Blueberry Zucchini Bread

🫐🙌🏻😋 I’m so excited to share my blueberry zucchini loaf recipe with you! It’s a super easy, no-mixer bread that’s just sweet enough—never cloying. You get big bursts of fresh blueberries in every single bite. This one’s a total favorite every summer, especially when your garden or local farmer’s market is full of zucchini and berries ready to go!

This blueberry zucchini loaf recipe is all about simple, fast baking with no fancy equipment. It’s sweet, moist, and absolutely packed with juicy blueberries that make the flavor pop. Plus, it fills your kitchen with the most inviting aroma that’s hard to beat.

Equipment

• 1 9×5-inch loaf pan
• 1 Large Bowl
• 1 Medium Bowl
• 1 Wire Rack

Notes

*Helpful tip: If you notice your loaf browning too quickly before it’s fully baked inside, tent it loosely with foil starting around the 40-minute mark. I didn’t need to do this each time, but it’s a handy trick to keep in your back pocket.

Nutrition

Serving Size: 1 slice | Calories: 216 | Carbs: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 24mg | Sodium: 170mg | Fiber: 1g | Sugar: 18g

Nutrition info is an estimate and can vary based on ingredient brands and measurements.

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If you’ve got zucchini piling up in your garden or the farmer’s market has an abundance, this blueberry zucchini loaf is the quickest, easiest way to use them! This no-mixer quick bread strikes the perfect balance of sweet and fresh, packed with juicy blueberries and tender zucchini for moisture. It’s perfect for breakfast, an afternoon snack, or sharing around the kitchen table.

The entire recipe comes together in about 10 minutes of prep time, then bakes for roughly an hour, yielding about 10 nice-sized slices. You’ll find it uses simple pantry staples plus grated zucchini and fresh blueberries. The zucchini adds moisture and keeps that bread incredibly soft without making it taste “veggie-like.” And the sour cream (or Greek yogurt) combined with brown and white sugars gives just the right sweetness.

Here’s what I’m sharing below:

• A clear, full ingredient list and easy recipe card so you can start baking right away.
• Step-by-step instructions with photos to guide your no-mixer method.
• Tips like how to keep blueberries from sinking, how to check when the loaf is perfectly baked, and when to tent with foil.
• Flavor twists, make-ahead advice, storage suggestions, and answers to common questions.

Feel free to scroll straight to the recipe when you’re ready or hang out for tips and variations if you like to personalize your baking. 🫐🍞

Why This Recipe Shines

This blueberry zucchini loaf is a fast, straightforward, no-fuss treat that delivers moist slices loaded with juicy berries. The zucchini keeps it tender and adds a subtle veggie boost without overpowering the blueberry star. With ingredients you likely have on hand, and a flexible recipe that freezes well, it’s great for those busy mornings, snacks, potlucks, or when your garden’s bursting with summer produce.

• A quick, no-mixer method means you can prep this blueberry zucchini loaf in just about 10 minutes.
• Moist and tender with balanced sweetness, thanks to sour cream (or Greek yogurt) and oil.
• Blueberries shine in every bite—tossing them with flour ensures they stay nice and distributed, not sinking to the bottom.
• Make ahead and freeze with confidence—keeps fresh up to a week at room temp, or up to six months in the freezer.

What to Have On Hand

• 1 large egg
• ½ cup light brown sugar, packed
• ⅓ cup canola or vegetable oil
• ¼ cup granulated sugar
• ¼ cup sour cream (lite works fine) or plain Greek yogurt as a substitute
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour + ¼ cup extra for tossing blueberries
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt, to taste
• 1 cup coarsely grated zucchini (loosely packed, no need to wring)
• 1 cup fresh blueberries (about 6 ounces)*

How to Make It

1. Preheat oven to 350°F; grease and flour a 9×5-inch loaf pan or spray with floured cooking spray and set aside.
2. In a large bowl whisk together 1 large egg, ½ cup packed light brown sugar, ⅓ cup canola or vegetable oil, ¼ cup granulated sugar, ¼ cup sour cream (or plain Greek yogurt), and 1 teaspoon vanilla until smooth.
3. Add 1 cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt to the wet ingredients; stir gently until just combined.
4. Fold in 1 cup coarsely grated zucchini until evenly distributed.
5. In a medium bowl toss 1 cup fresh blueberries with the reserved ¼ cup flour to coat.
6. Gently fold the floured blueberries into the batter, being careful not to break them.

