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.
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!
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.
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.
In a large bowl, whisk together melted butter, sour cream, eggs, and vanilla until combined.
Next, add the sugar and whisk until the mixture is smooth.
Once the mixture is smooth, add the dry ingredients and stir until combined and there are no lumps or pockets of flour.
Then gently fold in the grated zucchini until evenly distributed throughout the batter.
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.
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).
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.
Recipe FAQs
You shouldn't need to peel it because it will go in the food processor.
It's a low-fat and heart-healthy dessert, breakfast, or snack with all the benefits from zucchini.
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.
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Blueberry Zucchini Bread
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
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
- 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.
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
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!
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Amy-Sun
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! 😀
Mary
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!
Laura
Shredded
Casey Lee
Putting this on the to make list!! Have you turned these into muffins? If so, same time? Or a little shorter?
Laura
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!
P
Hi again - doubled up on the almond milk and crossing fingers it turns out! Keep you posted!
Laura
I'm nervous!!!! LOL!
P
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
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!
P
Thanks soooo much for your prompt and detailed response! I will definitely use the tips above - can't wait to make it!
Laura
Please report back and let me know what you ended up deciding and how it went! 🙂
P
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 🙂
Laura
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!
Cat
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?
Laura
Hey Cat! I shred it first and then measure! But dicing and tossing could work too! 😉