Blueberry Zucchini Bread
Posted Jun 24, 2022, Updated Feb 17, 2024
This post may contain affiliate links. Please read our disclosure policy.
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.
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.
Blueberry Zucchini Bread 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.
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 see your creations!
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
- 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 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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi again – doubled up on the almond milk and crossing fingers it turns out! Keep you posted!
I’m nervous!!!! LOL!
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” 🙁
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!
Thanks soooo much for your prompt and detailed response! I will definitely use the tips above – can’t wait to make it!
Please report back and let me know what you ended up deciding and how it went! 🙂
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 🙂
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!
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?
Hey Cat! I shred it first and then measure! But dicing and tossing could work too! 😉
Hi, made this very recently and was a tad disappointed. When I first saw the recipe I immediately bookmarked it, but when I actually began to make it, the 4 tsp of baking powder appeared to be strange. But I forged along and the end result looked beautiful! It was only when I tasted it that I noticed a definite tang of the sour greek yogurt and all that baking powder. Next time I would perhaps decrease the amount of baking powder and maybe use the vanilla yogurt suggested. All of your recipes look stunning by the way!
Hey Ela! I am SO sorry that it didn’t turn out the way you hoped! Something to note…I live in UT at 4800 ft. above sea level…so it’s possible that if you live closer to sea level 2 tsp of baking powder could work just fine! Also, I have used vanilla greek yogurt in this recipe with delicious results! Again, I’m so sorry the bread didn’t turn out well for you! I wish I could’ve been in your kitchen to see what went wrong! We all gobble it up over here! 🙂
Looks (and sounds) delicious.
Thank you Meghann!
Yum! I love zucchini bread, so this sounds delicious! Thanks for sharing at #SmallVictories linkup!
Zucchini bread is amazing! Blueberries compliment it very well too! Thanks for stopping by! 🙂
I’ve never tried blueberries with zucchini! This looks delicious!! (Along with pretty much everything else on your website 😉 Keep it up woman! Can’t wait to try this one!
Hey Friend!! Thank you! 🙂 I love how versatile zucchini is…it’s the perfect partner for almost every food! 🙂
I absolutely have to make this zucchini blueberry bread for my husband. He loves to eat sweets and pastries with his coffee each morning but I try to make them healthier options despite his protests!
I’m totally with your husband! There’s something so comforting about a sweet little treat to compliment your morning cup of coffee! 🙂 It’s so easy to make delicious sweets that are still healthy!!! 🙂 Please report back if you give it a whirl! 🙂
Hi! Do you think “flaxseed eggs” would work as an egg replacement in this? It’s a mix of ground flaxseed and hot water that I have just started to cook/bake with.
I have not tried using flax eggs in this recipe, so I am honestly not sure how it would turn out. I regularly use them in baking…substituting 2.5 TBS hot water mixed with 1 TBS ground flaxseed for one egg. If you give it a whirl report back and let me know how it went!