Blueberry Zucchini Bread

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 I 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


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


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.


- 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.


59 Responses to “Blueberry Zucchini Bread”

  1. Maria — April 9, 2010 at 10:42 am

    Great healthy bread recipe. A great way to sneak in fruits and veggies. Happy Friday to you!

  2. Kelly — April 9, 2010 at 10:50 am

    Oh, man. I love zucchini bread. I love blueberry muffins. Why did I never think combine the two? GENIUS! :) I’ll have to put this on my (ever growing) to-make list. Thanks for the recipe!

  3. Jessica @ How Sweet — April 9, 2010 at 11:02 am

    I love a good zucchini bread! Have a great weekend. :)

  4. Cherine — April 9, 2010 at 11:27 am

    This bread looks fantastic!!

  5. Katrina — April 9, 2010 at 11:43 am

    Yum! This looks so healthy.

  6. Tracey — April 9, 2010 at 12:30 pm

    What an interesting recipe! I’ll definitely have to give it a try when blueberry season gets here. Looks wonderful!

  7. Kare — April 9, 2010 at 12:52 pm

    I’m really loving the looks of this. I’ve been doubting my relationship with zucchini bread lately – it’s been awhile since I’ve had/made a decent one! Leave out the walnuts… add blueberries… I’m re-zucchini-bread inspired. :)

  8. Sharlene — April 9, 2010 at 1:07 pm

    What a great recipe! And I love the idea of making bread muffins. It’s great for eating on the go.

  9. Barbara @ VinoLuciStyle — April 9, 2010 at 1:09 pm

    Some irony that I just made zucchini bread…but sadly without the blueberries. I’ll have to try this next time; sounds like a delicious twist…and thanks for including a link to my Coors Beer Bread!

  10. Maggy @ Three Many Cooks — April 9, 2010 at 1:21 pm

    I think I might become obsessed with this bread. Looks AMAZING.

  11. Elana — April 9, 2010 at 1:27 pm

    That is just delightful. I made this recipe (my friends LOVED it by the way) and added some blackberries(my fav)

    Thanks for all the great ideas

  12. CookiePie — April 9, 2010 at 1:53 pm

    LOVE this recipe! And I happen to have some gorgeous frozen blueberries at home and about a silo’s worth of whole wheat flour. I know what I’m doing this weekend!!

  13. Joe @ Eden Kitchen — April 9, 2010 at 5:54 pm

    This looks fabulous. Zucchini bread is not popular in New Zealand but I’m sure the blueberries will add to it’s appeal. Thanks!

  14. Taylor — April 9, 2010 at 6:10 pm

    I absolutely love zucchini bread…adding blueberries is such a great idea!

  15. Tehlia — April 9, 2010 at 8:54 pm

    Love zucchini bread and Blueberries Holy Cow!

    I have been trying to get back to basics. Basic living, from scratch foods. This is going in the vault.

    PS hope your allergies are nicer to you tomorrow.

  16. bunkycooks — April 9, 2010 at 8:55 pm

    I would never have put the two together, but I bet this is wonderful. The blueberries were so expensive today…hope that changes soon so that I can bake with them!

  17. FlyingRoo — April 9, 2010 at 9:48 pm

    Your recipes are never boring and they never dissapoint!

  18. FlyingRoo — April 9, 2010 at 9:54 pm

    Oops, submitted my comment too soon.

    How do you like baking in the glass dish compared to the metal one? Because I find they differ a bit in the way they bake and the glass dish is better for some things while the metal is more suitable for others.

    I was thinking of turning it into a savory bread, keeping zucchini but adding olives

  19. Alicia — April 10, 2010 at 2:47 pm

    I absolutely love zucchini bread – or zucchini anything. The addition of berries looks delicious! I made a banana-zucchini bundt cake last year, this looks like something definitely worth making! Thanks for sharing =) the pictures are mouth-watering! Nothing says spring quite like brightly coloured vegetables and fruit in baking!

