If you’re looking for a way to use up summer zucchini while satisfying your sweet tooth, this Blueberry Zucchini Bread is the perfect bake. Packed with juicy blueberries, fresh shredded zucchini, and warm vanilla flavor, it’s a soft, moist loaf that tastes like a slice of sunshine. In this article, I’ll walk you through my favorite version of this treat, answer common baking questions about zucchini in bread, and share some helpful baking tips so your loaf never turns out soggy.
Table of Contents
Table of Contents
The Story & Intro: Why Blueberry Zucchini Bread Is A Must-Bake
The first time I made blueberry zucchini bread, it was one of those hectic late-summer afternoons. My kids were playing in the yard, the garden had more zucchini than I could handle, and I was craving something sweet but homemade. I had blueberries in the fridge and a few pantry staples—so I thought, why not bake something warm and comforting that still feels a little fresh?
That first loaf was a happy accident. I didn’t even peel the zucchini (who has time?) and the result was shockingly good—moist, bursting with berry flavor, and subtly spiced. It’s become one of those recipes I go back to again and again, especially when I want something easy but impressive.
Blueberry zucchini bread has earned a regular spot in our house, right alongside other favorites like chocolate zucchini muffins and our crowd-pleasing pineapple zucchini bread. What makes this recipe stand out is the balance between the soft, tender crumb and the juicy pop of blueberries in every bite. Whether you’re baking for breakfast, brunch, or snack time, this loaf is your cozy kitchen win.
Why Zucchini Is a Game-Changer in Bread Recipes
Without altering the flavor, zucchini gives baked items an amazing amount of moisture. It immediately melts into the batter, giving it a rich, velvety texture that never dries out. And no—you don’t need to peel it! The skin is soft and blends in beautifully.
Unlike other vegetables that might feel too earthy or dense, zucchini is light and slightly sweet. It’s the same reason why our chocolate zucchini bread works so well—it keeps everything moist while letting the real stars (like cocoa or berries) shine.
Picking the Best Blueberries for Baking
When it comes to blueberries, fresh is great, but frozen works too. If using frozen, toss them in a bit of flour before folding them into your batter—this keeps them from sinking to the bottom. If you can, use wild blueberries for their extra pop of flavor.
The beauty of this recipe is that it plays well with what you’ve got. I’ve swapped in raspberries once or even used half blueberries, half blackberries, and the loaf still turned out great. Just avoid overmixing—blueberries are delicate, and you want them to stay whole for those sweet little bursts in every slice.
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Blueberry Zucchini Bread: Moist, Sweet, and Incredibly Easy
This moist and delicious blueberry zucchini bread is the perfect way to use up fresh zucchini and blueberries. Sweet, soft, and easy to make!
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
Ingredients
1 ½ cups shredded zucchini
1 cup fresh blueberries
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2 large eggs
¾ cup granulated sugar
½ cup neutral oil (canola or avocado)
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a loaf pan.
2. Grate zucchini and gently squeeze out excess moisture using paper towels.
3. In a large bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
4. In another bowl, whisk eggs, sugar, oil, and vanilla until well combined.
5. Add shredded zucchini to the wet mixture and stir to combine.
6. Gradually fold the dry mixture into the wet, stirring until just combined.
7. Lightly coat blueberries in flour and gently fold into the batter.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 50–60 minutes or until a toothpick comes out mostly clean.
10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use frozen blueberries if fresh aren’t available, but don’t thaw them first.
Avoid overmixing once you add the flour to keep the loaf tender.
This bread freezes beautifully—wrap tightly and freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
How to Prep Zucchini for Perfect Blueberry Zucchini Bread
Grating Zucchini Without Peeling
One of the best things about making blueberry zucchini bread is how little prep the zucchini actually needs. Many new bakers ask, Do you have to peel zucchini before grating it for bread?—and the short answer is no. The peel is thin and tender, so once it’s grated and baked, it completely blends into the bread. You’ll get the extra fiber and nutrients, all without changing the texture.
Using a regular box grater, shred your spinach. There’s no need to salt or pre-cook it. Just rinse, trim off the ends, and grate it directly into a bowl. Aim for medium-sized shreds—they’re small enough to soften easily while still giving the bread structure.
This approach works well in all zucchini-based bakes like our zucchini garlic bites and zucchini cottage cheese fritters, where texture matters.
Drying Zucchini the Right Way
Now, about that moisture. Zucchini holds a lot of water, which can make or break your blueberry zucchini bread. It shouldn’t be too wet, but it shouldn’t be too dry either. 3. I grate the zucchini, let it sit in a colander for ten minutes, and then squeeze it lightly—not wringing, just enough to get rid of extra liquid. The shreds should still have some moisture in them.
This step helps your loaf bake evenly, avoids that raw middle, and lets the blueberries shine. It’s especially helpful in recipes like our mediterranean chicken zucchini bake where veggie moisture control makes a big difference.
When you get the zucchini right, the bread comes out soft, not wet. It’s moist in all the right ways, with that irresistible tender crumb.
