This Blueberry Zucchini Bread features the classic zucchini bread flavor you love, but adds plump, fresh blueberries to the mix. It’s the best quick bread recipe for summertime!

 Blueberry-Zucchini Bread cut on a cutting board

Zucchini bread is a classic summertime treat, but to add even more summer flavor to this favorite, I like to put blueberries in the batter too. Talk about delicious!

Each slice of this Blueberry Zucchini bread is studded with juicy blueberries, then to take it to the next level, there’s also a tangy lemon glaze for the top, which is full of bright citrus flavor.

 Blueberry-Zucchini Bread  closeup slice

Blueberry Zucchini Bread Recipe

This Blueberry Zucchini Bread is always a favorite in my house, along with my Zucchini Muffins. There’s something about the combination of flavors that just makes it so delicious. And not to mention, it’s pretty healthy too—you get your fruits and your veggies, all in the form of a delicious treat! 

The other thing to note about this Blueberry Zucchini Bread recipe is that it’s super moist. The zucchini, vegetable oil, and blueberries all add moistness to the mix, making for a tender crumb that’s pretty much irresistible. No dry bread here! 

ingredients to make blueberry zucchini bread


See recipe card below this post for ingredient quantities and full instructions.

For the Blueberry Zucchini Bread:

  • Eggs – Let these come to room temperature before you start the recipe.
  • Vegetable oil – Canola oil will work, too.
  • Vanilla extract
  • Granulated sugar
  • Grated zucchini – Grate it using your food processor or a box grater.
  • All-purpose flour
  • Kosher salt
  • Baking powder
  • Baking soda
  • Fresh blueberries

For the Lemon Glaze:

  • Powdered sugar – Sift this first so you don’t have lumpy glaze!
  • Lemon juice
steps to make blueberry zucchini bread

How to Make Blueberry Zucchini Bread

1. Prepare

Preheat your oven to 350ºF and lightly grease 4 mini-loaf pans or 2 large loaf pans.

2. Make the Batter

In a large mixing bowl, stir the eggs, oil, vanilla, and sugar until combined. Fold in the grated zucchini, then stir in the flour, salt, baking powder, and baking soda. Once all of the ingredients are incorporated, fold in the blueberries.

3. Bake the Blueberry-Zucchini Bread

Pour the batter into the prepared loaf pans and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. 

4. Cool

Let the bread cool for 25 minutes in the loaf pans, then carefully remove the loaves and set them on a wire rack to finish cooling.

5. Glaze

Combine the powdered sugar and lemon juice in a bowl and drizzle the mixture over the cooled bread.

 Blueberry-Zucchini Bread sliced on a cutting board

How to Store

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.

 Blueberry-Zucchini Bread  on a white plate


Do you peel zucchini for Blueberry Zucchini Bread?

No, there’s no need to peel zucchini for bread! Since it’s grated, the bits of zucchini peel are small and don’t impact the texture of the bread.

How do I shred zucchini for zucchini bread?

You can use the shredder blade in your food processor, or use a box grater and grate the zucchini by hand. I find it easier to shred the zucchini with a box grater, rather than hauling out my food processor and then having to clean it afterward, but both ways work!

Can I grate zucchini ahead of time for Blueberry Zucchini Bread?

Yes, 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.

More Easy Quick Bread Recipes

Blueberry-Zucchini Bread

This Blueberry-Zucchini Bread features the classic zucchini bread flavor you love, but adds plump, fresh blueberries to the mix.
4.67 from 3 votes
Course: Breakfast, Dessert
Cuisine: American
Servings: 8
Prep Time: 10 minutes
Cook Time: 25 minutes


  • 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


  • 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.


Calories: 391kcal | Carbohydrates: 92g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 327mg | Potassium: 104mg | Fiber: 1g | Sugar: 56g | Calcium: 30mg | Iron: 2mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. 5 stars
    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!

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