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.)
- In a large bowl beat together the sugar, oil, eggs, and vanilla.
- Mix in the dry ingredients – baking powder, baking soda, cinnamon, and salt.
- Stir in the grated zucchini, then gently fold in blueberries
- Pour into greased loaf pans and sprinkle with cinnamon sugar topping.
- 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.
- 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 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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Blueberry Zucchini Bread
Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cinnamon
- 3 cups all purpose flour, regular or gluten-free (I recommend Cup4Cup gluten-free flour for best taste)
- 2 cups shredded zucchini, about 1 medium zucchini
- 2 cups (1 pint) blueberries, fresh or frozen
Instructions
- Preheat the oven to 350ºF. Spray 2 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.
- Stir in the zucchini, then gently fold in blueberries. Transfer between the 2 loaf pans.
- 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.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD
Recipe Notes
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
- 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
Nutrition
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Alina says
I made this gluten free using Pamela’s pancake and baking blend. I coated the blueberries in flour and I substituted the sugar with 3/4 cup honey and 1/2 cup date sugar. My oven was also not working, so I baked it in my vortex plus air fryer. Probably not the best idea. The outside baked gray, but the inside was still wet. So I put it on roast and it baked all the way through in about 30min. Super delicious still!
Melissa Erdelac says
Wow, I applaud your commitment! I’m glad it turned out in the end. Thanks for sharing, Alina!
Best,
Melissa
Claire Gillette says
I have made your Blueberry Zucchini bread many times and love it’s moist rich flavor. My favorite! Could this recipe be adapted to use rhubarb in place of the blueberries? It definitely has enough sugar to counteract the tartness of the rhubarb.
Melissa Erdelac says
Thanks so much, Claire! Glad you are enjoying the recipe. Yes, I don’t think that would be problem and sounds like a fantastic idea!
Best,
Melissa
Lynn says
Great recipe! My kids grandkids loved it
Melissa Erdelac says
So happy to hear, Lynn! Thanks for taking the time to let me know!
Best,
Melissa
Anonymous says
Very nice recipe. Easy to make. Be sure to coat blueberries with flour so they don’t sink to the bottom. Yum
Melissa Erdelac says
Thank you! Glad you enjoyed the recipe!
Andrea says
Coat the blueberries with flour before adding them to the batter. This will keep them from settling to the bottom.
Melissa Erdelac says
Thank you, Andrea!
Chris Fairchild says
Very Good, will make again.
Melissa Erdelac says
Thank you, Chris. Appreciate it!
Best,
Melissa
Kate says
LOVE this recipe. I’ve made it too many time to count in the last 8 months, it’s that good!
Melissa Erdelac says
Thank you, Kate! I appreciate it!
Best,
Melissa
Stephanie says
My batter came out as thick as dough. I went back and checked every ingredient…I did use gf flour. I steadded another egg but it didn’t help. It’s in the oven now…hoping for the best.
Melissa Erdelac says
Hi Stephanie,
Hopefully it turned out okay! If you were using Cup4Cup GF flour, it does make the batter very thick because of the cornstarch. Adding additional liquid might make it gummy after it is done baking. The batter (with Cup4Cup) is always weird, but after it bakes it works out beautifully!
Best,
Melissa
Doreen says
I’ve been making this Blueberry Zucchini Bread for a few years now. I make it very
summer when our home grown zucchini is ready. It is delicious and everyone loves
it.
I do have one question regarding why the cinnamon/sugar topping cracks on top of bread
when it is baked. Not sure why this happens but always does.
Do you have any recommendations?
Thank you
Doreen
Melissa Erdelac says
Hi Doreen,
I’d be happy to help! As the bread rises the topping will crack to expand with the bread. If you want to cover up the cracks, but keep the crunchy topping, you can always drizzle the top with a powdered sugar / milk glaze after it cools. Hope this helps and I’m glad you enjoy the bread!
Best,
Melissa
Ellen says
I have made this 3 times. I have added bananas and it is every bit as good.
My new go to! Thank you!
Ellen
Melissa Erdelac says
So glad to hear, Ellen! Thank you!
Best,
Melissa
Ellen says
Girl, it was my 2 favorite things: 1. EASY
2. DELICIOUS!
Thank you for sharing! It was so good that I made it twice!!
Melissa Erdelac says
LMAO, love this Ellen! Thanks for putting a smile on my face. 🙂
Best,
Melissa
Vonnie says
I found this recipe today & made it. It is very good, I like a tad sweeter bread but that is what I prefer so I did not deduct any stars. I did add a little flour to the berries as stated in the recipe. I had everything I needed including fresh blueberries. The crumb was good for me & came out of the oven a pretty brown color. However I did forget the cinnamon sugar topping🙄
– I baked it 40 minutes on bottom rack at 350 & tested – I then moved it up 1 rack & baked another 5 minutes. Took from the oven, cooled about 3 minutes, I lined my loaf pans with parchment down center & up 2 sides. I lifted the loaves out perfectly.
I took photos but no place to include them. Hope you enjoy.
Melissa says
Hi Vonnie,
Thanks so much for sharing! I wish I could see pics! You can always tag me on Instagram if you follow me there. I appreciate you taking the time to write!
Best,
Melissa
Gail Morrison says
They were good,I will make them again!
Gail Morrison says
Well,I made the gluten free ones,they are in the oven and I will update when they are done. Personally,I do not like food blogs…..I want to find a recipe, see if I have the ingredients and make it…period….so I almost didn’t make this one because the blog was so long…but I had everything,so we shall see!
Melissa says
Hi Gail,
I understand some people just want the ingredients and recipe! At the very top is a “jump to recipe” button so you can bypass the blog post and head straight to the recipe card. Glad you enjoyed the bread, though!
Kevin Donahue says
Is it supposed to be like a cake batter?? Thats how it came out?
Melissa says
Hi Kevin,
Yes, it’s on the runnier side. If you check out the pictures in the post, it shows what the batter should look like.
Best,
Melissa
Dana says
This recipe was so good! Easy to follow and tastes amazing.
Melissa says
Hi Dana,
I’m so glad it was such a hit! Thank you for taking the time to drop me a line.
Best,
Melissa