This post may contain affiliate links. Please read our privacy policy.
I adore quick breads, they have a certain appeal to them…beyond their ease of preparation–to me they exude a high level of hominess and are the perfect giftable baked good! If you are a baking newbie, a quick bread is well, quick and is leavened through the use of a chemical leavener such as baking soda or baking powder.
Although my absolute favorite quick bread is of the banana variety, this Blueberry Zucchini bread is absolutely delicious and could easily go head to head with your best loaf of banana bread!
The shredded zucchini imparts a moist and almost creamy texture, while the addition of whole wheat flour adds just the right amount of nuttiness. The fresh blueberries end up bursting in your mouth and make the bread taste really fresh and wholesome. Plus, I think the opportunities to healthify this recipe are awesome–think toasted nuts, wheat germ, apple sauce…oh the possibilities. If you make this and adapt it, definitely come back here and let us know your result!
This particular Blueberry Zucchini bread is not overly sweet, so you can definitely experiment with the amount of sugars to appeal to your taste buds; personally, I liked this quality of the bread. I sprinkled a little bit of oatmeal and coarse sugar on the top for visual appeal added texture. This bread was awesome toasted and spread with a bit of butter–perfect for breakfast with a cup of hot tea!
In other news, I am 31 and think IÂ have just developed allergies. I. hate. them. So I am going to go pop some more Benedryl, have a few more sneezing fits and bury my face in blanket! Have a fabulous day!
Looking for other quick breads? Check out these:
Banana Bread with a Twist from My Baking Addiction
Cocoa-Nana Bread from The Blue Ridge Baker
Banana Blueberry Bread from Baking and Books
Goat Cheese and Olive Savory Quick Bread from Gastronomy
Coors Beer Bread from Vino Luci
Blueberry Zucchini Bread
Ingredients:
2 eggs, lightly beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup brown sugar; lightly packed
1 cup shredded zucchini
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1 cup fresh blueberries
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
3. Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Notes:
- No whole wheat flour? Simply sub in the all-purpose flour.
- No brown sugar? Simply sub in white sugar.
- No loaf pan? Make muffins--note the cooking time will be shorter if making muffins.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
[pinit]
You know how to make a quick bread! Your butternut squash bread is also amazing. I made this one with blackberries instead of blueberries and we ate half the loaf on day one. Delicious. Trying it with yellow squash and wineberries right now.Â
Blackberries? Oh my goodness, that sounds amazing. I’d love to hear about the yellow squash version! Have a great weekend and happy baking!
-Jamie
This is wonderful! I’ve already made it twice this week. I wish I had started making it when blueberries were in season. Anyway, it’s a keeper. Thanks so much for sharing!
Thanks for stopping by Lauren.
-Jamie
I made this recipe as muffins and they were great! Only baked for about 15 minutes. I subbed a mashed banana for most of the oil (ended up using about 2 tbsp to equal 1/2 cup) and swapped in ground flax for some of the flour as another commenter suggested. Even with those changes, they came out crisp on the outside but perfectly moist on the inside.Great recipe!
I have made this bread many times this fall as I had a plethora of zucchini. It always turns out so moist and I get rave reviews on it. (Thanks to you!)
We have 11 blueberry bushes and I’m always looking for new recipes to use them in. We have a huge garden every year and zucchinis are usually a bumper crop… So….. This bread is perfect! Thank you!!
Wendy,
Your garden sounds amazing! Thank you so much for following MBA and have a wonderful day!
Jamie
This blueberry zucchini bread recipe has made it to my go-to list of recipes. The bread is moist and delicious. Thanks for yet another delicious recipe!!
Josette-
I am so glad to hear that you enjoyed the bread – thanks so much for coming back to leave your feedback on the recipe. Have a great day!
-Jamie
This is fabulous! I made this as muffins the other day, and what a success!
Since I need to be gluten free, I had to make some adaptations, and just because I love coconut oil, and coconut sugar, I used those.
Instead of the wheat flours, I used 3/4 cups of almond flour, and 3/4 cups of Shirley’s gluten free blend, which is on her website
http://glutenfreeeasily.com/perfect-pound-cake/
and for good measure I threw in a handful of walnuts.
You would not believe how a family can turn into little piglets in no time flat! These were gone before I could even take a picture!
Awesome recipe!
Great recipe! Everyone loved it. I used frozen blueberries and it turned out great.
Just made this! Substituted applesauce for the oil, added 1/4 c. white sugar, 1/4 c. brown sugar and about 1/4 c. honey. My bread came out a little dense, but very moist! Yum!
Oh. My. Goodness.
These are absolutely something special. Stumbled upon your site looking for something to do with all the blueberries I had. I just happened to have a zucchini in the fridge, and I also happen to LOVE zucchini bread. What a brilliant combo! I did make a few changes: I used whole wheat pastry flour and then combined 1/2c oats and 1/2c wheat germ in the food processor and ground it into a flour. I also baked these in 12 muffin tins, topped them with a sprinkle of whole oats and sugar as you had for texture. Delish! I will however cut the sugar down next time, especially if I plan to top them in sugar — they are just a tad too sweet for me. Thanks for the brilliant recipe, a keeper for sure. Now I’m going to explore the rest of your site for more yummy things to make!