Blueberry zucchini bread combines the sweetness of blueberries with the subtle earthiness of zucchini, creating a moist and flavorful loaf. It’s a perfect breakfast, afternoon snack or dessert option that sneaks in some veggies. The best thing about making quick bread at home is customizing it to your taste. Feel free to add nuts and spices or substitute your favorite gluten-free flour blend.
Blueberry Zucchini Bread
Ingredients
All-purpose flour: This provides the base of the bread and its structure. You may use bleached or unbleached all-purpose flour.
Sugar: Granulated white sugar adds sweetness and helps brown the bread’s surface.
Baking powder and baking soda: These leaveners work together to help the bread rise and lend a little tenderness.
Eggs: Bind the ingredients and add moisture.
Canola oil: Adds moisture and richness without overpowering the flavors.
Vanilla extract: Fragrant extract enhances the bread’s overall flavor profile.
Zucchini: Shredded zucchini adds moisture and a subtle flavor that makes this namesake bread.
Blueberries: Fresh blueberries provide bursts of juicy sweetness and healthy antioxidants. Frozen berries also work in a pinch, but thaw and drain them first.
Directions
Step 1: Preheat the oven and line the pans
Set your oven to 350°F and line three greased 8×4-inch loaf pans with waxed paper.
Step 2: Mix the batter
Combine flour, sugar, baking powder, salt and baking soda in a large bowl. In another bowl, whisk the eggs, oil and vanilla extract. Stir into the dry ingredients until just moistened. Fold in shredded zucchini and blueberries.
Test Kitchen Tip: Mix the batter until just combined. Overmixing will create a dense loaf.
Step 3: Bake the bread
Pour the batter into the prepared loaf pans and bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from the pans to cool on wire racks. Gently remove the waxed paper and serve.
Blueberry Zucchini Bread Recipe Variations
Tart it up: Add the zest of one lemon to the batter for a citrusy brightness.
Go nuts: Add chopped walnuts or pecans for extra crunch.
Add spices: Mix in cinnamon or nutmeg for added warmth.
Go gluten-free: Use a gluten-free flour blend in place of all-purpose flour.
How to Store Blueberry Zucchini Bread
Leftover bread can be stored in an airtight container in the refrigerator for up to seven days. You can also freeze it by wrapping it tightly in plastic wrap and aluminum foil for up to three months. Thaw overnight in the refrigerator before serving.
How to reheat blueberry zucchini bread?
Reheat the zucchini blueberry bread in a preheated oven at 350° for 10 to 15 minutes.
Blueberry Zucchini Bread Recipe Tips
Can I use frozen blueberries in blueberry zucchini bread?
You can use thawed frozen blueberries in place of the fresh berries. Drain the berries well before adding them to the batter.
How do you prevent blueberries from sinking into the bread?
Toss the blueberries in some flour before adding them to the batter to help them stay evenly distributed.
Can I substitute another oil for canola oil?
Any neutral-tasting oil, such as vegetable oil, grapeseed oil and avocado oil can be used in place of canola oil. Melted coconut oil and olive oil will also work but may affect the flavor.
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