Blueberry Zucchini Bread

Prepare to fall in love with the most tender, moist, and flavorful Blueberry Zucchini Bread you'll ever bake! Every slice bursts with sweet, juicy blueberries and is secretly loaded with fresh zucchini for a sneaky veggie boost you won't even notice.

This bread is incredibly easy to throw together, making it a staple for busy mornings, cozy brunches, or even as a lunchbox treat. It's a fantastic way to use up that summer zucchini bounty and makes for a crowd-pleasing loaf everyone will rave about.

Inspired by my grandma's classic zucchini bread recipe—with a berry-packed twist—this is the ultimate bake for potlucks, breakfast, or those moments when you just crave something a little extra special with your coffee.

Why You'll Love This Recipe

• Packed with juicy blueberries and hidden veggies for a nutritious treat
• Super moist texture that stays fresh for days
• Quick and easy—no mixer required!
• Perfect for breakfast, snacks, or sharing with friends

Key Ingredients for Blueberry Zucchini Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Zucchini

Zucchini is the secret to this bread's ultra-moist crumb without making it heavy. Grate it finely (no need to peel!) and gently squeeze out excess moisture with a clean kitchen towel. You can use yellow squash as a substitute, but zucchini gives the most neutral flavor and best texture.

Blueberries

Blueberries add bright pops of sweetness and gorgeous color. Fresh blueberries are ideal—just toss them with a little flour to prevent sinking. Frozen blueberries work too; use them straight from the freezer and add an extra minute or two to the bake time. Blackberries or raspberries are fun alternate berries if you’re feeling adventurous.

All-Purpose Flour

Flour provides the structure for your loaf. For a slightly heartier option, you can swap half for whole wheat flour (the bread will be a bit denser and nuttier). For a gluten-free version, use a 1:1 gluten-free flour blend.

Vegetable Oil

Oil keeps the bread exceptionally moist and tender. You can use canola oil, melted coconut oil, or even light olive oil. Melted butter will work, but the bread may be a touch heavier and less moist.

Lemon Zest

A little fresh lemon zest brightens the bread and accentuates the berries. Don’t skip it! If you don’t have lemons, orange zest is a wonderful substitute that adds a different citrusy note.

Instructions for Blueberry Zucchini Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.

Grate and Drain the Zucchini

Finely grate the zucchini, then use a clean kitchen towel or paper towels to squeeze out as much liquid as you can. This ensures your bread isn’t soggy.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.

Beat Wet Ingredients

In a large mixing bowl, beat the eggs and sugar until well blended and slightly pale. Add the oil, applesauce, vanilla extract, and lemon zest, and mix until smooth.

Combine Everything

Stir the dry ingredients into the wet mixture just until about halfway combined. Fold in the grated zucchini.

Add Blueberries

Toss the blueberries with 1 tablespoon flour (this helps prevent them from sinking) and gently fold them into the batter.

Bake

Pour the batter into your prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool and Slice

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!

Recipe Variations

Make It Gluten-Free

Swap the all-purpose flour for your favorite 1:1 gluten-free baking mix. Just be sure to check for doneness, as the baking time may vary slightly.

Veganize It

Replace the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use a dairy-free yogurt or more applesauce instead of eggs. The bread will still be moist and delicious!

Add a Crunchy Topping

Sprinkle the top of your batter with coarse sugar, chopped pecans, or walnuts before baking for an irresistible crunchy finish.

Try Different Berries

Don’t have blueberries? Use raspberries, chopped strawberries, or a mix of berries for a fun twist. Blackberries are another great option—just cut larger berries in half.

Citrus Switch-Up

Switch out lemon zest for orange zest or add a teaspoon of lemon juice for an extra citrusy zing.

Serving Suggestions

Serve slices of Blueberry Zucchini Bread warm or at room temperature with a pat of butter or cream cheese. It pairs beautifully with fresh fruit, a hot cup of coffee, or even as part of a larger brunch spread with eggs and bacon. Try garnishing with a dusting of powdered sugar and extra lemon zest for a pretty finish!

Storage and Reheating

Store leftover bread tightly wrapped or in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. To reheat, warm slices in the microwave for 10–15 seconds or toast lightly. For longer storage, wrap the loaf or individual slices tightly in plastic and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions About Blueberry Zucchini Bread (FAQ)

Q: Do I need to peel the zucchini before adding it to the bread?
A: No, there's no need to peel zucchini. The skin is tender and adds pretty flecks of color—just wash and grate!

Q: Can I use frozen blueberries?
A: Yes! Use frozen blueberries straight from the freezer and add a couple of extra minutes to the bake time. Toss them with flour to help avoid streaking.

Q: Why is my zucchini bread soggy in the middle?
A: This usually means there was too much moisture in the zucchini or the bread wasn’t baked long enough. Be sure to squeeze out excess water from the grated zucchini, and check doneness with a toothpick.

Ready for the ultimate moist, fruity, and veggie-packed treat? Blueberry Zucchini Bread is sure to become your new go-to loaf for any season! Give it a try and let me know what you think—leave a comment or a star rating below. Happy baking!