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    Home » Blueberry Zucchini Bread

    Blueberry Zucchini Bread

    Published: Jun 24, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This blueberry zucchini bread recipe is moist and buttery with a perfect crumb. It's bursting with grated zucchini and fresh blueberries and makes a delicious breakfast or snack.

    a loaf of Blueberry Zucchini Bread with two slices cut out of it

    This Blueberry Zucchini Bread recipe combines two of my favorite summer produce items in one delicious loaf.

    It is moist and buttery with a perfect crumb. Serve it for breakfast, slathered with cinnamon honey butter or for a snack or dessert!

    a slice of Blueberry Zucchini Bread with a bite taken out of it

    Blueberry Zucchini Bread Ingredients & Substitutions

    • Salted butter. Unsalted butter or coconut oil can be used in place of salted butter. You can substitute up to half of the butter (¼ cup) with applesauce or canola oil.
    • Sour Cream. Greek yogurt can be used in place of sour cream.
    • Granulated sugar. white granulated sugar or organic cane sugar are the best choices for this blueberry zucchini bread.
    • All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour. 
    • Sea salt. If you use regular table salt I recommend cutting the amount in half. 
    • Grated zucchini. If using grated zucchini that has been frozen, be sure to thaw it first and drain any excess water.
    • Fresh blueberries. let frozen blueberries thaw at room temperature, drain excess liquid and toss them in flour before using in this recipe.
    ingredients in this Blueberry Zucchini Bread recipe

    How to make Blueberry Zucchini Bread

    This blueberry zucchini bread comes together quickly (no mixer required). Follow along as we walk through the recipe step-by-step.

    Begin by combining the dry ingredients (flour, sea salt, baking powder, baking soda and cinnamon) in a medium bowl. Set it aside.

    two photos showing how to make blueberry zucchini bread - mixing dry ingredients

    In a large bowl, whisk together melted butter, sour cream, eggs, and vanilla until combined.

    two photos showing how to make blueberry zucchini bread -  combining butter and sour cream

    Next, add the sugar and whisk until the mixture is smooth.

    two photos showing how to make blueberry zucchini bread - whisking in sugar

    Once the mixture is smooth, add the dry ingredients and stir until combined and there are no lumps or pockets of flour.

    two photos showing how to make blueberry zucchini bread - combining wet and dry ingredients

    Then gently fold in the grated zucchini until evenly distributed throughout the batter.

    two photos showing how to make blueberry zucchini bread - stirring in the zucchini

    And finally, to ensure the blueberries don't get smashed as you're making the batter, fold them in at the very end until they are just distributed throughout the batter.

    two photos showing how to make blueberry zucchini bread - folding in the blueberries

    Next, bake the blueberry zucchini bread on the lower rack of the oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too much, tent it with foil.

    After baking, let the bread cool completely in the loaf pan (about 6 hours or overnight).

    two photos showing how to make blueberry zucchini bread - pouring batter into loaf pan, then loaf after baked

    Cut & Serve

    Once the blueberry zucchini bread is completely cooled, transfer it to a cutting board and cut into slices and serve. I suggest serving it with a slather of homemade cinnamon honey butter.

    Store/freeze

    Store leftovers in an airtight container in the refrigerator for up to 5 days.

    To freeze: Cut the zucchini bread into slices. Individually wrap each slice in plastic wrap, then place them in an airtight container. Store in the freezer for up to 2 months.

    a loaf of Blueberry Zucchini Bread with two slices cut out of it

    Recipe FAQs

    Do you peel zucchini for bread?

    You shouldn't need to peel it because it will go in the food processor.

    Why is zucchini bread good for you?

    It's a low-fat and heart-healthy dessert, breakfast, or snack with all the benefits from zucchini.

    Can I use frozen blueberries?

    Fresh blueberries will be better because they won't sink. If you only have frozen berries, I recommend tossing them with extra oat flour before mixing them into your batter.

    a slice of Blueberry Zucchini Bread with a bite taken out of it

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Blueberry Zucchini Bread

    Blueberry Zucchini Bread

    Laura
    This blueberry zucchini bread recipe is moist and buttery with a perfect crumb. It's bursting with grated zucchini and blueberries and makes a delicious breakfast or snack.
    5 from 8 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course bread, Breakfast, Dessert
    Cuisine American
    Servings 12 Slices
    Calories 263 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • spatula
    • 9x5" loaf pan

    Ingredients
      

    • ½ cup salted butter melted
    • ½ cup sour cream or Greek yogurt
    • 2 eggs beaten
    • 2 teaspoon pure vanilla extract
    • 1 ½ cup granulated sugar
    • 1 ½ cups all-purpose flour try 1 ¾ cup
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon fine sea salt
    • 2 teaspoons ground cinnamon
    • 1 medium zucchini grated (1 ½ cups)
    • 1 cup fresh blueberries
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350 degrees F.
    • Grease a 9x5” loaf pan, set aside.
    • In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
    • In a large bowl, whisk together melted butter, sour cream, eggs, and vanilla until combined.
    • Add sugar and whisk until smooth.
    • Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
    • Gently fold in the grated zucchini until evenly distributed throughout the batter.
    • Then, fold in blueberries until evenly distributed, being careful not to mash them.
    • Transfer batter to the prepared loaf pan.
    • Bake on the lower rack in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
    • Let cool completely in the loaf pan (about 6 hours or overnight).
    • Remove from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board, slice and serve. Store in an airtight container in the refrigerator.

