This Blueberry and Zucchini Bread is soft, moist, and packed with juicy blueberries in every bite. Finished with a buttery cinnamon crumble topping, it's the perfect balance of sweet fruit, warm spice, and tender quick bread. Whether you're looking for a cozy breakfast, afternoon snack, or simple dessert, this recipe delivers bakery-style results with minimal effort.
Zucchini Blueberry Bread Recipe Essentials
- 🍽️ Course: Breakfast, Brunch, Snack, Dessert
- ⏱️ Cooking Time: 15 Minutes Prep + 55 Minutes Bake Time
- 🍴 Servings: 10-12 Slices
- 🧄 Flavor Profile: Sweet, fruity, cinnamon-spiced, and buttery
- 🍚 Best Served With: Coffee, tea, fresh fruit, or yogurt
- 🧊 Make Ahead?: Yes! Tastes even better the next day.
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I love recipes that sneak vegetables into something everyone is excited to eat. My grandma always had zucchini growing in her garden, and every summer she found creative ways to bake with it. This zucchini blueberry bread reminds me of those simple homemade treats that disappeared almost as quickly as they cooled.
This blueberry and zucchini bread was inspired by our chocolate chip zucchini bread and rhubarb bread and pairs perfectly with a cup of coffee, fresh fruit salad, or homemade strawberry butter.
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Why You Will Love This Recipe
- Moist, fruity, and flavorful: Zucchini keeps the bread soft and tender while juicy blueberries add bursts of fresh flavor in every bite.
- Easy and beginner-friendly: Simple pantry ingredients and straightforward steps make this a foolproof recipe anyone can make.
- Perfect for any occasion: The buttery cinnamon crumble topping gives it bakery-style appeal that's perfect for breakfast, brunch, snacks, dessert, or lunchboxes.
Ingredients
You only need a handful of pantry staples, fresh zucchini, and blueberries to make this delicious quick bread. Most ingredients are probably already in your kitchen, making this an easy recipe to bake whenever the craving strikes.
- Dry Ingredients: All-purpose flour, baking powder, baking soda, salt, and cinnamon create the structure, rise, and warm flavor that make this bread so delicious.
- Wet Ingredients: Eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract add moisture, sweetness, richness, and flavor.
- Zucchini: Keeps the bread incredibly moist and tender without adding a strong vegetable flavor.
- Blueberries: Add juicy bursts of fresh fruit flavor throughout the loaf. Tossing them with a little flour helps prevent them from sinking during baking.
Cinnamon Crumble Topping
- Flour, Brown Sugar, and Cinnamon: Create a sweet, buttery topping with warm cinnamon flavor.
- Cold Butter: Forms the crumbly texture that bakes into a delicious bakery-style topping.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Change the fruit: Replace the blueberries with raspberries, blackberries, strawberries, or a mixed berry blend for a different flavor profile.
- Add warm or bright flavors: Mix in lemon or orange zest, nutmeg, ginger, cardamom, or pumpkin pie spice to customize the taste.
- Add texture and richness: Stir in chopped pecans, walnuts, sliced almonds, white chocolate chips, or chocolate chips. Stir in ½ to ¾ cup.
- Make it sweeter: Drizzle the cooled bread with a vanilla or lemon glaze. Whisk together 1 cup powdered sugar, 2 to 3 tablespoons milk, and ½ teaspoon vanilla extract or 2 to 3 tablespoons fresh lemon juice.
- Try a different shape: Add extra blueberries and slightly reduce the zucchini for a berry-packed loaf, or divide the batter into lined muffin cups and bake at 350°F for 18 to 22 minutes or until a toothpick comes out clean.
How to Make Zucchini Blueberry Bread
This blueberry and zucchini bread comes together in just 6 simple steps. Preheat the oven to 350°F and grease or line a 9x5 loaf pan.
Step 1: Prepare the pan and dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Step 2: Mix the wet ingredients. In a large bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth. Stir in the shredded zucchini.
Step 3: Combine batter and add blueberries. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
Step 4: Add batter to pan. Spread the batter into the prepared pan.
Step 5: Make the crumble and add to top. Combine crumble ingredients together until coarse crumbs form. Sprinkle the crumble evenly over the top.
Step 6: Bake and cool. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool blueberry and zucchini bread in the pan for 10 to 15 minutes before transferring to a wire rack.
