If your summer garden is bursting with zucchini and your fridge is home to one too many cartons of blueberries, I’ve got just the treat for you: blueberry zucchini bread. This summer, quick bread is my sweet spot between healthy indulgence and feel-good comfort food, and it couldn’t be easier to whip up.

We all need a recipe that makes us feel a little virtuous (hello, veggies!) without sacrificing flavor. Whether juggling summer camps, picnics, or simply craving something delightful with your morning coffee, this blueberry loaf is a lifesaver. It comes with pantry staples, takes just over an hour, and fills your kitchen with a dreamy aroma that screams, “Yes, I totally have it together.”

Why You’ll Love This Blueberry Zucchini Bread

Besides being a delicious way to sneak in veggies, this loaf is a moisture marvel thanks to the grated zucchini and sour cream. It’s lightly sweet, bursting with juicy blueberries, and bakes into a golden crust that practically begs for a butter slather.

Ingredients You’ll Need

1 large egg (approx. 50 g)
½ cup (100 g) packed light brown sugar
⅓ cup (80 ml) canola or vegetable oil
¼ cup (50 g) granulated sugar
¼ cup (60 g) sour cream or Greek yogurt
1 tsp (5 ml) vanilla extract
1 cup (125 g) all-purpose flour
¼ cup (30 g) all-purpose flour (for blueberries)
½ tsp (2 g) baking powder
½ tsp (2 g) baking soda
¼ tsp (1 g) salt
1 cup (130 g) coarsely grated zucchini (loosely packed, not wrung out)
1 cup (150 g) fresh blueberries

How to Make It

Preheat your oven to 350°F and prep a 9×5-inch loaf pan with floured cooking spray or a good grease-and-flour combo.

Whisk together the egg, brown sugar, oil, granulated sugar, sour cream, and vanilla extract in a large bowl until smooth.
Stir in the flour, baking powder, baking soda, and salt until combined—no overmixing!

Gently fold in the grated zucchini.
Toss blueberries with ¼ cup flour, then fold them into the batter.
Pour the batter into the prepared pan and smooth the top. Sprinkle a few blueberries over for an Instagram-ready finish.
Bake for 55-60 minutes. If it browns too quickly, tent with foil after 40 minutes. It’s done when a toothpick comes out clean or with a few moist crumbs.

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Zucchini Baking Tips (and a Little Laugh)

No need to squeeze your zucchini dry. That moisture? Gold.
If your blueberries are super juicy, pop them in the freezer for 10 minutes before tossing with flour.

Don’t peek too much while it bakes! I know it smells divine, but keep that oven door shut to avoid a sad sunken center.
You can substitute the sour cream for Greek yogurt without batting an eye. I’ve been there, done that, and it’s still delicious.

A Little Story Behind This Summer Quick Bread

This blueberry zucchini bread became my unexpected hero during a family reunion last July. I’d planned to make my famous peach cobbler, but surprise! The peaches had mysteriously vanished (thanks, toddlers). With a garden full of zucchini and a berry sale I couldn’t resist, I pivoted.

And let me tell you, it was a hit. Aunt Karen even asked for seconds—and she’s usually suspicious of anything with the word “zucchini.”

What to Serve with Blueberry Zucchini Bread

Pair it with a hot mug of coffee or a chilled glass of almond milk. For brunch, it’s lovely alongside scrambled eggs or a fresh fruit salad. Hosting guests? Serve slices with a dollop of whipped cream and a mint sprig for a classy twist. It’s also perfect for breakfast, an afternoon snack, or a late-night nibble.

How to Store Your Healthy Loaf

Once cooled, wrap your blueberry zucchini bread in foil or store it in an airtight container. It keeps beautifully at room temperature for 2-3 days. Want it to last longer? Refrigerate for up to a week.

This healthy loaf also freezes like a dream. Slice it up, wrap individual portions, and freeze. Just microwave or toast a slice whenever you need a little pick-me-up.

FAQs: Blueberry Loaf Confessions

Can I use frozen blueberries?

Yep! Toss them in frozen with flour. No thawing needed.

Is this a healthy loaf?

In the world of quick breads? Absolutely. It’s a feel-good treat with zucchini, less sugar than a cupcake, and the option to use Greek yogurt.

Can I use whole wheat flour?

You can swap half the flour for whole wheat. This adds a nuttier flavor while keeping the recipe moist.

How do I keep the blueberries from sinking?

That little flour toss trick is magic. Don’t skip it!

Final Thoughts That’ll Have You Preheating the Oven

This blueberry zucchini bread is everything you want in a summer treat: simple, scrumptious, and just the right mix of healthy and indulgent. Whether you’re new to zucchini baking or a seasoned veggie-bread aficionado, this loaf will become a staple.

Trust me, once you try it, you’ll be making it on repeat—and maybe even planting extra zucchini next season just for an excuse to bake more. So go ahead, preheat that oven. Your kitchen is about to smell amazing.

Blueberry Zucchini Bread That Screams Summer Comfort

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Author: Amanda Hartwellen
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

This Blueberry Zucchini Bread perfectly blends summer freshness and cozy comfort. Moist from shredded zucchini and bursting with juicy blueberries, it’s a healthy yet indulgent quick bread that’s simple to make and impossible to resist. Ideal for breakfast, brunch, or a sweet snack.

Ingredients

Scale

1 large egg (approx. 50 g)
½ cup (100 g) packed light brown sugar
⅓ cup (80 ml) canola or vegetable oil
¼ cup (50 g) granulated sugar
¼ cup (60 g) sour cream or Greek yogurt

1 tsp (5 ml) vanilla extract
1 cup (125 g) all-purpose flour
¼ cup (30 g) all-purpose flour (for blueberries)
½ tsp (2 g) baking powder
½ tsp (2 g) baking soda
¼ tsp (1 g) salt
1 cup (130 g) coarsely grated zucchini (not drained)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or use floured cooking spray.
In a large bowl, whisk together egg, brown sugar, oil, granulated sugar, sour cream, and vanilla until smooth.

Stir in flour, baking powder, baking soda, and salt until just combined.
Fold in grated zucchini.
Toss blueberries with ¼ cup flour, then fold them into the batter.
Pour batter into prepared loaf pan, smoothing the top. Optionally sprinkle with a few extra blueberries.

Bake 55–60 minutes, tenting with foil after 40 minutes if browning too fast. A toothpick should come out mostly clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

No need to wring out zucchini — the moisture helps keep the bread soft.

Freeze overly juicy blueberries for 10 minutes before tossing with flour.

Greek yogurt can fully replace sour cream.

Store at room temperature for 2–3 days, or refrigerate for up to a week.

Freezes well: wrap individual slices and reheat as needed.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American