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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.

All images and text ©

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  1. elaine says:

    well i doubled it and used 1 cup buckwheat flour and a 1/2 all purpose no bleach wheat, hope it comes out great for im making it for my dad and another elder friend!

  2. Stacey says:

    Very good bread for school snacks. I reduced the sugar to only 1/2 cup and it works great for us. Thank you for this recipe!

    1. Jamie says:

      So happy to hear you enjoyed the bread, Stacey! Thanks so much for stopping by and leaving your feedback!

  3. Catherine says:

    Can coconut oil be used in place of vegetable oil?

    1. Jamie says:

      I haven’t tried this, Catherine, so I can’t really attest to how it will turn out, although, I’m thinking it will be just fine. :)

    2. elaine says:

      @Jamie, yes it can, i used 1/2 coconut oil, 1/2 applesauce came out perfect!

  4. sarah says:

    Jamie the muffins came out so good i baked them 35 minutes perfect timing for clean knife thanks again for this recipe

    1. Jamie says:

      You’re so welcome, Sarah! I’m glad you liked them.

  5. sarah dugger says:

    cant wait to make this i was ginna make the loaf but see i can make muffins how many will this make and how long to bake is what i need o know please and thank you Also tanks for sharing recipe

    1. Jamie says:

      Hi, Sarah! This recipe should make about 12 muffins. Bake at 350 degrees for about 20 to 25 minutes. Check to see if they’re done to your liking. Enjoy, and let me know how you like them!

  6. Anonymous says:

    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. 

    1. Jamie says:

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

  7. Lauren says:

    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!

    1. Jamie says:

      Thanks for stopping by Lauren.


  8. Stephanie says:

    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!