Homemade Blueberry Zucchini Bread Recipe (2024)

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This blueberry zucchini bread will not disappoint! It is super moist and delicious. Put your garden’s bounty to use with a fun loaf of quick bread that doubles as dessert and secretly hides veggies. This fresh summer treat is complete with a brown sugar topping.

Original recipe posted: September 2012 | Recipe updated: October 2019

From what I hear, those of you with gardens have zucchini coming out of your ears! I wouldn’t know, since I live in a town home with about ten square feet of grass and no room for gardening. I am here to help those of you with a plentiful crop!

Make a few loaves of this bread and your friends and family will love you. This bread is moist and filled with flavor, and I can tell you from experience that it is impossible to eat just one slice. If you have children, you will be proud of yourself for getting veggies into their little bodies.

WHY I LOVE ZUCCHINI BREAD WITH FRUIT

Zucchini is a perfect vegetable to bake with! It’s healthy but it is also moist and keeps bread from being dry. Combining it with a juicy fruit like blueberries creates an extra juicy, moist loaf.

HOW TO MAKE BLUEBERRY ZUCCHINI BREAD

A yummy quick bread perfect for making a zucchini bread recipe but with the juicy sweet blueberries to offset it!

STEP 1

Preheat your oven to 350 degrees F. Lightly grease two 9×5-inch loaf pans with cooking spray and set aside.

Shred 1 large zucchini and set aside. (I think it is so cool how zucchinis sweat!)

STEP 2

In a large bowl, beat: eggs, vegetable oil, granulated sugar, light brown sugar, vanilla and sour cream. Mix with a spoon until the mixture is smooth. Fold in the shredded zucchini. When measured, it should equal approximately 1 1/2 cups.

STEP 3

In a medium mixing bowl, combine: all-purpose flour, baking powder, baking soda, salt and cinnamon. Mix well. Gradually add the flour mixture to the zucchini mixture, stirring after each addition.

Rinse 1 pint of fresh blueberries. Then fold in the blueberries to the bowl, reserving a handful.

RECIPE TIPS

Frozen blueberries can be exchanged for fresh berries. No need to defrost them!
To keep your blueberries from sinking, toss them in some flour before you add them to the batter. This little trick will do the job.
A couple teaspoons of lemon zest mixed in with the wet batter brings out the combined flavors!
An alternative topping: use a simple lemon glaze made from powdered sugar that is tasty on many baked goods. Whisk together 1 tbsp of lemon juice with 1 tbsp milk and a cup of powdered sugar. Let the bread cool about 10 minutes before drizzling on top. Then allow the glaze to harden, about 20 minutes before slicing into it.
Feel free to replace whole wheat flour for all-purpose flour for a gluten free treat.

HOW TO TELL IF A ZUCCHINI IS READY TO EAT

When ripe, a zucchini should feel mostly firm but give a little when pressed with your fingers. The skin should appear dark green and glossy. The flesh of the zucchini should not be mushy or tough and should have a yellowish-white color.

IS A ZUCCHINI BETTER RAW OR COOKED?

Zucchini, much like it’s cucumber cousin, is a heavy veggie due to its high water content which means limited calories! It is a flavorful vegetable and can be enjoyed both raw and cooked. Raw zucchini is firm and slightly crunchy. Cooked zucchini is softer, but still delicious.

HEALTH BENEFITS OF ZUCCHINI

Filled with potassium that is heart healthy, it’s also high in antioxidants like Vitamin B6 and C. It’s also great because it has zero fat and has needed fiber for your diet.

WHAT IS A GOOD SIZE FOR ZUCCHINI?

When zucchini is baked into foods such as bread or muffins, it can be as big as a house. If you intend to use it for cooking fritters or zucchini chips or if you want to saute it or use it in any other way, 6 inches is a good size for optimal flavor. The seeds inside the zucchini will be a perfect size when it is on the smaller side, too, and it won’t be as watery. Large zucchini hold a LOT of water, which isn’t ideal for many savory recipes.

OTHER DELICIOUS ZUCCHINI RECIPES

If you love zucchini in a variety of recipes, we know you’ll love some of our favorites – check these out!