Mixing the Perfect Batter for Blueberry Zucchini Bread
Ingredient Tips for Moist and Balanced Texture
When it comes to blueberry zucchini bread, the ingredients are simple, but the way you combine them matters. Start by whisking your dry ingredients—flour, baking soda, baking powder, cinnamon, and salt. Cinnamon adds warmth that pairs beautifully with the blueberries, while baking soda and baking powder help create that ideal soft rise.
Beat your eggs, sugar, vanilla extract, and neutral oil in a another bowl. Oil is key for moisture. Butter adds flavor, but oil ensures your loaf stays soft for days. I use avocado or canola oil for best results.
Then gently stir in your grated (lightly dried) zucchini. Once combined, fold in the dry ingredients just until incorporated. Don’t overmix, or your bread will turn out dense.
Finally, fold in your blueberries with a light hand. If you’re using frozen berries, toss them in a bit of flour first—this keeps them from sinking. This batter should feel thick but scoopable, dotted with blueberry goodness.
For another sweet spin using zucchini, our zucchini brownies with chocolate glaze also use oil to lock in that melt-in-your-mouth texture. And if you love rich muffins, try the chocolate zucchini muffin recipe—a family favorite here.
Pouring and Baking for Even Results
Grease and line your loaf pan with parchment paper when your batter is ready. Pour the mixture in, smoothing the top with a spatula. This helps the loaf bake evenly and avoids lumpy peaks. For a bakery-style finish, scatter a few more blueberries on top.
Bake at 350°F (175°C) for about 50–60 minutes. Start checking at the 45-minute mark—every oven is different. Insert a toothpick in the center. If it comes out mostly clean (a few moist crumbs are fine), it’s done.
Before moving the bread to a wire rack, allow it to cool in the pan for ten minutes. It firms up and becomes easier to slice later thanks to that little resting period.
With the batter balanced just right, your blueberry zucchini bread will rise beautifully, bake evenly, and deliver that signature moist texture every time.
Storing, Serving & Freezing Blueberry Zucchini Bread
How to Store It (And Keep It Moist)
One of the reasons blueberry zucchini bread is a favorite in our house is how well it holds up after baking. The moisture from the zucchini keeps the loaf soft for days—if it lasts that long! To store, let your bread cool completely. After that, either put it in an airtight container or wrap it tightly with plastic wrap.
At room temperature, it will stay fresh for 2–3 days. Although the texture is finest at room temperature, you can store it in the refrigerator for up to a week. For that just-baked softness, you can alternatively slice it and warm it slowly in the microwave for 10 to 15 seconds.
This method works for other zucchini favorites too, like our tex-mex chicken and zucchini and chocolate zucchini bread—both stay flavorful when properly stored.
Freezing for Later (Yes, It Freezes Beautifully)
Freezing blueberry zucchini bread is a great way to make it last. Once the loaf is fully cooled, you can wrap the whole thing tightly in foil, then plastic wrap, and store it in a freezer-safe bag. For up to three months, it will remain fresh.
If you’d rather freeze slices, wrap them individually. This makes it easy to grab one whenever a craving hits—perfect for busy mornings or afternoon snacks.
To thaw, just leave it at room temperature or pop a slice into the toaster oven for 5–7 minutes. It’ll be just as tender and delicious as day one.
When you bake in batches, like we often do with our pineapple zucchini bread, freezing is a time-saver and a sanity-saver. And honestly, nothing beats pulling a homemade slice from the freezer when guests pop in.
With these tips, your blueberry zucchini bread will be ready whenever you are—fresh, flavorful, and full of homemade charm.
Frequently Asked Questions
Do you have to peel zucchini before grating it for bread?
No, you don’t have to peel zucchini for blueberry zucchini bread. The peel is thin and softens during baking, so it blends seamlessly into the loaf. Plus, it adds nutrients and a nice touch of color.
Do you have to dry zucchini before making bread?
Yes, it’s important to lightly dry grated zucchini. After grating, let it sit in a colander for 10 minutes, then give it a gentle squeeze. Removing some moisture helps the bread bake evenly and prevents sogginess.
How to make zucchini bread not soggy?
To avoid soggy blueberry zucchini bread, don’t skip draining the zucchini. Also, measure your flour correctly and avoid overmixing the batter. Bake until a toothpick comes out mostly clean, and let the loaf cool fully before slicing.
How do you get moisture out of zucchini for bread?
Place the grated zucchini in a colander over a bowl. Let it sit for 10 minutes, then gently press it with your hands or a paper towel. You don’t need to wring it completely dry—just remove the excess liquid.
Conclusion
There’s just something comforting about slicing into a warm loaf of blueberry zucchini bread. It’s easy to make, uses up garden zucchini, and tastes like a summer afternoon in every bite. With the right prep—like lightly drying your zucchini and folding in those berries gently—you’ll end up with a perfectly moist, sweet, and satisfying loaf every single time.
It’s a recipe I come back to over and over again, just like our zucchini brownies with chocolate glaze and zucchini garlic bites. So next time your kitchen’s overflowing with zucchini, skip the boring and bake something beautiful.
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