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Our family LOVES making quick breads, especially when summer produce is at its peak – like our favorite Blueberry Zucchini Bread!
Zucchini Bread With a Blueberry Bonus!
Have you ever baked a loaf of zucchini bread and felt like it needed just a little more sweetness? That’s what happened to me one summer afternoon when I had a few extra zucchini on the counter and a handful of fresh blueberries that needed to be used up.
So I thought, ‘Why not bring those two together?’ WOW! It was the perfect match!
The zucchini gave the bread a moist, tender crumb, and the blueberries added this juicy burst of summery sweetness. I drizzled a lemon glaze over the top (because lemon brightens everything up!), and our family devoured it within days. It quickly became a staple in our Midwestern kitchen – perfect for breakfast, snack time, and even shared with neighbors.
Now, every time zucchini and blueberries are in season, this loaf is a must-make around here. It’s simple enough for busy weeknights, but special enough to feel like a treat – just like summer in one slice.
If you love this, you’ll also want to try our Zucchini Muffins and Lemon Pound Cake!
Why You’ll Love This Blueberry Zucchini Bread
- Moist and Flavorful Every Time – Thanks to the shredded zucchini, this bread stays tender and moist without being heavy. The blueberries add just the right amount of natural sweetness in every bite.
- Easy to Make with Everyday Ingredients – No fancy tools or hard-to-find ingredients needed. You likely have everything in your kitchen already—just mix, bake, and enjoy!
- Perfect for Breakfast, Snacks, or Gifting – Whether you’re serving it with coffee in the morning, packing it in a lunchbox, or wrapping up a loaf for a friend, this bread fits any occasion.
Zucchini Bread Ingredients
You’ll find the ingredient quantities for this blueberry zucchini bread recipe in the recipe card at the bottom of the page, but here are some notes to keep in mind.
- Eggs – Let these come to room temperature before you start the recipe.
- Vegetable oil – Canola oil will work, too.
- Vanilla extract – Be sure to use pure vanilla extract, not imitation.
- Granulated sugar
- Grated zucchini – Grate it using your food processor or a box grater.
- All-purpose flour – To make this recipe gluten-free, you can swap in a measure-for-measure gluten-free baking blend.
- Kosher salt
- Baking powder
- Baking soda
- Fresh blueberries – When fresh berries aren’t in season, you can use frozen but don’t thaw them first.
For the Lemon Glaze:
- Powdered sugar – Sift this first so you don’t have lumpy glaze!
- Lemon juice – Use fresh lemon juice for the best flavor.
My Tips for Perfect Blueberry Zucchini Bread
This recipe is easy as can be, but I have a few additional tips to help make it perfect!
- Get a head start. You can grate the zucchini up to a day in advance; store it in an airtight container in the refrigerator and drain off any excess liquid before you use it.
- Don’t overmix. This is the most important rule for any quick bread or muffin recipe. Mixing too much will give you a denser loaf. Also, you want green zucchini flecks and blue berry pops, not purple streaks
- Squeeze out as much liquid from the zucchini as possible. This keeps the bread from being overly moist or sinking in the middle.
- Cool completely before glazing. If the bread is still warm, the glaze will absorb into the loaf and run down the sides.
Need help with this recipe?
Click the buttons below to summarize it, adjust for diets, swap ingredients, or ask your own questions!
Blueberry Zucchini Bread Recipe
Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 2 ½ tsp vanilla extract
- 2 ¼ cups granulated sugar
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 pint fresh blueberries
Lemon Glaze
- 1 cup powdered sugar sifted
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350F. Lightly grease 4 mini-loaf pans or 2 large loaf pans.
- In a large mixing bowl, mix together the eggs, oil, vanilla, and sugar until combined. Fold in the grated zucchini followed by the flour, salt, baking powder and baking soda. Mix well until fully combined. Fold in the blueberries.
- Transfer batter to the prepared loaf pans. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 25 minutes in the loaf pans. Turn onto a rack to continue to cool to room temperature.
- If using, mix powdered sugar and lemon juice together in a bowl. Drizzle over cooled loaf.
Notes
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- Don’t overmix. This is the most important rule for any quick bread or muffin recipe. Mixing too much will give you a denser loaf.
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- Squeeze out as much liquid from the zucchini as possible. This keeps the bread from being overly moist or sinking in the middle.
- Gently fold berries to keep them intact
- Use parchment‑lined pan for easy loaf removal
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How to Store Blueberry Zucchini Bread
Store at room temperature for 3 to 4 days, or in the refrigerator for up to a week. You can also freeze this recipe for up to 3 months; let it thaw at room temperature before serving.
Nutrition
More Easy Quick Bread Recipes
- If you like crunch in your quick bread, you’ll love this Banana Nut Bread recipe!
- No matter your baking skill level, you’ll be able to nail this Easy Banana Bread Recipe.
- When fall rolls around, add this Chocolate Chip Pumpkin Bread to your baking list!
- My Cinnamon Swirl Bread is the coziest loaf ever, perfect for enjoying with a warm cup of coffee.
Tried this Blueberry Zucchini Bread Recipe ? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below!
Should the grated zucchini equal one cup before or after squeezing as much of the liquid out as possible?
Thanks!
This loaf is light, moist and delicious. I followed the directions exactly which are clear and concise. This will definitely be my go to from now on!