Blueberry Zucchini Bread Recipe

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Looking for a new quick bread recipe to make? Your family will love this delicious Blueberry Zucchini Bread recipe!

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!y

Two of my favorite things are blueberry quick bread and zucchini quick bread, so naturally, combining them makes sense. 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

Ingredients in Blueberry Zucchini Bread Recipe

What You Need:

  • Eggs.
  • Vegetable oil. This can be any mild oil. I use safflower oil or olive oil.
  • Applesauce. Applesauce helps to replace some of the oil in the recipe to make it a bit healthier.
  • Vanilla. You can use homemade vanilla extract or store-bought.
  • Sugar. This is just plain cane sugar. I haven’t tried a replacement in this recipe.
  • Brown sugar. Adding brown sugar instead of all white sugar will help add moisture into the bread.
  • Zucchini. This can be fresh zucchini, dried zucchini, or frozen zucchini (drained).
  • All-purpose flour. You can also use gluten free flour.
  • Whole wheat flour. Adding half whole wheat will make this bread healthier without your family even knowing. If you are doing gluten free, just add the full amount of both flours in gluten free.
  • Salt, baking powder, baking soda, cinnamon, nutmeg.
  • Blueberries. These can be fresh, frozen or canned, depending on what you have on hand.

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.

Blueberry Zucchini Bread

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!

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Blueberry Zucchini Bread Recipe

Course Breakfast
Cuisine American
Keyword Blueberry Zucchini Bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 295 kcal
Creator Merissa

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

  1. Preheat oven to 350 degrees. Grease 2 9x4 loaf pans.
  2. In a large bowl, sift together flours, salt, baking powder, baking soda, cinnamon, and nutmeg.
  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.
  4. Fold zucchini into sugar mixture.
  5. Add in dry ingredients and mix gently.
  6. Fold in blueberries.
  7. Pour evenly into pans.
  8. Bake for 50-60 minutes. Allow to cool before cutting.
Nutrition Facts
Blueberry Zucchini Bread Recipe
Amount Per Serving
Calories 295 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.05g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 41mg14%
Sodium 246mg11%
Potassium 191mg5%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 28g31%
Protein 5g10%
Vitamin A 122IU2%
Vitamin C 6mg7%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

How to Store Leftover Blueberry Zucchini Bread

If you have extra bread, wrap it in plastic wrap and place it in a freezer bag to freeze for future use.

Variations to the Blueberry Zucchini Bread

  • Add chopped walnuts for a little extra crunch.
  • Make a lemon glaze by mixing lemon juice, lemon zest, and powdered sugar and pour over the top of the loaf.

Hummingbird Bread

More Quick Bread Recipes

What’s your favorite recipe that incorporates summer or fall produce?

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Me and Kady

Merissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.


 

This Blueberry Zucchini Bread Recipe was originally published on Little House Living in September 2015. It has been updated as of August 2023.

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28 Comments

  1. 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!

  2. 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:)

  3. 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.

  4. 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.

  5. 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!!

  6. 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. 🙂

  7. This sounds scrumptious! I just made my grandmother’s zucchini bread. I absolutely adore it! Found you at the Boogie Board Cottage link up!

  8. 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

  9. After years of resisting zucchini loaf, have discovered how good it is, but have never paired with blueberries. Pinning. Thanks

  10. 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. 🙂

  11. 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 🙂

  12. 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

  13. 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!

    1. 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.

  14. 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.

  15. 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

  16. 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!

  17. I love zucchini bread, and I love blueberries. This sounds awesome! I must try it! Thanks for sharing!

    Smiles from Chippy White Cottage,
    Rebecca

  18. This Blueberry zucchini bread recipe is the best. So moist and tasty! Will definitely be sharing that recipe.

  19. 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.

    1. 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 🙂

  20. 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!