If you’re looking for a delicious way to use fresh zucchini and blueberries, blueberry zucchini bread is a great choice. It’s moist, flavorful, and easy to make with simple ingredients you probably already have at home. Blueberry zucchini bread combines the sweetness of juicy blueberries with the mild taste of zucchini, creating a tasty and unique quick bread that’s perfect for breakfast or snacks.
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You don’t need any fancy tools or complicated steps to bake this bread. It’s often made in one bowl, which means less mess and a quicker way to enjoy a homemade treat. Plus, it’s a great way to use up extra zucchini during summer or anytime you want a sweet, healthy twist on classic bread.
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How to Make Blueberry Zucchini Bread
Making blueberry zucchini bread is simple and rewarding. You’ll need a few key ingredients that work together to create a moist, flavorful quick bread. The process involves mixing wet and dry ingredients carefully, then folding in blueberries and shredded zucchini to keep it tender and juicy. Little tricks can help your loaf come out just right every time.
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Essential Ingredients and Substitutions
Your basic ingredients include all-purpose flour or a mix with whole wheat flour for a nuttier taste. Use baking soda and baking powder to help the bread rise well without getting too dense. You’ll need fresh or frozen blueberries and shredded zucchini for moisture and sweetness.
Sugar can be a combo of brown sugar and white granulated sugar to add rich flavor and moisture. For fat, use vegetable oil, which keeps the bread soft longer than butter. You’ll also need eggs, vanilla extract, lemon juice, and lemon zest to brighten the flavor.
If you want a healthier version, you can replace some oil with applesauce or swap flour with gluten-free alternatives. Adding cinnamon gives the bread a warm spice that pairs well with blueberries and zucchini.
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Blueberry Zucchini Bread
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup vegetable oil (or melted coconut oil)
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Optional: ½ cup chopped nuts (walnuts or pecans)
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Grate the zucchini and gently squeeze out any excess moisture using a clean kitchen towel or paper towels.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
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In a large bowl, beat the eggs and sugar until combined. Add the oil and vanilla extract, mixing well.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated zucchini and blueberries, along with nuts if you’re using them.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
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Tips for the Perfect Loaf
Use fresh or frozen blueberries depending on what you have. If frozen, don’t thaw before adding or they might bleed into the batter.
Shred zucchini finely and squeeze out extra water with a towel to avoid soggy bread.
Don’t overmix the batter; a few lumps are okay. Overmixing can lead to dense bread.
If you like, top your loaf with a simple lemon glaze made from powdered sugar and lemon juice for a fresh finish.
Make sure your oven temperature is correct; too hot and the bread can burn on the outside but stay raw inside.
Let the bread cool in the pan for 10 minutes, then transfer to a rack to cool completely for easy slicing.
Blueberry Zucchini Bread: Storage, Variations, and Serving Ideas
You can keep your blueberry zucchini bread fresh and tasty by storing it properly. There are simple ways to change the recipe a bit, too, to fit your taste or what you have on hand. Also, serving ideas can make your quick bread feel special for any meal or occasion.
Storage and Freezing Tips
To keep your zucchini bread fresh, store it in an airtight container or wrap it tightly in plastic wrap. It will last about 3-4 days at room temperature. If you want it to stay fresh longer, place it in the fridge for up to a week.
For longer storage, freeze your blueberry zucchini bread. Wrap it well in plastic wrap, then in foil, or use a freezer bag. It can last for up to 3 months in the freezer. When ready to eat, thaw it at room temperature or warm it in the oven for a few minutes.
If you bake zucchini muffins or zucchini cake with blueberries, use the same storage tips. Freezing works great for these quick breads too, so you can enjoy them anytime.
Recipe Variations and Adaptations
You can change this quick bread recipe easily. Try adding nuts like walnuts or pecans for crunch. You might swap the all-purpose flour for whole wheat to boost fiber. Adding a teaspoon of cinnamon or nutmeg can warm the flavor.
If you want a sweeter bread, increase the blueberries or add a drizzle of honey on top after baking. For a lower-sugar version, use less sugar or a sugar substitute.
You can also make zucchini muffins with the same batter if you prefer individual servings. These variations let you enjoy the bread year-round, especially when summer zucchini is plentiful.
Serving Suggestions and Pairings
Blueberry zucchini bread works well for breakfast, snacks, or dessert. Spread a little butter or cream cheese on a warm slice for extra richness. It pairs nicely with fresh fruit, yogurt, or a cup of tea or coffee.
If you want a light dessert, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. This quick bread also goes well with savory dishes like egg salad or a light soup.
Try slicing it thick for a brunch table or cut into mini loaves or muffins to share. These options make your zucchini bread feel homemade and thoughtful.
Follow my zucchini bread board on Pinterest.