Blueberry Zucchini Bread Recipe

This quick, easy moist, and delicious blueberry zucchini bread recipe is a summertime favorite. With shredded zucchini and fresh juicy blueberries, your taste buds will love this sweet quick bread recipe, sweetened with maple syrup.

Blueberry Bread Recipe
Easy Zucchini Bread Recipe

Easy Blueberry Zucchini Bread Recipe

Every year, I tend to overplant zucchini in the raised garden beds. The plants grow relatively large, taking up a lot of space, and I find myself sharing the loads of zucchini that I harvest. Somehow just a few seeds planted in the garden can provide an abundance of fresh zucchini.

After numerous side meals of sauteed fresh zucchini, I begin looking for new ways to savor the abundance of healthy garden produce. It is also the end of blueberry season, so I decided to try a sweet bread recipe with grated zucchini and fresh blueberries.

And, wow! This recipe is not only delicious, but it is healthy, sweet, and has a very moist bread crumb! Made with fresh zucchini, farm-fresh-picked blueberries, and organic maple syrup, it is my favorite way to indulge in a healthy dessert.

Blueberry Zucchini Bread

Why You Will Love This Recipe

  • Healthy: Made without refined sugar and only sweetened with maple syrup, this is a healthy wholesome recipe.
  • Moist Crumb: Using zucchini in this recipe keeps everything incredibly moist without giving much flavor.
  • Quick: This is an easy recipe that does not take much time to mix together.
Healthy Zucchini Blueberry Bread

Kitchen Essentials You May Need

This post contains affiliate links; this means that I make a tiny commission off any purchase that you may make. This small commission helps keep Rocky Hedge Farm going at no additional cost to you. Please see my disclosure policy for more information.

You can find my favorite kitchen essentials can be found in my Amazon storefront – while I often try to link to the exact products you see in my photos and videos, many times, my pieces are vintage and often thrifted. However, I try to find and link replicas as much as possible, made in the USA or by other small shops, as I believe in supporting hardworking American families.

  • Small Bowl: Stoneware bowls are a staple in my kitchen and I love this set that comes in a 10″, 14″ and 16″ size.
  • Mixer
  • Loaf Pan: My favorite loaf pan is stoneware. If you have never used stoneware, I wrote a post all about it and how to care for the pieces. Everything bakes up beautifully when baked in stoneware!
  • Medium Bowl: Made by hand in Texas, these bowls are meant to last a lifetime and become family heirlooms.
  • Grater: I like having a grater that offers multiple options for grating. For zucchini, one of the smaller grating sides is best.
  • Colander: If the blueberries are not organic, and have been sprayed please be sure to wash them well before using them in this recipe.
  • Cutting Board
  • Knife
Zucchini Blueberry Bread

Ingredient Checklist

Here is a list of the all-natural, healthy food ingredients you will need to make this easy Blueberry Zucchini Bread recipe. The total measurements are in the printable recipe at the bottom of the post.

  • Zucchini
  • Fresh Blueberries
  • Eggs
  • Maple Syrup
  • Butter: have butter at room temperature as it will be mixed in with the wet ingredients.
  • Vanilla: Organic vanilla extract is the best as it enriches the flavor and adds its’ own delightful taste.
  • All Purpose Flour
  • Cinnamon: using organic cinnamon gives the best flavor!
  • Baking Soda
  • Salt
  • Baking Powder
Easy Zucchini Blueberry Bread

How to Make Homemade Blueberry Zucchini Bread

The steps for this recipe are so simple, which makes it one of my favorite healthy recipes. With just a few kitchen essentials and basic ingredients, you will be enjoying a fresh loaf of homemade sweet bread in about an hour!

Step 1: Pre-Heat Oven and Prepare Loaf Pan

Preheat oven to 350 degrees f. Using room temperature butter, grease the loaf pan.

Step 2: Mix Wet Ingredients

In a large bowl, beat together the eggs, maple syrup, butter, and vanilla.

Step 3: Mix Dry Ingredients

Gently mix in the flour, cinnamon, baking soda, salt, and baking powder.

Step 4: Prepare Blueberries

In a small bowl, add 1 cup of blueberries and one tablespoon of flour. Using a colander, wash the blueberries and allow the water to drain off of them. Adding flour to the blueberries helps keep them from sinking to the bottom of the bread.

Step 5: Grate Zucchini

Using a grater, grate 1 cup of zucchini with the peel. For this recipe, I did not squeeze any of the excess moisture from the zucchini. However, if you feel that the zucchini you are using has a lot of water, you can squeeze a bit of it out.

