Blueberry Zucchini Bread Recipe

I absolutely love sharing this Blueberry Zucchini Bread Recipe because it’s such a wonderful twist on classic zucchini bread, packed with bursts of juicy blueberries. It’s that perfect balance of moist, tender crumb with just a touch of sweetness that feels fresh and comforting at the same time. When I first tried this recipe, I was amazed at how the blueberries stayed juicy and didn’t turn mushy during baking – making every bite delightful.

You’ll find that this Blueberry Zucchini Bread Recipe works beautifully for breakfast, afternoon snacks, or even a casual dessert. Plus, it’s a smart way to sneak some veggies into your day without anyone noticing! I love whipping it up in spring and summer when zucchini is fresh from the garden and blueberries are in season, but honestly, it’s just as lovely any time you want that homey, fruity treat.

this Recipe

Ingredients You’ll Need

These ingredients come together in a way that creates a harmonious, rich flavor and perfect baking texture. I always recommend using fresh blueberries and freshly grated zucchini for the best results, and if you’re picking up sour cream, light versions work just fine here.

• Egg: Adds structure and richness to the bread, helping it hold together beautifully.
• Light brown sugar: Packed for a bit of molasses depth and moistness without overpowering the fruit.
• Canola or vegetable oil: Keeps the bread tender and moist without weighing it down.
• Granulated sugar: Balances sweetness and helps create a nicely browned crust.
• Sour cream (or Greek yogurt): Boosts moisture and adds a slight tang for depth of flavor.
• Vanilla extract: Elevates all the flavors and adds warmth.
• All-purpose flour: The foundation of the bread’s structure – plus a little extra for tossing the blueberries so they don’t sink.
• Baking powder & baking soda: Both work together to ensure a nice rise and light texture.
• Salt: Enhances all the flavors and balances sweetness.
• Zucchini: Coarsely grated and added loose so the bread stays moist without excess liquid.
• Fresh blueberries: The star here — bursting with flavor, they complement the zucchini beautifully.

Variations

I love to mix things up with this Blueberry Zucchini Bread Recipe depending on what I have on hand or the season. Don’t hesitate to get creative and make it your own — this bread is forgiving and adaptable.

• Using Frozen Blueberries: I haven’t tried this myself, but tossing frozen blueberries directly with flour (without thawing) might work – just expect a bit more moisture and adjust bake time accordingly.
• Adding Nuts or Seeds: Adding chopped walnuts or pecans gives a lovely crunch; my family goes crazy for that little extra texture.
• Substituting Yogurt for Sour Cream: Greek yogurt makes a fine swap and can lighten the texture even more.
• Gluten-Free Version: Using a 1:1 gluten-free flour blend can work, but I recommend adding a touch of xanthan gum if it’s not included, to hold the bread together.

How to Make Blueberry Zucchini Bread Recipe

Step 1: Prep Your Pan and Ingredients

First things first, preheat your oven to 350°F. I always spray my 9×5-inch loaf pan generously with cooking spray and then dust it lightly with flour – this straightforward trick means your bread slides out perfectly after baking. While the oven warms, shred your zucchini coarsely and leave it loosely packed to retain moisture without sogginess.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the egg, brown sugar, oil, granulated sugar, sour cream, and vanilla extract until smooth and creamy. This combo brings the rich, tender texture I love about this bread. Try not to overbeat, just enough until everything is combined well.

Step 3: Combine the Dry Ingredients & Add Zucchini

In the same bowl, stir in the flour, baking powder, baking soda, and salt. Stir gently until just combined – overmixing can lead to dense bread, and nobody wants that! Fold in the grated zucchini, making sure it’s evenly incorporated but not beaten down too much.

Step 4: Toss Blueberries & Incorporate

Toss your fresh blueberries with the extra 1/4 cup of flour in a separate bowl — this prevents them from sinking to the bottom during baking. Then gently fold the blueberries, along with any flour bits, into your batter. This technique is a game changer I discovered that keeps the fruit perfectly dispersed.

Step 5: Bake with a Beautiful Finish

Pour the batter into your prepared pan and smooth the top lightly with a spatula. For an extra pretty look, sprinkle 1-2 tablespoons of fresh blueberries evenly on top. Bake for 55-60 minutes or until the loaf is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. I’ve found that baking times can vary depending on zucchini moisture and oven quirks, so always keep an eye on your bread after the 50-minute mark. If it looks like it’s browning too fast before the center sets, tent it with foil briefly. Let it cool in the pan for 15 minutes, then move to a wire rack to cool completely – this really helps the crumb set perfectly.

How to Serve Blueberry Zucchini Bread Recipe

Garnishes

I like keeping it simple and natural, usually serving slices plain or with a light spread of butter or cream cheese. Sometimes I sprinkle a tiny pinch of powdered sugar or a few fresh blueberries on top for added charm—especially when guests are coming. These little touches make it feel special without adding fuss.

Side Dishes

For breakfast or brunch, a dollop of Greek yogurt or a fresh fruit salad pairs wonderfully with this bread. It also goes nicely alongside a cup of coffee or tea for a leisurely afternoon snack. My kids sometimes enjoy it with a smear of peanut butter, which somehow turns it into a mini-meal!

Creative Ways to Present

For a party, I’ve served this Blueberry Zucchini Bread Recipe as thick slices arranged on a platter with fresh berries, mint leaves, and maybe even a side bowl of whipped ricotta sweetened lightly with honey. It gives a gorgeous, rustic vibe that feels both homey and elegant. You can also cut it into small squares and serve toothpicks for easy snacking.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Blueberry Zucchini Bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It stays moist and delicious for up to a week that way—perfect for nibbling throughout your week without drying out.

Freezing

This bread freezes beautifully! I slice it before freezing, then place the slices in a freezer-safe bag separated by parchment paper. When I want a quick treat, I just pull out a slice or two and let them thaw at room temperature or toast them straight from frozen.

Reheating

To reheat, I find gently toasting slices in a toaster oven or warming them for about 10-15 seconds in the microwave does the trick. It refreshes the bread’s softness and brings back that fresh-baked taste without drying it out.

FAQs

Final Thoughts

Honestly, this Blueberry Zucchini Bread Recipe has become one of my kitchen favorites because it hits such a comforting, fresh note every time I make it. It’s easy enough for a busy weekday but special enough to impress company – that’s a win in my book! I encourage you to give this one a try and enjoy the incredible flavors and moist texture for yourself. I’m sure it’ll become a staple in your home just like it did in mine.

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