Fresh Blueberry Zucchini Bread Recipe: A Tasty Summer Twist

Sweet summer memories bloom with this delightful blueberry zucchini bread that brings unexpected moisture and flavor to every slice.

zucchini sneaks incredible nutrition into this delectable quick bread without compromising taste.

Ripe blueberries burst with natural sweetness, complementing the mild vegetable perfectly.

Fresh ingredients combine to create a tender, moist loaf packed with wholesome goodness.

Soft crumbs and vibrant berries make this bread an irresistible treat for breakfast or afternoon snacking.

Each bite offers a delightful balance of subtle earthiness and bright fruity notes.

You’ll want to share this incredible recipe with everyone who appreciates a delicious homemade baked treasure.

FAQs

• Why coat blueberries in flour before adding to the batter?

Coating blueberries with flour prevents them from sinking to the bottom of the bread during baking. The light flour coating helps distribute the berries evenly throughout the loaf, ensuring you get blueberries in every slice.

• Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just don’t thaw them first – add them directly to the flour coating while still frozen. This helps prevent color bleeding and maintains the blueberries’ shape during baking.

• How do I know when the zucchini bread is fully baked?

Check the bread with a toothpick inserted in the center. If it comes out clean or with just a few moist crumbs, the bread is done. Avoid wet batter on the toothpick, which means it needs more baking time.

• Why is it important not to overmix the batter?

Overmixing can develop gluten in the flour, making the bread tough and dense instead of light and tender. Mix just until ingredients are combined to keep the bread soft and delicate.

Why Blueberry Zucchini Bread Is a Favorite Combo

• Zucchini sneaks extra vegetables into a delicious bread, making it a smart way to add nutrients without compromising taste for picky eaters.
• Perfect for breakfast, snack, or dessert, this bread adapts to any mealtime and suits both casual and special gatherings with its crowd-pleasing flavor.
• Beginner-friendly recipe requires basic mixing skills, minimal ingredients, and straightforward steps that guarantee delicious results even for novice bakers.
• Blueberries and zucchini create a remarkable combination that delivers moisture, natural sweetness, and unexpected richness in every single bite.

Ingredients in Blueberry Zucchini Bread

• Egg: Provides structure and binding for the bread.
• Brown Sugar, Granulated Sugar: Adds sweetness and helps with caramelization.
• Oil: Keeps the bread moist and tender.
• Sour Cream (or Greek Yogurt): Adds moisture and creates a soft texture.
• Vanilla Extract: Enhances overall flavor.

• All-Purpose Flour: Forms the base of the bread.
• Baking Powder, Baking Soda: Helps the bread rise and become light.
• Salt: Balances and enhances the flavors.

• Zucchini: Adds moisture and nutrition to the bread.
• Blueberries: Provides bursts of sweet flavor and color.
• Floured Cooking Spray (or Grease and Flour): Prevents the bread from sticking to the pan.

How to Bake Blueberry Zucchini Bread That’s Just Right

Step 1: Prepare the Oven and Pan

Crank up your oven to 350°F.

Grab a 9×5-inch loaf pan and give it a generous spray with floured cooking spray or grease it thoroughly with butter and dust with flour to prevent sticking.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract until the mixture looks smooth and glossy.

Step 3: Combine Dry Ingredients

Add flour, baking powder, baking soda, and salt to the wet ingredients.

Stir gently until just combined, being careful not to overmix which can make the bread tough.

Step 4: Incorporate Zucchini

Fold in the grated zucchini, noticing how the moisture makes the batter slightly looser.

This adds incredible moisture to the bread.

Step 5: Prepare Blueberries

In a separate bowl, toss blueberries with flour to prevent them from sinking during baking.

This trick ensures even distribution throughout the bread.

Step 6: Add Blueberries to Batter

Gently fold the flour-coated blueberries into the batter.

Be delicate to keep the berries intact and avoid overmixing.

Step 7: Bake the Bread

Pour the batter into the prepared pan, smoothing the top with a spatula.

For extra flair, sprinkle a few additional blueberries on top.

Bake for 55-60 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 8: Cool and Serve

Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Patience is key – cutting too soon can cause crumbling.

Slice and enjoy the moist, fruity bread!

Tips for Moist and Flavorful Bread Every Time

• Toss blueberries in flour before adding to batter to ensure even distribution and prevent them from dropping to the bottom of the bread during baking.
• Use grated zucchini to add natural moisture and subtle sweetness without overwhelming the bread's flavor, making the texture incredibly soft and tender.
• Stir batter gently and minimally to avoid developing gluten, which can result in a tough, dense bread – stop mixing as soon as ingredients are just combined.
• Select ripe, firm blueberries for best results, ensuring they hold their shape during baking and provide bursts of sweet flavor throughout the bread.
• Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.

