Zucchini Bread with Blueberries
Moist, tender, and bursting with flavor, this Zucchini Bread with Blueberries is the ultimate way to enjoy summer produce in a delicious baked treat. Packed with two whole cups of grated zucchini and sweet pops of fresh or frozen blueberries, this quick bread melds wholesome veggies with fruity sweetness for a delightful twist on the classic zucchini bread. Warm cinnamon spices up the batter, while a hint of optional lemon zest adds a bright, citrusy note. The recipe is easy to follow, with minimal prep time and a simple technique of tossing blueberries in flour to ensure they stay perfectly distributed throughout the loaf. Serve this blueberry zucchini bread as a delightful breakfast, afternoon snack, or dessert—it's irresistibly moist, naturally sweet, and perfect for making ahead.
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Recipe Information
Ingredients
- 2 cups Zucchini (grated)
- 1 cup Blueberries (fresh or frozen)
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2 Eggs (large)
- 0.5 cup Vegetable oil
- 1.5 teaspoons Vanilla extract
- 0.25 cup Milk
- 1 teaspoon Lemon zest (optional, for added brightness)
- 1 tablespoon All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
Grate the zucchini using a box grater or food processor, then gently pat it dry with a clean kitchen towel to remove excess moisture. Measure out 2 cups and set aside.
In a medium bowl, toss the blueberries with 1 tablespoon of flour to coat them lightly. This prevents them from sinking to the bottom of the bread.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
In another bowl, beat the eggs lightly, then mix in the vegetable oil, vanilla extract, milk, and lemon zest (if using). Stir until smooth.
Gradually pour the wet ingredients into the bowl of dry ingredients, mixing gently with a spatula or wooden spoon until just combined. Avoid overmixing; the batter should still have some lumps.
Fold in the grated zucchini until evenly distributed, then carefully fold in the coated blueberries.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove from the oven and allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve! Enjoy plain or with a smear of butter or cream cheese.
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 450.1 g | 164% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 242.1 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 323 mg | 25% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1966 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
