Moist & Easy Blueberry Zucchini Bread Recipe

There’s something deeply comforting about the aroma of warm, freshly baked bread wafting through the kitchen—and when it’s studded with juicy blueberries and tender zucchini, all the better. This Blueberry Zucchini Bread is the kind of cozy, family‑style recipe that hugs you from the inside out. It’s simple enough for beginners, uses everyday pantry staples, and results in a loaf that’s moist, flavorful, and perfect for sharing. Whether you need a sweet breakfast treat or a thoughtful lazy‑Sunday bake, this one’s for you.

Ingredients You’ll Need

• 1½ cups all‑purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup zucchini, finely grated (about 1 medium zucchini)
• 1 cup fresh or frozen blueberries, tossed in a teaspoon of flour

Step‑By‑Step Instructions

1. Preheat & prep
   Preheat your oven to 350 °F (175 °C). Grease a 9 × 5‑inch loaf pan or line it with parchment paper.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
3. Cream butter and sugar
   In a large bowl, beat the softened butter and sugar until light and fluffy—about 2–3 minutes. This creates a tender crumb!
4. Add eggs and vanilla
   Beat in the eggs one at a time, then stir in the vanilla.
5. Fold in zucchini
   Gently fold in the grated zucchini until evenly distributed—no need to sweat it ahead of time.
6. Combine with dry ingredients
   Stir in the dry ingredients just until you see no streaks of flour.
7. Add blueberries
   Fold in the blueberries carefully—you want them evenly scattered, not mashed.
8. Bake
   Pour the batter into the prepared pan and smooth the top. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean—or with a few moist crumbs attached.
9. Cool & enjoy
   Let the loaf cool in the pan for 10 minutes, then remove it to a wire rack to cool completely before slicing.

Helpful Notes & Tips

• Grating zucchini: No need to drain it—grated zucchini’s moisture keeps the bread beautifully tender.
• Flouring blueberries: Tossing them lightly in flour prevents them from sinking to the bottom.
• Sweetness control: Want it lighter? Reduce sugar by 2 tablespoons—or add a teaspoon of lemon zest for brightness.
• Storage: Keep wrapped in plastic or stored in an airtight container. It stays moist for 2–3 days at room temp—or pop it in the fridge in summer.

Recipe Variations

1. Whole wheat swap: Replace half the flour with whole wheat flour for a nuttier, heartier loaf.
2. Orange‑blueberry twist: Add a teaspoon of orange zest and replace vanilla with orange extract.
3. Lower-fat option: Swap half the butter with Greek yogurt—same moistness, gentler on the waistline.

Serving Suggestions

This bread is perfect on its own, but here are a few simple upgrades:

• Serve with a slather of whipped cream cheese or a drizzle of honey‑butter.
• Add alongside a warm cup of chai, herbal tea, or even a cozy latte.
• Slice thickly and toast for breakfast, topped with a thin smear of softened butter.

Conclusion

There’s something so pretty and comforting about blueberry‑speckled zucchini bread—cropping up at brunches, after‑school snacks, or those unhurried weekend mornings. I hope this loaf brings warmth and joy to your kitchen, whether you’re baking solo or passing generous slices around with loved ones.

Enjoy it fresh, savor it slowly, and remember: every slice carries a little hug.