lily begged me to try “the one with the purple berries.” So, I gave in.
What came out of the oven was nothing short of amazing. The inside was super moist, almost cake-like, with juicy bursts of blueberry in every bite. The zucchini? Totally invisible, but it added the perfect texture and helped keep the bread fresh for days. Even Jonah, my picky eater, asked for seconds.
Now it’s become a seasonal tradition in our home. We bake a few loaves and freeze them for busy mornings or playdate snacks. And the best part? The kids help with everything—from grating the zucchini (with supervision!) to folding in the blueberries. It’s messy, sure, but those are some of our best kitchen memories.
Why This Recipe Works (and Why You’ll Love It Too)
This blueberry zucchini bread isn’t just delicious—it’s flexible and forgiving. Use fresh or frozen blueberries, swap white flour for whole wheat, or add nuts for crunch. It’s one of those beginner-friendly recipes that makes you feel like a pro.
If you’re new to baking or want a treat that feels special without a ton of fuss, this one’s for you. And if you’re into cozy baking vibes, you might also love our almond nut cake or this peach hand pies recipe—both are huge hits in our house.
How to Make Blueberry Zucchini Bread
Ingredients You’ll Need for Moist Perfection
The beauty of blueberry zucchini bread is that it doesn’t call for anything fancy. Most of these ingredients are pantry staples, and the fresh ones—like zucchini and blueberries—are in peak season during summer.
Here’s what you’ll need for one full loaf:
- 1 cup finely grated zucchini (don’t squeeze the moisture out!)
- 1 cup fresh or frozen blueberries (if frozen, don’t thaw)
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted butter
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
For a gluten-free option, try a 1:1 gluten-free baking flour. And if you love experimenting, you might want to check out our almond flour chocolate cookies too.
Step-by-Step Instructions (Even Beginners Can Follow)
- Prep your pan: Grease a standard 9×5 loaf pan and preheat your oven to 350°F (175°C).
- Mix wet ingredients: Whisk together sugar, eggs, vanilla, and oil until smooth
- Add zucchini: Fold in your grated zucchini. No need to drain it—those juices keep the loaf moist.
- Combine dry ingredients: In a separate bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- Blend and fold: Add dry ingredients to the wet and stir gently. Fold in the blueberries last to avoid smashing them.
- Bake: Pour the batter into your pan and bake for 50–60 minutes, or until a toothpick comes out clean.
Let it cool in the pan for 10 minutes before transferring to a rack. Trust me, the aroma is irresistible!
If you’re a fan of quick breads, don’t miss our cozy bounty bars recipe for a no-bake dessert fix.
For more trendy recipes take a look to my facebook page.
Tips, Variations & Storage for Blueberry Zucchini Bread
Smart Tips for Better Blueberry Zucchini Bread Every Time
Getting your blueberry zucchini bread just right comes down to a few easy tips. First, use a box grater for the zucchini, and don’t peel it—those green specks make the loaf look gorgeous. Also, don’t wring the zucchini dry. The moisture is what makes this bread so tender.
When measuring flour, always spoon it into the cup and level it off with a knife. Packing it down can make your bread too dense. Another key? Toss the blueberries with a teaspoon of flour before folding them in. That prevents them from sinking to the bottom.
Need a boost in flavor? Add a pinch of nutmeg or swap in brown sugar for half the white sugar. If you’re short on oil, unsweetened applesauce works beautifully as a partial substitute and keeps things extra moist.
If you enjoy learning baking tricks, you might like our post on what is the secret to super moist cake. It’s loaded with tips that apply to quick breads too.
Easy Variations and Storage Advice
Want to switch things up? Add ½ cup chopped walnuts or pecans for a little crunch. Craving citrus? A teaspoon of lemon zest in the batter gives this blueberry zucchini bread a bright, refreshing twist. For a dessert-style loaf, sprinkle coarse sugar on top before baking—it adds a sweet, crunchy crust.
To store, wrap the loaf tightly in plastic wrap and keep it at room temperature for up to three days. You can also refrigerate it for a week, or freeze individual slices for busy mornings. Just reheat in the toaster oven or microwave for a quick, cozy treat.
Looking for more comfort bakes? Our garlic butter bun recipe is savory and satisfying—and a great weekend project.
