The best blueberry zucchini bread has full-on summer vibes and flavors with fresh blueberries, grated zucchini and a crunchy-sweet cinnamon sugar topping. It’s mixed together as an easy one-bowl quick bread, makes two loaves (enjoy one now, freeze one for later), and as an added bonus, bakes up perfectly with gluten-free all purpose flour as well.

overhead shot of slices of blueberry zucchini bread on a cutting board

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Yummiest Zucchini Bread with Blueberries

Two things take over my life this time of year – zucchini from my garden and freshly picked blueberries. 

To help with this problem, I compiled a whole resource of easy zucchini recipes, for dinner our favorite go-to side is this golden roasted zucchini. When blueberries are in season, besides making this blueberry zucchini bread recipe, fresh ones are sprinkled on yogurt or this special occasion lemon blueberry cake.

I’m particularly found of this quick bread recipe for a few reasons. Just like old fashioned gluten free blueberry cobbler, you can use either freshly picked or frozen blueberries for a year-round bread recipe.

Secondly, it makes two loaves. We always enjoy right away for breakfast or snack, and the other is either frozen or given away to a friend or neighbor. 

Lastly, this bread recipe is very adaptable! Add lemon zest for a lemon blueberry bread version, substitute gluten free flour, or turn the batter into blueberry zucchini muffins!

LOVE this recipe. I’ve made it too many time to count in the last 8 months, it’s that good!

—Kate

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Easy peasy batter

In a large bowl beat together the eggs with the oil, sugar, and vanilla. If you like, you can also swap out half the granulated sugar with brown sugar for a more caramelly taste. Next ,add the dry ingredients and beat again.

the wet ingredients with the flour mixed in.

Zucchini tip

Stir in the grated zucchini and then the blueberries. I find using a box grater, instead of a food processor works best, especially if you opt to use GF flour for the recipe.

When grating zucchini in a food processor it releases a lot of extra moisture. Since blueberries also add liquid, it’s nice to be able to cut back on that a bit so the crumb bakes up nice and fluffy.

batter with grated zucchini in the bowl.

Pour, sprinkle, and bake

Divide the batter between two greased loaf pans. Combine the cinnamon sugar topping and sprinkle on top.

If using GF flour, I recommend letting the bread sit for 15 minutes before baking to let the starches saturate fully. Bake in a 350℉ oven for about 50 minutes. Cool in the pan for 10 minutes before turning onto a wire rack to cool before slicing. Enjoy!

batter with grated zucchini in the bowl.

More Yummy Possibilities

Quick breads are very easy to adapt into gluten-free versions and I’ve done it many times with this bread. Simply replace the 3 cups all-purpose flour with equal amount of all-purpose gluten free flour. My preferred brand which works very well in this recipe is Cup4Cup.

You can also add in any mix-ins like nuts or swap out the berries for frozen blueberries or blackberries. Sometimes I’ve made a lemon version adding 2 teaspoons of lemon zest to the wet ingredients and leaving out the cinnamon. As an extra flavor bonus, drizzle a lemon glaze on top.

blueberry zucchini muffins in a tin with with blueberries and shredded zucchini filling a couple tins

Best Way To Store and Freeze

First of all, zucchini bread does not need to be refrigerated. In fact, refrigerating it will dry it out. Unsliced zucchini bread can be left on the counter for up to 2 days. It may be loosely covered with foil after it cools, but it’s not necessary.

If the the bread has been sliced, wrap the whole loaf loosely with foil, tenting over the top to allow moisture to escape. It may sit on the counter for up to 2 days.

To freeze, make sure the bread has completely cooled first. It may be frozen unsliced or slice before wrapping to pull out individual slices as needed. Place in the freezer up to two months.

a loaf of blueberry zucchini bread on a cutting board with a slice taken out

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a loaf of blueberry zucchini bread on a cutting board with a slice taken out
4.29 stars (76 ratings)

Moist & Easy Blueberry Zucchini Bread Recipe

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 24
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
The best blueberry zucchini bread has full-on summer vibes and flavors with fresh blueberries, grated zucchini and a crunchy-sweet cinnamon sugar topping. It's mixed together as an easy one-bowl quick bread, makes two loaves (enjoy one now, freeze one for later), and as an added bonus, bakes up perfectly with gluten-free all purpose flour as well.
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Ingredients
 

Topping:

  • 2 tablespoons (2 tablespoons) sugar
  • ½ teaspoon (0.5 teaspoon) cinnamon

Equipment

Instructions
 

  • Preheat the oven to 350ºF. Spray two 8X4-inch pans with cooking spray. Line the bottom of the loaf pans with cut-to-size wax paper or parchment. Spray paper and set aside.
  • In a large bowl beat together the eggs, oil, vanilla, and sugar until very well combined. Add salt, baking powder, baking soda, and cinnamon. Beat well. Add flour and mix until just combined.
    3 large eggs, 2 cups granulated sugar, 1 cup vegetable oil, 2 teaspoons vanilla extract, 1 teaspoon salt, 1 teaspoon baking powder, ¼ teaspoon baking soda, 1 tablespoon cinnamon, 3 cups all purpose flour
  • Stir in the zucchini, then gently fold in blueberries. Transfer between the 2 loaf pans.
    2 cups grated zucchini, 2 cups (1 pint) blueberries
  • Combine the topping ingredients and sprinkle over the top of the batter. Bake for 50 minutes (5-10 longer if using gluten-free flour) or until knife inserted at center comes out clean. Cool 10 minutes in pan and then turn onto wire rack to cool completely.
    2 tablespoons sugar, ½ teaspoon cinnamon

Notes

 
Blueberry Zucchini Muffins
  1. Divide batter 24 muffin tins, filling to about 3/4 full.
  2. Bake at 350ºF for 25-27 minutes, or until toothpick inserted in center comes out clean.
  3. Cool in muffin tins for 5 minutes, then remove muffins to wire racks to cool completely.

 

Adapted from AllRecipes
Calories: 151kcal, Carbohydrates: 32g, Protein: 2g, Fat: 1g, Cholesterol: 20mg, Sodium: 117mg, Potassium: 77mg, Fiber: 1g, Sugar: 19g, Vitamin A: 55IU, Vitamin C: 3.1mg, Calcium: 18mg, Iron: 0.9mg
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