Blueberry Zucchini Bread Recipe
This post may contain affiliate links. Read our disclosure policy here.
Looking for a new quick bread recipe to make? Your family will love this delicious Blueberry Zucchini Bread recipe!
Blueberry Zucchini Bread
The harvest is coming in and the fresh vegetables are piling up! I love this time of year, don’t you? One of my favorite parts is the baking that goes along with it. Pumpkin bread, blueberry muffins, apple danish, and today, blueberry zucchini bread!
Now when I brought home fresh zucchini from the farmer’s market last week, my husband was unimpressed. He’s not a fan of zucchini. He doesn’t like it fresh or pickled or even fried (that’s my favorite!). But when I told him I was making bread with it, he was thrilled!
Two of my favorite things are blueberry quick bread and zucchini quick bread, so naturally, it just makes sense to combine them. This Blueberry Zucchini Bread recipe is the perfect combination of flavors and turns out moist, fluffy and delicious every time! If you’ve never made a quick bread, this is a great recipe to start with.
–Looking for more zucchini recipes? You’re sure to find a few new favorites from these 100 Delicious Zucchini Recipes
Blueberry Zucchini Bread Recipe
What You Need:
- 3 eggs
- 1/3 cup vegetable oil
- 2/3 cup applesauce
- 3 teaspoons vanilla
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 cups shredded zucchini
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 2 cups blueberries
How to make Blueberry Zucchini Bread:
Step 1: Preheat oven to 350 degrees. Grease 2 9×4 loaf pans.
Step 2: In a large bowl, sift together flours, salt, baking powder, baking soda, cinnamon, and nutmeg.
Step 3: In a separate bowl, beat sugar, oil, applesauce, and vanilla until smooth. Add eggs one at a time, beating well in between each egg.
Step 4: Fold zucchini into sugar mixture.
Step 5: Add in dry ingredients and mix gently.
Step 6: Fold in blueberries.
Step 7: Pour evenly into pans.
Step 8: Bake for 50-60 minutes.
Allow your bread to cool before cutting (if you can wait!) to avoid a crumbly mess. My favorite way to eat it is warm with butter, but even eating a slice right out of the fridge is great! Your whole family will love it and they’ll never even know there’s zucchini inside!
Want to print this Blueberry Zucchini Bread Recipe? Grab it below!
Blueberry Zucchini Bread Recipe
Ingredients
- 3 eggs
- 1/3 cup vegetable oil
- 2/3 cup applesauce
- 3 teaspoons vanilla
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 cups shredded zucchini
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 2 cups blueberries
Instructions
-
Preheat oven to 350 degrees. Grease 2 9x4 loaf pans.
-
In a large bowl, sift together flours, salt, baking powder, baking soda, cinnamon, and nutmeg.
-
In a separate bowl, beat sugar, oil, applesauce, and vanilla until smooth. Add eggs one at a time, beating well in between each egg.
-
Fold zucchini into sugar mixture.
-
Add in dry ingredients and mix gently.
-
Fold in blueberries.
-
Pour evenly into pans.
-
Bake for 50-60 minutes. Allow to cool before cutting.
Looking for more quick bread recipes? Here are a few of my favorites!
Chocolate Chip Cream Cheese Bread
Pumpkin Zucchini Bread Recipe
Easy Pumpkin Bread Recipe
Banana Bread Mini Muffins Recipe
Cranberry Orange Mini Bread Loaves
18 Absolutely Delightful Quick Sweet Bread Recipes
What’s your favorite recipe that incorporates summer or fall produce?
This Blueberry Zucchini Bread Recipe was originally published on Little House Living in September 2015. It had been updated as of September 2019.
This recipe sounds great! I dont have any blueberries right now but could i just use this recipe to make plain zucchini bread?I wonder if i could shred apple slices and add them to the bread instead for a fruity flavor!
Apple might be good! Otherwise you should be able to leave it plan as well.
Also could i use all regular flour i dont have wheat? Would the measurements change?
