When zucchini season hits, I always end up with more than I know what to do with.

Instead of grilling it for the third night in a row, I love baking it into this Blueberry Zucchini Bread.

It’s moist, lightly sweet, packed with juicy blueberries, and secretly filled with veggies. Perfect for breakfast, a snack, or even dessert!

Why You’ll Love This Recipe

• Moist & flavorful – Zucchini keeps the bread soft without tasting “vegetable-y.”
• Nutritious twist – Blueberries bring antioxidants, zucchini adds vitamins.
• Pantry-friendly – Simple ingredients you probably already have.
• Freezer-friendly – Bake now, enjoy later.

Ingredients (1 loaf, ~10 slices)

• 1 large egg
• ½ cup packed light brown sugar
• ⅓ cup canola or vegetable oil (or melted coconut oil/butter)
• ¼ cup granulated sugar
• ¼ cup sour cream (or Greek yogurt)
• 1 tsp vanilla extract
• 1 cup all-purpose flour + ¼ cup (for tossing berries)
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup zucchini, grated (loosely packed, not squeezed)
• 1 cup (6 oz) fresh blueberries

Instructions

1. Prep the pan
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or use nonstick spray with flour).

2. Mix wet ingredients
In a large bowl, whisk together egg, brown sugar, oil, granulated sugar, sour cream, and vanilla until smooth.

3. Add dry ingredients
Gently stir in 1 cup flour, baking powder, baking soda, and salt. Do not overmix.

4. Add zucchini
Fold in grated zucchini until just combined. (Don’t squeeze it dry—its natural moisture makes the bread tender.)

5. Fold in blueberries
Toss blueberries with ¼ cup flour, then gently fold into batter. This keeps them from sinking.

6. Bake
Pour batter into prepared pan. Top with a few extra blueberries if desired. Bake 55–60 minutes, until golden brown and a toothpick comes out mostly clean.

7. Cool & serve
Cool in the pan for 15 minutes, then transfer to a wire rack. Slice once fully cooled.

Tips for Success

• Don’t overmix – a few lumps are fine.
• Flour the blueberries to keep them evenly distributed.
• Avoid opening the oven door while baking—use the oven light to check.
• Best flavor the next day – the bread gets even better after resting overnight.

Variations & Substitutions

• Oil → melted coconut oil, melted butter, or applesauce (lighter texture).
• Sour cream → Greek yogurt (1:1).
• Flour → swap half for whole wheat, or use a 1:1 gluten-free blend.
• Blueberries → try raspberries, blackberries, or frozen berries (don’t thaw first).
• Sugar → sub coconut sugar, or mix white sugar with molasses for a brown sugar replacement.

Storage

• Room temp: 3 days, wrapped or in airtight container.
• Fridge: Up to 1 week (slightly denser texture).
• Freezer: Up to 3 months. Slice, wrap individually, and store in a freezer bag. Thaw overnight or toast straight from frozen.

Nutrition (per slice, ~10 slices)

• Calories: 200–220
• Protein: 2–3 g
• Fat: 9–11 g
• Carbohydrates: 30–32 g

✨ This bread is the perfect way to sneak in veggies while still feeling like you’re treating yourself. Pair it with coffee for breakfast, or serve warm with butter, cream cheese, or even a scoop of vanilla ice cream.

Bakery-Style Blueberry Zucchini Bread

When zucchini season hits, I always end up with more than I know what to do with. Instead of grilling it for the third night in a row, I love baking it into this Blueberry Zucchini Bread. It’s moist, lightly sweet, packed with juicy blueberries, and secretly filled with veggies. Perfect for breakfast, a snack, or even dessert!

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

• 1 large egg
• ½ cup packed light brown sugar
• ⅓ cup canola or vegetable oil or melted coconut oil/butter
• ¼ cup granulated sugar
• ¼ cup sour cream or Greek yogurt
• 1 tsp vanilla extract
• 1 cup all-purpose flour + ¼ cup for tossing berries
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup zucchini grated (loosely packed, not squeezed)
• 1 cup 6 oz fresh blueberries

Method

 

1. Prep the pan
2. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or use nonstick spray with flour).
3. Mix wet ingredients
4. In a large bowl, whisk together egg, brown sugar, oil, granulated sugar, sour cream, and vanilla until smooth.
5. Add dry ingredients
6. Gently stir in 1 cup flour, baking powder, baking soda, and salt. Do not overmix.
7. Add zucchini
8. Fold in grated zucchini until just combined. (Don’t squeeze it dry—its natural moisture makes the bread tender.)
9. Fold in blueberries
10. Toss blueberries with ¼ cup flour, then gently fold into batter. This keeps them from sinking.
11. Bake
12. Pour batter into prepared pan. Top with a few extra blueberries if desired. Bake 55–60 minutes, until golden brown and a toothpick comes out mostly clean.
13. Cool & serve
14. Cool in the pan for 15 minutes, then transfer to a wire rack. Slice once fully cooled.

Notes

Tips for Success

Don’t overmix – a few lumps are fine.

Flour the blueberries to keep them evenly distributed.

Avoid opening the oven door while baking—use the oven light to check.

Best flavor the next day – the bread gets even better after resting overnight.

Variations & Substitutions

Oil → melted coconut oil, melted butter, or applesauce (lighter texture).

Sour cream → Greek yogurt (1:1).

Flour → swap half for whole wheat, or use a 1:1 gluten-free blend.

Blueberries → try raspberries, blackberries, or frozen berries (don’t thaw first).

Sugar → sub coconut sugar, or mix white sugar with molasses for a brown sugar replacement.