If you’re searching for a delightful treat that brings together the fresh brightness of summer with a cozy, comforting vibe, this Blueberry Zucchini Bread Recipe is your new best friend. It’s a perfect harmony of juicy blueberries bursting with flavor and tender zucchini adding moisture and subtle earthiness. This bread is not just delicious; it’s a wonderful way to sneak some veggies into your day without anyone noticing. Moist, flavorful, and loaded with that perfect balance of sweet and spice, this recipe will quickly become a staple in your baking repertoire.
Ingredients You’ll Need
This Blueberry Zucchini Bread Recipe calls for simple, pantry-friendly ingredients that come together to create a loaf full of flavor and texture. Each item plays its role — from the richness of vegetable oil to the fresh zip of blueberries, making this bread irresistibly moist and tender.
- Vegetable oil: Keeps the bread incredibly moist and tender without the heaviness of butter.
- Brown sugar: Adds a sweet, caramel-like depth that complements the spices perfectly.
- Granulated sugar: Provides sweetness and helps in browning the crust beautifully.
- Eggs: Bind everything together while adding richness and structure.
- Vanilla extract: Enhances the flavors and adds a warm, fragrant note.
- Cinnamon: Gives a cozy spice touch that pairs wonderfully with blueberries.
- Baking soda and baking powder: Help the bread rise to a perfect fluffy texture.
- Salt: Balances the sweetness and brightens the overall taste.
- All-purpose flour: Forms the base and structure of the bread.
- Shredded zucchini: Adds moisture and subtle earthiness without overpowering the taste.
- Fresh blueberries: Burst with juicy sweetness, adding vibrant flavor and color.
How to Make Blueberry Zucchini Bread Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 350°F (175°C). Prepare your loaf pan by greasing it with nonstick cooking spray or a bit of butter to ensure your bread doesn’t stick and comes out perfectly.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir everything together until the mixture is smooth and glossy. This combination sets the foundation for the bread’s rich and moist texture.
Step 3: Blend in the Dry Ingredients
Now, add the cinnamon, baking soda, baking powder, and salt to the wet mixture. Gradually pour in the flour, stirring just until everything is combined. Be careful not to overmix here; you want the batter thick but not tough once baked.
Step 4: Incorporate the Zucchini and Blueberries
Fold in the freshly shredded zucchini, which will loosen the batter, making it more pourable and keeping the bread tender. Gently mix in the blueberries, taking care not to break them so that you get beautiful pockets of juicy sweetness throughout your bread.
Step 5: Transfer and Bake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. For an extra burst of color and flavor, sprinkle a few extra blueberries on top before placing it in the oven. Bake for 50 to 65 minutes, depending on your pan size, until a toothpick inserted in the center comes out clean.
Step 6: Cool Your Bread
After baking, allow your Blueberry Zucchini Bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack and let it cool completely. This step lets the bread set properly, making it easier to slice and enjoy.
How to Serve Blueberry Zucchini Bread Recipe
Garnishes
Adding garnishes to your Blueberry Zucchini Bread can elevate the experience. A light dusting of powdered sugar or a drizzle of lemon glaze can add a lovely tang and sweetness. You could also top slices with a smear of softened butter or cream cheese for a rich contrast.
Side Dishes
This bread pairs beautifully with a warm cup of tea or coffee, making it a perfect breakfast treat or afternoon snack. For brunch, consider serving it alongside fresh fruit salad or a creamy yogurt parfait for a balanced, delicious spread.
Creative Ways to Present
For gatherings, slice the bread and serve it on a charming wooden board, garnished with fresh mint leaves and a small bowl of honey or jam on the side. You can even transform leftover slices into sweet breakfast toast topped with ricotta and a few fresh blueberries. The versatility of this Blueberry Zucchini Bread Recipe truly shines when you get creative!
Make Ahead and Storage
Storing Leftovers
Wrap your cooled Blueberry Zucchini Bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and moist for about 3 to 4 days, making it a perfect make-ahead treat.
Freezing
If you want to keep your bread longer, freezing is a great option. Wrap the loaf or individual slices tightly in plastic wrap and then place them in a freezer-safe bag. The bread can be frozen for up to three months without losing its delightful texture or flavor.
Reheating
When you’re ready to enjoy frozen or refrigerated bread, simply warm slices in the microwave for 15 to 20 seconds or toast them lightly. This brings back that fresh-baked, soft texture and makes every bite taste like it’s just come out of the oven.
FAQs
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries. Just be sure to thaw them completely and drain any excess liquid to avoid soggy bread.
Do I need to peel the zucchini?
There is no need to peel the zucchini; the skin adds color and nutrients. Just make sure to shred it finely for the best texture.
Can I substitute oil for butter in this Blueberry Zucchini Bread Recipe?
While butter can be used, vegetable oil keeps the bread more moist and tender, which complements the zucchini’s texture perfectly.
How do I know when the bread is fully baked?
The best way is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is ready.
Is this bread suitable for a healthy snack?
Absolutely! This bread includes fresh zucchini and blueberries, providing vitamins and fiber, making it a wholesome and delicious snack or breakfast option.
Final Thoughts
There is something truly special about this Blueberry Zucchini Bread Recipe — it’s a charming blend of fruity sweetness and garden-fresh goodness wrapped in a soft, spiced loaf that feels like a warm hug. Whether you’re baking for family gatherings or a quiet morning treat, I promise this bread will become a favorite you’ll come back to again and again. So, don your apron and start baking; your kitchen and taste buds will thank you!
Print
Blueberry Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Blueberry Zucchini Bread combines the natural sweetness of fresh blueberries with tender shredded zucchini for a nutritious and delicious twist on classic quick bread. Perfect for breakfast, snacks, or dessert, this bread features warm cinnamon and vanilla notes, a tender crumb, and a beautiful golden crust.
Ingredients
Wet Ingredients
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
Produce
- 1 ½ cups (approximately 152g) shredded zucchini (fresh, not pre-shredded)
- 1 cup (136g) fresh blueberries (or thawed and drained frozen blueberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir or whisk until the mixture is smooth and well blended.
- Add Dry Ingredients: Add the cinnamon, baking soda, baking powder, and salt to the wet mixture. Gradually stir in the all-purpose flour until the batter is just combined. It will be thick at this point.
- Incorporate Zucchini and Blueberries: Fold in the shredded zucchini to loosen the batter, making it more pourable. Gently fold the blueberries into the batter, careful not to crush them to keep the berries intact.
- Transfer to Pan: Pour the prepared batter into the greased loaf pan, smoothing the top with a spatula for even baking. Optionally, sprinkle a few extra blueberries on top for a decorative touch.
- Bake: Bake the bread in the preheated oven for 50 to 65 minutes, depending on the pan size. Check doneness by inserting a toothpick into the center; it should come out clean when fully baked.
- Cool: Let the bread cool in the pan for about 10 minutes to set. Then transfer it onto a wire rack to cool completely before slicing.
- Store: Once cooled, wrap the bread tightly with plastic wrap. Store it at room temperature for a few days, refrigerate to extend freshness, or freeze for up to three months.
Notes
- Use fresh zucchini and shred it yourself to avoid excess moisture that pre-shredded zucchini might add.
- For best blueberry results, gently fold to avoid breaking the berries and creating a purple batter.
- Adjust baking time slightly depending on your loaf pan size and oven variances.
- This bread freezes well; slice before freezing for easy thaw-and-serve portions.
- Add a sprinkle of chopped nuts (like walnuts or pecans) for added texture if desired.