    Video

    Notes

    Ingredient Substitutions
    • Salted butter. Unsalted butter or coconut oil can be used in place of salted butter. You can substitute up to half of the butter (¼ cup) with applesauce or canola oil.
    • Sour Cream. Greek yogurt can be used in place of sour cream.
    • Granulated sugar. white granulated sugar or organic cane sugar are the best choices for this blueberry zucchini bread.
    • All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour. 
    • Sea salt. If you use regular table salt I recommend cutting the amount in half. 
    • Grated zucchini. If using grated zucchini that has been frozen, be sure to thaw it first and drain any excess water.
    • Fresh blueberries. let frozen blueberries thaw at room temperature, drain excess liquid and toss them in flour before using in this recipe.
    Store
    Store leftovers in an airtight container in the refrigerator for up to 5 days.

    To freeze
    Cut the zucchini bread into slices. Individually wrap each slice in plastic wrap, then place them in an airtight container. Store in the freezer for up to 2 months.

    To use frozen, shredded zucchini:

    Place frozen zucchini in a colander. Let it thaw and drain, pressing out some of the water. Use in the recipe as directed.

    Nutrition

    Serving: 1sliceCalories: 263kcalCarbohydrates: 40gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 53mgSodium: 208mgPotassium: 131mgFiber: 1gSugar: 27gVitamin A: 376IUVitamin C: 4mgCalcium: 41mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Delicious Recipes

    • Love Zucchini? Try Double Chocolate Zucchini Bread or Chocolate Zucchini Brownies.
    • Are you just as much of a fan of blueberries as we are? Try Blueberry Muffins or Dairy-Free Blueberry Coffee Cake.
    • Try this delicious Chocolate Banana Bread!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Amy-Sun

      July 10, 2022 at 3:01 pm

      5 stars
      I had this zucchini bread at a friend's house yesterday, and it was SOOOO AMAZINGLY GOOD, it's led me to this blog! Full story is that she said something along the lines of, "I know they say not to serve food you've never made before when company comes, but the recipes on this blog always come out great." At which point I said, "OMG, what is this blog you speak of?" Especially after trying this heavenly zucchini bread, which my whole family was crazy about, I knew I had to check it out, and I'm so glad I did, these recipes look amazing! 😀

      Reply
    2. Mary

      June 02, 2020 at 3:29 pm

      One cup of zucchini doesn't make sense to me... One cup of sliced, diced or schredded? Do you think using an entire medium zucchini will work? How much did you use? I'm gonna try this recipe in the next days, sounds great!

      Reply
      • Laura

        June 03, 2020 at 2:50 pm

        Shredded

        Reply
    3. Casey Lee

      August 25, 2016 at 7:59 pm

      Putting this on the to make list!! Have you turned these into muffins? If so, same time? Or a little shorter?

      Reply
      • Laura

        August 27, 2016 at 1:47 pm

        Hey Case!! I haven't turned them into muffins! But if you do let me know! Definitely bake for a shorter time! I usually bake muffins at 375 degrees F for 20-25 minutes!

        Reply
    4. P

      July 23, 2016 at 9:17 pm

      Hi again - doubled up on the almond milk and crossing fingers it turns out! Keep you posted!

      Reply
      • Laura

        July 23, 2016 at 9:58 pm

        I'm nervous!!!! LOL!

        Reply
        • P

          July 25, 2016 at 3:02 pm

          So at first it looked like it turned out fine buuuut not sure if it was almond milk - but the berries were wet in cake and just made cake "slouch" 🙁

        • Laura

          July 25, 2016 at 9:38 pm

          Hey! I can totally see how substituting almond milk for the yogurt would make the cake slouch. I'm not exactly sure what you mean by the blueberries were wet (was the cake not baked all the way through)? I recommend trying it with dairy-free yogurt! Or try these and sub blueberries for the chocolate chips!

    5. P

      July 21, 2016 at 9:09 pm

      Thanks soooo much for your prompt and detailed response! I will definitely use the tips above - can't wait to make it!

      Reply
      • Laura

        July 22, 2016 at 9:25 pm

        Please report back and let me know what you ended up deciding and how it went! 🙂

        Reply
    6. P

      July 21, 2016 at 8:21 pm

      Sounds delicious and healthy - planning on making it this weekend and was wondering if I can omit the yogurt? Semi lactose intolerant so trying to avoid dairy 🙂

      Reply
      • Laura

        July 21, 2016 at 8:27 pm

        Hey! The yogurt adds moisture and flavor to this bread. I would not omit it completely. There are many companies that make dairy-free yogurt! I love So Delicious! You could try tinkering with the other wet ingredients (i.e. adding 1/2 cup of dairy-free milk in place of the yogurt...or 1/4 cup coconut oil 1/4 cup dairy-free milk) but I can't tell you for certain how it would turn out. I recommend following the recipe as written. If you're looking for a dairy-free zucchini bread try my Paleo Zucchini Banana Muffins and make them into a loaf (just bake at 350 for 35-45 minutes until a toothpick inserted in the center comes out clean). You can use blueberries instead of chocolate chips in that recipe!

        Reply
    7. Cat

      July 19, 2016 at 9:39 pm

      Hi! Found your post, and am excited to try this! For the zucchini, do you shred it first to get one cup, or do a small dice and throw it into the food processor?

      Reply
      • Laura

        July 20, 2016 at 1:21 pm

        Hey Cat! I shred it first and then measure! But dicing and tossing could work too! 😉

        Reply
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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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