Short description

This Blueberry Zucchini Bread is a moist, fruity quick bread packed with fresh zucchini and juicy blueberries. The tender crumb and vibrant berries make it perfect for breakfast, snack time, or dessert.

Why You’ll Love This Recipe

Super moist and tender thanks to zucchini
Bright bursts of blueberries in every bite
One-bowl batter, easy cleanup
Freezer-friendly and make-ahead perfect

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

1 large egg
½ cup light brown sugar, packed
⅓ cup canola or vegetable oil
¼ cup granulated sugar
¼ cup sour cream (lite is fine) or Greek yogurt
1 teaspoon vanilla extract
1 cup all-purpose flour, plus ¼ cup more for tossing with blueberries
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup coarsely grated zucchini (loosely packed, do not wring out)
1 cup fresh blueberries (about 6 ounces)

Directions

Preheat oven to 350°F. Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour it; set aside.
In a large bowl, whisk together the egg, brown sugar, oil, granulated sugar, sour cream (or yogurt), and vanilla until smooth.
Add 1 cup flour, baking powder, baking soda, and salt. Stir until just combined—do not overmix.
Fold in the grated zucchini.
In a separate bowl, toss the blueberries with ¼ cup flour to coat. This helps prevent them from sinking.
Gently fold the flour-coated blueberries and any leftover flour into the batter until just mixed.
Pour the batter into the prepared pan, smoothing the top with a spatula. Optionally, sprinkle 1–2 tablespoons of blueberries on top.
Bake for 55–60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with moist crumbs.
Allow the bread to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely. Slice and serve once cooled.

Servings and timing

Serves: 8 slices
Prep time: 15 minutes
Bake time: 55–60 minutes
Total time: 70–75 minutes

Variations

Add ½ cup chopped walnuts or pecans for crunch
Mix in ½ teaspoon ground cinnamon or a pinch of nutmeg
Add 1 teaspoon lemon zest to brighten flavor
Drizzle cooled loaf with lemon glaze (powdered sugar + lemon juice)
Use a gluten-free flour blend for a GF version
Replace egg and dairy with vegan alternatives for a plant-based option

Storage/reheating

Store at room temperature in an airtight container for up to 4 days
Refrigerate for up to 1 week
Freeze whole or sliced for up to 3 months—wrap tightly before freezing
Reheat slices briefly in microwave or toaster oven until warm

FAQs

What kind of zucchini should I use?

Use regular green zucchini. Medium size works best; peel only if the skin is very thick.

Do I need to squeeze the zucchini dry?

No, don’t wring it out. The moisture helps keep the bread tender.

Can I use frozen blueberries?

Yes, but add them frozen—not thawed—to avoid streaky batter.

Why toss blueberries in flour?

It prevents them from sinking to the bottom during baking.

Can I make muffins instead of a loaf?

Yes, the batter makes about 12 muffins. Bake at 350°F for 25–27 minutes.

How do I know when it’s done baking?

Insert a toothpick into the center—it should come out clean or with a few moist crumbs.

Can I double the recipe?

Yes, but use two loaf pans and adjust the bake time slightly as needed.

How can I make it dairy-free?

Use dairy-free yogurt or sour cream and a plant-based oil.

What can I substitute for sour cream?

Greek yogurt is a great substitute and works just as well.

Can I add lemon flavor?

Absolutely—add lemon zest or a lemon glaze for a fresh citrus twist.

Conclusion

This Blueberry Zucchini Bread is a wholesome yet indulgent way to enjoy fresh summer produce. With a moist texture, bursts of sweet blueberries, and effortless prep, it’s a go-to recipe for breakfast, snacking, or sharing with friends and family.

Ezabella