Blueberry Zucchini Bread Recipe, Variations, and Tips

Blueberry zucchini bread is a style of quick bread (like banana bread, persimmon bread, or pumpkin bread) that derives moisture from shredded zucchini, eggs, dairy like Greek yogurt, and oil. Fresh blueberries add bursts of tart sweetness throughout the tender, spongy crumb.

Here are a few ways to adapt a loaf of blueberry zucchini bread, regardless of dietary preference or occasion.

1. 1. Gluten-free: To make a gluten-free blueberry zucchini bread, swap the regular flour for a gluten-free blend, or experiment with coconut flour and almond flour. (Be aware that alternative flours are very absorbent and may result in a dense, wet loaf, so adjust the ratios accordingly.)
2. 2. Muffins: Zucchini blueberry muffins are the perfect lunchbox treat. Divide the batter into personal portions using a muffin pan, cupcake tin, or mini loaf pan. Remember to adjust the baking time to account for the smaller size. Try swapping half of the blueberries for chocolate chips to get kids excited about eating their vegetables.
3. 3. Vegan: To make a vegan version of blueberry zucchini bread, swap the egg for a vegan binding agent, like flax egg, thick applesauce, or mashed banana. Instead of the yogurt, use coconut yogurt or your favorite nondairy yogurt.
4. 4. Whole wheat: Standard zucchini muffins are healthier than most sweet treats, with no white sugar and plenty of zucchini. For extra nutrition and a heartier flavor, try substituting half or more of the all-purpose flour for whole wheat flour.

Blueberry zucchini bread is a bold, colorful riff on one of the most popular quick bread recipes. Here’s what to know:

1. 1. Choose fresh over frozen berries. Use fresh blueberries to make this quick bread, as they typically release less liquid while baking and have a bright, tart flavor. If you use frozen blueberries, coat the fruit in flour before folding the pieces into the cake batter—this extra barrier will help them stay afloat in the loaf rather than sinking to the bottom of the pan.
2. 2. Add a frosting or finishing glaze. For a dessert presentation, drizzle the (thoroughly cooled) loaf with a basic lemon glaze made of lemon juice, lemon zest, and powdered sugar, or top it with a layer of cream cheese frosting.
3. 3. Freeze for more extended storage. Store blueberry zucchini bread at room temperature, wrapped in plastic wrap. For more extended storage, place plastic-wrapped loaves in an airtight container or bag and store them in the freezer for up to six months. Bring the quick bread to room temperature before slicing.