Serving Ideas + Pairings for Blueberry Zucchini Bread
How to Serve Blueberry Zucchini Bread Any Time of Day
One of the reasons I love blueberry zucchini bread so much is how versatile it is. Warm it up for breakfast with a pat of butter and a side of scrambled eggs, or enjoy a slice cold as an afternoon snack. On the weekend, I’ll even toast it lightly and spread a bit of cream cheese or lemon curd—so good with coffee!
For brunch, try serving it alongside a fruit salad or a light yogurt parfait. It’s also amazing as a simple dessert. Just add a scoop of vanilla ice cream or a dollop of whipped cream and you’ve got a low-fuss treat everyone will love.
If you’re hosting brunch, pair it with our snow ice cream recipe for a fun twist or serve it alongside peanut butter frosting as a spread. It’s rich and creamy and gives this bread a decadent edge.
The Best Drinks to Pair With It
Blueberry zucchini bread has just the right balance of sweet and earthy flavors, which makes it great with both warm and cold drinks. Try a hot cup of herbal tea or a cinnamon-spiced latte. If you’re making it for summer, a cold brew coffee or iced chai works perfectly.
For kids, serve it with milk or blueberry smoothies to keep the flavor theme going. I often pack a slice with Jonah’s school lunch and pair it with a mini bottle of chocolate milk. It’s one of those little wins that keeps mom life running smoothly.
Whether you’re serving it for guests or just enjoying it quietly before the kids wake up, this loaf always delivers comfort and joy—just like our cinnamon roll pancakes.
Frequently Asked Questions About Blueberry Zucchini Bread
PAA1: Can I use frozen blueberries in blueberry zucchini bread?
Yes, you can use frozen blueberries straight from the freezer. Just don’t thaw them first, or they’ll bleed into the batter. Toss them with a little flour before folding into the batter to help keep them evenly distributed.
PAA2: Do I need to peel zucchini for blueberry zucchini bread?
Nope! The peel is thin, soft, and adds lovely color to your loaf. Once shredded, it blends seamlessly into the batter and adds moisture without affecting the texture.
PAA3: How do I keep my blueberry zucchini bread from getting soggy?
Let it cool completely before wrapping or storing it. Also, don’t overmix the batter, and be sure not to overbake. Storing it in the fridge or slicing and freezing extra loaves can also prevent sogginess over time.
PAA4: Can I make blueberry zucchini bread gluten-free?
Absolutely. A good 1:1 gluten-free baking flour works well here. Be sure to check that your baking powder and other ingredients are certified gluten-free if you’re baking for someone with sensitivities.
Conclusion
Making blueberry zucchini bread is one of those joyful little rituals that turns simple ingredients into something unforgettable. It’s moist, fruity, and gently sweet, with just enough warmth from cinnamon to make your whole kitchen smell like home.
If you’re a beginner, this is the recipe that will build your confidence. If you’re a seasoned baker, it’s one you’ll come back to again and again. Whether you serve it for breakfast, brunch, snack time, or dessert, it always finds a way to disappear fast—especially when the kids get involved!
Don’t forget to try our brown sugar pop tart cookies or dirt pudding recipe for other family-friendly sweets. They’re every bit as delightful and just as easy to make.
Print
Blueberry Zucchini Bread Recipe: Moist, Easy & Delicious
- Total Time: 1 hr 10 mins
- Yield: 1 loaf (about 8–10 slices) 1x
Description
A moist and flavorful blueberry zucchini bread that’s perfect for breakfast, snacks, or dessert. This easy recipe uses fresh or frozen blueberries and grated zucchini for a tender, delicious loaf.
Ingredients
1 cup finely grated zucchini
1 cup fresh or frozen blueberries
1 ½ cups all-purpose flour
¾ cup granulated sugar
½ cup vegetable oil or melted butter
2 large eggs
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the sugar, eggs, oil, and vanilla until smooth.
3. Fold in the grated zucchini without squeezing the moisture out.
4. In another bowl, mix the flour, baking soda, baking powder, cinnamon, and salt.
5. Gradually stir the dry ingredients into the wet ingredients.
6. Toss blueberries with 1 teaspoon flour to prevent sinking and fold them into the batter.
7. Pour the batter into the loaf pan and spread evenly.
8. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t squeeze the zucchini—the moisture makes the bread soft.
Frozen blueberries work well, but do not thaw them first.
For extra crunch, add ½ cup chopped walnuts or pecans.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg