★★★★★

Zucchini Blueberry Bread Recipe

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!

We love adding blueberrys to our baked goods. These classic Blueberry Muffins are a reader favorite! Or this luscious Lemon Blueberry Cake for the ultimate dessert idea.

Loaf of zucchini blueberry bread sliced on a white serving plate.

Why Make Zucchini Bread

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.

While blueberries are delicious in these blueberry cheesecake bars, they also make a great addition to brea!

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!

Loaf of zucchini blueberry bread in a metal loaf pan.

Easy Instructions

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, kosher 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!

Sliced blueberry zucchini bread on a white plate.

Storage Tips

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.

Baked loaf of zucchini blueberry bread in metal loaf pan.

Tips and Tricks

  • 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.

More Zucchini Recipes

Yield: 12 servings

Zucchini Blueberry Bread

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
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp kosher salt
  • 1 cup shredded zucchini
  • ⅔ cup milk (I used skim)
  • ⅓ cup unsalted butter, melted
  • 1 lemon, zested (save juice for glaze)
  • 1 egg
  • 1 cup blueberries

For the Glaze: (optional)

  • ½ cup powdered sugar
  • juice from ½ 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 ½ lemon. Drizzle over bread. I enjoyed this bread cold out of the refrigerator! Enjoy!

Notes

  • 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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 222Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 258mgCarbohydrates: 39gFiber: 1gSugar: 21gProtein: 4g

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 16, 2019

Comments & Reviews

  1. I just made this bread and it is very yummy. However, when I cut into the load, it was very crumbly, the slice would not hold together. Any ideas of why this may be?

  2. Excellent bread, big hit at our house, only change I made was using coconut oil in place of butter, this will be in my rotation for weeks to come, great way to use up our garden zucchini, thanks for sharing!!

  3. Thanks for much for the tip about doubling the recipe and freezing one for later. Such a great idea knowing that I have one waiting for me without doing any extra work. 

  4. I just made this and it turned out super yummy! I only changed two things by omitting the nutmeg (preference) and I used an egg-replacer since my son is anaphylactic to eggs. I also used 4 mini loaf pans so I can easily freeze for lunch however I have a feeling it wont last to make it into the freezer 🙂 thanks for sharing.

    1. I’m so glad you enjoyed the recipe Sarah! I’m looking forward to some fresh zucchini from my garden this summer to make and freeze this again! Thanks for the feedback 🙂

  5. I noticed you add lemon zest to this. I’ve made zucchini blueberry bread a few times and I like to add orange zest to it. It’s really good.

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