Blueberry Zucchini Bread – The Ultimate Moist & Flavor-Packed Loaf!
If you’ve ever found yourself with an abundance of zucchini and no idea what to do with it, this is the recipe you’ve been waiting for!
Blueberry Zucchini Bread is the perfect balance of moist, tender, and just the right amount of sweetness. The shredded zucchini keeps it unbelievably soft (without making it taste like veggies!), while juicy blueberries add bursts of fresh flavor in every bite.
Your family will love how easy it is to make, and you’ll love how it’s perfect for breakfast, snacks, or even gifting.
Trust me—once you take a bite, you’ll be making this again and again.
Let’s get baking!
For Blueberry Zucchini Bread
- Sugar – Adds the perfect touch of sweetness to balance the flavors.
- Vegetable Oil – Keeps the bread moist and soft.
- Eggs – Helps bind the ingredients and gives structure to the bread.
- Vanilla Extract – Enhances the flavor with a warm, aromatic touch.
- Shredded Zucchini – The secret to extra moisture—don’t worry, you won’t taste it!
- All-Purpose Flour – Provides the base for the bread’s structure.
- Cinnamon – Adds a cozy warmth and spice to the bread.
- Salt – Enhances all the other flavors.
- Baking Powder & Baking Soda – Work together to help the bread rise and stay fluffy.
- Fresh Blueberries – The star ingredient! Juicy, sweet, and bursting with flavor.
Blueberry Zucchini Bread Recipe
Ingredients
- 2 ¼ cups white sugar
- 1 cup vegetable oil
- 3 large eggs, lightly beaten
- 3 tsp vanilla extract
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 pint fresh blueberries
Instructions
Preheat & Prepare Pans:
- Preheat the oven to 350°F (175°C).
- Lightly grease 4 mini loaf pans.
Mix Wet Ingredients:
- In a large bowl, beat together sugar, oil, eggs, and vanilla.
- Stir in shredded zucchini.
Combine Dry Ingredients:
- In a separate bowl, whisk together flour, cinnamon, salt, baking powder, and baking soda.
- Gradually mix into the wet ingredients until just combined.
Add Blueberries:
- Gently fold in blueberries.
- Pour batter evenly into the prepared loaf pans.
Bake:
- Bake for about 50 minutes, or until a knife inserted in the center comes out clean.
Cool & Serve:
- Let loaves cool in the pans for 20 minutes.
- Transfer to a wire rack to cool completely.
Nutrition
5 Common Questions About Blueberry Zucchini Bread
1. Do I need to peel the zucchini?
Nope! Leave the skin on—it’s thin, packed with nutrients, and blends right into the batter. Plus, it adds moisture without making the bread taste like vegetables!
2. Should I squeeze out the moisture from the zucchini?
Yes! Zucchini holds a lot of water, and too much can make your bread dense. After shredding, give it a light squeeze with a clean kitchen towel to remove excess liquid.
3. Can I use frozen blueberries instead of fresh?
Absolutely! Just toss them in a bit of flour before folding them into the batter—this helps prevent them from sinking and keeps your bread from turning purple. No need to thaw!
4. Can I swap the vegetable oil for something healthier?
Yep! You can use melted coconut oil, canola oil, or even unsweetened applesauce for a lower-fat option. Just keep in mind that applesauce may make the bread a bit denser.
5. How should I store the bread, and can I freeze it?
Once completely cooled, wrap it in plastic wrap or store it in an airtight container at room temp for up to 4 days. Want to keep it longer? Freeze it for up to 3 months—just thaw at room temp before serving!
