Blueberry Zucchini Bread

After a few days of rain and sun, the zucchini harvest was in full swing—heaps of it in every direction. It felt good to turn to a recipe that was just as humble and hearty as the ingredients themselves. No frills, just honest flavor.

Then I remembered a recipe scribbled on the back of an envelope years ago during a potluck where someone brought the softest, most flavorful bread I’d had in ages. It had blueberries. It had zucchini. And it was unforgettable.

Pulling out my old hand mixer and lining up the ingredients, the smell of nutmeg and cinnamon started filling the kitchen even before the oven was on. That kind of comfort you don’t always plan for—but welcome when it shows up. What I love most is how the sweet burst of berries contrasts the warm spices and how the zucchini quietly keeps everything moist without making a scene. You don’t have to announce it’s in there, but you’ll be glad it is.

The best part? This recipe makes four medium loaves, which means you can eat one, gift one, and freeze the others for later. And yes, it freezes beautifully.

Short Description

Blueberry Zucchini Bread is a moist, spiced quick bread made with fresh blueberries and shredded zucchini. Each bite offers a soft texture, warm flavor, and juicy berry bursts—perfect for breakfast, snacking, or sharing.

Key Ingredients

• 2½ cups sugar
• 4 eggs
• 1¼ cups corn oil
• 1 tablespoon vanilla extract
• 3½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon ground nutmeg
• 2 teaspoons ground cinnamon
• 4 cups zucchini (shredded, seeds removed)
• 4 cups fresh blueberries (washed and towel-dried)

Tools Needed

• Large mixing bowl
• Electric mixer
• Rubber spatula or wooden spoon
• 4 medium loaf pans
• Oven
• Cooling rack
• Wax paper, foil, and freezer bags (for storing)

Cooking Instructions

Step 1: Preheat the oven
Set your oven to 350°F (175°C). Grease four medium-sized loaf pans well, or line them with parchment paper.

Step 2: Mix the base ingredients
In a large bowl, combine sugar, eggs, oil, and vanilla. Use an electric mixer to blend until just smooth—don’t overmix.

Step 3: Add the dry ingredients
To the same bowl, add flour, salt, baking soda, baking powder, nutmeg, and cinnamon. Mix on low speed just until everything is combined. The batter should be thick but smooth.

Step 4: Fold in the fresh
Using a spatula, gently fold in the shredded zucchini, blueberries, and walnuts (if using). Stir just enough to distribute evenly—avoid overmixing to keep the berries intact.

Step 5: Divide and bake
Pour the batter evenly into the four prepared pans. Smooth the tops and bake for 1 hour. Check doneness by inserting a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready.

Step 6: Cool and store
Let the loaves cool in their pans for about 10 minutes before transferring to a wire rack to cool completely. If freezing, ensure bread is fully cooled before wrapping.

Why You’ll Love This Recipe

– Super moist texture thanks to zucchini

– Bursts of blueberry in every slice

– Makes four loaves—perfect for gifting or freezing

– Easy one-bowl mixing method

– Spiced with cinnamon and nutmeg for cozy flavor

– Freezes beautifully for up to 6 months

Mistakes to Avoid & Solutions

Overmixing the batter
Overmixing can break the berries and make the bread dense. Use a light hand when folding in the last ingredients.

Skipping the towel-drying step for blueberries
Wet berries can sink to the bottom and create soggy spots. Gently pat them dry before adding.

Not draining zucchini
Even though we want moisture, too much can make the bread heavy. Remove seeds and lightly squeeze if the zucchini is extra watery.

Incorrect pan size
Using pans that are too small can cause overflow. Medium loaf pans (8 x 4 inches) work best.

Wrapping while still warm
Trapping steam will cause soggy bread. Always cool completely before wrapping for freezing.

Serving and Pairing Suggestions

– Serve slices warm with a pat of salted butter or a swipe of cream cheese

– Pair with iced coffee or herbal tea for a light breakfast

– Add a dollop of Greek yogurt and a drizzle of honey for a morning treat

– Include in brunch spreads with quiche, fruit, and muffins

– Wrap in parchment and tie with twine for gifting

Storage and Reheating Tips

Room Temperature: Store tightly wrapped at room temp for 2–3 days.

Refrigerator: Wrap and refrigerate for up to 5 days.

Freezer: Triple-wrap cooled loaves in wax paper, foil, and freezer bags. Store for up to 6 months.

To Reheat: Slice and warm in a toaster oven or microwave for 15–20 seconds.

FAQs

1. How do I know when the bread is fully baked?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s done.

2. Can I use frozen blueberries?
Yes, but don’t thaw them first. Toss with a spoonful of flour to prevent sinking and streaking.

3. Can I substitute olive oil for corn oil?
You can, but the flavor will be slightly more robust. Use light olive oil if you want a milder taste.

4. What if I don’t have walnuts?
Skip them or swap in pecans, almonds, or sunflower seeds. The bread will still turn out great.

5. Do I need to peel the zucchini?
Nope! Just trim the ends, remove seeds if large, and shred. The skin adds texture and color.

Tips & Tricks

– Use a box grater for even zucchini shreds

– Grease your pans well to prevent sticking

– Let the bread sit overnight—flavor deepens the next day

– For extra rise, preheat the oven fully before placing the pans inside

– Want a sweeter touch? Dust the top with cinnamon sugar before baking

Recipe Variations

1. Lemon-Blueberry Zucchini Bread

Swap vanilla for 1 tbsp lemon zest and 2 tbsp lemon juice

Add ½ tsp almond extract for brightness

Use ¾ blueberries and ¼ raspberries for a tangy twist

2. Chocolate Chip Zucchini Bread

Replace blueberries with 2 cups mini chocolate chips

Add ¼ cup cocoa powder and reduce flour by the same amount

Skip nutmeg and double the cinnamon for a warm cocoa vibe

3. Gluten-Free Version

Use a 1:1 gluten-free flour blend in place of regular flour

Add 1 tsp xanthan gum if not included in your mix

Check doneness at 50 minutes as bake times can vary

4. Coconut Crunch Zucchini Bread

Add 1 cup unsweetened shredded coconut

Use coconut oil instead of corn oil

Replace half the walnuts with chopped macadamias

Final Thoughts

This bread has earned a permanent spot in my kitchen—not just for how good it tastes, but for how effortlessly it brings people together. It’s the kind of loaf you bake for someone going through a rough patch, or when you’re simply looking to use up those garden extras in a way that feels joyful.

Four loaves might seem like a lot, but they disappear faster than expected—one for breakfast, one for the freezer, one for a neighbor, and one that never makes it past the second day. Every time I slice into it, that soft crumb and sweet burst of blueberry remind me why simple recipes with real ingredients never go out of style.