Discover the secret to deliciously moist Blueberry Zucchini Bread! This easy recipe combines fresh blueberries and grated zucchini for a sweet twist on a classic loaf. Perfect for breakfast or a snack, each slice bursts with flavor and can even include crunchy walnuts for added texture. Don’t miss out on this delightful treat—click through for the full recipe and bake your new favorite dessert today!
1 cup grated zucchini (approximately 1 medium zucchini, excess moisture squeezed out)
1 cup fresh blueberries (or use frozen blueberries, thawed)
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil (or substitute with melted coconut oil)
1 teaspoon vanilla extract
Optional: ½ cup chopped walnuts or pecans for added crunch
![To make this tasty bread, you'll need: - 1 cup grated zucchini (from about 1 medium zucchini, moisture squeezed out) - 1 cup fresh blueberries (you can use frozen blueberries, thawed) - 1½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ cup granulated sugar - ½ cup packed brown sugar - 2 large eggs - ½ cup vegetable oil (or melted coconut oil) - 1 teaspoon vanilla extract - Optional: ½ cup chopped walnuts or pecans for crunch When picking blueberries, look for bright, plump berries. They should be firm and free from blemishes. A good berry will have a nice deep blue color. Avoid those that are shriveled or moldy. For zucchini, choose ones that are firm and shiny. Avoid those with soft spots or wrinkles. Smaller zucchini tend to have better flavor and less water. Look for ones that feel heavy for their size. You can add some crunch with nuts. Walnuts or pecans work well. If you want a twist, try adding a teaspoon of lemon zest for freshness. For a dairy-free option, use almond milk instead of regular milk. You can also swap the vegetable oil for applesauce for a lighter bread. If you're gluten-free, use a 1:1 gluten-free flour blend. Check the package for the best results. For the full recipe, visit the [Full Recipe]. Start by gathering all your ingredients. You will need: - 1 cup grated zucchini - 1 cup fresh blueberries - 1½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ cup granulated sugar - ½ cup packed brown sugar - 2 large eggs - ½ cup vegetable oil - 1 teaspoon vanilla extract - Optional: ½ cup chopped walnuts or pecans Make sure to squeeze out extra moisture from the zucchini. This helps keep the bread from getting soggy. 1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or use parchment paper. 2. In a large bowl, mix the grated zucchini and blueberries. Add the sugars, eggs, oil, and vanilla. Stir until combined. 3. In another bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon. 4. Slowly mix the dry ingredients into the wet mixture. Stir gently to avoid overmixing. A few lumps are okay. 5. If you want, fold in the nuts for a crunchy texture. 6. Pour the batter into the loaf pan. Use a spatula to smooth the top. 7. Bake for 50-60 minutes. Check doneness by inserting a toothpick into the center. It should come out clean. 8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. To test if your blueberry zucchini bread is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready. If it has wet batter, bake for a few more minutes and check again. Enjoy this moist and flavorful delight as it fills your kitchen with a warm aroma. Mixing the batter well is key. Start with the wet ingredients. Stir until smooth. Then, add the dry mix slowly. Use a spatula to fold gently. Avoid overmixing; it can make the bread tough. A few lumps are okay. This keeps the bread light and fluffy. To keep your bread moist, squeeze out excess water from the zucchini. This step is crucial. Use fresh blueberries for the best flavor. If you prefer, you can use frozen blueberries. Just thaw and drain them first. Adding oil also helps maintain moisture. Try using melted coconut oil for a unique taste. Sometimes, the bread might turn out dry. If that happens, check your oven temperature. An oven thermometer can help ensure the right heat. If your bread is too dense, you may have overmixed. For bread that doesn't rise well, make sure your baking powder is fresh. Always check expiration dates before use. {{image_4}} You can make blueberry zucchini bread even more fun. Adding lemon zest gives it a bright taste. Just use the zest from one lemon; it adds a fresh kick. If you love chocolate, fold in some chocolate chips. About half a cup works well. The mix of blueberries and chocolate is a delight. You can also try spices like nutmeg for a warm twist. Want a gluten-free version? Swap the all-purpose flour for a gluten-free blend. Look for one that has a 1:1 ratio. Make sure it has xanthan gum for texture. This will help your bread rise and stay moist. You can use almond flour or coconut flour too, but these will change the texture slightly. If you're looking for a vegan option, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use applesauce instead of eggs. Use about 1/4 cup of unsweetened applesauce. Replace the vegetable oil with a plant-based oil like coconut oil. These changes help keep your bread moist without using animal products. For the full recipe, check out the detailed instructions earlier in the article. Store your blueberry zucchini bread in an airtight container. This keeps it moist. You can also wrap it in plastic wrap or foil. Place it at room temperature if you plan to eat it within three days. For longer storage, refrigerate it. Just be aware that refrigeration can dry it out a bit. To freeze, first, let the bread cool completely. Wrap it tightly in plastic wrap, then in foil. This prevents freezer burn. You can also use a freezer-safe bag. Label it with the date. It will keep well for up to three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, slice the bread into pieces. You can use a microwave for quick warming. Heat for about 15 to 20 seconds. For a crispy crust, use an oven. Preheat it to 350°F (175°C) and warm the slices for about 10 minutes. Enjoy your warm, flavorful bread! For the full recipe, check back to the beginning of this article. Yes, you can use frozen blueberries. Just make sure to thaw them first. Thawing helps prevent too much moisture in your batter. Drain any extra liquid before mixing them into the batter for the best results. Frozen blueberries will still give you great flavor and color. To make mini loaves, divide the batter into smaller pans. Use two to three mini loaf pans based on their size. Reduce the baking time to about 25-30 minutes. Check for doneness with a toothpick. The toothpick should come out clean when they are done. Mini loaves are perfect for gifts or snacks! Zucchini adds moisture without extra fat. It brings fiber, vitamins, and minerals to your bread. Zucchini is low in calories, making it a great choice. Plus, it has antioxidants that help fight free radicals. This makes your blueberry zucchini bread not just tasty but also a bit healthier! This article covered everything you need to make blueberry zucchini bread. I shared the best ingredients and tips for freshness. You learned step-by-step baking instructions and how to test for doneness. I also provided tips to mix batter and keep the bread moist. Lastly, I discussed fun variations and storage tips. Feel free to try different flavors or adapt for special diets. Enjoy your baking adventure!](https://tastednest.com/wp-content/uploads/2025/07/4e1cd194-5b8b-4581-b889-8206398b7923-300x300.webp)