Blueberry Zucchini Bread Recipe: A Family Favorite

This Blueberry Zucchini Bread is one of my favorite ways to turn some of that summer abundance into something we can enjoy long after zucchini season is over. When the garden starts giving us more zucchini than we can eat fresh, I know it’s time to start baking.

The recipe starts with a zucchini bread I’ve been making for more than 40 years. It is the only zucchini bread recipe our family has continued to come back to year after year. The original cinnamon version is still our favorite, but I’ve made several variations over the years, including chocolate chip, dark sweet cherry with white chocolate chips, and this blueberry version.

I especially love making this bread in mini loaf pans. One batch makes four mini loaves, which are just the right size for freezing, sharing, or pulling out when we want something homemade.

And when we have a lot of zucchini, I don’t stop at one batch. I’ve made as many as 48 mini loaves at a time. That’s a lot of zucchini bread, but having a freezer stocked with homemade food is one of those little things that makes busy days easier.

Why This Blueberry Zucchini Bread Is a Favorite

There are plenty of zucchini bread recipes out there, but after making this one for four decades, I have no reason to look for another.

• It is incredibly moist. The zucchini gives the bread a wonderful tender texture.
• The blueberries add bursts of sweetness. They make every slice a little more special.
• It is easy to make in batches. This is especially helpful when the garden is producing zucchini faster than you can use it.
• It freezes beautifully. Mini loaves are easy to wrap and freeze individually.
• It is useful beyond breakfast. We enjoy it with coffee, as a snack, or as something sweet to have on hand for company.
• It makes a thoughtful gift. A homemade loaf can be a wonderful way to share the abundance from your kitchen.

The Base Zucchini Bread Recipe

The blueberry version begins with my original cinnamon zucchini bread recipe.

The base batter is made with grated zucchini, eggs, sugar, butter, vanilla, flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

The original recipe doesn’t need any additions at all. It is delicious just as it is.

But one of the things I’ve enjoyed over the years is dividing up batches and changing the flavor with different add-ins.

For this version, I’m adding blueberries.

If you want to make the original cinnamon zucchini bread, simply leave out the blueberries. If you’d like to try another variation, you can use approximately 1 cup of another favorite add-in.

Fresh or Frozen Blueberries?

Either works.

Fresh blueberries are wonderful when they’re available, but frozen blueberries are convenient when you’re making this bread outside of blueberry season.

If you’re using frozen blueberries, I recommend adding them to the batter while they are still frozen. This helps keep them from breaking apart as you stir them in and can reduce the amount of purple color that spreads through the batter.

Fold them in gently and don’t overmix.

Using Frozen Zucchini

This is also a great recipe to make with zucchini you’ve already shredded and frozen.

Thaw the frozen shredded zucchini completely, then drain off the excess liquid before adding it to the recipe.

You don’t need to squeeze all the moisture out of the zucchini. The moisture is part of what makes this bread so tender and moist. Just remove the extra liquid that accumulated during freezing and thawing.

This is one of the reasons I like freezing shredded zucchini. When winter rolls around, I can pull a bag from the freezer and still make one of our favorite zucchini recipes.

Batch Baking Zucchini Bread

If you’ve ever had a garden zucchini plant that seemed to produce a new zucchini every time you turned around, you know exactly why recipes like this are useful.

Instead of trying to figure out what to do with every zucchini individually, I like to turn some of them into freezer-friendly foods.

This recipe works especially well for batch baking.

You can make the original cinnamon zucchini bread, then use additional batches to make different flavors.

Some of our favorite variations include:

• Blueberry
• Chocolate chip
• Dark sweet cherry with white chocolate chips

But those are certainly not the only possibilities.

You can experiment with nuts, dried fruit, different baking chips, apples, or other ingredients you enjoy.

For most variations, start with approximately 1 cup of your favorite mix-in per full batch of batter. If you’re combining two ingredients, use a little judgment so you don’t overload the batter.

Making 48 Mini Loaves

One of my favorite things about this recipe is that it scales beautifully for a big baking day.

I’ve made 48 mini loaves at one time.

I usually make the original cinnamon version first, then change up the remaining batches with different add-ins. That way, when everything is finished, the freezer isn’t filled with exactly the same loaf.

It’s a little more work on baking day, but it pays off later.

Having homemade bread in the freezer means there is always something ready for a quick snack, unexpected company, a family gathering, or a thoughtful gift.

Freezing Blueberry Zucchini Bread

This bread freezes very well.

Let each loaf cool completely before wrapping it securely in plastic wrap or freezer-safe wrapping. Then place the wrapped loaves in a freezer bag or airtight freezer container.

For mini loaves, I like to wrap them individually. That way I can take out one loaf when we want it rather than thawing an entire batch.

Allow the bread to thaw before serving.

Even after freezing and thawing, this zucchini bread stays wonderfully moist.

A Homemade Gift from the Kitchen

One of the best things about having a freezer full of homemade food is being able to share it.

A few mini loaves make a lovely gift for a neighbor, friend, or family member.

I’ve also found freezer-friendly homemade foods especially useful when someone needs a little extra help. A new mom, someone recovering from surgery, or a family going through a busy season may appreciate having something homemade that can simply be thawed and enjoyed.

You don’t have to make a fancy meal to help someone.

Sometimes a few little loaves of homemade bread are enough.

Can I use frozen shredded zucchini?

Yes. Thaw it completely and drain off the excess liquid before adding it to the batter. You don’t need to squeeze it completely dry.

Do I need to peel zucchini?

Small and medium zucchini can be grated with the peel on. If the zucchini is large and overgrown, I recommend peeling it and removing the seeds before grating. The peel can become bitter.

Can I make this zucchini bread without blueberries?

Absolutely. The original cinnamon zucchini bread is delicious without any add-ins. Simply leave out the blueberries.

What other variations can I make?

There are many possibilities. Our favorites include chocolate chip and dark sweet cherry with white chocolate chips, but you can also experiment with nuts, dried fruit, baking chips, apples, and other additions.

For most variations, about 1 cup of mix-ins works well for one full batch.

A Little Zucchini Season Insurance

There is something satisfying about looking at a freezer stocked with food you made yourself.

The garden may be finished producing zucchini, but that doesn’t mean the work of that harvest is over. A little planning and a few baking days can turn all those summer zucchini into something your family can enjoy months later.

For me, this Blueberry Zucchini Bread is more than a way to use up zucchini. It’s one of those dependable recipes that has been part of our kitchen for more than 40 years.

The original cinnamon version will always be our favorite, but I love being able to turn the same basic recipe into something different, too.

So when the zucchini starts piling up, don’t worry about finding one more way to eat zucchini for dinner.

Bake some bread. Make a few extra loaves. Put them in the freezer. And enjoy a little taste of summer when you need it most.

After more than 40 years, this zucchini bread has become one of those recipes that simply belongs in our kitchen. It has been made with garden zucchini year after year, and it is still the recipe I reach for when the harvest starts piling up.

• How Long Does Zucchini Last After Picked?
• Easy Chocolate Chip Zucchini Muffins Recipe
• Fluffy Zucchini Egg Cups with Cottage Cheese
• Homemade Blueberry Simple Syrup Recipe (Quick & Easy!)
• Delicious Mock Zucchini Pineapple Canning Recipe