Ever find yourself staring at a pile of zucchini from the market or garden, wondering how to use it up before it goes limp? Or maybe you’ve got a handful of blueberries that are just a day away from being past their prime. That’s the exact scenario that led me to try Blueberry Zucchini Bread for the first time. I needed a way to use both ingredients in a way that felt a little special, but didn’t require a ton of effort or fancy equipment. This recipe is the perfect solution for those moments when you want something homemade and comforting, but you’re short on time and don’t want to fuss with complicated steps.
What I love most about this bread is how it makes the most of what’s in season. Zucchini is everywhere in late spring through summer, and blueberries are at their peak around the same time. Combining them in one loaf not only helps reduce food waste, but also creates a moist, flavorful bread that feels just right for breakfast, snack, or even dessert. Plus, it’s a great way to sneak some extra veggies into your day (even picky eaters won’t notice the zucchini).
This Blueberry Zucchini Bread comes together quickly—no need for a mixer, and you don’t even have to peel the zucchini. The maple syrup adds a gentle sweetness, and the cinnamon gives it a cozy flavor that works year-round. If you’re looking for a recipe that’s easy to adapt, fits into a busy week, and uses what’s fresh and local, this is it. I’ve made it for last-minute brunches, as a thoughtful gift, and even just to have something on hand for busy mornings. It’s one of those recipes that solves a lot of kitchen dilemmas at once, and I think you’ll find yourself coming back to it whenever you’re in a pinch—or just craving something simple and good.
All About Blueberry Zucchini Bread
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Simple Comfort Ingredients
- 2 large eggs
- ½ cup pure maple syrup
- ¾ cup softened butter
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup shredded zucchini (with peel)
- 1 cup fresh blueberries
- 1 tablespoon flour (for coating blueberries)
Bringing the Story to Your Kitchen: The Method
- Preheat your oven to 350°F (175°C). Lightly grease a loaf pan with softened butter so the bread releases easily after baking.
- In a large bowl, whisk together the eggs, maple syrup, softened butter, and vanilla extract until the mixture is smooth and creamy. Make sure the butter is fully softened for easy mixing.
- In a separate bowl, combine the flour, cinnamon, baking soda, salt, and baking powder. Gradually fold these dry ingredients into the wet mixture until just combined. Don’t overmix—stop as soon as you no longer see streaks of flour.
- Rinse the blueberries and pat them dry. Toss them with 1 tablespoon of flour in a small bowl—this helps keep them from sinking to the bottom of your loaf.
- Grate the zucchini with the peel on. If your zucchini is especially watery, give it a gentle squeeze, but you don’t need to remove all the moisture. Gently fold the shredded zucchini and floured blueberries into the batter.
- Pour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for about 20 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy!
Minimalist Ingredient Substitutions
If you’re missing an ingredient or want to tweak the recipe, there are a few easy swaps. You can use honey instead of maple syrup, though the flavor will be a bit different. If you’re out of butter, try using an equal amount of neutral oil like sunflower or canola. Whole wheat flour works for half the flour if you want more fiber, but don’t swap it all or the bread may get dense. For a dairy-free version, use a plant-based butter or oil. And if you only have frozen blueberries, just toss them in straight from the freezer—no need to thaw, but be sure to coat them in flour.
Plating Ideas for Elegant Simplicity
For a simple but elegant presentation, slice the bread thickly and arrange it on a wooden board with a small bowl of whipped cream cheese or honey butter on the side. If you want to dress it up for brunch, add a few fresh blueberries and a sprinkle of powdered sugar on top right before serving. You can also toast slices lightly and serve with a dollop of Greek yogurt and a drizzle of extra maple syrup for a breakfast treat that feels special but takes almost no extra time.
How to Store with Zero Waste in Mind
Let the bread cool completely before storing. Wrap it tightly in beeswax wrap or place in an airtight container to keep it fresh for up to 3 days at room temperature. For longer storage, slice and freeze individual pieces—just wrap each slice in parchment and store in a reusable freezer bag. This way, you can thaw only what you need, reducing waste. If you notice the bread starting to dry out, toast slices and top with a little butter or yogurt to revive them.
