4.5 from 1,542 votes
Blueberry Zucchini Bread
Blueberry Zucchini Bread is a moist quick bread combining coarsely grated zucchini and fresh blueberries in a spiced, tender crumb. The grated zucchini adds moisture without overpowering, while blueberries provide bursts of color and sweetness. The bread bakes to a golden crust with a soft interior, suited as a snack or breakfast treat. Tossing blueberries with flour before adding helps keep the fruit suspended evenly.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
10
Calories:
216 kcal
Course:
Breakfast, Bread
Cuisine:
American
Ingredients
- 1 egg large
- ½ cup light brown sugar packed
- ⅓ cup canola oil or vegetable oil
- ¼ cup granulated sugar
- ¼ cup sour cream lite is okay; or Greek yogurt may be substituted, cup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour plus 1/4 cup for tossing with blueberries
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt or to taste
- 1 cup zucchini laid loosely in cup and not packed (don’t wring out, coarsely grated
- 1 cup blueberries fresh, 6 ounces
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
- Add the zucchini and stir to combine; set aside.
- To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
- Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.
- Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip – Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
- Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes more or less time to bake than the baking time estimates provided.*
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Cup of Yum
Notes
- If the bread browns too quickly before it’s cooked through, loosely tent it with foil after 40 minutes of baking.
- Adaptations can be made from zucchini banana bread recipes, making this versatile for ingredient swaps.
Nutrition Information
Serving
1
Calories
216kcal
(11%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
8g
(47%)
Cholesterol
24mg
(8%)
Sodium
170mg
(7%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 216
% Daily Value*
| Serving | 1 | |
| Calories | 216kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 24mg | 8% |
| Sodium | 170mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.