Blueberry Zucchini Bread

When you think of zucchini in baked goods, it might sound a little unconventional — but trust me, once you try blueberry zucchini bread, you’ll wonder why you didn’t bake it sooner. The zucchini melts into the batter, adding incredible moisture without making the bread taste like vegetables, while the blueberries bring a burst of juicy sweetness in every bite. It’s the perfect blend of fresh summer flavors and homey comfort, all in one loaf.

What I love most about this bread is how versatile it is. It works beautifully as a breakfast option, a mid-morning snack, or even a light dessert. The natural sweetness from the blueberries balances the mild flavor of zucchini, so even the pickiest eaters will enjoy it — they probably won’t even realize it’s packed with veggies. Plus, it’s a great way to use up that extra zucchini if your garden (or a generous neighbor) leaves you with more than you know what to do with.

Another perk? It’s a low-maintenance recipe that comes together with simple ingredients you likely already have in your pantry. A few minutes of mixing, an hour in the oven, and you’re rewarded with a golden, aromatic loaf that’s tender, moist, and just the right amount of sweet. Serve it warm with a pat of butter, or let it cool for clean slices that are perfect for lunchboxes and coffee breaks.

Whether you’re baking it for family brunch, meal prepping for the week, or just looking to enjoy something cozy and homemade, blueberry zucchini bread is the kind of recipe that will quickly become part of your regular baking rotation. It’s wholesome, flavorful, and feels just a little bit special — without being fussy.

Why You’ll Love It

• Moist and Tender Texture – The zucchini keeps the bread incredibly soft and fluffy, with just the right amount of moisture in every bite.
• Naturally Sweet and Fruity – Juicy blueberries add pops of sweetness that make each slice irresistible.
• A Clever Way to Eat More Veggies – Perfect for sneaking extra nutrients into your diet (especially for kids who might be picky).
• Easy to Make – No complicated steps or fancy equipment — just mix, bake, and enjoy.
• Perfect for Any Time of Day – Delicious for breakfast, a mid-afternoon snack, or a healthier dessert option.

Ingredient List

For the Bread

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 ½ cups grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, see notes)

Ingredient Notes

• Zucchini – No need to peel; just wash, trim the ends, and grate. Lightly pat with a paper towel to remove excess moisture.
• Blueberries – Fresh is best, but frozen works too — just don’t thaw before mixing, to avoid streaky batter.
• Cinnamon – Adds warmth and depth that complements both the zucchini and blueberries beautifully.
• Vegetable Oil – Keeps the bread extra moist; you can swap with melted coconut oil for a subtle flavor twist.
• Flour – Stick to all-purpose for the best texture, but you can substitute half with whole wheat flour for a slightly heartier loaf.

Kitchen Equipment Needed

• Large Mixing Bowls – For combining dry and wet ingredients separately before mixing together.
• Box Grater – To easily shred the zucchini; I love using one with a non-slip base for stability.
• Measuring Cups and Spoons – For accurate ingredient measurements (a must for baking success).
• Wooden Spoon or Silicone Spatula – Perfect for gently folding in the blueberries without crushing them.
• 9×5-inch Loaf Pan – The ideal size for even baking; my go-to is a nonstick pan for easy release.
• Cooling Rack – Helps the bread cool evenly and prevents a soggy bottom.

Instructions

Step 1 — Preheat oven & prepare your loaf pan

• Preheat your oven to 350°F (175°C) and move a rack to the center position.
• Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang on the long sides (this makes lifting the loaf out a breeze).
• If you don’t have parchment, lightly grease and flour the pan or use a nonstick spray.

Pro tip: Lining the pan with parchment prevents sticking and makes clean removal effortless.

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Step 2 — Grate the zucchini and prep the blueberries

• Wash the zucchini, trim the ends, and grate it on the medium side of your box grater. Measure 1½ cups packed grated zucchini.
• Spread the grated zucchini on a paper towel or clean kitchen towel and press gently to remove excess surface moisture — you want it slightly damp, not dripping.
• If using frozen blueberries, keep them frozen and toss them with 1 tablespoon of the flour from the recipe (this helps them stay suspended in the batter rather than sinking).

Pro tip: Don’t squeeze the zucchini dry — removing only the excess surface water prevents a soggy batter but keeps the moisture that makes the bread tender.

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Step 3 — Whisk the dry ingredients

• In a large mixing bowl, whisk together: 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon.
• Whisk for 20–30 seconds until evenly distributed and there are no obvious lumps.

Pro tip: Whisking aerates the flour a little and helps even distribution of the rising agents so the loaf rises evenly.

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Step 4 — Combine the wet ingredients

• In a separate bowl, beat 2 large eggs with 1 cup granulated sugar for about 30 seconds until slightly glossy.
• Add ½ cup vegetable oil and 2 tsp vanilla extract, whisking until smooth.
• Fold in the 1½ cups grated zucchini until evenly incorporated.

