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 healthy or gluten free.
Blueberry Zucchini Bread
Two things take over my life this time of year – zucchini from my garden and freshly picked blueberries.
To help with this problem, the blog features many recipes with zucchini and blueberries in starring roles. From Lemon Blueberry Cake, Blueberry Syrup, Blueberry Buttermilk Pie to Roasted Zucchini, Grilled Zucchini, and Zucchini Brownies – you can find plenty of baked goods and dishes for inspiration!
I’m particularly found of this quick bread recipe for a few reasons. First of all, 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 zucchini bread is very adaptable! Add lemon zest for a lemon blueberry bread version, substitute gluten free flour to make gluten free zucchini bread, or turn the batter into Blueberry Zucchini Muffins!
Lemon Blueberry Zucchini Bread
Want to add an extra layer of flavor? Bring out the citrus and turn this zucchini bread into Lemon Blueberry Zucchini Bread!
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.
Blueberry Zucchini Muffins
Turn quick bread into muffins by following these simple steps.
- Divide batter between 24 muffin tins, filling to about 3/4 full. Sprinkle on cinnamon sugar topping.
- Bake at 350ºF for 25-27 minutes, or until toothpick inserted in center comes out clean.
- Cool in muffin tins for 5 minutes, then remove muffins to wire racks to cool completely.
Healthy Blueberry Zucchini Bread
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:
- 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
Gluten Free Blueberry Zucchini Bread
Since quick bread recipes do not include yeast, they are perfect for transforming into gluten free bread.
Turn this bread into a undetectable gluten free version by using a quality gluten free flour. My preferred brand for baking is Cup 4 Cup.
Simply replace the 3 cups all-purpose flour with equal amount of all-purpose gluten free flour.
How much zucchini do I need?
One medium zucchini, weighing about 11-13 ounces, yields the 2 cups of grated zucchini needed for this recipe.
Does zucchini need to be peeled?
No, summer squash does not have to be peeled because it has a very thin, edible skin.
The larger the zucchini is, the thicker the skin will be, so peeling those can be a matter of preference.
Some people peel zucchini when baking with it to eliminate the green color, but it’s not necessary.
Can Zucchini Bread Be Frozen?
Yes! Blueberry Zucchini Bread recipe makes two loaves, so enjoy one now and freeze the other for later!
- Make sure bread has completely cooled before freezing.
- Once bread is cooled either slice to pull out individual slices as needed or leave unsliced.
- Wrap unsliced bread in plastic wrap then wrap with foil. For sliced zucchini bread, place slices in a gallon freezer bag and pull out as needed.
- Zucchini Bread will keep optimally for 6 weeks, but can still be enjoyed after 2-3 months frozen.
How to store Zucchini Bread
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 Blueberry Zucchini Bread, it will dry out more quickly. For best results, eat within 24 hours or freeze.
How To Make Blueberry Zucchini Bread
- In a large bowl beat sugar, oil, eggs, and vanilla.
- Mix in baking powder, baking soda, cinnamon, and salt.
- Add flour and mix until just combined.
- Stir in zucchini, then gently fold in blueberries
- Pour into greased bread pans and sprinkle with cinnamon sugar topping.
- Bake until toothpick inserted comes out clean.
Other MamaGourmand Quick Bread Recipes:
Quick Cheese Bread – A savory cheddar loaf bread that easily mixes up in minutes without yeast or kneading!
Peanut Butter Bread – Dotted with chocolate chips and drizzled with peanut butter and chocolate glazes.
Sweet Irish Soda Bread – A golden, crunchy, sweet crust with a moist, buttermilk interior, and tangy cranberries dotted throughout.
SAVE THIS Blueberry Zucchini Bread TO YOUR PINTEREST BOARD!
And let’s be friends on Pinterest! I’m always sharing great recipes!
Blueberry Zucchini Bread has summer flavors of fresh blueberries and zucchini mixed into the best one-bowl quick bread. This easy zucchini bread recipe has simple adaptations to make a healthy or gluten free version.
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 3 cups all purpose flour, regular or gluten free (I always use Cup 4 Cup gluten free flour for best taste)
- 2 cups shredded zucchini, about 1 medium zucchini
- 2 cups (1 pint) blueberries, fresh or frozen
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
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Preheat oven to 350ºF. Spray 2 loaf pans with cooking spray. Line the bottom of the loaf pans with cut-to-size wax paper or parchment. Spray paper and set aside.
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In a large bowl beat together 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. Stir in zucchini, then gently fold in blueberries. Transfer between the 2 loaf pans.
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Combine the topping ingredients and sprinkle over the top of the batter in the 2 pans. 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.
Lemon Blueberry Zucchini Bread
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.
Gluten Free Blueberry Zucchini Bread
Turn this bread into a undetectable gluten free version by using a quality gluten free flour. My preferred brand for baking is Cup 4 Cup.
Simply replace the 3 cups all-purpose flour with equal amount of all-purpose gluten free flour.
Blueberry Zucchini Muffins
- Divide batter 24 muffin tins, filling to about 3/4 full.
- Bake at 350ºF for 25-27 minutes, or until toothpick inserted in center comes out clean.
- Cool in muffin tins for 5 minutes, then remove muffins to wire racks to cool completely.
Adapted from AllRecipes
❊SHOP THE RECIPE❊
Items used to make this recipe:
Hand Mixer Mixing Bowls Loaf Pans
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