  20. Heather @ Side of Sneakers — April 10, 2010 at 11:01 pm

    What a great combination of flavors!!!

  21. mike — April 11, 2010 at 9:05 pm

    Now I can’t wait to get that zucchini plant in the ground. This looks wonderful – and have never paired blueberry and zuke…. great combo!

  22. CaSaundra — April 12, 2010 at 7:04 am

    Quick breads are one of my top favorite baked goodies to make–so quick and so many flavor combo possibilities. I like the sound of yours–once the zuchinni gets in season, I plan on trying it!

  23. This bread sounds fabulous! Love the combination of zuccini and blueberries!

  24. Claire — April 14, 2010 at 5:39 pm

    I made this and it turned out great. I added pecans and some vital wheat gluten. Just the right amount of sweet. I just started my own blog and used my adapted version of your recipe as my first post, thank you!

    • Bonnie — July 31st, 2010 at 11:42 am

      clair, how do I find your zucchini blueberry bread with added glutin

  25. Taryn — April 28, 2010 at 3:46 pm

    I just took this bread out of the oven, and had a little bite — holy yum! It’s so so good! I swapped in 1/4 cup ground flax seed for 1/4 cup all purpose flour, and added 1/4 cup brown sugar, and it’s just delightful. Thanks for a great recipe!

  26. All things beautiful — May 7, 2010 at 10:40 pm

    Looks great, I think that I will try it with some healthy additions like the ones that you mentioned. Applesauce, wheatgrem and ground flax seed

  27. DPLK — June 15, 2010 at 12:02 am

    Hi Jamie, I just made a double recipe this weekend and shared some at work today. The loaf got gobbled up so fast by co-workers, I was glad I made extra so I had some at home to eat later! Everyone loved how moist it was and how it wasn’t too sweet! Thanks for the great recipe!

  28. Mom22Girls — July 10, 2010 at 10:27 pm

    I love blueberries and just picked some this week fresh from the farm and have zuchinni from my garden. My bread came out of the oven not more than 25 minutes ago and I had to slice off a bit to try while it was still piping hot and it is YUMMY! I’m sure it will be even better once it has cooled a little more and the flavors have a chance to marry, but I couldn’t resist! Plan on making another loaf in the a.m. to take to a get together and I can guarantee that none will be left and they will want the recipe. Thanks!!

  29. Amanda — July 19, 2010 at 7:36 pm

    Delicious! I find blueberry bread/muffins kind of boring but this had great flavor and texture. I actually think next time I may try and add more zucchini for a bit more savory taste.

    One change I made: I used whole rye flour instead of all-purpose flour to add a little more nutrition. Rye flour tends to add chewiness that whole wheat flour does not.

  30. Hettie — July 27, 2010 at 11:56 am

    This recipe was amazing. I tried it first in a loaf tin and found it a bit too dense and moist for my liking. The next batch I baked up I did as muffins which were fantastic. The extra amount crisp on the edges really contrasted nicely with the inner. This has gone on my summer must bake list, it is a real challenge to use up all those zuchinni and it makes for a great snack.

  31. Linda — August 9, 2010 at 12:38 am

    Delicious! For the best cupcakes ever, decrease both white and brown sugars by 1/4 cup each and add 1/8 cup baking cocoa. My husband says they’re the best he’s ever tasted! Wonderful with a glass of port.

  32. Monica — August 14, 2010 at 7:28 pm

    Thanks for a great recipe! I made this bread the other day and loved it, perfect combination and not too sweet.

  33. kami vanous — September 19, 2010 at 1:46 pm

    I just made this recipe… a batch of star shaped muffins for my son’s preschool class and a loaf of bread for us! HOLY MOLY this is some of the yummiest bread I’ve ever made! Thanks so much for sharing – you’ve officially got a new follower! :)

    • Jamie — September 19th, 2010 at 5:51 pm

      YAY! I am so glad you like it!!! :) Have a great Sunday!

