If you’re on the hunt for a delightful treat that beautifully blends fresh garden flavors with a burst of fruity sweetness, this Blueberry Zucchini Bread Recipe is exactly what you need. Imagine moist, tender bread packed with juicy blueberries and tender shredded zucchini, warmed with a touch of cinnamon and vanilla. It’s an irresistible twist on classic quick bread that’s perfect for breakfast, a comforting snack, or even a wholesome dessert. Once you try this recipe, it’s guaranteed to become a cherished favorite in your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to achieving the perfect balance of flavor, texture, and color in your Blueberry Zucchini Bread Recipe. Each one plays a special role, from the moistening vegetable oil to the fresh burst of blueberries and the subtle warmth of cinnamon.
- Vegetable oil: Keeps the bread moist and tender without overpowering other flavors.
- Brown sugar: Adds rich sweetness and a hint of molasses depth.
- Granulated sugar: Balances sweetness and helps with the bread’s light crumb.
- Eggs: Provide structure and richness.
- Vanilla extract: Elevates the overall flavor with its warm, aromatic notes.
- Cinnamon: Infuses the bread with cozy spice that pairs beautifully with blueberries.
- Baking soda and baking powder: Leavening agents that ensure the bread rises perfectly.
- Salt: Enhances the sweetness and deepens flavors.
- All-purpose flour: Forms the backbone of the bread’s texture.
- Shredded zucchini: Adds moisture, tenderness, and a subtle veggie goodness without overpowering.
- Fresh blueberries: Provide bursts of juicy, tangy sweetness throughout every bite.
How to Make Blueberry Zucchini Bread Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Grease your loaf pan with either a bit of butter or nonstick cooking spray to ensure your bread comes out cleanly after baking. This little prep step is crucial for a perfect loaf.
Step 2: Mix Wet Ingredients
In a large bowl, combine the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir these together until you reach a smooth and homogenous mixture. This forms the rich, flavorful base of your bread.
Step 3: Add Dry Ingredients
Next, mix in your cinnamon, baking soda, baking powder, and salt. Gradually add the all-purpose flour, stirring gently just until everything is combined. Keep in mind that the batter will be quite thick at this stage, which is exactly how it should be!
Step 4: Incorporate Zucchini and Blueberries
Fold in the freshly shredded zucchini carefully. This will loosen the batter, making it easier to pour. Then gently fold in the blueberries, taking care not to crush them—they add gorgeous color and juicy pockets of flavor throughout the bread.
Step 5: Transfer to Pan and Bake
Pour your batter into the prepared loaf pan, smoothing out the surface with a spatula. If you want to make it even more inviting, sprinkle a few extra blueberries on top. Bake for 50 to 65 minutes depending on your pan size. Use a toothpick inserted into the center to check doneness—it should come out clean.
Step 6: Cool the Bread
Once baked, allow your loaf to cool in the pan for about 10 minutes. This helps it settle and makes it easier to remove. Then transfer it to a wire rack to cool completely. Patience here pays off with perfect texture.
How to Serve Blueberry Zucchini Bread Recipe
Garnishes
A light dusting of powdered sugar can add a pretty, snow-like finish to this already beautiful bread. If you like, a simple smear of softened butter or cream cheese on a warm slice is pure bliss and enhances the bread’s moistness perfectly.
Side Dishes
This hearty bread pairs wonderfully with a cup of tea or coffee, making it ideal for afternoon snacks. For a more substantial breakfast, serve it alongside fresh fruit or a creamy yogurt for a balanced start to the day.
Creative Ways to Present
If you’re serving guests, consider slicing the bread and stacking the pieces with layers of mascarpone or ricotta cheese and a drizzle of honey between them. This elevates your Blueberry Zucchini Bread Recipe into a comforting, gourmet treat everyone will remember.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover bread tightly in plastic wrap or place it in an airtight container to keep it fresh at room temperature for up to 3 days. If you want it to last a bit longer, refrigeration extends freshness for about a week, just be sure to bring it back to room temperature or warm before enjoying.
Freezing
This bread freezes beautifully. Wrap it tightly in foil or plastic wrap and place it in a freezer-safe bag. It can be frozen for up to three months. When you’re ready for a slice, thaw it overnight in the fridge or for a few hours at room temperature.
Reheating
To warm up your Blueberry Zucchini Bread Recipe, heat slices in a toaster oven or conventional oven at 300°F for a few minutes until softly warmed. Avoid microwaving for too long as it can make the bread soggy, but a quick zap is fine if you’re in a hurry.
FAQs
Can I use frozen blueberries in this recipe?
Absolutely! Just make sure to thaw and drain them well to prevent excess moisture from watering down the batter. Gently fold them in to keep the berries intact.
Do I have to peel the zucchini before shredding?
No peeling necessary. The skin is tender and packed with nutrients, plus it adds lovely flecks of green throughout the bread for color and texture.
What if I don’t have cinnamon? Can I omit it?
While the cinnamon adds warmth, you can skip it or replace it with an equal amount of nutmeg or pumpkin pie spice for a different but still delicious twist.
Is this bread very sweet?
It’s moderately sweet, balancing the natural sweetness from blueberries and zucchini with just the right amount of sugars. You can adjust sugar levels slightly if you prefer it less sweet.
Can I make this recipe gluten-free?
You can try substituting with a gluten-free all-purpose flour blend, but results may vary. Adding a bit of xanthan gum can help with texture to keep the bread moist and tender.
Final Thoughts
This Blueberry Zucchini Bread Recipe is a gem that combines wholesome ingredients and straightforward steps to create a loaf that’s bursting with flavor and heartwarming comfort. It’s perfect for sharing with family or treating yourself any time of day. I can’t wait for you to bake it, enjoy it, and make it your own treasured kitchen staple.
Print
Blueberry Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Zucchini Bread is a moist and flavorful treat combining fresh zucchini with juicy blueberries for a perfect balance of sweet and healthy. It’s easy to make, packed with cinnamon spice, and ideal for breakfast, snack, or dessert.
Ingredients
Wet Ingredients
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
Produce
- 1 ½ cups (approximately 152g) shredded zucchini (fresh, not pre-shredded)
- 1 cup (136g) fresh blueberries (or thawed and drained frozen blueberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter to prepare it for baking.
- Mix Wet Ingredients: In a large bowl, combine the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir well until the mixture is smooth and homogenous.
- Add Dry Ingredients: Incorporate the cinnamon, baking soda, baking powder, and salt into the wet mixture. Gradually add the all-purpose flour, stirring gently until the batter is just combined and thick.
- Incorporate Zucchini and Blueberries: Fold in the shredded zucchini to loosen the batter and make it more pourable. Then carefully fold in the blueberries to avoid crushing them.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Optionally, sprinkle a few extra blueberries on top for an attractive presentation.
- Bake: Bake the bread in the preheated oven for 50 to 65 minutes, depending on your pan size. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, ensuring the bread sets properly.
- Store: Once cooled, wrap the bread tightly in plastic wrap and store at room temperature for up to a few days, refrigerate to extend freshness, or freeze for up to three months.
Notes
- Use fresh, firm zucchini rather than pre-shredded for best texture and moisture control.
- Handle blueberries gently to keep them intact in the batter and prevent bleeding.
- Adjust baking time depending on your oven and loaf pan size—check with a toothpick regularly after 50 minutes.
- This bread freezes well; slice before freezing for easy portioning.
- For a dairy-free option, ensure vegetable oil and ingredients are compliant, as this recipe contains no butter or milk.