Cooking Tips to Let Core Flavors Shine
Use the freshest zucchini and blueberries you can find—local and in-season make a big difference in flavor and moisture. Don’t overmix the batter after adding the dry ingredients; this keeps the bread tender. If your zucchini is very watery, a gentle squeeze is enough—don’t wring it dry or you’ll lose too much moisture. Coating the blueberries in flour is key to even distribution. Finally, check the bread at the 50-minute mark; overbaking can make it dry, so pull it as soon as a toothpick comes out mostly clean.
Minimalist Seasonal Twists
In late summer, swap the blueberries for blackberries or raspberries if that’s what’s local. In early fall, add a handful of chopped apples or pears for a heartier loaf. You can also stir in a tablespoon of lemon zest for a bright, fresh flavor, or use pumpkin pie spice instead of cinnamon for an autumnal twist. If you want a nutty crunch, fold in a handful of toasted walnuts or pecans—just keep it simple so the main ingredients still shine.
What People Usually Ask
Can I make Blueberry Zucchini Bread gluten-free?
Yes, you can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Make sure your blend contains xanthan gum or add 1/2 teaspoon if it doesn’t, to help with structure. The texture may be a little more delicate, so let the loaf cool completely before slicing to avoid crumbling.
Why coat the blueberries in flour before adding them?
Coating blueberries in flour helps suspend them in the batter, so they don’t all sink to the bottom during baking. This is especially important with a moist batter like this one. The flour creates a light barrier that helps the berries “grab” onto the batter as it bakes, giving you a more even distribution in every slice.
Is it necessary to peel the zucchini?
No, you don’t need to peel the zucchini. The skin is thin and softens during baking, plus it adds color and extra nutrients. Just wash the zucchini well before grating. If you’re using a very large or mature zucchini, you may want to scoop out any large seeds, but for most garden or market zucchini, just grate as is.
Can I use less sugar or a sugar substitute?
The recipe uses maple syrup for sweetness, which also adds moisture. You can reduce the maple syrup by a couple of tablespoons if you prefer a less sweet bread, but cutting it too much may affect the texture. For sugar substitutes, liquid alternatives like agave can work, but the flavor will change. Dry sweeteners like stevia may not provide enough moisture for the right crumb.
What’s the best way to shred zucchini for this bread?
Use the coarse side of a box grater or a food processor with a shredding blade. Avoid grating too finely, as very fine shreds can turn mushy and make the bread dense. If your zucchini is very watery, gently pat it dry with a towel, but don’t squeeze out all the moisture—some is needed for the bread’s texture.
How do I know when the bread is fully baked?
Start checking at the 50-minute mark. Insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, it’s done. If the top is browning too quickly, tent with foil for the last 10 minutes. Let the bread cool in the pan for 20 minutes before removing to avoid breaking.
Blueberry Zucchini Bread
Equipment
- Loaf pan
- Mixing Bowls
- whisk
Ingredients
- 2 large eggs
- ½ cup pure maple syrup
- ¾ cup softened butter
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup shredded zucchini (with peel)
- 1 cup fresh blueberries
- 1 tablespoon flour (for coating blueberries)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a loaf pan with softened butter to prevent sticking.
For the Bread:
- In a large mixing bowl, whisk the eggs, maple syrup, softened butter, and vanilla extract together until well combined and creamy.
- In another bowl, mix the flour with cinnamon, baking soda, salt, and baking powder. Gradually fold this dry mixture into the egg mixture until just combined.
- Wash the blueberries in a colander and allow them to drain. Then toss the blueberries with a tablespoon of flour to help keep them from sinking in the batter.
- Grate the zucchini, keeping the peel on. Only remove moisture if the zucchini appears excessively watery. Fold the shredded zucchini and the floured blueberries carefully into the batter.
- Transfer the batter to the greased loaf pan and even out the surface. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to rest in the pan for 20 minutes. Then, move it onto a wire rack to cool fully before slicing and enjoying.
