Blueberry Zucchini Bread Recipe
Picture this: a slice of warm, moist bread bursting with juicy blueberries and just a hint of earthy sweetness from zucchini. It’s the kind of treat that makes you stop mid-bite and think, “Why didn’t I try this sooner?” This blueberry zucchini bread is a little bit of magic—it’s a sneaky way to use up extra zucchini and a total crowd-pleaser for breakfast, snacks, or even dessert. I promise, once you try it, you’ll be baking this loaf on repeat.
The story behind my first bite of blueberry zucchini bread
I’ll never forget the first time I made blueberry zucchini bread. It was one of those late-summer afternoons when zucchini was practically taking over my garden, and I’d already exhausted my go-to recipes. My neighbor dropped off a huge bag of fresh blueberries, and I just stared at it, wondering what I could bake. Then, inspiration struck—a loaf combining the best of both worlds. As the bread baked, the whole kitchen smelled incredible, like a mix of sweet blueberries and cozy, spiced bread. When I finally cut into the golden loaf and took my first bite, I was hooked. Now, it’s my go-to recipe for any season.
A little background on zucchini bread
Zucchini bread is one of those genius recipes born out of necessity. People needed ways to use up the abundance of summer zucchini, and this lightly sweetened, moist bread was the answer. The addition of blueberries isn’t traditional but adds a fresh twist that makes the bread feel a little indulgent. While zucchini bread has been around for decades, it’s evolved over the years with new flavors and healthier substitutions. And really, isn’t that the beauty of recipes? They grow and adapt, just like we do.
Let’s talk ingredients: keeping it simple and flavorful
Every ingredient in this recipe plays a special role, so let’s break it down:
- Zucchini: This sneaky vegetable adds moisture without making the bread taste “vegetal.” Make sure to coarsely grate it and don’t wring it out—you want all that natural moisture. If you’re out of zucchini, grated carrot could work too.
- Blueberries: Juicy, sweet, and slightly tart, they create little bursts of flavor throughout the loaf. Stick with fresh berries for this one, as frozen may bleed too much moisture.
- Brown sugar: Adds a rich, molasses-like sweetness. If you’re out, white sugar will do, but brown gives it that caramel-y depth.
- Sour cream or Greek yogurt: Keeps the bread soft and tender. I’ve used both with great results, so pick whichever you have on hand.
- Flour: All-purpose flour keeps things simple, but you can try a half-and-half mix with whole wheat flour if you want to sneak in a bit of extra fiber.
- Vanilla extract: Don’t skip this! It enhances all the other flavors beautifully.

The kitchen tools you’ll need
Don’t worry, no fancy equipment is required here. Just the basics:
- Loaf pan: A 9×5-inch pan works perfectly. If you only have a smaller one, just watch the baking time—it might take a little longer.
- Mixing bowls: You’ll need one large and one medium bowl. The fewer dishes, the better, right?
- Whisk and spatula: A whisk for mixing the wet ingredients and a spatula for folding everything together. Honestly, a wooden spoon would do just fine too.
- Grater: For the zucchini. A box grater works like a charm.
- Cooling rack: Not essential, but it helps the bread cool evenly.
Step-by-step: baking the perfect blueberry zucchini bread
Step 1: Prep your pan and oven
Preheat your oven to 350°F and lightly spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour it. This ensures the bread doesn’t stick.
Step 2: Mix the wet ingredients
In a large bowl, whisk together the egg, brown sugar, granulated sugar, oil, sour cream (or Greek yogurt), and vanilla extract. The mixture will look silky and glossy—exactly what you want.
Step 3: Combine the dry ingredients
Add 1 cup of flour, baking powder, baking soda, and salt to the wet mixture. Stir until just combined, but be careful not to overmix—overworking the batter can make the bread dense.
Step 4: Fold in the zucchini
Gently stir in the grated zucchini. You’ll notice the batter getting a bit looser thanks to the zucchini’s moisture. This is a good thing!
Step 5: Coat the blueberries
In a medium bowl, toss the blueberries with 1/4 cup of flour. This step keeps them from sinking to the bottom of the loaf while baking.
Step 6: Bring it all together
Gently fold the blueberries (and any remaining flour bits) into the batter. Again, go easy here—you don’t want to crush the berries or overmix.
Step 7: Bake the loaf
Pour the batter into your prepared pan and smooth the top with a spatula. For a pop of color, sprinkle a few extra blueberries on top. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. (A few moist crumbs are fine, but no wet batter.)
Step 8: Cool and enjoy
Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Trust me, it’s worth the wait—cutting into it too soon might make it crumble.

