Blueberry Zucchini Bread Recipe (2024)

Looking for a new quick bread recipe to make? Your family will love this delicious Blueberry Zucchini Bread recipe!

Blueberry Zucchini Bread

The harvest is coming in and the fresh vegetables are piling up! I love this time of year, don’t you? One of my favorite parts is the baking that goes along withit. Pumpkin bread, blueberry muffins, apple danish, and today, blueberry zucchini bread!y

Two of my favorite things are blueberry quick bread and zucchini quick bread, so naturally, combining them makes sense. This Blueberry Zucchini Bread recipe is the perfect combination of flavors and turns out moist, fluffy, and delicious every time! If you’ve never made a quick bread, this is a great recipe to start with.

–Looking for more zucchini recipes? You’re sure to find a few new favorites from these 100 Delicious Zucchini Recipes

Ingredients in Blueberry Zucchini Bread Recipe

What You Need:

• Eggs.
• Vegetable oil. This can be any mild oil. I use safflower oil or olive oil.
• Applesauce. Applesauce helps to replace some of the oil in the recipe to make it a bit healthier.
• Vanilla. You can use homemade vanilla extract or store-bought.
• Sugar. This is just plain cane sugar. I haven’t tried a replacement in this recipe.
• Brown sugar. Adding brown sugar instead of all white sugar will help add moisture into the bread.
• Zucchini. This can be fresh zucchini, dried zucchini, or frozen zucchini (drained).
• All-purpose flour. You can also use gluten free flour.
• Whole wheat flour. Adding half whole wheat will make this bread healthier without your family even knowing. If you are doing gluten free, just add the full amount of both flours in gluten free.
• Salt, baking powder, baking soda, cinnamon, nutmeg.
• Blueberries. These can be fresh, frozen or canned, depending on what you have on hand.

How to Make Blueberry Zucchini Bread:

Step 1: Preheat oven to 350 degrees. Grease 2 9×4 loaf pans.

Step 2: In a large bowl, sift together flours, salt, baking powder, baking soda, cinnamon, and nutmeg.

Step 3: In a separate bowl, beat sugar, oil, applesauce, and vanilla until smooth. Add eggs one at a time, beating well in between each egg.

Step 4: Fold zucchini into sugar mixture.

Step 5: Add in dry ingredients and mixgently.

Step 6: Fold in blueberries.

Step 7: Pour evenly into pans.

Step 8: Bake for 50-60 minutes.

Allow your bread to cool before cutting (if you can wait!) to avoid a crumbly mess. My favorite way to eat it is warm with butter, but even eating a slice right out of the fridge is great! Your whole family will love it, and they’ll never even know there’s zucchini inside!

Want to print this Blueberry Zucchini Bread Recipe? Grab it below!

How to Store Leftover Blueberry Zucchini Bread

If you have extra bread, wrap it in plastic wrap and place it in a freezer bag to freeze for future use.

Variations to the Blueberry Zucchini Bread

• Add chopped walnuts for a little extra crunch.
• Make a lemon glaze by mixing lemon juice, lemon zest, and powdered sugar and pour over the top of the loaf.

More Quick Bread Recipes

• Chocolate Chip Cream Cheese Bread
• Pumpkin Zucchini Bread Recipe
• Easy Pumpkin Bread Recipe
• Banana Bread Mini Muffins Recipe
• Cranberry Orange Mini Bread Loaves
• 18 Absolutely Delightful Quick Sweet Bread Recipes
• The Best Hummingbird Bread Recipe

What’s your favorite recipethat incorporates summer or fall produce?

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Merissa has been blogging about andliving the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from theContact Page.

This Blueberry Zucchini Bread Recipe was originally published on Little House Living in September 2015. It has been updated as of August 2023.