Zucchini Bread with Blueberries

Moist, tender, and bursting with flavor, this Zucchini Bread with Blueberries is the ultimate way to enjoy summer produce in a delicious baked treat. Packed with two whole cups of grated zucchini and sweet pops of fresh or frozen blueberries, this quick bread melds wholesome veggies with fruity sweetness for a delightful twist on the classic zucchini bread. Warm cinnamon spices up the batter, while a hint of optional lemon zest adds a bright, citrusy note. The recipe is easy to follow, with minimal prep time and a simple technique of tossing blueberries in flour to ensure they stay perfectly distributed throughout the loaf. Serve this blueberry zucchini bread as a delightful breakfast, afternoon snack, or dessert—it's irresistibly moist, naturally sweet, and perfect for making ahead.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2 cups Zucchini (grated)
• 1 cup Blueberries (fresh or frozen)
• 2 cups All-purpose flour
• 0.75 cup Granulated sugar
• 0.25 cup Brown sugar (packed)
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 2 Eggs (large)
• 0.5 cup Vegetable oil
• 1.5 teaspoons Vanilla extract
• 0.25 cup Milk
• 1 teaspoon Lemon zest (optional, for added brightness)
• 1 tablespoon All-purpose flour (for coating blueberries)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.

Step 2

Grate the zucchini using a box grater or food processor, then gently pat it dry with a clean kitchen towel to remove excess moisture. Measure out 2 cups and set aside.

Step 3

In a medium bowl, toss the blueberries with 1 tablespoon of flour to coat them lightly. This prevents them from sinking to the bottom of the bread.

Step 4

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.

Step 5

In another bowl, beat the eggs lightly, then mix in the vegetable oil, vanilla extract, milk, and lemon zest (if using). Stir until smooth.

Step 6

Gradually pour the wet ingredients into the bowl of dry ingredients, mixing gently with a spatula or wooden spoon until just combined. Avoid overmixing; the batter should still have some lumps.

Step 7

Fold in the grated zucchini until evenly distributed, then carefully fold in the coated blueberries.

Step 8

Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.

Step 9

Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 10

Remove from the oven and allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

Step 11

Slice and serve! Enjoy plain or with a smear of butter or cream cheese.

Nutrition Facts

Serving size	(1411.9g)

Amount per serving	% Daily Value*
Calories	2990.2

Total Fat 120.3g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 67.2g
Cholesterol 375.5mg	0%
Sodium 2482.7mg	0%
Total Carbohydrate 450.1g	0%
Dietary Fiber 17.7g	0%
Total Sugars 242.1g
Protein 46.8g	0%

Vitamin D 106.8IU	0%
Calcium 323.0mg	0%
Iron 16.4mg	0%
Potassium 1965.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 6.1%

Carbs: 58.6%