Blueberry Zucchini Bread

The aroma of freshly baked bread wafts through the kitchen, promising a warm slice filled with delightful flavors. This Blueberry Zucchini Bread is a delicious blend of moist zucchini and juicy blueberries that comes together in just over an hour. Its perfect balance of sweetness and spice makes it a delightful treat for any occasion.

This recipe is perfect for anyone looking to use up extra zucchini or simply craving a unique bread. It’s great for brunch gatherings, breakfast on the go, or as an afternoon snack. You can store leftovers in an airtight container for up to three days.

Why You’ll Love This Recipe

• The combination of fresh blueberries and zucchini creates a moist, flavorful bread.
• Minimal prep time makes it easy to whip up on a busy day.
• The spices add a warm, comforting aroma that fills your home.
• Perfectly suited for breakfast or as a decadent snack.

What You’ll Need

Gather these ingredients to get started on your Blueberry Zucchini Bread.

For the Bread

• 1 cup grated zucchini
• 1 cup fresh blueberries
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg

Fresh blueberries can be substituted with frozen.

Substitutions & Swaps

• Use coconut oil instead of vegetable oil.
• Substitute honey for sugar for a natural sweetener.
• Replace all-purpose flour with whole wheat flour.
• Use almond milk instead of eggs for a vegan option.

How to Make It

Follow these simple steps to bake your bread.

Preheat

Preheat your oven to 350°F (175°C) and grease a loaf pan.

Combine Wet Ingredients

Combine the grated zucchini, sugars, oil, eggs, and vanilla in a large bowl. Mix well.

Whisk Dry Ingredients

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in another bowl.

Mix Ingredients

Gradually add the dry ingredients to the wet, stirring just until combined.

Fold in Blueberries

Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

Pour Batter

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Cool

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to Store It

Fridge: Store for up to three days in an airtight container.
Freezer: Yes, freeze for up to three months.
Reheat: Microwave for 15-20 seconds or warm in the oven.

Tips for Best Results

• Make sure to squeeze excess moisture from the grated zucchini for a better texture.
• Use fresh blueberries for the best flavor; frozen may make the bread soggy.
• Let the bread cool completely before slicing for cleaner cuts.
• Add chopped nuts for added crunch and flavor if desired.

Serving Suggestions

• Enjoy a slice with morning coffee or tea.
• Pair it with whipped cream cheese for a tasty spread.
• Serve it at a brunch alongside fresh fruit and yogurt.