Blueberry Zucchini Bread

This post may contain affiliate links, my full disclosure can be read here. As an Amazon Associate I earn from qualifying purchases.

Blueberry zucchini bread is a moist quick bread made with shredded zucchini and fresh blueberries. It’s an easy way to use up zucchini when your plants are producing like crazy. And it works just as well for a quick breakfast as it does for a snack or dessert.

Unlike a lot of zucchini bread recipes, this one adds juicy blueberries and a good hit of cinnamon, so every slice has little bursts of fruit right alongside that classic warm spice

If you grow zucchini, you know that by a certain time in the summer, your zucchini plants are putting out more than you know what to do with.

I love coming up with yummy ways to use up all that fresh squash. Since they start producing at the same time local blueberries are in season, they make the perfect combination.

This zucchini and blueberry bread has become one of my favorite ways to use up a big garden haul without turning on the canner. If you’re looking for more ways to use up extra zucchini, my zucchini bread with yogurt recipe and easy moist zucchini bread are both regulars in our kitchen too.

Ingredients

• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 3 eggs
• 1 cup oil
• 2 1/4 cups sugar
• 4 teaspoons vanilla extract
• 4 cups shredded zucchini
• 2 cups blueberries

How To Make Blueberry Zucchini Bread

Prep Your Pans And Oven

Start by preheating your oven to 350°F and greasing two loaf pans so your bread doesn’t stick once it’s done baking.

Mix The Dry Ingredients

In a medium-sized bowl, combine the flour, baking soda, baking powder, salt, and cinnamon, and stir until well mixed.

Mix The Wet Ingredients

In a large mixing bowl, add the eggs, oil, sugar, and vanilla, and mix together well until everything is smooth and combined.

Combine The Wet And Dry Ingredients

Slowly add the dry ingredients into the wet mixture while mixing. Don’t worry if the batter starts to look really dry at this point that’s normal. It comes together once the zucchini goes in.

Stir In The Zucchini

Add the shredded zucchini and stir it in well. The batter will loosen up and become much runnier once the moisture from the zucchini is incorporated.

Fold In The Blueberries

Gently fold in the blueberries last, just until they’re distributed through the batter. Folding instead of stirring hard here helps keep the berries whole instead of bursting and streaking the batter.

Bake

Pour half of the batter into each prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pans for 15 minutes before turning out onto a wire cooling rack.

Substitutions

• Frozen blueberries – You can use frozen blueberries in place of fresh. Just don’t thaw them first or they’ll bleed color into the batter. Toss the berries with a tablespoon of flour to help keep their juices from bleeding into the batter.

Variations

• Add nuts – Fold in a half cup of chopped walnuts or pecans for some crunch.
• Make it a streusel loaf – Sprinkle a simple cinnamon-sugar streusel on top before baking for a bakery-style finish.
• Turn it into muffins – Divide the batter into muffin tins and bake at 350°F for about 20-25 minutes instead.
• Lemon blueberry twist – Add a tablespoon of lemon zest to the batter for a brighter, lemon blueberry zucchini bread flavor.

FAQ’s

Connect With Homestead Acres!

Be sure to follow me on social media, so you never miss a post!

Facebook | Twitter | Pinterest | Instagram

Visit my Amazon store to find all my favorite gardening, homesteading tools, and gadgets plus all of my printed garden books and journals!