Delicious Blueberry Zucchini Bread for Breakfast

This Blueberry Zucchini Bread Recipe is a delightful baked loaf combining tender zucchini and juicy blueberries for a moist, flavorful bread. Perfect for summer brunches, afternoon snacks, or gifting to friends, this bread is a crowd-pleaser. I baked this for a sunny picnic, and everyone loved the sweet-tart blueberry bursts! Ready in about 1 hour, it’s easy to make. This baked recipe is a great way to enjoy a veggie-packed dessert.

Why You’ll Love This Blueberry Zucchini Bread Recipe

This bread is simple to prepare with basic ingredients and a single loaf pan. The zucchini keeps it moist, while blueberries add natural sweetness. It’s versatile, letting you adjust add-ins or sweetness for variety. I love how it’s a tasty way to use summer produce. Find more baking recipes at Fast Zest Recipes.

Blueberry Zucchini Bread

Sophia

Moist zucchini bread with juicy blueberries and optional lemon glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12

Calories 180 kcal

Ingredients

  

For the Bread:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup grated zucchini about 1 medium zucchini
• 1 cup fresh blueberries or frozen, thawed
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1/4 cup plain yogurt
• 1 tsp vanilla extract

For the Glaze (Optional):

• 1/2 cup powdered sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest

For Garnish (Optional):

• 2 tbsp fresh blueberries
• 1 tsp lemon zest
• 1 tbsp powdered sugar

Instructions

 

• Preheat oven to 350°F; grease a 9×5-inch loaf pan or line with parchment paper.
• Grate zucchini; squeeze out excess moisture with a kitchen towel. Toss blueberries with 1 tbsp flour.
• Whisk flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
• Whisk sugar, vegetable oil, eggs, yogurt, and vanilla in a large bowl; stir in zucchini.
• Add dry ingredients to wet; stir until just combined. Fold in blueberries.
• Pour into loaf pan; smooth the top. Bake for 55-60 minutes until a toothpick comes out clean.
• Cool in pan for 10 minutes; transfer to a wire rack. Mix powdered sugar, lemon juice, and lemon zest for glaze; drizzle over cooled bread. Garnish with blueberries, lemon zest, and powdered sugar. Serve sliced.

Notes

Nutrition (per serving):

• Calories: 180 kcal
• Protein: 3g
• Carbohydrates: 26g
• Fiber: 1g
• Sugars: 14g
• Fat: 7g
• Saturated Fat: 1g Source: USDA Food Database (2025). Values are approximate.

Health Benefits of Blueberry Zucchini Bread

Zucchini provides fiber and hydration for digestive health. Blueberries offer antioxidants for heart support. Using whole wheat flour increases nutrients. Reducing sugar slightly lowers calories. Learn more about healthy baking at Sunset.

Ingredients for Blueberry Zucchini Bread

For the Bread:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1/4 cup plain yogurt
• 1 tsp vanilla extract

For the Glaze (Optional):

• 1/2 cup powdered sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest

For Garnish (Optional):

• 2 tbsp fresh blueberries
• 1 tsp lemon zest
• 1 tbsp powdered sugar

Substitutions: Use whole wheat flour for added fiber. Swap vegetable oil with melted coconut oil for a different flavor. Replace yogurt with sour cream for richness. Use gluten-free flour for a gluten-free option.

Notes: Squeeze excess moisture from zucchini to prevent a soggy loaf. Toss blueberries in flour to prevent sinking in the batter.

How to Make Blueberry Zucchini Bread

Preheat Oven

Preheat oven to 350°F; grease a 9×5-inch loaf pan or line with parchment paper. This ensures easy removal.

Prep Zucchini and Blueberries

Grate zucchini; squeeze out excess moisture using a clean kitchen towel. Toss blueberries with 1 tbsp flour to prevent sinking. This keeps the bread moist and evenly studded with berries.

Mix Dry Ingredients

In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. This creates a uniform base.

Mix Wet Ingredients

In a large bowl, whisk sugar, vegetable oil, eggs, yogurt, and vanilla extract until smooth. Stir in grated zucchini. This forms a flavorful wet mixture.

