Blueberry Zucchini Bread Recipe

4.67 from 3 votes

Blueberry Zucchini Bread Recipe

This moist and flavorful Blueberry Zucchini Bread is the perfect way to use up fresh summer zucchini! Packed with juicy blueberries and a hint of lemon, it's a family favorite that’s easy to make and perfect for sharing.

Prep Time10

Cook Time25

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry, zucchini, zucchini bread

Servings:

Calories: 391kcal

Author: Kasey Schwartz

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

- 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.

- 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
- 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.

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