Variations to try (get creative!)
- Vegan: Swap the egg for a flaxseed egg and use a plant-based yogurt.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Spiced up: Add a teaspoon of cinnamon or nutmeg to the batter for cozy, spiced flavor.
- Citrus twist: Add the zest of a lemon to brighten the flavor.
- Nutty: Fold in 1/2 cup of chopped walnuts or pecans for a bit of crunch.
- Chocolate lover’s version: Toss in 1/2 cup of mini chocolate chips along with the blueberries.
How to serve and impress
This bread is perfect as-is, but if you want to get fancy, try serving it warm with a pat of butter or a drizzle of honey. For brunch, pair slices with a dollop of whipped cream and fresh berries on the side. On the presentation front, a sprinkle of powdered sugar can make the loaf look bakery-worthy in seconds.
What to sip with blueberry zucchini bread
For a morning treat, pair it with a hot cup of coffee or a latte. If you’re serving it as a dessert, a glass of chilled white wine or even sparkling water with lemon complements the flavors beautifully. Feeling adventurous? Try it with iced tea or a fruity mocktail for a fun twist.
Storage tips to keep it fresh
This bread keeps well at room temperature for up to a week if stored in an airtight container. For longer storage, wrap it tightly in plastic wrap and freeze it for up to six months. To reheat, let it thaw and pop it in the microwave for 10-15 seconds.
Scaling the recipe for more (or less!)
If you’re baking for a crowd, you can easily double the recipe and bake it in two loaf pans. If you only want a smaller loaf, halve the ingredients and use a mini loaf pan, adjusting the bake time as needed.
Troubleshooting tips
- Bread too dense? Make sure you’re not overmixing the batter.
- Blueberries sinking? Don’t skip the flour-tossing step.
- Too moist? Double-check that you’re not squeezing out the zucchini, as that moisture is essential.
Ready to bake?
Trust me, this blueberry zucchini bread is one of those recipes you’ll fall in love with. It’s simple, adaptable, and so satisfying to make. I can’t wait for you to try it—feel free to tweak it to suit your tastes and share your results!

FAQs
1. Can I use frozen blueberries?
Fresh is best here, but if you must use frozen, don’t thaw them first—just toss them in flour and add them straight to the batter.
2. Can I skip the zucchini?
You could, but the zucchini is what makes the bread so moist and tender. Plus, it’s a great way to sneak in some veggies!
3. How do I prevent the bread from sticking to the pan?
Make sure to grease and flour your pan, or use a floured cooking spray for extra insurance.
4. Can I make muffins instead of a loaf?
Absolutely! Just divide the batter into a muffin tin and bake for 20-25 minutes at 350°F.
5. Is this bread sweet enough for dessert?
It’s perfectly sweet as-is, but you can always add a glaze or a dusting of powdered sugar if you want to make it more dessert-like.

Blueberry Zucchini Bread Recipe
Moist and delicious blueberry zucchini bread packed with juicy blueberries and a hint of vanilla. Perfect for any occasion!
- Total Time: 70-75 minutes
- Yield: 8–10 1x
Ingredients
- 1 large egg
- ½ cup light brown sugar, packed
- ⅓ cup canola or vegetable oil
- ¼ cup granulated sugar
- ¼ cup cup sour cream, lite is okay; or Greek yogurt may be substituted
- 1 teaspoon vanilla extract
- 1 cup all purpose flour + 1/4 cup for tossing with blueberries
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt, or to taste
- 1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
- 1 cup 6 ounces fresh blueberries (I haven’t tried with frozen)
Instructions
Step 1: Prep your pan and oven
Preheat your oven to 350°F and lightly spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour it. This ensures the bread doesn’t stick.
Step 2: Mix the wet ingredients
In a large bowl, whisk together the egg, brown sugar, granulated sugar, oil, sour cream (or Greek yogurt), and vanilla extract. The mixture will look silky and glossy—exactly what you want.
Step 3: Combine the dry ingredients
Add 1 cup of flour, baking powder, baking soda, and salt to the wet mixture. Stir until just combined, but be careful not to overmix—overworking the batter can make the bread dense.
Step 4: Fold in the zucchini
Gently stir in the grated zucchini. You’ll notice the batter getting a bit looser thanks to the zucchini’s moisture. This is a good thing!
Step 5: Coat the blueberries
In a medium bowl, toss the blueberries with 1/4 cup of flour. This step keeps them from sinking to the bottom of the loaf while baking.
Step 6: Bring it all together
Gently fold the blueberries (and any remaining flour bits) into the batter. Again, go easy here—you don’t want to crush the berries or overmix.
Step 7: Bake the loaf
Pour the batter into your prepared pan and smooth the top with a spatula. For a pop of color, sprinkle a few extra blueberries on top. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. (A few moist crumbs are fine, but no wet batter.)
Step 8: Cool and enjoy
Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Trust me, it’s worth the wait—cutting into it too soon might make it crumble.
Notes
How to serve and impress
This bread is perfect as-is, but if you want to get fancy, try serving it warm with a pat of butter or a drizzle of honey. For brunch, pair slices with a dollop of whipped cream and fresh berries on the side. On the presentation front, a sprinkle of powdered sugar can make the loaf look bakery-worthy in seconds.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Lunch