Combine and Bake

Add dry ingredients to the wet mixture; stir until just combined. Gently fold in blueberries. Pour batter into the loaf pan; smooth the top. Bake for 55-60 minutes until a toothpick comes out clean. This ensures a moist loaf.

Glaze and Serve

Let bread cool in the pan for 10 minutes; transfer to a wire rack to cool completely. Mix powdered sugar, lemon juice, and lemon zest for glaze; drizzle over cooled bread. Garnish with blueberries, lemon zest, and powdered sugar if desired. Serve sliced. This adds a fresh, zesty finish.

Cooking Tips

• Squeeze zucchini well: Removing moisture prevents a soggy loaf. This improves texture. I squeezed mine thoroughly, and it was perfect.
• Toss blueberries in flour: Coating berries prevents sinking in the batter. This ensures even distribution. I tossed mine, and it was great.
• Don’t overmix batter: Mix until just combined to keep the bread tender. This avoids toughness. I mixed lightly, and it was ideal.
• Line the pan: Parchment paper makes removal easy and prevents sticking. This simplifies cleanup. I used parchment, and it was perfect.
• Check doneness early: Test at 55 minutes to avoid overbaking. This keeps it moist. I checked early, and it was spot-on.
• Cool before glazing: Glaze a cooled loaf to prevent runoff. This ensures a neat finish. I cooled mine fully, and it was great.
• Use fresh blueberries: Fresh berries give the best flavor and texture. This boosts vibrancy. I used fresh, and it was delicious.

Variations and Substitutions

• Use whole wheat flour: Adds fiber and a nutty flavor. This boosts nutrition. I tried whole wheat, and it was tasty.
• Add nuts: 1/4 cup chopped walnuts or pecans add crunch. This enhances texture. I added walnuts, and it was great.
• Use maple syrup: Maple syrup instead of sugar adds natural sweetness. This changes the profile. I tried maple, and it was delicious.
• Make it gluten-free: Use gluten-free flour blend for dietary needs. This makes it inclusive. I tried gluten-free, and it was fine.
• Use raspberries: Swap blueberries for raspberries for a tart twist. This adds variety. I tried raspberries, and it was vibrant.
• Skip the glaze: Omit glaze for a less sweet bread. This lightens the dessert. I skipped it once, and it was still tasty.
• Add lemon extract: 1/2 tsp lemon extract enhances the citrus note. This boosts flavor. I added it, and it was refreshing.

Storage and Meal Prep

Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze sliced bread in a freezer-safe container for up to 2 months; thaw at room temperature before serving. Prep batter up to a day ahead and refrigerate; bake fresh for best results. Wrap tightly to maintain moisture.

Frequently Asked Questions About Blueberry Zucchini Bread Recipe

Here are answers to common questions about this dish.

1. Why is my bread soggy?
   Squeeze zucchini thoroughly and don’t overmix batter. I squeezed mine well, and it was moist but not soggy.
2. Can I use frozen blueberries?
   Yes, thaw and pat dry to avoid excess moisture. I used frozen, and it was great.
3. How do I make it less sweet?
   Reduce sugar to 1/2 cup or skip the glaze. I reduced sugar, and it was balanced.
4. Can I make it ahead?
   Bake up to 2 days ahead or prep batter a day in advance. I prepped early, and it was fresh.
5. Why did my blueberries sink?
   Toss berries in flour before adding to batter. I tossed mine, and they stayed even.
6. Can I make it vegan?
   Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and plant-based yogurt. I tried vegan, and it was delicious.

Serving Suggestions

Serve with whipped cream for a decadent dessert. Pair with a fruit salad for a lighter brunch. Enjoy with tea for a cozy snack. I served mine with fruit, and it was a perfect match. It’s great for brunches, picnics, or gifting.

Nutrition Info for Blueberry Zucchini Bread

Per serving (1 slice, 12 servings):

• Calories: 180 kcal
• Protein: 3g
• Carbohydrates: 26g
• Fiber: 1g
• Sugars: 14g
• Fat: 7g
• Saturated Fat: 1g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Blueberry Zucchini Bread Recipe is a moist, fruity treat that’s perfect for any occasion. Its tender texture and sweet-tart flavors make it a go-to favorite. How do you like to customize your zucchini bread? Let us know in the comments!