Blueberry zucchini bread combines two great quick bread traditions into one loaf — the incredible moisture of grated zucchini with the juicy bursts of fresh blueberries throughout. It’s lightly sweet, tender, and a great way to use up both zucchini and a carton of blueberries at the same time. This loaf works just as well for breakfast as it does for an afternoon snack.
Why This Combination Works
Zucchini keeps the crumb of this bread incredibly moist without adding any detectable vegetable flavor, while fresh blueberries add pops of juicy sweetness throughout. Together, they create a loaf that’s more interesting than a plain zucchini bread, without needing chocolate chips or nuts to make it feel special.
Ingredients
Wet ingredients
- 1 ½ cups grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
Dry ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Fruit
- 1 ½ cups fresh blueberries
- 1 tablespoon all-purpose flour (for tossing the blueberries)
Equipment
- A box grater
- A 9×5-inch loaf pan
- Two mixing bowls
- A whisk and spatula
Instructions
Step 1: Prep the zucchini
Wash and trim the zucchini, then grate it using the large holes of a box grater. Place the grated zucchini on a clean kitchen towel or between paper towels and squeeze out as much liquid as possible.
Step 2: Preheat and prep the pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 3: Mix the wet ingredients
In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth. Fold in the squeezed, grated zucchini.
Step 4: Mix the dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Step 5: Combine
Add the dry ingredients to the wet ingredients in two batches, folding gently with a spatula just until no streaks of flour remain — be careful not to overmix.
Step 6: Fold in the blueberries
Toss the blueberries with a tablespoon of flour in a small bowl — this helps prevent them from sinking to the bottom of the loaf. Gently fold them into the batter.
Step 7: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, checking at the 55-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (avoiding any blueberries when testing). Tent with foil if the top browns too quickly.
Step 8: Cool
Let the bread cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips for the Best Blueberry Zucchini Bread
- Don’t skip squeezing the zucchini — too much extra moisture, combined with the juice from the blueberries, can make the bread dense or gummy.
- Toss the blueberries in flour before folding them in to help keep them evenly distributed rather than sinking.
- Use fresh blueberries if possible — frozen blueberries can bleed more color into the batter and add extra moisture, though they’ll still work in a pinch if added frozen (not thawed).
- Don’t overmix the batter once the dry ingredients are added, to keep the crumb tender.
Storage
Store at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to a week. Wrap tightly and freeze for up to 3 months, thawing at room temperature before serving.
Final Thoughts
Blueberry zucchini bread is a great way to combine two garden or farmers market favorites into one moist, flavorful loaf. It’s simple enough for an everyday bake, but the bursts of blueberry make it feel just a little more special than a classic zucchini bread.