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Step 5 — Mix wet and dry — gently now

• Make a small well in the center of the dry ingredients. Pour in the wet mixture.
• Using a wooden spoon or silicone spatula, fold the batter together just until there are no dry streaks. The batter will be thick and slightly lumpy — that’s fine.
• Avoid vigorous stirring or overmixing; that develops gluten and makes the loaf dense.

Pro tip: Stop mixing the instant the flour disappears. Overmixing is the most common reason quick breads get tough.

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Step 6 — Fold in the blueberries

• Gently fold 1 cup blueberries into the batter with a few slow turns of the spatula until distributed. Reserve a small handful to scatter on top if you like a pretty loaf.

Pro tip: Fold slowly and deliberately so you don’t crush the berries — crushed berries will streak the batter and change texture.

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Step 7 — Transfer to pan & smooth the top

• Spoon the batter into your prepared loaf pan and smooth the top with a spatula.
• Give the pan a gentle tap on the counter to level the batter and release any large air pockets. Scatter the reserved blueberries on top if using.

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Step 8 — Bake and check for doneness

• Bake at 350°F (175°C) for about 55–65 minutes. Start checking around 50 minutes — every oven is a little different.
• The loaf is done when the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 30–35 minutes and continue baking.

Pro tip: Insert the toothpick into the center, not close to the edge — the edges bake faster and can give a false “done” reading.

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Step 9 — Cool, remove, and rest before slicing

• Let the loaf cool in the pan on a rack for 10–15 minutes. Use the parchment overhang to lift the loaf out, then transfer it to the cooling rack to cool completely (about 45–60 minutes total) before slicing.
• If you slice while it’s still hot, the crumb may be gummy and the slices can fall apart — patience pays off.

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Step 10 — Serving, storing, and quick tips

• Serve slightly warm with butter, cream cheese, or plain — it’s lovely anyway.
• Store leftovers wrapped tightly at room temperature for up to 3 days, refrigerate up to 1 week, or freeze slices for up to 3 months (thaw at room temperature).

That’s it — simple, friendly, and reliable. Once you try this, you’ll see how the zucchini keeps the loaf tender and the blueberries make every bite pop.

Tips and Tricks for Success

• Measure ingredients accurately – Use the spoon-and-level method for flour to avoid adding too much and drying out the bread.
• Don’t overmix – Fold the batter gently to keep the loaf light and tender.
• Prep blueberries properly – Toss frozen berries in a little flour to prevent them from sinking to the bottom.
• Watch your oven – Start checking for doneness early; quick breads can overbake fast.
• Cool completely before slicing – This helps the crumb set and prevents the bread from falling apart.

Ingredient Substitutions and Variations

• Oil swap – Use melted coconut oil or unsalted butter for a different flavor profile.
• Flour alternatives – Replace half the all-purpose flour with whole wheat flour for a nuttier taste.
• Sweetener options – Swap half the sugar with honey or maple syrup for a more natural sweetness (reduce other liquids slightly).
• Add-ins – Mix in chopped nuts, shredded coconut, or a handful of white chocolate chips.
• Citrus twist – Add 1–2 teaspoons of lemon or orange zest for a bright, fresh flavor boost.

Serving Suggestions

• With coffee or tea – A warm slice with your morning coffee or afternoon tea is pure comfort.
• Lightly toasted with butter – I love toasting a slice and adding a thin spread of butter for a cozy breakfast.
• With cream cheese – The tanginess of cream cheese pairs beautifully with the sweet, fruity bread.
• As a dessert – Serve slightly warm with a scoop of vanilla ice cream for a simple but satisfying treat.
• For brunch – Pair with scrambled eggs, fresh fruit, and yogurt for a complete weekend brunch spread.

Storage and Reheating Instructions

• Room temperature – Wrap tightly in plastic wrap or foil and store for up to 3 days.
• Refrigerator – Keep in an airtight container for up to 1 week; bring to room temperature before serving.
• Freezer – Slice, wrap individually, and store in a freezer bag for up to 3 months.
• Reheating slices – Warm in the microwave for 10–15 seconds or in a toaster oven until just heated through.

Frequently Asked Questions

Can I make this bread gluten-free?

Yes! Simply swap the all-purpose flour with a good 1:1 gluten-free baking flour blend. The texture will be slightly different, but still delicious.

Should I peel the zucchini before grating?

Nope — keep the skin on! It’s thin, soft, and full of nutrients. Once baked, you won’t even notice it’s there.

Can I use frozen blueberries?

Absolutely. Just keep them frozen until ready to mix in and toss them in a little flour first to prevent them from sinking.

How do I prevent my bread from getting soggy?

Make sure to blot excess moisture from the grated zucchini and let the loaf cool completely before wrapping or storing.

Can I double the recipe?

Yes, this recipe doubles well. Bake in two separate loaf pans and keep an eye on the baking time — they may need a few extra minutes.

Is this bread freezer-friendly?

Definitely! Slice, wrap individually, and store in an airtight freezer bag for up to 3 months.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!