Blueberry Zucchini Bread

Blueberry Zucchini Bread bread This moist and delicious quick bread recipe is perfect for breakfast or as a snack, and it's a great way to use up excess summer zucchini banana bread alternatives, quick bread Blueberry Zucchini Bread blueberries, zucchini

This Blueberry zucchini bread is a delightful treat that combines the natural sweetness of juicy blueberries with the fresh flavor of zucchini. This moist and delicious quick bread recipe is perfect for breakfast or as a snack, and it’s a great way to use up excess summer zucchini! To make blueberry zucchini bread, you’ll need really simple ingredients like grated zucchini, fresh blueberries, flour, sugar, eggs, and spices. You can also customize the recipe to suit your taste preferences, such as adding nuts, coconut, or lemon zest

Blueberry Zucchini Bread

Blueberry Zucchini Bread Recipe Ingredients and Substitutions

  • ZUCCHINIi: Similar to baking with carrots, the zucchini should be shredded with a cheese grater or box grater and does not need to be peeled first (unless it’s extra large with a thick skin). There is no need to remove the seeds unless it’s again a large zucchini - simply scrape them out before shredding the zucchini. If using frozen zucchini, thaw before using. Drain and squeeze out some but not all of the excess moisture if using frozen - no need to do that if using fresh shredded zucchini. I do not pack the measuring cup tight just loosely packed when measuring the grated zucchini.
  • BLUEBERRIES: I like to use fresh blueberries for this recipe for best result. Technically you can use frozen berries in a pinch. Frozen ones do not need to be thawed before adding them to the batter.
  • FLOUR: All purpose flour is what I usually have on hand and use for this recipe. For a quick and easy gluten free version feel free to use a good 1-1 gluten-free flour - the texture will not be the same though keep that in mind.
  • BAKING SODA, BAKING POWDER, & SALT: They help with leavening the quick bread. Ensure that they are active and not expired.
  • SPICES: I love to add a touch of cinnamon to this blueberry zucchini bread. Warm spices work well with this loaf. Feel free to adjust amounts according to taste. If you would like to add some cardamon or nutmeg for a little more spice feel free to.
  • VANILLA EXTRACT: Always adds a nice flavour to all baked goods. Pure vanilla extract is what I always use.
  • LEMON ZEST: I like to add lemon zest to the bater because it adds a really nice flavor to the bread. Zucchini and blueberry have very mild flavour and the cinnamon and the lemon zest really compliment and add flavor to the bread. Without these add ins the bread could be a little on the bland side.
  • VEGETABLE OIL: Feel free to use canola oil or any other neutral vegetable oil, or you could also use olive oil or coconut oil
  • SUGAR: I use a combination of brown sugar and granulated sugar. Brown sugar adds to the tender soft texture and also adds a wonderful flavour and of course adds to the sweetness of the bread
  • EGGS: Eggs supply cakes, cupcakes, breads, doughs, and cookies their stability and structure, as well as a tender texture. You’ll need 2 large eggs in this blueberry zucchini bread recipe - room temperature.

Blueberry Zucchini Bread

Blueberry Zucchini Bread Step by Step Instructions

This blueberry zucchini bread is super easy to make and requires just a few minutes to prep. I line my loaf pans with parchment paper to make the bread extra easy to remove.

  1. Grate Zucchini: Use the larger side of a box grater to shred zucchini or you could use a food processor. There is no need to wring out the liquid.
  2. Prep Blueberries: Toss them with a little flour which helps them from sinking to the bottom of the batter.
  3. Prep Wet & Dry Ingredients: Combine wet ingredients with the zucchini & dry ingredients in separate bowls (per recipe details below). I use a bowl and whisk for both.
  4. Combine Wet & Dry Ingredients: Stir wet and dry ingredients just until moistened. You can use a spatula or you can use a hand mixer if you prefer.
  5. Add Blueberries: Fold the blueberries gently into batter just until they are evenly dispersed.
  6. Bake: Pour mixture into prepared pan and bake until golden and toothpick comes out clean. Tent with foil if it starts to brown too quickly

