This Blueberry Zucchini Bread is a delightful and healthy twist on the classic zucchini bread. With the addition of fresh blueberries, it’s moist, flavorful, and packed with nutrients. The subtle sweetness from the blueberries and the light, tender texture from the zucchini make it a perfect snack or breakfast treat. Whether you’re looking for a way to use up extra zucchini from your garden or simply craving a delicious, easy-to-make bread, this recipe is sure to become a favorite!

Why You’ll Love This Recipe

Healthy and Moist: The zucchini helps keep the bread moist and adds fiber and nutrients without compromising taste.
Bursting with Blueberries: The fresh blueberries add a burst of natural sweetness and antioxidants.
Versatile: Perfect for breakfast, a snack, or dessert. It’s even freezer-friendly for future cravings.
Easy to Make: Simple ingredients and a straightforward method make this a go-to recipe for busy mornings or gatherings.

Ingredients

For the Bread:

Zucchini: Grated and packed into the batter, adding moisture and subtle flavor.
Blueberries: Fresh or frozen, these little bursts of flavor sweeten the bread naturally.
All-purpose flour: Provides structure to the bread.
Baking soda: Helps the bread rise and gives it a light texture.
Ground cinnamon: Adds warmth and spice to balance the sweetness.
Salt: Enhances the overall flavor of the bread.
Eggs: Bind the ingredients together and add richness to the texture.
Granulated sugar: Sweetens the bread and helps create a tender crumb.
Brown sugar: Adds a hint of molasses flavor and extra moisture.
Vanilla extract: Provides depth of flavor and enhances the sweetness of the bread.
Vegetable oil: Helps keep the bread moist and soft.
Lemon zest: Brightens the flavor and complements the blueberries.
Chopped walnuts or pecans (optional): For extra texture and flavor.

For the Glaze (optional):

Powdered sugar: Adds sweetness to the glaze.
Milk: Thin the glaze to the desired consistency.
Vanilla extract: To complement the glaze and enhance flavor.

Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C) and grease a loaf pan (9×5 inches) or line it with parchment paper for easy removal. Set aside.

Step 2: Prepare the Zucchini

Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out any excess moisture. This step will prevent the bread from becoming too soggy.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

Step 4: Mix Wet Ingredients

In a large mixing bowl, beat together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well combined. Add the grated zucchini and lemon zest, mixing until incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a dense bread.

Step 6: Fold in Blueberries and Nuts (Optional)

Carefully fold the blueberries into the batter, taking care not to break them. If you’re using nuts, fold them in at this stage as well.

Step 7: Bake the Bread

Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool the Bread

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 9: Prepare the Glaze (Optional)

While the bread is cooling, make the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled bread for an extra touch of sweetness.

Step 10: Serve and Enjoy

Once the bread has cooled and the glaze is set, slice and serve. Enjoy it as a breakfast treat, afternoon snack, or dessert!

Frequently Asked Questions (FAQs)

Q1: Can I use frozen blueberries?
Yes, frozen blueberries can be used in this recipe. However, make sure to fold them in gently to avoid turning the batter blue. There’s no need to thaw them first.

Q2: Can I make this recipe gluten-free?
To make this bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to also check that your baking soda and other ingredients are gluten-free.

Q3: How do I prevent the blueberries from sinking to the bottom?
Tossing the blueberries in a little bit of flour before adding them to the batter can help prevent them from sinking to the bottom during baking.

Q4: Can I use a different sweetener?
Yes, you can substitute the granulated sugar and brown sugar with alternatives like coconut sugar, maple syrup, or honey. Keep in mind that this may alter the texture and flavor slightly.

Q5: How do I store leftover bread?
Store leftover Blueberry Zucchini Bread in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap the bread tightly in plastic wrap and store it in the refrigerator for up to a week.

Q6: Can I freeze this bread?
Yes, this bread freezes well. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It will stay fresh for up to 3 months. To thaw, leave it at room temperature for a few hours or microwave individual slices.

Q7: Can I add other fruits to the bread?
Yes, you can add other fruits like raspberries, cranberries, or even apples. Keep in mind that the baking time may vary slightly depending on the added fruit.

Q8: Can I make this recipe without oil?
You can substitute the vegetable oil with applesauce or Greek yogurt to reduce the fat content. This will slightly change the texture but still result in a delicious bread.

Q9: Is this recipe dairy-free?
This recipe is not dairy-free due to the use of eggs and potentially the glaze. You can substitute non-dairy yogurt for the glaze and use dairy-free butter or oil in the bread.

Q10: Can I make mini loaves of this bread?
Yes, you can divide the batter among smaller loaf pans or even muffin tins. Just reduce the baking time to 25-30 minutes for mini loaves or 18-20 minutes for muffins.

Blueberry Zucchini Bread is a moist and flavorful treat that brings together the freshness of zucchini and the sweetness of blueberries. It’s perfect for breakfast, snacks, or even dessert, and it’s easy to make with simple ingredients!