Blueberry Zucchini Bread

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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.

Also, try this blueberry coffee cake or blueberry baked oatmeal as great additions to any breakfast or brunch.

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

Blueberry Zucchini Bread 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

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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 9 votes
Course bread, Breakfast, Dessert
Cuisine American
Servings 12 Slices
Calories 263
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F.
  • Grease a 9×5” 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.

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.

Using Frozen 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: 1slice | Calories: 263kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 208mg | Potassium: 131mg | Fiber: 1g | Sugar: 27g | Vitamin A: 376IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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47 Comments

  1. This looks amazing. Blueberries and zucchini are one of my favorite combos! Pinned for later- thanks for linking up and sharing 🙂

  2. 5 stars
    OOOOH this bread looks delicious!! I like to sneak zucchini past my veggie police in meatballs! 😉 I’m pinning this for later because my kids love bread for breakfast and this looks perfect!!

    1. Thank you Alaina!! Ground beef is the perfect vehicle for hiding zucchini!!! 🙂 I put it meatballs too! And tacos…and meatloaf….LOL! 😉

  3. Oh wow! This recipe is everything I love about summer. What a perfect pair.
    I really love your blog title and logo! So happy.

    1. Hey Julie! Thank you so much! You just can’t beat summer produce! My wonderful talented husband designed my logo! 😉

  4. Your Zucchini Blueberry Bread looks delicious! Have a great weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. I cannot get enough of zucchini bread at the moment so this looks SO good!

    I love that you have dinnertime conversations about “the force”, haha! And subsequent theology lessons. That is TOTALLY going to be our dinner table when we have kids! 😛

    1. Hey Kristy! Zucchini bread is definitely awesome! 🙂 Oh yes….our dinner conversations are the best. I could fill an entire blog and call it “what my kids said while they were eating!” When your husband is a pastor theology lessons are pretty much the norm! I actually had to (politely) ask him to go two days without mentioning the word “Calvinism” because I was ready for a new topic of discussion! LOL! #pastorswifelife

  6. 5 stars
    I don’t think there is such a thing as too many zucchini recipes. Keep them coming! This looks so good.

  7. That looks amazing. Instead of moving to MO, I think I am going to move into your house. I hope you can accommodate one extra hunan!!
    I also love using zucchini in just about everything. I heard that if you use a little bit of orange juice in zucchini baked goods, it helps to break them down so they are less noticeable. I have yet to try this theory.

    1. We turned our basement into a guest suite! So come on over! 🙂 We are basically “Hotel Sandford” and live by the philosophy…the more, the merrier! 🙂 Plus, having another foodie to share my recipes with would be amazing! 😉 I hope you have TONS of fun moving across the US of A! 🙂 Using orange juice sounds so amazing! This bread would actually taste great with a hint of orange too!! I will HAVE to try that in my next zucchini creation! 🙂