You should be able to use regular flour instead of wheat. The measurements should be the same.
Thanks! Yesterday we made pumpkin chocolate chip cookies for the 1st time now a favorite! This morning i made a pumpkin pie from the remaining bag of pumpkin… Baking one of the few ways my little ones will eat some vegtables:)
I am 65, and you are my teacher! You come up with more good stuff to eat and more ideas for pleasant living.
Thanks for this recipe. It will be tried today.
My son (who will be 30) is the same way. He will not touch zucchini in any form whatsoever, except in zucchini bread. I make a green tomato bread which is awesome also. I will have to try your recipe with the blueberries that I froze. I love all the new ideas – never too old to learn. I’ll be 66 and am still learning.
I make a bread very similar to this. My grandkids(all 7 of them!) really love it! I like today’s comments,it is nice to see there are more “older” ladies who enjoy this site. I think I’ve said before,but I am 54. Besides my daughter,you are the only other young lady I know that does things like I do!!
I have made zucchini bread and I have made blueberry bread… and we loved both of them, but I have never combined the two. Great idea! Thank you. 🙂
This sounds scrumptious! I just made my grandmother’s zucchini bread. I absolutely adore it! Found you at the Boogie Board Cottage link up!
Wow, this looks outstanding! I’m featuring it as one of my favorite picks this week on Wednesday Whatsits. The post will go live tonight at 8pm PST. Thanks for submitting and keep them coming! Krissy
For some reason I cannot open your homemade muffin mix. Could you send that to me or post it .
Maybe try this link? Homemade Muffin Mix
After years of resisting zucchini loaf, have discovered how good it is, but have never paired with blueberries. Pinning. Thanks
Loving this recipe! We’ve got lots of blueberries these days, and zucchini’s just around the corner. What a great way to enjoy both of them together. 🙂
Blueberries and zucchini at first glance may seem like a strange combination, but I know it absolutely works so I’m loving this delicious bread! Some of my summer favorites baked up together 🙂
I love this blueberry riff on the basic zucchini bread! Can’t wait to try this when the squashes become more plentiful later this summer!
–G
Any ideas on how to make sweet quick breads without eggs? I love zuchinni breads and such but haven’t had good luck with store-bought egg replacers or flax. Thank you!
I’ve been making my favorite quick breads in muffin tins or even mini muffin tins (I can’t have eggs either) and they hold up pretty well and still give that yummy quick bread flavor. I also make sure there is some kind of oil or applesauce, or mashed banana in the recipe. That helps keep them together as well.
Zucchini bread has always been a favorite of mine, but I’ve never considered adding blueberries. I can’t wait to try out this recipe! Thanks for sharing with Merry Monday.
I love the combination of your Blueberry Zucchini Bread. Thanks so much for sharing with Full Plate Thursday and come back to see us real soon!
Miz Helen
I love zucchini bread and blueberry muffins… I can only imagine that the combination of the two would be divine! Thanks for sharing at my Creative Ways Link Party!
I love zucchini bread, and I love blueberries. This sounds awesome! I must try it! Thanks for sharing!
Smiles from Chippy White Cottage,
Rebecca
This Blueberry zucchini bread recipe is the best. So moist and tasty! Will definitely be sharing that recipe.
I have frozen shredded zucchini from last season. Would that work ok in place of fresh? And if so, do I still use 2 cups, since when it thaws it never seems to make the original amount you froze.
Yes, frozen would work, you probably would just want to use a little bit less than the 2 cups since it will be denser and be sure and drain off as much water as you can after you thaw it 🙂
Hey, Merissa — this recipe sounds more to my liking than my current zuke/blueberry bread, so it’ll be one of the ones up next. I’ll probably add a few walnuts as I’ve got quite a bit left from last year. We’re fortunate here to live in an area with several farms and farm stores. Plus farmers’ markets, CSA’s, and home gardening, of course. However….we’re still waiting on the warmer weather and sun. It’s wet today and in the 60’s. Enjoy those popsicles!