7. Pour the batter into the prepared loaf pan, smooth the top with a spatula, and optionally sprinkle 1–2 tablespoons of blueberries evenly on top.

8. Bake at 350°F for about 55–60 minutes, tenting loosely with foil around the 40-minute mark only if the top is browning too quickly, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool the loaf in the pan for about 15 minutes, then turn it out onto a wire rack and cool completely before slicing.

Pro Tips for Best Results

• Use a room-temperature egg for easier mixing and better texture.
• Don’t overmix once you add the flour; just stir until everything comes together to keep the bread tender.
• Coat the blueberries with the extra ¼ cup flour before folding them in—this helps them stay suspended in the batter.
• Grate the zucchini coarsely and measure it loosely in the cup. No need to wring it out unless it looks very watery.
• If the top browns too fast before the inside is set, loosely tent with foil around 40 minutes into baking.
• If you use frozen blueberries, don’t thaw them first to avoid purple batter; expect to add a few extra minutes to bake time.
• Grease and flour your pan well, or use a floured cooking spray, so the loaf releases effortlessly.
• Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. Cutting it while still hot can make the crumb gummy.

Mix-Ins and Flavor Swaps

• Lemon-Blueberry: Add 1–2 teaspoons of fresh lemon zest and 1 tablespoon of lemon juice to brighten things up with citrusy zing.
• Spiced: Stir in ½ to 1 teaspoon ground cinnamon with a pinch of nutmeg for cozy warmth.
• Nutty: Fold in ½ cup chopped walnuts or pecans for some crunch—toast them beforehand for extra flavor boost.
• Streusel Top: Mix ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons cold butter, and a pinch of cinnamon for a crumbly topping; sprinkle it on the batter before baking.
• Berry Swaps: Try raspberries or a mixed berry medley instead of or alongside blueberries. If frozen, follow the frozen berry tips.
• Muffins or Mini Loaves: Fill muffin tins about 2/3 full and bake for ~20 minutes at 350°F. Mini loaf pans will take around 20–25 minutes—just start checking early.
• Lighter Fat: Swap up to half the oil with unsweetened applesauce for a lighter loaf, but expect the texture to be slightly different.

Storing, Freezing, and Thawing

At room temperature, store your blueberry zucchini loaf in an airtight container for up to a week. It stays soft and fresh—perfect for quick breakfasts or snacks!

In the freezer, wrap the whole loaf or individual slices tightly in plastic wrap, followed by aluminum foil. Alternatively, pop it into a freezer bag. It will keep well up to 6 months. Thaw in the fridge or on your kitchen counter before enjoying.

Answers to Common Questions

Can zucchini bread be made in mini loaf pans?

Yes, it probably can! I’ve only made this blueberry zucchini loaf in a full-size pan, but if I had to guess, mini loaves might bake in about 20–25 minutes. Just keep an eye on them—ovens and pans vary, so yours might take a little more or less time.

Can I make muffins with this recipe?

Definitely! While I haven’t tried it myself, filling muffin tins about 2/3 full and baking at 350°F for around 20 minutes is a great place to start. Check for doneness and add a few more minutes if needed.

Will I be able to taste the zucchini?

If you close your eyes, you’d hardly notice the green flecks! The juicy blueberries steal the show, and the zucchini just quietly keeps the bread soft and moist without a strong veggie taste.

What if the bread browns too quickly?

If your top is getting too dark before the center is done, tent the loaf loosely with foil starting at the 40-minute mark to protect it. I didn’t have to do this every time, but it’s a handy option if your oven runs hot.