This blueberry zucchini bread will not disappoint! It is super moist and delicious. Put your garden’s bounty to use with a fun loaf of quick bread that doubles as dessert and secretly hides veggies. This fresh summer treat is complete with a brown sugar topping.
Original recipe posted: September 2012 | Recipe updated: October 2019
From what I hear, those of you with gardens have zucchini coming out of your ears! I wouldn’t know, since I live in a town home with about ten square feet of grass and no room for gardening. I am here to help those of you with a plentiful crop!
Make a few loaves of this bread and your friends and family will love you. This bread is moist and filled with flavor, and I can tell you from experience that it is impossible to eat just one slice. If you have children, you will be proud of yourself for getting veggies into their little bodies.
WHY I LOVE ZUCCHINI BREAD WITH FRUIT
Zucchini is a perfect vegetable to bake with! It’s healthy but it is also moist and keeps bread from being dry. Combining it with a juicy fruit like blueberries creates an extra juicy, moist loaf.
HOW TO MAKE BLUEBERRY ZUCCHINI BREAD
A yummy quick bread perfect for making a zucchini bread recipe but with the juicy sweet blueberries to offset it!
STEP 1
Preheat your oven to 350 degrees F. Lightly grease two 9×5-inch loaf pans with cooking spray and set aside.
Shred 1 large zucchini and set aside. (I think it is so cool how zucchinis sweat!)
STEP 2
In a large bowl, beat: eggs, vegetable oil, granulated sugar, light brown sugar, vanilla and sour cream. Mix with a spoon until the mixture is smooth. Fold in the shredded zucchini. When measured, it should equal approximately 1 1/2 cups.
STEP 3
In a medium mixing bowl, combine: all-purpose flour, baking powder, baking soda, salt and cinnamon. Mix well. Gradually add the flour mixture to the zucchini mixture, stirring after each addition.
Rinse 1 pint of fresh blueberries. Then fold in the blueberries to the bowl, reserving a handful.
STEP 4
Divide the mixture between the prepared loaf pans.
Sprinkle a tablespoon or two of brown sugar over the tops, along with the reserved blueberries.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Place the bread on wire racks to cool completely.
RECIPE TIPS
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Frozen blueberries can be exchanged for fresh berries. No need to defrost them!
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To keep your blueberries from sinking, toss them in some flour before you add them to the batter. This little trick will do the job.
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A couple teaspoons of lemon zest mixed in with the wet batter brings out the combined flavors!
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An alternative topping: use a simple lemon glaze made from powdered sugar that is tasty on many baked goods. Whisk together 1 tbsp of lemon juice with 1 tbsp milk and a cup of powdered sugar. Let the bread cool about 10 minutes before drizzling on top. Then allow the glaze to harden, about 20 minutes before slicing into it.
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Feel free to replace whole wheat flour for all-purpose flour for a gluten free treat.
HOW TO TELL IF A ZUCCHINI IS READY TO EAT
When ripe, a zucchini should feel mostly firm but give a little when pressed with your fingers. The skin should appear dark green and glossy. The flesh of the zucchini should not be mushy or tough and should have a yellowish-white color.
IS A ZUCCHINI BETTER RAW OR COOKED?
Zucchini, much like it’s cucumber cousin, is a heavy veggie due to its high water content which means limited calories! It is a flavorful vegetable and can be enjoyed both raw and cooked. Raw zucchini is firm and slightly crunchy. Cooked zucchini is softer, but still delicious.
HEALTH BENEFITS OF ZUCCHINI
Filled with potassium that is heart healthy, it’s also high in antioxidants like Vitamin B6 and C. It’s also great because it has zero fat and has needed fiber for your diet.
WHAT IS A GOOD SIZE FOR ZUCCHINI?
When zucchini is baked into foods such as bread or muffins, it can be as big as a house. If you intend to use it for cooking fritters or zucchini chips or if you want to saute it or use it in any other way, 6 inches is a good size for optimal flavor. The seeds inside the zucchini will be a perfect size when it is on the smaller side, too, and it won’t be as watery. Large zucchini hold a LOT of water, which isn’t ideal for many savory recipes.
OTHER DELICIOUS ZUCCHINI RECIPES
If you love zucchini in a variety of recipes, we know you’ll love some of our favorites – check these out!
WHAT TO SERVE AT A PARTY
I LOVE party food, so you have come to the right place if you are looking for recipes to make for your next gathering. Here are some options for you that will be easy, delicious and crowd-pleasing!
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Fruit Pizza – The classic, crowd-pleasing Fruit Pizza has a cookie dough crust, dreamy cream cheese frosting and a colorful top layer of fruit and a tasty glaze. Great appetizer/dessert for parties of any kind, any time of the year!
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Taco Ranch Pasta Salad – This delicious pasta salad gets totally devoured at gatherings, no matter the season.
