Blueberry Zucchini Bread

The best Blueberry Zucchini Bread has summer flavors of fresh blueberries and zucchini with a cinnamon sugar topping all mixed in a one-bowl quick bread. This easy zucchini bread recipe has simple adaptations to make it gluten free.

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, with favorites like roasted zucchini and grilled zucchini. When blueberries are in season, besides making this blueberry zucchini bread recipe, they are put to use in lemon blueberry cake or blueberry syrup.

I’m particularly found of this quick bread recipe for a few reasons. Just like 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 like sweet Irish soda bread, 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!

How To Make Blueberry Zucchini Bread

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

1. In a large bowl beat together the sugar, oil, eggs, and vanilla.
2. Mix in the dry ingredients – baking powder, baking soda, cinnamon, and salt.
3. Stir in the grated zucchini, then gently fold in blueberries
4. Pour into greased loaf pans and sprinkle with cinnamon sugar topping.
5. Bake for 50 minutes, or until toothpick inserted comes out clean.

Gluten Free zucchini BLUEBERRY bread

Since quick bread recipes do not include yeast, they are perfect for transforming into gluten-free bread recipes.

Turn this bread into an undetectable gluten-free version by using a quality gluten free flour. My preferred brand for baking is Cup4Cup.

Simply replace the 3 cups all-purpose flour with equal amount of all-purpose gluten free flour. Alternatively, use this Gluten Free Zucchini Bread recipe for a gluten free dairy free version. 

Lemon Blueberry Zucchini Bread

Want to add an extra layer of flavor? Bring out the citrus and add some lemony flavor.

Simply add 2 teaspoons of lemon zest to the wet ingredients. When mixing the dry ingredients omit the cinnamon, and continue to follow the recipe as written.

The cinnamon / sugar topping may also be replaced by an easy Lemon Glaze.

Lemon Glaze:

Combine 2 cups powdered sugar with 2 tablespoons freshly squeezed lemon juice. 

Once the bread has cooled whisk together the powdered sugar and lemon juice. It should be thin enough to run off a spoon, but not too thick to drizzle on.

Adjust glaze consistency by adding more powdered sugar (thicken) or lemon juice (thin).

Pour on bread loaves and spread around to smooth. Allow the glaze to harden, about 20 minutes, before slicing. 

Making Muffins

Turn quick bread into muffins by following these simple steps.

1. Divide batter between 24 muffin tins, filling to about 3/4 full. Sprinkle on cinnamon sugar topping.
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.

healthy recipe adaptations

This recipe makes an addicting sweet bread treat. However, if you’d like a healthier, more wholesome zucchini bread follow some or all these tips or try almond flour zucchini bread recipe.

• Substitute whole wheat flour in place of all-purpose
• Reduce the sugar by 1/2 cup or replace the 2 cups sugar with 1 cup honey instead
• Omit cinnamon sugar topping
• Exchange vegetable oil with 1/3 cup coconut oil and add 2/3 cup unsweetened applesauce

storing and freezing tips

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.

Note: If making gluten free bread, it will dry out more quickly. For best results, eat within 24 hours or freeze.

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.

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step-by-step web story instructions for this recipe!

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