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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Ela
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!
Laura
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! 🙂
Meghann R.
Looks (and sounds) delicious.
Laura
Thank you Meghann!
Danita Carr
Yum! I love zucchini bread, so this sounds delicious! Thanks for sharing at #SmallVictories linkup!
Laura
Zucchini bread is amazing! Blueberries compliment it very well too! Thanks for stopping by! 🙂
Alison Glendenning
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!
Laura
Hey Friend!! Thank you! 🙂 I love how versatile zucchini is...it's the perfect partner for almost every food! 🙂
Deborah Davis
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!
Laura
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! 🙂
Alysha
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.
Laura
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!
Annmarie
This looks amazing. Blueberries and zucchini are one of my favorite combos! Pinned for later- thanks for linking up and sharing 🙂
Laura
Thank you so much Annmarie! 🙂 I agree! They are the perfect pair! 🙂
Alaina @ A Not So Quiet Kitchen
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!!
Laura
Thank you Alaina!! Ground beef is the perfect vehicle for hiding zucchini!!! 🙂 I put it meatballs too! And tacos...and meatloaf....LOL! 😉