Expert Tips
- Start with success: Line the pan with parchment paper, measure the flour correctly, and use fresh zucchini and blueberries for the best flavor and texture.
- Handle the batter gently: Mix only until combined and carefully fold in the blueberries to prevent bursting and keep the loaf light and tender.
- Manage moisture properly: Lightly squeeze very wet zucchini, keep the crumble butter cold, and avoid overworking the topping for the best crumb texture.
- Bake and cool carefully: Check for doneness early, tent loosely with foil if needed, and allow the bread to cool completely before slicing for cleaner cuts.
- Make it your own: Add nuts, citrus zest, or different berries, and freeze extra slices for easy breakfasts and snacks later.
If you love recipes like this zucchini blueberry bread, you may also enjoy old fashioned pumpkin bread and pumpkin banana bread.
Storage Directions
Room Temperature: Store tightly covered for up to 3 days.
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Wrap tightly and freeze for up to 3 months.
Reheat: Microwave slices for 10 to 15 seconds if desired.
Make Ahead: Bake a day in advance; the flavor improves overnight.
Serving Suggestions
- For breakfast or brunch: Serve with coffee, tea, hot chocolate, fresh fruit, air fryer poached eggs, air fryer soft boiled eggs, glazed bacon, or sausage for a complete meal.
- For a coffee shop treat: Pair with a latte, cappuccino, espresso, or your favorite specialty coffee drink and our chocolate chip banana bread.
- For snacks and lunchboxes: Enjoy a slice with yogurt, cottage cheese, or pack it as a sweet treat for school and work lunches.
- For dessert: Serve warm with butter, whipped cream, vanilla or lemon blueberry ice cream, or fresh berries for an extra-special finish.
- For holidays and special occasions: Add it to Easter, Mother's Day, Christmas brunches, or weekend breakfast spreads where it's sure to be a crowd favorite with our apple pecan bread.
Zucchini Blueberry Bread Recipe FAQs
Yes. Frozen blueberries work well in this recipe. Add them directly from the freezer without thawing to help prevent excess moisture and color bleeding into the batter.
Only lightly if the zucchini is extremely wet. A small amount of moisture helps keep the bread tender and moist.
Dense quick bread is usually caused by overmixing the batter or using too much flour. Mix only until combined and measure flour carefully.
No. The peel is thin, softens during baking, and adds color and nutrients. Simply wash the zucchini and shred it before using.
Coating the blueberries with a little flour helps prevent them from sinking to the bottom of the loaf while it bakes.
More Bread Recipes
Do you love homemade quick breads and loaf recipes? Here are some delicious bread recipes you may also enjoy trying.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Blueberry Zucchini Bread with Cinnamon Crumble
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup zucchini (on average one average medium sized) shredded, lightly squeezed if very wet
- 1 cup fresh blueberries or frozen NOT THAWED
- 1 tablespoon all-purpose flour for tossing blueberries
Cinnamon Crumble Topping
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter cubed
Instructions
- Preheat oven to 350°F and grease or line a 9x5 loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk together eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Stir shredded zucchini into the wet mixture.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- In a small bowl, combine flour, brown sugar, and cinnamon for the crumble topping.
- Cut in the cold butter using a fork or your fingers until the mixture forms coarse crumbs.
- Pour batter into the prepared loaf pan and spread evenly.
- Sprinkle crumble evenly over the top of the batter.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs attached.
- Allow bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Step 1: Prepare the pan and dry ingredients.Preheat the oven to 350°F and grease or line a 9x5 loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.Step 2: Mix the wet ingredients.In a large bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth. Stir in the shredded zucchini.Step 3: Combine the batter.Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.Step 4: Add the blueberries.Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.Step 5: Make the crumble and assemble.Mix the crumble ingredients together until coarse crumbs form. Spread the batter into the prepared pan and sprinkle the crumble evenly over the top.Step 6: Bake and cool.Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 to 15 minutes before transferring to a wire rack.
Notes
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. This bread also freezes well for up to 2 months.
Tips
● Don't skip tossing the blueberries in flour-this helps prevent sinking.
● Lightly squeezing zucchini prevents excess moisture and a gummy texture.
● For extra crunch, sprinkle a little extra crumble before baking
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