When it comes to quick breads, I have a few recipes in my repertoire, but this blueberry zucchini bread is my new favorite. If you have never used zucchini in your baking, you might be thinking that this sounds like a horrible idea, but let me put those bad thoughts to rest. The zucchini makes the bread perfectly moist and the blueberries give this bread a sweet burst of flavor! Because this bread is not too sweet, it would be a great snack and even breakfast! I had a lot of zucchini left over in my fridge after making my baked zucchini and squash recipe the other day and it looked like it was starting to go bad so I wanted to use it up quick! My first thought was to just throw it in a quick bread, but after looking around My Baking Addiction, I came across this recipe for blueberry zucchini bread. I am a big fan of using cranberries in quick breads and I don’t know how I never thought to put blueberries in the batter given the similar texture and tart flavor they have. Anyway, as soon as I saw this recipe, I knew I had to try it and I just so happened to have a container of fresh blueberries in my fridge just waiting to be eaten.

I followed the original recipe pretty closely except for a few things. First, I used a stick of butter instead of the vegetable oil because I have used oil before in quick breads and it seems to make the bread more dense. Personally, I prefer the texture and flavor that butter gives. Plus, it’s a little healthier than using vegetable oil. The second thing I changed was the flour, I didn’t have whole wheat flour on hand, so I just used all-purpose flour. The only other thing I changed was the amount of sugar. I didn’t want this bread to be too sweet, so I cut back on the brown sugar and the white sugar. I used 1/4 a cup of each instead of a 1/2 cup each that the original recipe calls for. I’ve listed my changes below, but if you want to see the original recipe, click here.

Blueberry Zucchini Bread


Makes 1 loaf

– 2 eggs, beaten

– 1/2 cup butter (1 stick), softened

– 2 tsp. vanilla extract

– 1/4 cup brown sugar, tightly packed

– 1/4 cup white sugar

– 1 1/2 cups all-purpose flour

– 1 cup grated zucchini

– 1 cup fresh blueberries

– 1/2 tsp. baking powder

– 1/8 tsp. baking soda

– 1 1/2 tsp. ground cinnamon


1. Preheat oven to 350 degrees F and grease an 8.5 x 4.5 loaf pan.

2. Beat eggs, vanilla, sugars, and butter together in a large bowl. Fold in zucchini.

3. In a separate bowl, mix flour, baking powder, baking soda, and cinnamon. Add flour mixture in with the rest of the batter and mix until combined. Gently fold in blueberries.

4. Pour batter into loaf pan and bake for approximately 55-60 minutes, or until you insert a knife and it comes out clean. Allow bread to cool in pan for at least 15 minutes before transferring to a wire rack or dish to cool completely.

– I sprinkled some oatmeal on the top of my bread before sticking it in the oven to give it a wholesome look. You could also try sprinkling some brown sugar!
– Want to make this bread a little more nutritious? Try adding in a 1/4 cup of ground flaxseed!