Blueberry Zucchini Bread

Blueberry Zucchini Bread

Tips for making the best blueberry zucchini bread recipe

  • Toss your berries with a little flour as this helps them from sinking to the bottom of the batter.
  • Ensure the oven is preheated to the right temperature before placing loaf in the oven. This will ensure that it bakes evenly.
  • Ensure ingredients are at room temperature - specifically the eggs in this recipe.
  • To Peel or Not to Peel? It is not necessary to peel zucchini when you’re making a zucchini loaf. Zucchini skin is thin and softens while baking and it is not noticeable in flavor or texture in the loaf. The skin also has some nutrition - it contains lots of vitamins and minerals
  • Combine the dry ingredients with a whisk, this acts a bit like sifting the flour
  • Cooking times can vary slightly so be sure to check the bread early. Each oven is different, and different pans conduct heat differently so cooking times will vary. It may take 20-30 minutes more. With the longer cooking time, the bread shouldn’t burn, but if you are noticing the bread getting too brown, tent with foil.
  • Bake just until a toothpick or cake tester inserted in the center comes out clean or mostly clean.
  • Small to medium zucchinis (or even summer squash) work best, larger zucchini may need to be seeded (and peeled if the skin is tough).
  • Avoid overmixing. Overmixing quick bread batter will result in a stodgy, dense loaf. For a pillowy, moist cake-like crumb, mix the bread batter just until combined.

Blueberry Zucchini Bread

How to Store and Freeze Blueberry Zucchini Bread

  • STORAGE: Cover and store bread at room temperature for 2-4 days or in the refrigerator for up to 1 week.
  • FREEZING: Quick bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw the bread overnight in the refrigerator or overnight at room temperature before serving. Lightly toast individual slices for best results.

Blueberry Zucchini Bread

If you loved this blueberry zucchini bread you will love these quick bread recipes:

Recipe

Yields: one 9x5-inch or 8½ x 4½-inch loaf pan
Servings: 8-10
Prep Time: 10 mins
Bake Time: 35-45 mins

Ingredients

  • ½ cup vegetable oil
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½-1 teaspoon lemon zest
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups all-purpose flour plus 1 tablespoon divided
  • 1½ cups shredded zucchini
  • 1¼ cup fresh blueberries
  • 1-2 tablespoons of turbinado sugar or coarse sugar for topping (optional)

Directions

  1. Preheat the oven to 350°F. Grease or line a 9- by 5- by 3-inch loaf pan with parchment paper. Set aside.
  2. Toss blueberries with 1 tablespoon of the flour and set aside
  3. In a medium bowl, whisk together the flour, baking soda, salt, baking powder, and cinnamon.
  4. In a large bowl, whisk together with the sugars, oil, eggs, vanilla and lemon zest until well blended.
  5. Whisk the zucchini into the wet ingredients until fully incorporated.
  6. Add the flour mixture to the wet mixture and stir or fold just until blended or a few steaks of flour remains.
  7. Add in the blueberries and gently fold into the batter until they are evenly dispersed. (I like to save a few blueberries to press into the top of the batter but that is optional)
  8. Pour the batter into the prepared loaf pan. Transfer to pre-heated oven and bake until a cake tester inserted in the center of the loaf comes out clean, about 50-65 mins.
  9. Once done remove from oven and allow to cool for 10-15 minutes in pan on cooling rack. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours then slice and enjoy.
  10. Store wrapped/covered for up to 2-3 days or freeze for up to 3 months.

Recipe Note

  • There is just a tiny hint of lemon in this loaf if you use the lemon zest in it - not enough to call this a lemon loaf or anything like that. But this quick bread would be delicious with a lemon glaze. If you decide to do a lemon glaze you simply whisk together 1 cup powdered sugar, 1½ tablespoons lemon juice, 1 tablespoon cream or milk then drizzle over the cake after it is cool.

Blueberry Zucchini Bread