Sauteed Zucchini Noodles (Zoodles) and Mushrooms
Zucchini Brownies
Zucchini Fries with Seasoned Sour Cream
See Also
Recipe: Dong Po Rou (Braised Pork Belly/东坡肉)
Easy Baked Spaghetti
Chocolate Zucchini Muffins

WHAT TO SERVE AT A PARTY

I LOVE party food, so you have come to the right place if you are looking for recipes to make for your next gathering. Here are some options for you that will be easy, delicious and crowd-pleasing!

Fruit Pizza – The classic, crowd-pleasing Fruit Pizza has a cookie dough crust, dreamy cream cheese frosting and a colorful top layer of fruit and a tasty glaze. Great appetizer/dessert for parties of any kind, any time of the year!
Taco Ranch Pasta Salad – This delicious pasta salad gets totally devoured at gatherings, no matter the season.
Sausage Cheese Dip – Sausage Cheese Dip is easy to make (let your crockpot do the work for you!), cheesy, flavorful and totally irresistible! Serve as an appetizer at your next party and it won’t last long. Only 6 ingredients required for this delicious party food!
7-Layer Taco Dip – This is the best 7-Layer Taco Dip you’ll ever meet! It’s the perfect appetizer and party food and it is always the first thing to get devoured.
Crockpot Meatballs – These require only a few ingredients with only a few minutes of prep. They are SO EASY to make, totally packed with delicious flavor and great for game-day parties or holidays. Let your slow cooker do all of the work for you!
Spinach Artichoke Dip – This hot Spinach Artichoke Dip is a party staple! People always get excited about this dip and its so easy to make! It’s a filling, cheesy snack or appetizer that you can put on pita squares, crackers or chips. Let your slow cooker do all of the work for you!

Homemade Blueberry Zucchini Bread

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Course: Bread

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Servings: 16 servings

Calories: 260.44kcal

Author: Megan Porta

Ingredients

▢ 2 eggs
▢ 1/2 cup vegetable oil
▢ 1 cup granulated sugar
▢ 1 cup light brown sugar
▢ 1 tsp. vanilla extract
▢ 1/2 cup sour cream
▢ 1 large zucchini shredded (equals approx. 1 1/2 cups)
▢ 2 1/2 cups all-purpose flour
▢ 1 tsp. baking soda
▢ 1 1/4 tsp. baking powder
▢ 1 tsp. salt
▢ 2 tsp. cinnamon
▢ 1 pint fresh blueberries
▢ brown sugar for sprinkling

Instructions

Preheat oven to 350 degrees F. Coat two 9×5-inch loaf pans with cooking spray and set aside. In a large mixing bowl, combine the eggs, oil, sugars, vanilla and sour cream. Mix until smooth.
Fold in the shredded zucchini. In a medium mixing bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Mix well.
Gradually add the flour mixture to the zucchini mixture, stirring after each addition. Fold in the blueberries, reserving a handful. Divide the mixture between the prepared loaf pans. Sprinkle brown sugar on the tops, along with the reserved blueberries. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Frozen blueberries can be exchanged for fresh berries. No need to defrost them!
To keep your blueberries from sinking, toss them in some flour before you add them to the batter. This little trick will do the job.
A couple teaspoons of lemon zest mixed in with the wet batter brings out the combined flavors!
An alternative topping: use a simple lemon glaze made from powdered sugar that is tasty on many baked goods. Whisk together 1 tbsp of lemon juice with 1 tbsp milk and a cup of powdered sugar. Let the bread cool about 10 minutes before drizzling on top. Then allow the glaze to harden, about 20 minutes before slicing into it.
Feel free to replace whole wheat flour for all-purpose flour for a gluten free treat.

Nutrition

Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

Homemade Blueberry Zucchini Bread Recipe (2024)

FAQs

Why does my zucchini bread always fall in the middle? ›

As the bread or cake cooks, those air bubbles make it rise, but because they are unstable, the bread or cake then collapses as it sits. Try mixing with a gentler touch: use medium, not high, speed on the electric mixer. Add eggs one at a time, mixing slowly in between each addition.

