This moist and flavorful Blueberry Zucchini Bread is a naturally sweet treat, packed with fresh zucchini and juicy blueberries. Perfect for breakfast or a satisfying afternoon snack, this recipe is sure to become a favorite!
Blueberry Zucchini Bread
I first fell in love with Blueberry Zucchini Bread during a visit to a charming bakery nestled among apple trees in the countryside. The delightful aroma of baked blueberries and zucchini wafted through the air, making me wish I’d grabbed a second slice. The combination of juicy blueberries and tender zucchini was simply divine—sweet, refreshing, and utterly satisfying.
This experience motivated me to make my own version of this comforting bread. Loaded with seasonal zucchini and bursting with blueberries, this recipe is a perfect addition to your morning routine. It pairs wonderfully with a cup of coffee, making it a delicious and clever way to enjoy a sweet treat while sneaking in some greens.
Why You’ll Love This Blueberry Zucchini Bread Recipe
One of the best things about this recipe is that you don’t need to squeeze out the grated zucchini. The moisture from the zucchini is key to achieving a soft, melt-in-your-mouth texture. I love having a slice of bread for breakfast with a side of Greek yogurt or cottage cheese for a protein boost. It’s not overly heavy but still filling enough to keep you satisfied throughout the morning.
This Blueberry Zucchini Bread is a healthier alternative to traditional quick breads and muffins, with less butter and sugar without sacrificing flavor. According to my daughter, Madison, it’s incredibly delicious! Plus, it’s great for meal prep. Bake it over the weekend, and you’ll have tasty slices ready for snacks throughout the week. Store leftovers in the fridge or freeze them for later.
Recipe: Blueberry Zucchini Bread
Ingredients
How to Make Blueberry Zucchini Bread
Instructions:
- Preheat your oven to 325°F and lightly coat a 9×5-inch loaf pan with non-stick cooking spray.
- Toss the blueberries with 2 tablespoons of flour in a small bowl. In a large mixing bowl, combine the remaining flour, baking powder, baking soda, cinnamon, and salt, and whisk well.
- In a separate bowl, mix the beaten egg, brown sugar, vanilla extract, melted butter, applesauce, and grated zucchini. Add this mixture to the dry ingredients and stir just until combined. Gently fold in the floured blueberries.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Tips and Tricks
- Be careful not to overmix the batter! Overmixing can make the bread tough. Stir just until the ingredients are combined.
- For an extra crispy crust, sprinkle a little sugar and cinnamon on top of the batter before baking.
- Use a box grater to shred your zucchini finely for a smoother texture in the bread.
Important Things About This Recipe
This Blueberry Zucchini Bread is ideal for summer baking! The freshness of the zucchini keeps the bread moist, while the blueberries provide a pop of sweetness. The nutmeg crust gives it an elevated, almost gourmet taste. It’s a kid-friendly and healthy snack that’s perfect for any occasion.
Blueberry Zucchini Bread
Ingredients
- 1 ½ cups grated zucchini no need to squeeze out the moisture
- 1 cup fresh blueberries
- 2 tablespoons melted butter or dairy-free butter
- Two 3.9 oz containers of unsweetened applesauce
- 1 large egg lightly beaten
- 1 cup unbleached all-purpose flour
- 1 cup whole-wheat flour either regular or white whole-wheat works
- 2/3 cup light brown sugar or substitute with brown monk fruit
- 1 tablespoon ground cinnamon
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- Non-stick cooking spray
Instructions
- Preheat your oven to 325°F and lightly coat a 9×5-inch loaf pan with non-stick cooking spray.
- Toss the blueberries with 2 tablespoons of flour in a small bowl. In a large mixing bowl, combine the remaining flour, baking powder, baking soda, cinnamon, and salt, and whisk well.
- In a separate bowl, mix the beaten egg, brown sugar, vanilla extract, melted butter, applesauce, and grated zucchini. Add this mixture to the dry ingredients and stir just until combined. Gently fold in the floured blueberries.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- Nutmeg Spice: The nutmeg adds warmth and flavor to the crust, making each bite extra special.
- Zucchini Tip: Make sure to drain excess moisture from the zucchini by pressing it between paper towels before adding it to the batter.
- Blueberry Options: Fresh or frozen blueberries can be used, but if using frozen, don’t thaw them first to prevent streaking the batter.
- Storage: This bread keeps well at room temperature for up to 3 days or can be frozen for up to 3 months.
- Extra Sweetness: If you prefer a sweeter loaf, sprinkle some sugar on top of the batter before baking.
