Go Back
To make delicious blueberry zucchini bread, gather these items: - 1 cup grated zucchini (about 1 medium zucchini) - 1 cup fresh blueberries (or frozen, thawed) - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon vanilla extract - 1/2 cup vegetable oil - 3/4 cup brown sugar (packed) - 1/4 cup granulated sugar - 2 large eggs - 1/4 cup chopped walnuts or pecans (optional) You can swap items if needed. Here are some easy substitutions: - Use coconut oil instead of vegetable oil for a richer taste. - Replace granulated sugar with honey or maple syrup to add flavor. - Try almond flour in place of all-purpose flour for a gluten-free option. - Unsweetened applesauce can replace eggs for a vegan version. Add a twist to your bread with these fun options: - Mix in chocolate chips for a sweet touch. - Dried fruits, like cranberries or raisins, can add more sweetness. - A tablespoon of lemon zest brightens the flavor nicely. - For a nutty crunch, add extra nuts beyond walnuts or pecans. These ingredients make your blueberry zucchini bread delightful. For the full recipe, check the details above! 1. Start by preheating your oven to 350°F (175°C). Greasing your loaf pan helps the bread slide out easily. You can also line it with parchment paper for extra ease. 2. In a medium bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Whisk these ingredients well, then set the bowl aside. 3. Next, in a large bowl, combine the vegetable oil, brown sugar, and granulated sugar. Beat this mixture until it is smooth and creamy. 4. Add the eggs one at a time. Mix well after each egg. Finally, stir in the vanilla extract to enhance the flavor. 5. Now, carefully fold in the grated zucchini. Then add the fresh or thawed blueberries. If you want some crunch, include chopped walnuts or pecans at this stage. Mix until just combined. 6. Gradually add the dry mixture to the wet ingredients. Stir gently until you no longer see any flour streaks. Be careful not to overmix, or your bread may turn out tough. 7. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. This helps the bread rise evenly. 8. Place the pan in your preheated oven. Bake for about 60-70 minutes. 9. To check for doneness, insert a toothpick into the center of the bread. If it comes out clean, your bread is ready. If not, give it a few more minutes. 10. Once done, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This easy recipe will create a delightful treat that you can enjoy for breakfast or as a snack. For the full recipe, check it out in the earlier section. Grating zucchini is easy, but a few tips help. Use a box grater for best results. Grate the zucchini in long strokes. This keeps it from getting mushy. You can also use a food processor if you want. Just be careful not to over-process it. After grating, squeeze out excess water. This step helps the bread stay firm and not too wet. One common mistake is skipping the drying step for zucchini. If you don’t remove excess moisture, your bread can turn soggy. Another mistake is overmixing the batter. Mix just until combined. Overmixing leads to tough bread. Remember to check your oven temperature. An oven that’s too hot can burn the edges while leaving the center raw. To keep your blueberry zucchini bread moist, use fresh zucchini. If you use frozen, make sure to thaw and drain it first. Adding a bit of yogurt can also help keep the bread tender. You can use oil instead of butter. Oil adds moisture without weighing down the bread. Lastly, wrap the cooled bread in plastic wrap. This keeps it fresh and soft for days. For the full recipe, check out the Delicious Blueberry Zucchini Bread. {{image_2}} You can make this blueberry zucchini bread even healthier. Use whole grain flour instead of all-purpose flour. Whole grain flour adds fiber and nutrients. This simple swap keeps the bread moist and tasty. You can also add oats for extra texture. Just replace some flour with rolled oats to boost health benefits. Making this bread vegan is easy. Replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for a few minutes. This mix works well as an egg substitute. Use plant-based oil instead of vegetable oil. You can also use maple syrup for sweetness instead of sugar. Feel free to get creative with flavors! You can swap blueberries with raspberries or chopped apples. Each fruit adds its own twist. Adding nuts like pecans or almonds gives a nice crunch. Want more flavor? Try adding spices like nutmeg or ginger. The options are endless, so have fun experimenting! For the full recipe, check out the detailed steps above. To keep your blueberry zucchini bread fresh, store it in an airtight container. This method helps to keep moisture in and prevents the bread from drying out. If you want to keep it longer, you can wrap it tightly in plastic wrap before placing it in the container. Make sure to store it at room temperature for up to three days. For longer storage, consider freezing it. Freezing blueberry zucchini bread is simple. First, let the bread cool completely. Next, wrap it in plastic wrap or aluminum foil. Then, place it in a freezer-safe bag or container. Label it with the date. You can freeze the bread for up to three months. When you're ready to eat, just let it thaw in the fridge overnight. To enjoy your leftover blueberry zucchini bread, preheat your oven to 350°F (175°C). Place slices on a baking sheet. Heat for about 10-15 minutes, or until warmed through. You can also use a microwave. Heat each slice for about 15-20 seconds for a quick treat. Enjoy it warm for the best taste! Yes, you can use frozen blueberries. Just make sure to thaw them first. Drain any excess liquid before adding them to the mix. This keeps the bread from getting too wet. Frozen blueberries also work well if fresh ones are not available. They will still give you that tasty burst of flavor! To check if the bread is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the bread is ready. If it has wet batter on it, bake a little longer. Keep an eye on it after 60 minutes. Every oven is different, so checking it early is a good idea. Yes, you can use a sugar alternative. If you choose a sweetener, check the packaging for equivalent measurements. Some sugar alternatives are sweeter than sugar, so you may need less. Just remember that this may change the flavor a bit. Always taste the batter before baking to ensure the sweetness is to your liking. For the full recipe, check out the earlier section! This post covered everything you need to make tasty blueberry zucchini bread. We looked at key ingredients, simple steps, and helpful tips. You learned about fun variations to try and how to store your bread properly. Don’t forget that you can easily adapt this recipe to fit your needs. Baking is all about joy and creativity. Enjoy baking and sharing your delicious creation with others!

Delicious Blueberry Zucchini Bread

Discover the perfect blend of flavors with this delicious blueberry zucchini bread recipe! Bursting with fresh blueberries and moist zucchini, this quick bread is not only easy to make but also a delightful treat for any occasion. With simple ingredients and straightforward steps, you’ll have a scrumptious loaf ready to enjoy. Click through to explore the full recipe and bring a slice of joy to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup fresh blueberries (or frozen, thawed)

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/2 cup vegetable oil

3/4 cup brown sugar (packed)

1/4 cup granulated sugar

2 large eggs

1/4 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a loaf pan (9x5 inches) or line it with parchment paper for easy removal.

    In a medium bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Whisk together to combine and set aside.

      In a large mixing bowl, beat together the vegetable oil, brown sugar, and granulated sugar until smooth.

        Add the eggs one at a time to the sugar mixture, mixing well after each addition. Stir in the vanilla extract.

          Carefully fold the grated zucchini into the wet mixture, followed by the blueberries and nuts (if using). Mix until just combined.

            Gradually add the dry ingredients to the wet mixture, stirring gently until no flour streaks remain. Be careful not to overmix, as this can result in tough bread.

              Pour the batter into the prepared loaf pan and smooth the top with a spatula.

                Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.

                  Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 8-10 slices

                      - Presentation Tips: Slice the bread thickly and serve warm with a pat of butter on top. Garnish with fresh blueberries and a sprinkle of powdered sugar for an elegant touch! Enjoy your delicious creation!