Blueberry Zucchini Bread Recipe
Fluffy, moist zucchini bread dotted with fresh blueberries is an ode to the end of summer when zucchini is plentiful and blueberries are still fresh and in season. This high-altitude zucchini bread recipe can be made successfully by bakers of all skill levels.
We are holding onto summer around here with this delicious blueberry zucchini bread recipe. I made 4 loaves over the weekend to send care packages to my nieces and nephew in college. This is a family-favorite quick bread recipe that is dairy-free, and healthy-ish because of the grated zucchini and blueberries. I mix two kinds of sugar to add depth of flavor.
Take advantage of the hot sale on fresh blueberries at Safeway to make his delicious blueberry zucchini bread for your family this week. It’s the perfect breakfast, afternoon snack, or light dessert option.
Ingredients in Blueberry Zucchini Bread
This recipe makes 2 loaves because one is never enough. If you don’t need the second loaf right away, you can freeze it for future use.
- Grated zucchini – while you need just a cup, depending on the size of your zucchini – you could add up to 2 cups to the bread and it just adds moisture and gives a more pronounced zucchini flavor. No need to peel the zucchini – the green flecks are there by design so people know it’s zucchini bread.
- Vegetable oil – you can use canola, a blend or melted and cooled coconut oil to add moisture and bind the ingredients together.
- Sugar – I use both white granulated sugar and brown sugar to give the bread a nice warmth and depth of flavor. The brown sugar adds caramelly notes.
- Eggs – This recipe calls for 5 eggs, which helps the loaves rise and also stay moist.
- Vanilla extract – a perfect flavor additive. I’ve also used half vanilla, half lemon extract to add a slight lemon flavor and it totally works.
- Flour – You can use all-purpose white flour, or to amp the nutrition, you can also use white whole wheat flour or 2 cups all-purpose and 1/2 cup whole wheat flour.
- Baking soda and baking powder – needed leavening agents that help the bread rise and make it light and airy.
- Cinnamon, nutmeg, and ground cloves – warm ground cinnamon, nutmeg, and clove spices add flavor to the bread
- Fresh blueberries – add moisture, texture, flavor and nutrition to the bread. Fresh is best, but frozen may also be used if thawed first.
How To Make High-Altitude Zucchini Bread
I am located at just under 6,000 feet above sea level, but this same recipe has also been tested at 7,700 feet and works great with a tablespoon of baking powder.
Preheat the oven to 350° F. Prepare the loaf pans by spraying with non-stick cooking spray.
Grate the zucchini and squeeze to remove excess liquid.
In a large bowl, combine the oil, sugar, eggs, and vanilla and beat with a mixer until fluffy.
To the bowl, add the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Mix the dry ingredients into the wet ingredients until combined.
Add the grated zucchini and mix until incorporated.
Fold the blueberries in gently with a spatula.
Pour half the batter into the prepared loaf pans and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the loaf pan for a few minutes, then transfer to a cooling rack.
How to Store Zucchini Bread
Wrap in a white non-printed paper towel, to keep the bread moist, then wrap with foil and store in the refrigerator for up to a week, if it lasts that long. You can freeze the bread as well. Wrap the bread in a white paper towel, then wrap in foil then place the bread in a gallon size freezer bag. Freeze up to 3 months.
Additional Zucchini and Blueberry Recipes
Blueberry Zucchini Bread Pancakes
Blueberry Peach Gluten-Free Galette
Blueberry Coffee Cake With Crumb Topping
Blueberry Zucchini Bread
- 1.5 - 2 cups grated zucchini
- 1 cup vegetable oil
- 3/4 cup white granulated sugar
- 1/2 cup brown sugar packed
- 5 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour plus 1 tablespoon
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups fresh blueberries
- Preheat the oven to 350° F. Prepare the loaf pans by spraying with non-stick cooking spray.
- Grate the zucchini and squeeze to remove excess liquid.
- In a large bowl, combine the oil, sugar, eggs, and vanilla and beat with a mixer until fluffy.
- To the bowl, add the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Mix the dry ingredients into the wet ingredients until combined.
- Add the grated zucchini and mix until incorporated.
- Toss the blueberries with 1 tablespoon of flour to prevent sinking to the bottom of the bread. Fold the blueberries into the batter gently with a spatula.
- Pour half the batter into each of prepared loaf pans and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the loaf pan for a few minutes, then transfer to a cooling rack.
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