This blueberry zucchini bread recipe is moist and buttery with a perfect crumb. It’s bursting with grated zucchini and fresh blueberries and makes a delicious breakfast or snack.
This Blueberry Zucchini Bread recipe combines two of my favorite summer produce items in one delicious loaf.
It is moist and buttery with a perfect crumb. Serve it for breakfast, slathered with cinnamon honey butter or for a snack or dessert!
Blueberry Zucchini Bread Ingredients & Substitutions
- Salted butter. Unsalted butter or coconut oil can be used in place of salted butter. You can substitute up to half of the butter (¼ cup) with applesauce or canola oil.
- Sour Cream. Greek yogurt can be used in place of sour cream.
- Granulated sugar. white granulated sugar or organic cane sugar are the best choices for this blueberry zucchini bread.
- All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour.
- Sea salt. If you use regular table salt I recommend cutting the amount in half.
- Grated zucchini. If using grated zucchini that has been frozen, be sure to thaw it first and drain any excess water.
- Fresh blueberries. let frozen blueberries thaw at room temperature, drain excess liquid and toss them in flour before using in this recipe.
How to make Blueberry Zucchini Bread
This blueberry zucchini bread comes together quickly (no mixer required). Follow along as we walk through the recipe step-by-step.
Begin by combining the dry ingredients (flour, sea salt, baking powder, baking soda and cinnamon) in a medium bowl. Set it aside.
In a large bowl, whisk together melted butter, sour cream, eggs, and vanilla until combined.
Next, add the sugar and whisk until the mixture is smooth.
Once the mixture is smooth, add the dry ingredients and stir until combined and there are no lumps or pockets of flour.
Then gently fold in the grated zucchini until evenly distributed throughout the batter.
And finally, to ensure the blueberries don’t get smashed as you’re making the batter, fold them in at the very end until they are just distributed throughout the batter.
Next, bake the blueberry zucchini bread on the lower rack of the oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too much, tent it with foil.
After baking, let the bread cool completely in the loaf pan (about 6 hours or overnight).
Cut & Serve
Once the blueberry zucchini bread is completely cooled, transfer it to a cutting board and cut into slices and serve. I suggest serving it with a slather of homemade cinnamon honey butter.
Store/freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze: Cut the zucchini bread into slices. Individually wrap each slice in plastic wrap, then place them in an airtight container. Store in the freezer for up to 2 months.
Recipe FAQs
Do you peel zucchini for bread?
You shouldn’t need to peel it because it will go in the food processor.
Why is zucchini bread good for you?
It’s a low-fat and heart-healthy dessert, breakfast, or snack with all the benefits from zucchini.
Can I use frozen blueberries?
Fresh blueberries will be better because they won’t sink. If you only have frozen berries, I recommend tossing them with extra oat flour before mixing them into your batter.
