Quick Description

Moist, tender, and bursting with fresh blueberries, this Blueberry Zucchini Bread is the perfect marriage of garden freshness and sweet bakery comfort. Grated zucchini blends seamlessly into the batter, adding incredible moisture without overpowering flavor, while plump blueberries burst with juicy sweetness in every bite. Perfect for breakfast, snacks, or gifting, this recipe is so good, it’ll become a family tradition after one bake.

Servings & Timing

  • Servings: 10–12 slices
  • Prep Time: 20 minutes
  • Bake Time: 55–65 minutes
  • Cooling Time: 15 minutes
  • Total Time: ~1 hour 40 minutes

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon (optional, for warmth)

Wet Ingredients

  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 tsp pure vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed of excess moisture)

Mix-ins

  • 1 ½ cups fresh blueberries (frozen works too, see tips)
  • 1 tbsp flour (to toss blueberries and prevent sinking)

Step-by-Step Instructions

Step 1: Prepare the Zucchini

  1. Wash and dry your zucchini.
  2. Grate using a box grater or food processor.
  3. Place grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible — this keeps the bread from becoming soggy.

Step 2: Preheat and Prep

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9×5-inch loaf pan or line with parchment paper for easy removal.

Step 3: Mix Dry Ingredients

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

Step 4: Mix Wet Ingredients

  1. In a large mixing bowl, whisk eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
  2. Stir in grated zucchini.

Step 5: Combine Batter

  1. Gradually fold the dry ingredients into the wet mixture, mixing until just combined — avoid overmixing.
  2. Toss blueberries with 1 tbsp flour to coat, then gently fold them into the batter.

Step 6: Bake

  1. Pour batter evenly into the prepared loaf pan.
  2. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine).
  3. Cover with foil after 40 minutes if the top is browning too quickly.

Step 7: Cool and Serve

  1. Let bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
  2. Slice and enjoy warm, at room temperature, or lightly toasted with butter.

Baking Tips for Success

  • Extra Moisture Control: Zucchini holds a lot of water. Always squeeze well.
  • Blueberry Swap: Use frozen berries straight from the freezer — do not thaw before mixing in.
  • Spice it Up: Add nutmeg or allspice for a cozy twist.
  • Double the Batch: This bread freezes beautifully — wrap tightly in plastic wrap, then foil, for up to 3 months.

Serving Suggestions

  • Breakfast: Pair with coffee or tea.
  • Snack: Spread with cream cheese or almond butter.
  • Dessert: Serve with a scoop of vanilla ice cream and a drizzle of blueberry syrup.

Variations

  • Lemon-Blueberry Zucchini Bread: Add 1 tbsp lemon zest and 2 tbsp lemon juice to the batter for brightness.
  • Nutty Version: Stir in ½ cup chopped pecans or walnuts.
  • Glazed Bread: Drizzle with a simple lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice) after cooling.

Storage

  • Room Temp: Store in an airtight container for up to 3 days.
  • Fridge: Store for up to 1 week.
  • Freezer: Wrap slices individually for easy grab-and-go breakfasts.

Personal Story

The first time I baked this bread, it was with zucchini from my neighbor’s garden and wild blueberries I had picked myself. I wasn’t expecting much — zucchini in bread felt like a “healthy” compromise — but the result completely blew me away. The bread was so moist, so flavorful, and so beautiful with its speckled green and blue that I’ve been making it every summer since. Now, it’s my go-to for gifting, and no one has ever guessed it has zucchini until I tell them.

If you’d like, I can expand this into the full Lanthy 3000+ word blog-style version with:

  • Zucchini baking science
  • Blueberry bread troubleshooting
  • Seasonal ingredient swaps
  • Step-by-step photo ideas
  • Party presentation & storage hacks

Do you want me to make the full extended version so it matches the style of the long Fruity Pebbles Sushi recipe earlier?