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    Home Β» Blueberry Zucchini Bread

    Blueberry Zucchini Bread

    Published: Jun 24, 2022 by Laura Β· 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 (ΒΌ 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
      

    • Β½ cup salted butter melted
    • Β½ cup sour cream or Greek yogurt
    • 2 eggs beaten
    • 2 teaspoon pure vanilla extract
    • 1 Β½ cup granulated sugar
    • 1 Β½ cups all-purpose flour try 1 ΒΎ cup
    • 1 teaspoon baking powder
    • ΒΌ teaspoon baking soda
    • Β½ teaspoon fine sea salt
    • 2 teaspoons ground cinnamon
    • 1 medium zucchini grated (1 Β½ 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

    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 (ΒΌ 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.Β You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour.Β 
    • Sea salt.Β If you use regular table salt I recommend cutting the amount in half.Β 
    • 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. Ela

      July 18, 2016 at 3:34 am

      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!

      Reply
      • Laura

        July 20, 2016 at 1:24 pm

        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! πŸ™‚

        Reply
    2. Meghann R.

      July 01, 2016 at 12:33 pm

      Looks (and sounds) delicious.

      Reply
      • Laura

        July 01, 2016 at 5:09 pm

        Thank you Meghann!

        Reply
    3. Danita Carr

      July 01, 2016 at 2:16 am

      Yum! I love zucchini bread, so this sounds delicious! Thanks for sharing at #SmallVictories linkup!

      Reply
      • Laura

        July 01, 2016 at 5:09 pm

        Zucchini bread is amazing! Blueberries compliment it very well too! Thanks for stopping by! πŸ™‚

        Reply
    4. Alison Glendenning

      June 29, 2016 at 2:36 am

      I've never tried blueberries with zucchini! This looks delicious!! (Along with pretty much everything else on your website πŸ˜‰ Keep it up woman! Can't wait to try this one!

      Reply
      • Laura

        June 29, 2016 at 12:37 pm

        Hey Friend!! Thank you! πŸ™‚ I love how versatile zucchini is...it's the perfect partner for almost every food! πŸ™‚

        Reply
    5. Deborah Davis

      June 28, 2016 at 10:12 pm

      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!

      Reply
      • Laura

        June 29, 2016 at 12:34 pm

        I'm totally with your husband! There's something so comforting about a sweet little treat to compliment your morning cup of coffee! πŸ™‚ It's so easy to make delicious sweets that are still healthy!!! πŸ™‚ Please report back if you give it a whirl! πŸ™‚

        Reply
    6. Alysha

      June 29, 2016 at 3:12 am

      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.

      Reply
      • Laura

        June 29, 2016 at 12:39 pm

        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!

        Reply
    7. Annmarie

      June 26, 2016 at 11:42 am

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

      Reply
      • Laura

        June 26, 2016 at 1:16 pm

        Thank you so much Annmarie! πŸ™‚ I agree! They are the perfect pair! πŸ™‚

        Reply
    8. Alaina @ A Not So Quiet Kitchen

      June 26, 2016 at 7:12 am

      5 stars
      OOOOH this bread looks delicious!! I like to sneak zucchini past my veggie police in meatballs! πŸ˜‰ I'm pinning this for later because my kids love bread for breakfast and this looks perfect!!

      Reply
      • Laura

        June 26, 2016 at 1:15 pm

        Thank you Alaina!! Ground beef is the perfect vehicle for hiding zucchini!!! πŸ™‚ I put it meatballs too! And tacos...and meatloaf....LOL! πŸ˜‰

        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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