Blueberry Zucchini Bread Recipe

Blueberry zucchini bread combines the natural sweetness of fresh blueberries with the moist texture that shredded zucchini brings to baked goods. This easy healthy zucchini bread recipe transforms garden vegetables into a delicious sweet breakfast loaf that your family will love.

Last summer, my neighbor brought over a basket overflowing with zucchini from her garden. Like many home bakers, I found myself searching for creative ways to use this versatile vegetable. That’s when I discovered the magic of blueberry and zucchini bread.

This homemade bread recipe delivers the perfect balance of flavors and textures. The zucchini keeps the loaf incredibly moist without adding any vegetable taste, while fresh blueberries provide bursts of sweetness in every bite.

Why This Blueberry Zucchini Loaf Works

The combination of blueberries and zucchini creates a unique bread that’s both nutritious and delicious. Zucchini adds moisture and fiber without altering the taste, making it one of the best zucchini bread variations you’ll ever try.

This healthy blueberry bread contains less sugar than traditional sweet breads. The natural sweetness from the blueberries means you can reduce added sugars while maintaining incredible flavor.

Ingredients for Easy Zucchini Bread with Blueberries

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Wet Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Mix-ins:

• 1 1/2 cups shredded zucchini (about 1 medium zucchini)
• 1 cup fresh or frozen blueberries
• 1 tablespoon flour (for coating blueberries)

Instructions for Moist Zucchini Bread Recipes

Step 1: Prepare Your Kitchen

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray or butter. Line with parchment paper for easy removal.

Step 2: Prep the Zucchini

Wash and grate the zucchini using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture. This step ensures your zucchini loaf recipes turn out perfectly moist, not soggy.

Step 3: Prepare the Blueberries

Toss fresh or frozen blueberries with 1 tablespoon of flour. This coating prevents them from sinking to the bottom during baking.

Step 4: Mix Dry Ingredients

In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.

Step 5: Combine Wet Ingredients

In another bowl, mix oil, applesauce, sugar, eggs, and vanilla extract until well combined. The applesauce helps create healthy zucchini bread recipes by reducing the amount of oil needed.

Step 6: Bring It Together

Pour the wet ingredients into the dry ingredients. Stir just until combined. Don’t overmix, as this can make the bread tough.

Fold in the prepared zucchini and flour-coated blueberries gently.

Step 7: Bake to Perfection

Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Step 8: Cool and Serve

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Pro Tips and Variations for Zucchini and Blueberry Recipes

Expert Baking Tips:

• Don’t skip squeezing excess water from the zucchini. This prevents soggy bread.
• Use room temperature eggs for better mixing.
• Fill your loaf pan only 2/3 full to prevent overflow.
• Test for doneness with a toothpick in the center, not the edges.

Healthy Variations:

• Replace half the all-purpose flour with whole wheat flour for extra fiber.
• Substitute half the sugar with mashed banana for natural sweetness.
• Use Greek yogurt instead of applesauce for extra protein.
• Add chopped walnuts or pecans for healthy fats and crunch.

Flavor Variations:

• Add 1 tablespoon lemon zest for bright citrus notes.
• Include 1/2 teaspoon almond extract for a subtle nutty flavor.
• Mix in 1/4 cup mini chocolate chips for a dessert-like treat.
• Try adding 1/2 teaspoon cardamom for an exotic twist.

Serving Suggestions for Your Blueberry Zucchini Bread

This versatile sweet breakfast loaf works perfectly for multiple occasions:

Breakfast Ideas:

• Serve warm slices with butter and a drizzle of honey.
• Toast lightly and top with cream cheese.
• Pair with Greek yogurt and fresh berries for a complete breakfast.

Snack Time:

• Pack slices in lunch boxes for an afternoon treat.
• Serve with coffee or tea during your morning break.
• Enjoy as a post-workout snack with its natural sugars and fiber.

Special Occasions:

• Wrap in plastic wrap and give as homemade gifts.
• Serve at brunch gatherings alongside fresh fruit.
• Include in breakfast baskets for house guests.

Storage and Freezing Tips

Store your homemade bread wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.

Individual slices can be wrapped and frozen for quick breakfast options. Simply toast frozen slices directly or thaw at room temperature.

The Health Benefits of This Recipe

This healthy blueberry bread provides several nutritional benefits:

Zucchini contributes vitamin C, potassium, and fiber while adding moisture without extra calories. Blueberries are packed with antioxidants that support brain health and immune function.

By using applesauce to replace some oil, this recipe reduces overall fat content while maintaining the moist texture that makes zucchini bread recipes so appealing.

Troubleshooting Common Issues

If Your Bread Is Too Dense:

• Check that your baking soda is fresh (replace every 6 months).
• Don’t overmix the batter.
• Ensure you’re measuring flour correctly by spooning and leveling.

If Blueberries Sink:

• Always coat berries with flour before folding into batter.
• Use fresh berries when possible, as frozen ones release more moisture.

If the Top Browns Too Quickly:

• Tent with foil during the last 15 minutes of baking.
• Lower oven temperature by 25°F and bake longer.

Conclusion

This blueberry zucchini bread recipe proves that healthy baking doesn’t mean sacrificing flavor. The combination creates the best zucchini bread you’ll ever taste, with natural sweetness from blueberries and incredible moisture from zucchini.

Whether you’re using up garden zucchini or looking for easy zucchini bread recipes that please the whole family, this sweet breakfast loaf delivers every time. The simple ingredients and straightforward method make it perfect for both beginner and experienced bakers.

Try this moist zucchini bread recipe today and discover why blueberry and zucchini make such a perfect pair in homemade bread.

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Blueberry Zucchini Bread

This Blueberry Zucchini Bread is a moist, flavorful loaf packed with fresh blueberries and shredded zucchini, making it a perfect balance of sweet and wholesome for breakfast or snacking.

Print Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 185

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon

Wet Ingredients

• 2 eggs room temperature
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 1 cup shredded zucchini excess moisture squeezed out
• 1 cup fresh blueberries tossed in 1 tbsp flour to prevent sinking

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat eggs, oil, sugar, and vanilla until smooth and well combined.
4. Fold in shredded zucchini until evenly incorporated.
5. Add dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
6. Gently fold in blueberries coated with flour.
7. Pour batter into prepared loaf pan and smooth the top.
8. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For a healthier twist, replace half of the all-purpose flour with whole wheat flour or substitute half the sugar with honey. Blueberry zucchini bread also freezes beautifully for up to 2 months.

Nutrition Information

• Calories: 185
• Total Fat: 5.2g
• Saturated Fat: 0.8g
• Cholesterol: 31mg
• Sodium: 215mg
• Total Carbohydrates: 33g
• Dietary Fiber: 1.8g
• Sugars: 18g
• Protein: 3.2g
• Vitamin C: 8mg

Frequently Asked Questions