Blueberry Zucchini Bread is super simple and easy to make from scratch! This moist quick bread is made healthy with bursting blueberries, fresh zucchini and applesauce. A cozy breakfast bread the entire family will love. Great for afternoon snacks too!
Best Blueberry Zucchini Bread is perfect for baking with seasonal, fresh blueberries and zucchini from the garden. We love recipes with juicy blueberries like Blueberry Nectarine Cake, Lemon Blueberry Bread Pudding, and our Best Blueberry Pecan Banana Bread. This is one of our Bread recipes you’ll want in your recipe box!
Delicious and Easy Blueberry Zucchini Bread
This is the BEST Blueberry Zucchini Bread you’ll ever make! Made with 2 cups of fresh blueberries, lots of grated zucchini and applesauce to cut the oil needed in half, this bakes up into a moist tender loaf perfect for anytime eating.
You can whip up the batter in about 15 minutes total, and you won’t even need to get out your mixer. Grating and getting the liquid out of the zucchini takes a few minutes, but it’s easy once you get the hang of it, and then you’ll be a PRO!
One thing about this moist bread is that the batter is thick, so the blueberries don’t float down to the bottom of the pan as it’s baking. No extra flouring needed! This leaves the finished bread beautifully studded with fresh blueberries throughout!
Another nice thing about this bread is that it keeps fresh for days and can be frozen. Throw individually wrapped slices in the freezer for a quick breakfast or afternoon snack. Just pull out the amount you need, and heat in the microwave or oven to serve. Even better, throw a slice in the lunchbox and it will be thawed and deliciously ready to eat by noon!
What Size Bread Loaf Does This Recipe Make?
This recipe makes 2 medium bread loaves (9 x 4.5 x 2.5 inch loaf pan). Eat one now and save one for later! Alternately make 1 larger loaf (9 x 5 x 3) or 4 mini-loaves.
Ingredients for this Quick Bread Recipe
- Eggs – We always use large eggs for our recipes. If you only have medium-sized eggs, use 4 instead of 3.
- Oil – Use a light, neutral flavored oil like vegetable oil or canola oil for this recipe.
- Applesauce – we used unsweetened applesauce from a jar.
- Vanilla Extract – adds amazing flavor and aroma to baked goods.
- White and Brown Sugar – for flavor we used half white sugar and half brown sugar. You can use all white sugar or all brown sugar if you prefer.
- Zucchini – an essential ingredient for the recipe. 2 medium zucchini when grated and moisture removed measured 2 cups total.
- All purpose flour – nothing fancy here!
- Baking powder and baking soda – for leavening and rising of the bread.
- Cinnamon – for flavor and complements the blueberries and zucchini.
- Fresh Blueberries – sweet and moist, they’re an essential ingredient for this recipe.
Chef Tips for Making the Best Blueberry Zucchini Bread
- Shred zucchini on a box grater, then wring out any excess moisture before adding to the batter.
- Make grating easy. Use ripe but firm zucchini. Soft zucchini is hard to grate and will end up more like mush in the grater.
- Carefully measure your flour. Don’t scoop the flour into your measuring cup! Use a spoon to fluff flour first, then spoon into your measuring cup and scrape excess off the top with a knife.
- Mix the dry ingredients together before adding to the wet ingredients. This makes a more uniform batter.
- Don’t overmix the batter. Overmixing can make the bread tough. Mix only until the ingredients are combined. It should be smooth but small lumps are okay.
- We recommend allowing the blueberries to come to room temperature before adding them to the batter.
- Fold blueberries into the batter. This prevents the blueberries from bursting and streaking the batter. We love a rubber spatula for this.
- This recipe makes 1 large loaf, 2 standard loaves or 4 mini loaves. The bake time will vary depending on the individual loaf size.
How to remove excess moisture from Zucchini
- This is a easy process and only takes a few minutes.
- Shred zucchini on a box grater using the largest hole grating size.
- Transfer zucchini to a clean kitchen towel. We love flour sack towels for this. Place zucchini in the center of the towel, spreading it out lengthwise on the towel.
- Roll zucchini up in the towel. Grasping both end of the towel, stand over the sink and using both hands, twist the towel like you are wringing it out. Let the moisture from the zucchini fall in the sink. Repeat this over and over ( 6 or 7 times) until little to no liquid comes out.
- Spread zucchini out on a dry towel until you’re ready to add it to the batter.
Frozen blueberries to make Blueberry Zucchini Bread?
Yes, you can use frozen berries to make this bread. You’ll want to keep them solidly frozen (don’t thaw) before adding to the batter. Be sure to get rid of any little ice crystals too. Fold them in gently right before you’re ready to pop the pan(s) in the oven.
How to Store Blueberry Zucchini Bread
Counter or Refrigerator:
Let the bread cool completely on a wire rack. Pop the bread into a large plastic food bag or airtight container (I usually slice it first) and store on the counter for up to 3 days. You can also refrigerate this bread for up to one week.
Allow the bread to cool completely. Place the bread (sliced or whole) into a large plastic freezer bag. Remove any excess air before sealing. OR wrapped the cooled loaf completely in plastic, then a layer of foil. Will keep in the freezer for up to 3 months.
Best Blueberry Zucchini Bread
- Preheat oven to 350°F. Grease or spray with non-stick cooking spray loaf pan(s). Line pan with parchment paper, leaving excess over long sides of pan.
- On a flat surface, shred zucchini on a box grater using the largest hole grating size. Transfer zucchini to a clean kitchen towel. Place zucchini in the center of the towel, spreading it out lengthwise. Roll zucchini up in the towel. Grasping both ends, and using both hands, twist the towel like you are wringing it out. Repeat wringing until little to no liquid comes out. Spread zucchini out on a dry towel until you're ready to add it to the batter.
- In a large bowl, lightly beat the eggs. Stir in oil, applesauce, vanilla, white sugar and brown sugar. Fold in zucchini.
- In medium bowl, combine flour, cinnamon, salt, baking powder and baking soda. Add to wet ingredients and mix until just combined. Gently fold in blueberries. Transfer batter to prepared loaf pan(s).
- Bake on center rack of oven for 1 hour to 1 hour and 15 minutes, or until toothpick inserted in center of loaf comes out clean.
- Cool 15 minutes in pans. Remove from the pans and cool completely on wire racks.
- Store on the counter in airtight container for up to 3 day or refrigerate for up to one week.
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The nutritional information shared is an estimate, and is automatically calculated through a program in the recipe card. If nutritional information, like the calorie count is important to you, we recommend running the ingredients through whichever nutritional calculator you feel most comfortable with. Nutritional values like calories, fat and sugar can vary widely depending on which brands were used.