  34. Robin Peppel — January 17, 2011 at 4:59 pm

    I am going to make this right now!

    Wanted to suggest you try

    Boiron homeopathic alternatives to Benadryl…along with a Niel Med netti bottle available at all drugstores. If you are trying to be healthier with food, try some alternatives for the allergies, too!

    I live in Sacramento, CA and the allergies here are famously bad and these products work for my whole family!!!

    Arnica instead of motrin, too…

    hope you are feeling better!

  35. Chris Oseguera — January 25, 2011 at 9:54 pm

    Every time I see a really great post I do some things:1.Show it to all the close contacts.2.Bookmark it in some of the favorite bookmarking sites.3.Make sure to come back to the website where I first read the post.After reading this post I am really thinking of doing all three…

  36. Niki — April 30, 2011 at 12:52 pm

    I am new to your website and I was searching for a good zucchini bread when I came across a link for your site. I have leftover wild blueberries that I froze along with frozen zucchini. This was a perfect mix for me! I made it this morning and it’s fantastic! I did throw in a few chocolate chips too to make it more of a dessert/snack bread (I’ve always had zucchini bread with chocolate chips in it).

    Thanks for the recipe!!

  37. cindy armold — August 8, 2011 at 9:17 pm

    Dear My Baking Addiction,
    Thank you for sharing this recipe! My husband had stents put in his arteries and needed to change his diet. I have been looking for things better for him. I am NO cook, but thought I can follow directions, why not bake………the muffins are in the oven, as we speak, I’ll let you know!

  38. Paula — August 16, 2011 at 9:32 pm

    Stumbled upon your sight while I was searching for a recipe for some of the 20 lbs of blueberries I just picked. This recipe is awesome!! I love sneaking a little zucchini into a recipe and this came out perfect. I did use yogurt to replace some of the oil and added some nuts. The first loaf disappeared in a day and a half. I baked two more tonight–one for work and one for a friend. YUMMY!!

  39. Laura Adams — January 12, 2012 at 4:00 pm

    I’ve got this in the oven right now. Cannot wait to eat some! Will the cooking time change if I do mini-loaves of this? I’m wanting to do mini-loaves as favors for our reception and this recipe seems like a really good one that my more health-conscious guests would love.

  40. Jessica — January 20, 2012 at 11:10 am

    We have made this several times when the blueberries & zucchini are in season! My family LOVES it SO incredibly much! I wish I could figure out a way to pin it on Pinterest! Thanks SO much!

  41. lecyda — June 16, 2012 at 5:03 pm

    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!

  42. Olivia — July 1, 2012 at 12:52 pm

    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!

  43. Colleen — August 18, 2012 at 6:20 pm

    Great recipe! Everyone loved it. I used frozen blueberries and it turned out great.

  44. Angela Sommers — August 18, 2012 at 6:59 pm

    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
    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!

  45. Josette — September 14, 2012 at 10:23 pm

    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!!

    • Jamie — September 16th, 2012 at 3:39 pm

      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!

  46. Wendy C — July 24, 2013 at 2:08 pm

    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!!

    • Jamie — August 12th, 2013 at 9:43 pm


      Your garden sounds amazing! Thank you so much for following MBA and have a wonderful day!


  47. Hosanna Duran — November 11, 2013 at 11:39 pm

    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!)

  48. Stephanie — June 29, 2014 at 11:05 am

    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!

  49. Lauren — September 28, 2014 at 6:49 pm

    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!

    • Jamie — September 30th, 2014 at 1:53 pm

      Thanks for stopping by Lauren.


  50. Anonymous — July 18, 2015 at 8:21 am

    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. 

    • Jamie — July 18th, 2015 at 9:07 am

      Blackberries? Oh my goodness, that sounds amazing. I’d love to hear about the yellow squash version! Have a great weekend and happy baking!


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