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What happens if you put too much baking soda in zucchini bread? ›

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

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What causes zucchini bread not to rise? ›

First of all, one of the most common reasons quick breads (and layer cakes as well) sink is that the pan is overfilled. If the batter reaches the top of the pan and still needs to rise, it will collapse. This heavy batter simply needs structure (aka pan sides) so it can keep climbing.

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Do you leave the skin on zucchini when making bread? ›

Don't peel the zucchini – Yes, it's tempting to remove the zucchini's skin, but there is no need to do that. Zucchini melts into the bread, so peeling is just an unnecessary step. Do grate the zucchini – I don't know about you, but when it comes to zucchini in bread, I want it there – but I don't want to see it.

How to prevent zucchini bread from falling? ›

Cooling the bread on its side on a cooling rack gives the bread's structure an opportunity to stabilize, making it less likely to fall. Oh, and while you're at it — leave your loaf of bread on its side to slice it, which will also help prevent you from smushing the dome.

Which is better, baking soda or baking powder? ›

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

Tell Me More ›

Is 1 teaspoon of baking soda too much? ›

Baking soda is a good treatment for immediate relief from occasional acid reflux. The recommended dosage for adults is one 1/2 tsp. dissolved in a 4-ounce glass of water. It's best to sip this drink slowly to avoid side effects like gas and diarrhea.

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What can I substitute for baking soda in zucchini bread? ›

If you don't have baking soda, you can use baking powder, at three times what the recipe calls for. So if a recipe calls for one teaspoon of baking soda, you can use three teaspoons of baking powder. Baking powder also contains a little bit of salt, so it's also a good idea to halve the salt the recipe calls for.

Keep Reading ›

How to tell if zucchini bread is bad? ›

To determine if your zucchini bread has gone bad, check for any unusual odors or moldy spots, typically green or black in color. The texture can also be a giveaway; if it's overly moist or gummy, it's typically a sign that it's past its best.

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Why does my zucchini bread taste weird? ›

When they are larger, zucchinis tend to contain more water, which leads to excess moisture in the batter. Additionally, larger zucchinis don't taste as good, with a more bitter flavor. They can also have larger seeds. These large seeds can throw off the texture of your zucchini bread.

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How to grade zucchini for zucchini bread? ›

Grate, don't chop.

Here's how to grate a zucchini: Cut off the ends of the zucchini and rub it against the shredder side of a box grater to make a pile of squash that's perfectly sized for baking zucchini bread. You can also use the shredder blade in your food processor to quickly shred zucchini.

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How many zucchinis to make 2 cups? ›

You need 2 cups of grated zucchini for the recipe, so you will need about 3 small zucchini, 2 medium zucchini, or 1 large zucchini.

Read On ›

How many zucchinis are 2 cups grated? ›

A medium zucchini will result in approximately 1 cup of shredded zucchini. If you happen to be using a larger zucchini and the seeds are large, cut the zucchini lengthwise and use a spoon to scoop out the seeds.

How many zucchini for 1 cup grated? ›

When sliced, 1 medium zucchiniyielded about 1 to 1.25 cups and if grated, you end up with about 2/3 cup of tamped down zucchini. If you need 1 cup of cooked sliced zucchini, due to shrinkage while heated it will take about 3 medium zucchini, sliced, to hit the mark.

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How do you keep bread from falling in the middle? ›

For recipes like banana bread, lemon loaf, or pound cake, your best bet is to bake in a metal loaf pan. Metal is a quick and efficient conductor of heat. This helps to ensure your recipe will cook through the center and not collapse. Avoid using dark-colored pans as they brown way more quickly and aggressively.

Why does my bread loaf collapse in the middle? ›

Why? Most likely, you're letting it rise too long and too high. The term is “overproofed.” There's too much air and not enough structure when it hits the oven, so it expands even more in the heat, breaks the gluten strands, and sinks. Alternatively, you're knocking the air out of it when you're shaping the loaves.

Why did my bread collapse in the middle? ›

Two possibilities: Your dough overproofed, or. the oven wasn't hot enough. In this scenario, the dough rises and then collapses before it can set.

Why is my bread falling apart in the middle? ›

Knead the Dough Longer – It's possible that the dough just isn't forming enough gluten to support the structure of the bread. We suggested kneading the bread at a low speed for 8-10 minutes and then testing to see if it's done.

Learn More Now ›