If you are on the lookout for a delightful treat that perfectly blends wholesome vegetables with sweet, juicy bursts of fruit, then you have to try this Blueberry Zucchini Bread Recipe. Imagine tender, moist bread filled with fresh blueberries and the subtle earthiness of zucchini, all kissed with warm cinnamon and just the right touch of sweetness. This bread is not only a crowd-pleaser but also a wonderful way to sneak some extra veggies into your day without sacrificing flavor. Whether you want a cozy breakfast, a snack with your afternoon tea, or a comforting dessert, this bread is exactly what you need.
Ingredients You’ll Need
The magic of this Blueberry Zucchini Bread Recipe lies in its simplicity and how each ingredient contributes to the final loaf’s texture, flavor, and beautiful appearance. From the fragrant cinnamon to the fresh zucchini and blueberries, every component is essential and easy to find.
- 2 cups all-purpose flour: The base of your bread, providing structure and a tender crumb.
- 1 teaspoon baking powder: Helps the bread rise softly for a light texture.
- ½ teaspoon baking soda: Adds a bit of lift and works with the acidic components.
- ½ teaspoon salt: Balances flavors and enhances sweetness.
- 1 teaspoon ground cinnamon: Adds warmth and a comforting aroma.
- 2 large eggs: Bind everything together and add richness.
- ½ cup vegetable oil: Keeps the bread moist without overpowering the flavors.
- ¾ cup granulated sugar: Sweetens the bread beautifully with just the right amount of crunch when baked.
- ¼ cup brown sugar: Adds subtle caramel notes and extra moisture.
- 1 teaspoon vanilla extract: Enhances the flavor depth and sweetness.
- 1 ½ cups grated zucchini (excess moisture squeezed out): The secret ingredient for moisture and a slight earthiness without a veggie overload.
- 1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour): Bursting with flavor and preventing them from sinking to the bottom.
How to Make Blueberry Zucchini Bread Recipe
Step 1: Prepare your oven and pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to ensure your bread doesn’t stick, making for an easy release once baked.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures all the dry leavening ingredients and spices are evenly distributed, setting the stage for perfect rising and flavor throughout.
Step 3: Blend wet ingredients and sugar
In a large bowl, beat the eggs with the vegetable oil, granulated sugar, brown sugar, and vanilla extract until everything is smoothly combined. This mixture provides the moist foundation and sweet flavor that carries the loaf.
Step 4: Add zucchini and combine
Stir in the grated zucchini to your wet ingredients. Incorporating zucchini here keeps its moisture intact and lets every bite be soft and tender thanks to the clever moisture retention.
Step 5: Bring the batter together
Gradually add your dry ingredient mixture into the wet ingredients, stirring gently and just until combined. Overmixing can make the bread tough, so be careful and keep things light.
Step 6: Fold in blueberries
Gently fold in the flour-coated blueberries. Tossing blueberries in flour prevents them from sinking to the bottom and ensures even distribution throughout your bread. This little trick makes the berries pop up with flavor in every slice.
Step 7: Bake the bread
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, checking doneness by poking a toothpick in the center – if it comes out clean, your loaf is ready to be taken out.
Step 8: Cool before slicing
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling completely ensures the loaf slices cleanly and maintains its lovely texture.
How to Serve Blueberry Zucchini Bread Recipe
Garnishes
A simple dusting of powdered sugar instantly adds a touch of elegance and sweetness that pairs beautifully with the cinnamon notes. Alternatively, a light spread of softened butter or cream cheese can add creaminess and richness to each slice.
Side Dishes
This blueberry zucchini bread pairs wonderfully with a fresh bowl of yogurt topped with honey and nuts for a balanced breakfast. For a heartier snack, enjoy it alongside a hot cup of black coffee or herbal tea, where the bread’s sweet-spiced flavor truly shines.
Creative Ways to Present
Serve this bread sliced thick and toasted for a crunchy twist. Drizzle with honey or maple syrup, or even add a smear of almond butter for a more satisfying treat. You can also slice into small cubes and serve as part of a brunch spread with fresh fruit and cheese.
Make Ahead and Storage
Storing Leftovers
Store your leftover blueberry zucchini bread wrapped tightly in plastic wrap or kept in an airtight container. It stays fresh at room temperature for 2 to 3 days, or you can refrigerate it for up to 5 days to prolong its life.
Freezing
This bread freezes wonderfully. Slice it first and layer with parchment paper in a freezer-safe container or bag to prevent slices from sticking. Frozen slices keep well for up to 3 months and thaw quickly at room temperature or in the toaster.
Reheating
Reheat slices gently in a toaster oven or microwave to bring back that fresh-baked warmth. Just a few seconds will suffice, allowing the bread to regain some softness and highlight the fresh blueberry burst.
FAQs
Can I use frozen blueberries in the Blueberry Zucchini Bread Recipe?
Absolutely! Just make sure to toss the frozen blueberries with a tablespoon of flour before folding them into the batter. This helps keep them evenly distributed and prevents the batter from turning purple.
Do I need to peel the zucchini for this bread?
No need to peel the zucchini. The skin adds lovely color and extra nutrients without altering the texture or taste in any noticeable way.
Can I substitute the vegetable oil with another type of fat?
Yes, you can use melted coconut oil, light olive oil, or even applesauce for a lower-fat option. Just be mindful that substitutions may subtly change the flavor and moisture of the bread.
Is this Blueberry Zucchini Bread Recipe suitable for vegetarians?
Definitely! This bread is vegetarian-friendly since it contains no meat, poultry, or fish. It’s a delicious treat for anyone following a vegetarian diet.
Can I add nuts or other mix-ins?
Of course! Adding ½ cup of chopped walnuts or pecans can add a wonderful crunch and extra depth of flavor. Just fold them in along with the blueberries in the final step.
Final Thoughts
This Blueberry Zucchini Bread Recipe is truly a gem to keep in your baking repertoire. It’s an effortless way to enjoy a comforting, flavorful treat that brings together the best of summer’s bounty in every moist bite. I encourage you to try this recipe soon, and once you do, it might just become your new favorite go-to bread for breakfast or whenever a scrumptious snack calls your name.
Print
Blueberry Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Zucchini Bread is a moist, flavorful loaf perfect for breakfast, snacks, or dessert. Combining nutritious zucchini with sweet blueberries and warm cinnamon, this quick bread offers a delightful balance of taste and texture that’s easy to prepare and bake at home.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (with excess moisture gently squeezed out)
Additional Ingredients
- 1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking and set it aside for later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This ensures they are evenly distributed throughout the bread.
- Combine Wet Ingredients: In a large mixing bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract together until fully combined and smooth.
- Add Zucchini: Stir the grated zucchini, carefully removing excess moisture first, into the wet mixture to incorporate moisture and texture into the bread.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until everything is combined without overmixing to keep the bread tender.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter. Tossing blueberries in flour helps them stay suspended in the batter and prevents sinking.
- Fill and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean, indicating it is fully baked.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the bread set properly and prevents it from crumbling.
Notes
- Tossing blueberries with flour prevents them from sinking to the bottom of the bread during baking.
- You can add ½ cup chopped walnuts or pecans for extra texture and flavor.
- This bread stores well at room temperature for 2–3 days or can be refrigerated for up to 5 days to maintain freshness.
