Blueberry Zucchini Bread Recipe

I absolutely love how this Blueberry Zucchini Bread Recipe brings together the freshness of blueberries with the subtle, moist texture of shredded zucchini. It’s the kind of bread that feels wholesome yet indulgent, perfect for a cozy weekend breakfast or a comforting afternoon snack with tea. When I first tried this, I was blown away by how the zucchini disappears into the crumb, keeping the bread tender without any hint of veggie-ness—just pure, natural goodness.

This recipe works beautifully year-round, especially when zucchini is in season and blueberries are fresh and sweet. You’ll find that it’s a fantastic way to sneak in some extra veggies without anyone noticing, especially if you have picky eaters at home. Plus, the combination of whole-wheat flours and cinnamon creates a flavor that’s just warm and inviting—something you’ll want to bake again and again.

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Ingredients You’ll Need

Each ingredient in this Blueberry Zucchini Bread Recipe plays an important role in giving the perfect balance of taste, texture, and nutrition. Using a mix of all-purpose and whole-wheat flour gives it a hearty crumb without being too dense, while applesauce adds moisture and natural sweetness.

• Blueberries: Tossing them in flour before adding to the batter helps prevent sinking to the bottom during baking.
• Cooking spray: Essential for greasing the pan so your bread comes out effortlessly.
• All-purpose flour: Provides structure and lightness to the bread.
• White whole-wheat flour: Adds a pleasant nutty flavor and extra fiber; you can substitute regular whole-wheat if needed.
• Brown sugar: Gives subtle caramel notes and sweetness; using brown monk fruit sweetener works well for a lower-calorie option.
• Cinnamon: Adds warmth and enhances the flavor of blueberry and zucchini.
• Baking soda and baking powder: Work together to give the bread a nice rise and fluffiness.
• Salt: Balances sweetness and boosts overall flavor.
• Vanilla extract: Brings depth and rounds out the flavor profile.
• Egg: Acts as a binder, creating structure and richness.
• Melted butter: Adds moisture and a lovely richness; dairy-free butter can be swapped in for a vegan twist.
• Unsweetened applesauce: A fantastic way to keep the bread moist and reduce added fat while adding natural sweetness.
• Shredded zucchini: Not packed or squeezed, to keep moisture balanced and crumb light.

Variations

I love to tinker with this Blueberry Zucchini Bread Recipe to keep things interesting, and you should too! Whether you want it grain-free, lower sugar, or packed with extra nuts, there’s room for customization without losing the classic comforting vibes.

• Gluten-Free Version: Swap the flours for a gluten-free baking blend; I tried this once and was surprised how tender the bread remained.
• Nutty Add-In: Adding chopped walnuts or pecans gives an extra crunch, which my family absolutely loved for breakfast.
• Spiced Up: A pinch of nutmeg or ginger adds warmth and pairs perfectly with cinnamon if you want a more festive flavor.
• Vegan Option: Replace the egg with a flax egg and use dairy-free butter for a delicious plant-based loaf.

How to Make Blueberry Zucchini Bread Recipe

Step 1: Prep Your Ingredients and Pan

Start by preheating your oven to 325°F (160°C) and spraying your 9×5-inch loaf pan with cooking spray. Meanwhile, measure out all your ingredients so everything is ready to go—this really helps streamline the process. Toss your blueberries in 2 tablespoons of flour—this little trick keeps them evenly distributed, so you don’t end up with blueberry-heavy pockets or bare spots.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the remaining flours, cinnamon, baking powder, baking soda, and salt until well combined. I like to whisk a bit longer here to make sure those leavening agents are evenly spread, which means a consistent rise throughout the bread.

Step 3: Combine Wet Ingredients

In a separate medium bowl, mix your beaten egg, brown sugar, vanilla extract, melted butter, applesauce, and shredded zucchini. You’ll notice how the zucchini gives the batter a little texture—that’s the magic making this bread moist but still light. Make sure your melted butter isn’t hot, or it might scramble the egg.

Step 4: Bring it All Together

Add the wet mixture to the dry ingredients and stir gently until just combined. Be careful not to overmix—this is a trick I learned the hard way because overmixing can make your bread dense and tough. Finally, gently fold in the floured blueberries to prevent breaking them while still spreading them evenly through the batter.

Step 5: Bake and Cool

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 45 minutes to avoid drying out the bread. Let it cool in the pan for about 10 minutes before removing to a wire rack—cooling completely before slicing will help maintain its structure.

How to Serve Blueberry Zucchini Bread Recipe

Garnishes

I usually keep it simple with a light pat of butter or some cream cheese spread warm on top—both give it a luscious finish. Sometimes, I sprinkle a little powdered sugar for a delicate, pretty touch, especially if serving guests.

Side Dishes

This bread pairs wonderfully with a cup of your favorite coffee or tea, and I’ve also enjoyed it alongside scrambled eggs or a smoothie for a wholesome brunch. It holds up well next to fresh fruit or yogurt if you want a balanced breakfast plate.

Creative Ways to Present

For a special occasion, I’ve sliced this bread and arranged the pieces on a platter with fresh blueberries and mint leaves for a pop of color. It also makes a lovely gift when wrapped up in parchment paper tied with twine—a simple way to share a homemade treat!

Make Ahead and Storage

Storing Leftovers

I like to keep leftover blueberry zucchini bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This keeps it soft and fresh—just make sure it’s fully cooled before storing to avoid condensation buildup.

Freezing

Freezing slices individually wrapped in parchment and then placed in a ziplock bag works great. When I’m ready to eat, I thaw a slice at room temperature or warm it gently in the microwave. It thawed perfectly without losing any moisture or flavor.

Reheating

To reheat, I pop a slice in the microwave for about 20 seconds or warm it briefly in a toaster oven. This revives that freshly baked, soft texture and makes it taste like it just came out of the oven.

FAQs

Final Thoughts

This Blueberry Zucchini Bread Recipe quickly became a favorite in my kitchen because it’s reliable, delicious, and sneaky-healthy—a combo you don’t find every day. I encourage you to try it out, whether you want a new breakfast option, a snack to impress, or just a comforting loaf to enjoy with family. Once you make it, you might find yourself reaching for zucchini and blueberries every time they’re in season, just like I do!

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