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Sausage Cheese Dip – Sausage Cheese Dip is easy to make (let your crockpot do the work for you!), cheesy, flavorful and totally irresistible! Serve as an appetizer at your next party and it won’t last long. Only 6 ingredients required for this delicious party food!
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7-Layer Taco Dip – This is the best 7-Layer Taco Dip you’ll ever meet! It’s the perfect appetizer and party food and it is always the first thing to get devoured.
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Crockpot Meatballs – These require only a few ingredients with only a few minutes of prep. They are SO EASY to make, totally packed with delicious flavor and great for game-day parties or holidays. Let your slow cooker do all of the work for you!
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Spinach Artichoke Dip – This hot Spinach Artichoke Dip is a party staple! People always get excited about this dip and its so easy to make! It’s a filling, cheesy snack or appetizer that you can put on pita squares, crackers or chips. Let your slow cooker do all of the work for you!
Homemade Blueberry Zucchini Bread
Ingredients
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tsp. vanilla extract
- 1/2 cup sour cream
- 1 large zucchini shredded (equals approx. 1 1/2 cups)
- 2 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 1/4 tsp. baking powder
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 pint fresh blueberries
- brown sugar for sprinkling
Instructions
- Preheat oven to 350 degrees F. Coat two 9×5-inch loaf pans with cooking spray and set aside. In a large mixing bowl, combine the eggs, oil, sugars, vanilla and sour cream. Mix until smooth.
- Fold in the shredded zucchini. In a medium mixing bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Mix well.
- Gradually add the flour mixture to the zucchini mixture, stirring after each addition. Fold in the blueberries, reserving a handful. Divide the mixture between the prepared loaf pans. Sprinkle brown sugar on the tops, along with the reserved blueberries. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Notes
To keep your blueberries from sinking, toss them in some flour before you add them to the batter. This little trick will do the job.
A couple teaspoons of lemon zest mixed in with the wet batter brings out the combined flavors!
An alternative topping: use a simple lemon glaze made from powdered sugar that is tasty on many baked goods. Whisk together 1 tbsp of lemon juice with 1 tbsp milk and a cup of powdered sugar. Let the bread cool about 10 minutes before drizzling on top. Then allow the glaze to harden, about 20 minutes before slicing into it.
Feel free to replace whole wheat flour for all-purpose flour for a gluten free treat.
…I also cut the sugar a bit and combined wheat flour with regular flour
This is the best zucchini bread recipe I have ever used. Thank you!
Hi BBJG! No need to drain the zucchini. Just shred and throw it in! Hope this helps.
Megan
This bread looks great. I will definitely try to bake it. But I'm not sure if it's necessary to drain the shredded zucchini or if I shouldn't worry about it. I'd appreciate if you could clarify that for me. Thanx!
THIS IS VERY GOOD. THE ZUCCHINI AND SOUR CREAM MAKE THIS PERFECTLY MOIST. THE NEXT TIME I MAKE IT THOUGH I WILL CUT DOWN BOTH SUGARS BY 1/4 CUP AND ADD A LITTLE MORE BLUEBERRIES. HATS OFF TO THIS BAKER!!!!
I make this at least once a week! I use Greek yogurt instead of sour cream and will try cutting back on the sugar as a previous poster suggests. I also sub in a cup of whole wheat flour for a cup of white.
Made this tonight and it's SO good! I followed the suggestions Ashley made but also cut back the cooking time by 10-12 minutes. I've found cutting back on the sugar and fats in recipes results in a need to bake a shorter amount of time.
Luv, luv, luv this yummy bread!
Your site, recipes & pic's are fantastic! Yes, had to show hubby how darn cute…the sweaty zuke pic = ))
I am visiting my mom in ND. I sent her this recipe, she made 5 loaves, she shared a loaf or two, put one in the freezer for me to try. Like she said it is fantastic! Already a family favorite, she has shared the recipe with her friends! Thank you! <3
LOVE! Don't mind me… I'm just here to jot down the recipe… and drool. Thank you! 🙂 xoxo
Ha! I love that you snapped a shot of the sweaty zucchini 🙂 This bread looks ACE! A combo I would not have come up with on my own but now that you've gone with it, I'm thinking it sounds pretty genius. Well done!
Hi. I found your recipe on Pinterst and laughed because i am the one with zuchinin's coming out my ears! This recipe is by far the best i found. Thanks for sharing!
Found your recipe on foodgawker and I just made a batch of this bread and it is fantastic! It smelled so yummy baking up and when tasted, certainly did not disappoint. Trying to (and nearly there) get my pre-baby body back, so watching what I eat a bit more than usual: I subbed sweetened applesauce for the oil and vanilla yogurt for the sour cream and cut the sugar back a full cup (1/2 of each). It turned out delicious and I definitely be making this again. Thanks for the recipe!
I just posted banana zuke bread yesterday and now I have to try this! Those blueberries look amazing in it!