Step 6: Mix in Zucchini and Blueberries

Gently mix the zucchini and blueberries into the batter—transfer batter to the prepared loaf pan.

Step 7: Bake and Cool

Bake 50-55 minutes in a preheated oven or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in the loaf pan, then turn out onto a wire rack to cool completely.

Loaf of Zucchini Bread

Tips for Baking Blueberry Zucchini Bread

  • Add one tablespoon of flour to the blueberries before mixing them into the batter. This prevents the blueberries from sinking to the bottom of the loaf as it bakes in the oven.
  • Sprinkle a few blueberries on top for extra flavor and to make the loaf look pretty!
  • If you see that the bread is browning quickly on the top, tent with foil the last 10 minutes of baking.

Frequently Asked Questions

  • Do I Need to Peel the Zuchinni? No. In fact, the highest levels of several antioxidants are found in the fruit’s skin. Zucchini is rich in nutrients that contribute to healthy vision, healthy digestion and so much more.
  • Do you Have to Dry Zucchini Before Making Bread? There is a lot of conflicting sources on whether or not to dry the zucchini before adding it to the batter. In my opionion, it is not necessary. I grate the zucchini onto a plate, then scoop it up and put it into a measuring cup. Therefore, not all the excess moisture is gathered up as some of it remains on the plate after I scoop up the grated zuchinni.
  • Should You Refrigerate Blueberry Zucchini Bread? I do not know that it is necessary to refrigerate blueberry zuccini bread, but I do. I cut mine in slices and store it in a airtight container in the refrigetore. My favorite way to enjoy this delicious quick bread is cold from the fridge with a hot cup of coffee. Yum!
Healthy Zucchini Bread

More Delicious Blueberry Recipes

  • Blueberry Crisp: This easy blueberry crisp recipe is a favorite summer dessert using fresh blueberries. Healthy, juicy blueberry filling made with maple syrup and perfectly baked golden brown crumbles!
  • Blueberry Pie: Deliciously sweet with a golden brown, flaky crust, nothing compares to a classic homemade blueberry pie recipe made with fresh berries! Like, Blueberry Crisp, this is the perfect summer dessert and pairs perfectly with fresh whipped cream or a scoop of ice cream.

Printable Recipe: Blueberry Zucchini Bread

If you try this easy homemade dinner roll recipe and love it,
would you please come back and give it five stars?
Here’s the full printable recipe for you to make this at home!

Healthy Zucchini Bread

Blueberry Zucchini Bread

Yield: 1 Small Loaf
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This quick, easy moist, and delicious blueberry zucchini bread recipe is a summertime favorite. With shredded zucchini and fresh juicy blueberries, your taste buds will love this sweet quick bread recipe.

Ingredients

  • 2 eggs
  • 1/2 cup maple syrup
  • 3/4 cup butter - room temperature
  • 1 tsp vanilla extract
  • 1 3/4 cup flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 cup grated zucchini
  • 1 cup fresh blueberris

Instructions

Step 1: Pre-Heat Oven and Prepare Loaf Pan

Preheat oven to 350 degrees f. Using room temperature butter, grease the loaf pan.

Step 2: Mix Wet Ingredients

In a large bowl, beat together the eggs, maple syrup, butter, and vanilla.

Step 3: Mix Dry Ingredients

Gently mix in the flour, cinnamon, baking soda, salt, and baking powder.

Step 4: Prepare Blueberries

In a small bowl, add 1 cup of blueberries and one tablespoon of flour. Using a colander, wash the blueberries and allow the water to drain off of them. Adding flour to the blueberries helps keep them from sinking to the bottom of the bread.

Step 5: Grate Zucchini

Using a grater, grate 1 cup of zucchini with the peel. For this recipe, I did not squeeze any of the excess moisture from the zucchini. However, if you feel that the zucchini you are using has a lot of water, you can squeeze a bit of it out.

Step 6: Mix in Zucchini and Blueberries

Gently mix the zucchini and blueberries into the batter—transfer batter to the prepared loaf pan.

Step 7: Bake and Cool

Bake 50-55 minutes in a preheated oven or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in the loaf pan, then turn out onto a wire rack to cool completely.

Notes

  • Add flour to the blueberries before mixing them into the batter. This prevents the blueberries from sinking to the bottom of the loaf as it bakes in the oven.
  • Sprinkle a few blueberries on top for extra flavor and to make the loaf look pretty!
  • If you see that the bread is browning quickly on the top, tent with foil the last 10 minutes of baking.

Thank you for sharing!

Leave a Comment

Skip to Recipe