Easy Freezer Friendly Zucchini Blueberry Bread Recipe

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Make this fresh and delicious Zucchini Blueberry Bread recipe with your abundance of garden zucchinis this year. Freezer friendly recipe, bursting with flavor and color!

I found another zucchini in the garden the other day. It was all big and plump, just begging to be shredded. My garden bounty has been great this year. It’s been so large in fact, that I was almost getting sick of zucchini.

I had already made fried zucchini, zucchini meatballs, chocolate zucchini muffins and plenty of quick breads, including zucchini banana bread and pumpkin zucchini bread. I didn’t think I could eat any more zucchini.

Then I found a recipe online, and I had a light bulb moment! I knew exactly what I was going to do with my garden-grown zucchini—make this yummy Zucchini Blueberry Bread.

I love blueberries, so for me, it was a no-brainer to add them to this bread. I was surprised that I hadn’t thought of it sooner!

Quick breads are great to enjoy with a cup of coffee in the morning or as an afternoon snack or dessert. I love the diversity of them and that my whole family wants to eat them. They’re also great for enjoying fresh or freezing to enjoy later!

How to Make Zucchini Blueberry Bread

Step 1: Preheat oven to 350 degrees. Lightly grease a loaf pan and line it with parchment paper. Set aside.

Step 2: In a large bowl, combine the flour, salt, baking powder, baking soda, sugar, milk, nutmeg, butter, and lemon, stirring to blend. Fold in the shredded zucchini and then gently fold in the blueberries. Stir together.

Step 3: Pour batter into greased pan and bake for 50 to 60 minutes, until completely cooked. You can check if the bread is done by having a toothpick inserted in the center and see if it comes out clean. You can also have a knife inserted instead of a toothpick.

Allow the zucchini bread to cool for 10 minutes in the pan, then remove it from the pan and allow it to cool completely on a wire rack.

Step 4: OPTIONAL. To make a lemon glaze, whisk together powdered sugar with milk and the juice from 1/2 lemon. Drizzle over your zucchini blueberry bread and enjoy!

Can you Freeze Zucchini Blueberry Bread?

Yes, like most bread recipes, this zucchini blueberry bread freezes so well! And if you have an abundance of zucchinis like I do, it’s the perfect chance to make one loaf to enjoy now and freeze another loaf for later.

I always LOVE to double this recipe!

To freeze this zucchini bread, wrap the whole loaf, once cooled, in a layer of aluminum foil and then slide it into a freezer sealed bag. If you want, you can wrap it in plastic wrap first, then wrap it in foil, and then slide it into your freezer bag for extra protection.

This bread can be frozen for up to three months.

When you’re ready to enjoy the bread, remove it from the freezer but keep it in the sealed bag. Allow it to thaw overnight at room temperature and then you can enjoy it the next morning for breakfast or as a dessert.

Tips for Making the Perfect Zucchini Blueberry Bread

• You can use fresh blueberries or frozen blueberries for this recipe. Frozen blueberries will color your bread blue a bit, but won’t alter the taste.
• Add a yummy lemon glaze topping to this to make it extra sweet and delicious! If freezing the recipe, I usually freeze it without the glaze and then add that later.
• It’s completely up to you if you want to peel your zucchini or not. It really doesn’t matter as far as the taste or texture goes. If you want to hide the fact that this bread has zucchini in it from your children, then peel it!
• I put my bread in the refrigerator and enjoy it cold for a refreshing treat.

What you Need to Make Zucchini Blueberry Bread

If you want a quick glance at what’s needed for today’s recipe, look no further. For the printable recipe with measurements, scroll all the way down!

Ingredients

• All-purpose Flour
• Granulated Sugar
• Baking powder
• Baking soda
• Nutmeg
• Kosher Salt
• Shredded Zucchini- peeled or unpeeled, up to you!
• Milk (I used skim)
• Unsalted Butter, melted
• Lemon, zested (save juice for optional glaze)
• Large Egg
• Blueberries- fresh or frozen

Tools

• Loaf pans or mini loaf pans
• Large mixing bowl
• Kitchen Aid mixer or Electric mixer
• Vegetable peeler (If peeling zucchinis)
• Parchment paper
• Plastic wrap or aluminum foil (for freezing)
• Freezer seal bags (for freezing)

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MORE ZUCCHINI RECIPES:

• Blueberry Zucchini Muffins
• Chocolate Chip Zucchini Brownies
• Chocolate Chip Zucchini Bread
• Double Chocolate Zucchini Bread
• Cinnamon Frosted Zucchini Bars
• Lemon Zucchini Bread
• Cinnamon Streusel Zucchini Muffins
• Zucchini Bread Recipe – with cinnamon swirl and streusel!
• More Bread recipes

Zucchini Blueberry Bread Recipe

Yield: 12 servings

Zucchini Blueberry Bread

Print

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Make this fresh and delicious Zucchini Blueberry Bread recipe with your abundance of garden zucchinis this year. Freezer friendly recipe, bursting with flavor and color!

Ingredients

For the Bread:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp nutmeg
• 1/2 tsp kosher salt
• 1 cup shredded zucchini
• 2/3 cup milk (I used skim)
• 1/3 cup unsalted butter, melted
• 1 lemon, zested (save juice for glaze)
• 1 egg
• 1 cup blueberries

For the Glaze: (optional)

• 1/2 cup powdered sugar
• juice from 1/2 lemon
• 1 tsp. milk

Instructions

1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper, greased.
2. In a large bowl, mix all ingredients (except for blueberries) for bread, stirring to combine. Fold in blueberries.
3. Pour into greased pan and bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
4. For glaze, whisk together powdered sugar with milk and juice from 1/2 lemon. Drizzle over bread. I enjoyed this bread cold out of the refrigerator! Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 222 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 30mg Sodium: 258mg Carbohydrates: 39g Fiber: 1g Sugar: 21g Protein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Recipe originally published August 18, 2011. Photos updated April 2019.

Zucchini Blueberry Bread recipe is freezer friendly and bursting with flavor and color!

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