Storage and Reheat Instructions for Zucchini Bread

• Store wrapped tightly in plastic wrap or aluminum foil for up to 5 days in the refrigerator. Keep the blueberry zucchini bread in an airtight container to maintain moisture and prevent drying out.
• Wrap the bread securely in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 10-15 seconds or toast briefly in a toaster oven until heated through. Add a small pat of butter for extra moisture and flavor.
• Keep the bread at room temperature in a sealed container for 2-3 days, away from direct sunlight and heat sources. Place a paper towel underneath to absorb any excess moisture.

What Goes Great With Blueberry Zucchini Bread

• Pair Sweet Cream Butter Spread: Slather a warm slice with creamy, lightly salted butter to enhance the bread's delicate sweetness and moisture.
• Brew Chamomile Tea Companion: Sip a gentle, floral chamomile tea that complements the subtle zucchini and bright blueberry notes, creating a soothing flavor harmony.
• Match Vanilla Bean Ice Cream Topping: Top a slightly warmed slice with a scoop of creamy vanilla bean ice cream, allowing the cold, rich dessert to contrast with the bread's warm, tender texture.
• Select Light Rosé Wine Refreshment: Enjoy a chilled, crisp rosé wine that cuts through the bread's richness and highlights its fruity blueberry undertones with a refreshing finish.

Blueberry Zucchini Bread Twists to Explore

• Gluten-Free Blueberry Zucchini Bread: Replace all-purpose flour with a gluten-free flour blend, ensuring the same tender texture and rich flavor for those with wheat sensitivities.
• Vegan Zucchini Blueberry Loaf: Swap eggs with flax eggs, use coconut oil instead of regular oil, and substitute sour cream with dairy-free yogurt to create a plant-based version that's equally moist and delicious.
• Low-Sugar Blueberry Zucchini Bread: Reduce sugar by using monk fruit sweetener or stevia, and add extra spices like cinnamon to boost flavor without increasing calories, perfect for those watching their sugar intake.
• Protein-Packed Zucchini Bread: Incorporate protein powder or almond flour into the mix, transforming the bread into a more nutritionally dense breakfast or snack option that supports muscle recovery and sustained energy.

Blueberry Zucchini Bread Recipe

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4.5 from 10 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Blueberry zucchini bread emerges as a delightful fusion of garden-fresh produce and sweet indulgence. Moist crumbs packed with juicy blueberries and tender zucchini promise a slice of pure comfort that satisfies both health-conscious and dessert-loving palates.

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Ingredients

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Dry Ingredients:

• 1 1/4 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Main Ingredients:

• 1 cup coarsely grated zucchini
• 1 cup (6 ounces) fresh blueberries

Wet Ingredients and Sweeteners:

• 1 large egg
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/3 cup canola or vegetable oil
• 1/4 cup sour cream (lite is okay) or Greek yogurt
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven by heating to 350°F and coating a 9×5-inch loaf pan with non-stick cooking spray or butter and flour to prevent sticking.
2. Create a smooth, glossy wet mixture by whisking together egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract in a large mixing bowl until thoroughly combined.
3. Incorporate the dry ingredients by adding flour, baking powder, baking soda, and salt to the wet mixture, stirring gently until just blended without overmixing to maintain a light texture.
4. Introduce grated zucchini into the batter, which will naturally increase moisture and create a more tender bread.
5. Coat blueberries with flour in a separate bowl to prevent them from sinking during baking, ensuring even distribution throughout the loaf.
6. Delicately fold floured blueberries into the batter, taking care not to crush the berries or overwork the mixture.
7. Transfer the batter to the prepared pan, smoothing the surface and optionally garnishing with additional blueberries on top. Bake for 55-60 minutes, checking doneness with a toothpick that should come out clean or with minimal moist crumbs.
8. Allow the bread to rest in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely, which helps set the structure and prevents crumbling when sliced.

Notes

• Tossing blueberries in flour prevents them from sinking to the bottom, ensuring even distribution throughout the bread.
• Zucchini adds incredible moisture and subtle veggie nutrition without overpowering the bread’s sweet flavor.
• Minimal stirring keeps the bread tender and prevents a tough, dense texture that can happen with overmixed batters.
• Swap Greek yogurt for sour cream, use different berries, or add nuts for personalized variations that suit dietary preferences.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 197
• Sugar: 13 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 19 mg