Blueberry zucchini bread is hands-down the happiest solution for what to do with droopy zucchinis and that half-carton of blueberries turning a little wrinkly in the fridge. Raise your hand if you’ve let zucchini go to waste (yep, me too). Or maybe your kid made a face at your latest veggie experiment. This bread? Way different. You barely taste the zucchini, and the blueberries practically sing in every slice. If you’re looking for gluten-free options, I found this fabulous gluten-free zucchini bread moist dairy-free option that’s super helpful. Trust me, you’ll want to bookmark it. 
Ingredients
I’m just gonna say it. Most of this list is pantry staples, and the rest you might already have hanging out in your veggie drawer.
- 2 medium zucchini (grated, not peeled)
- 1 cup fresh blueberries (frozen works too, but toss ’em in a bit of flour first)
- 2 eggs
- 1 cup sugar (I sometimes use half brown sugar for extra flavor)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (honestly, a must in my opinion)
That’s it. Nothing weird or fancy. 
Baking Instructions
Ready? This is easier than folding a fitted sheet (honestly).
First, preheat your oven to 350. Grease a loaf pan. Set that aside. Now, in a big bowl, whisk together the eggs, sugar, oil, and vanilla. Once that’s all together, stir in the shredded zucchini. Don’t worry if it looks too wet; the flour will fix that.
Add all the dry bits: flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined (please don’t over-mix or you’ll end up with dense bread). Gently fold in those bright blueberries last.
Pour the batter into the pan. Bake for about 55-65 minutes (sometimes my oven needs an extra 3 minutes—ugh). Check it by poking a toothpick in the middle. If it comes out clean, you’re golden.
Cool in the pan first, then let it finish cooling on a rack if you have the patience. I usually eat a warm slice right out of the pan—life is short. 
Add-ins
Don’t wanna stick with just the basics? I get it. Some days you wanna jazz things up. Here’s a little table to make things easy if you want to go wild:
| Add-in | How Much | When to Add | Flavor Vibe |
|---|---|---|---|
| Walnuts | 1/2 cup, chopped | Last, fold in gently | Nutty crunch, classic |
| Lemon zest | 1 tablespoon | Stir in with wet mix | Bright and fresh |
| Chocolate chips | 1/2 cup | Last, fold in gently | Dessert territory |
| Shredded coconut | 1/3 cup | With dry ingredients | Tropical twist |
Honestly, you do you. I’ve tossed in dried cranberries before and nobody revolted. 
Storage
Here’s where things get awkward. Moist blueberry zucchini bread is, well, moist. Don’t just leave it on the counter naked or it’ll dry out and make you sad.
I wrap mine in plastic wrap, then put it in a zip bag or airtight container. It keeps on the counter for two days. After that? Fridge time. It’ll last another three or four days—if nobody finds it.
If you want to freeze it, slice first, wrap individually, and pop those slices in a freezer bag. When the craving hits, thaw a piece for breakfast or a quick treat. By the way, if you are hunting for a dairy-free spin or a gluten-free treat, definitely take a look at this gluten-free zucchini bread moist dairy-free option. That’s a lifesaver when guests have dietary requests.
Common Questions
Do I have to peel the zucchini?
Nope! The skin just disappears once it’s baked. Plus, who has time for peeling?
Can I use frozen blueberries?
Yep. Toss them in a little flour to stop them from sinking to the bottom. That’s it. No need to defrost.
Why is my bread soggy in the middle?
Sounds like it needed more bake time, or maybe you used a small pan. Try a few extra minutes next time.
Is this recipe super sweet?
Not too much, not too little. You can cut the sugar a bit if you want, but honestly, I think it’s just right.
Does this taste like veggies?
Not even a little bit. Even picky eaters are fooled.
Why Not Try a Slice?
So here’s the scoop. Blueberry zucchini bread is forgiving, dependable, and basically foolproof. Mix it by hand, forget the fancy gadgets. I honestly think it tastes like something from a five-star restaurant—minus the snobby price. And if you’re on the hunt for even more baking inspiration, check out the BEST Blueberry Zucchini Bread Recipe from Crazy for Crust. Oh, and don’t forget all the helpful tips in that gluten-free zucchini bread moist dairy-free option for those tricky dietary swaps. Seriously, quit staring at those tired zucchinis and go bake. You’ll thank yourself (and possibly have to fight off family for that last slice). 
Blueberry Zucchini Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious and moist blueberry zucchini bread that cleverly uses up zucchini and blueberries, perfect for a tasty breakfast or snack.
Ingredients
- 2 medium zucchini (grated, not peeled)
- 1 cup fresh blueberries
- 2 eggs
- 1 cup sugar (or half brown sugar for extra flavor)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the eggs, sugar, oil, and vanilla.
- Stir in the grated zucchini.
- Add in the flour, baking powder, baking soda, salt, and cinnamon, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and bake for about 55-65 minutes, checking with a toothpick for doneness.
- Cool in the pan for a few minutes, then transfer to a cooling rack.
Notes
For additional flavor, consider adding walnuts, lemon zest, chocolate chips, or shredded coconut. Store wrapped in plastic wrap for up to 2 days at room temperature or in the fridge for another 3-4 days. Can be frozen in slices for later use.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg