Blueberry Zucchini Bread
Blueberry zucchini bread is light, refreshing, and makes a delicious snack or breakfast using pantry staples and it comes out perfect every time!
Normally when I make zucchini bread, pumpkin bread, or banana bread I always add chocolate chips (as with most of my baked goods).
But this time we are skipping the chocolate and using fresh blueberries instead.
Blueberry season is right around the corner, so if you find yourself with a few extras, toss them in this delicious gluten free blueberry crisp or make a batch of fluffy blueberry muffins.
Ingredients Needed
- Bananas – you want to make sure the bananas are nice and ripe because this adds natural sweetness to the bread.
- Coconut Oil – melt the oil then allow it to cool at room temperature before mixing with other ingredients.
- Coconut Sugar – granulated sugar can also be used if that’s what you have on hand.
- Egg
- Vanilla Extract
- Baking Soda – check the label to make sure the baking soda is not expired. This helps the bread to rise while baking.
- Ground Cinnamon
- White whole wheat flour – be sure to measure properly, too much flour will make the bread dry and dense.
- Zucchini – this is perfect for using up fresh zucchini, but as a time saver grab the pregrated kind from the produce section.
- Fresh blueberries
- Salt
How to Make Blueberry Zucchini Bread
Line a loaf pan with a piece of parchment paper (I like these premeasured ones!) then spray with nonstick cooking spray.
Preheat the oven to 350 degrees.
Mash the ripe bananas in a large bowl until smooth. Then stir in the cooled coconut oil.
Whisk in the egg, sugar, vanilla, cinnamon, baking soda, salt, and flour just until the ingredients are combined.
Your batter should be thick.
Use a rubber spatula to fold in the grated zucchini and blueberries.
Transfer the batter to the prepared pan. Bake for 45-55 minutes.
Check the zucchini bread around the 40 minute mark to make sure the top is not overbrowning. Cover with a sheet of foil if needed.
Remove the blueberry zucchini bread from the oven.
Allow it to cool for a few minutes in the pan. Then lift by the sides of the parchment paper and slice.
How to Store
Keep leftover cooled zucchini blueberry bread in an airtight container in the refrigerator for up to 1 week.
Wrap the loaf in a layer or two of plastic wrap then a layer of foil to freeze.
We like freezing individual slices to make future serving extra convenient.
Substitutions and Variations
- Frozen berries – thaw them completely in the refrigerator. Drain as much of the liquid off as possible.
- All purpose flour – whole wheat white flour can be swapped for regular all purpose flour at a 1:1 ratio.
Tips for Making
- Do not overmix the bread batter. Too much mixing changes the texture once it has baked. It will not be as fluffy and tender.
- Using parchment paper makes it super easy to lift the blueberry zucchini bread once it has cooled so it doesn’t break apart.
More Healthy and Fantastic Quick Bread Recipes:
- Cinnamon Swirl Banana Bread
- Coconut Milk Banana Bread
- Double Chocolate Banana Bread
- Gluten Free Lemon Poppyseed Bread
- Dairy Free Carrot Cake Banana Bread
- Addicting Healthy Cinnamon Apple Banana Bread | Dairy Free + Clean Ingredients
Blueberry Zucchini Bread
Ingredients
- 2 Bananas Ripe Medium Size
- 1/3 Cup Coconut Oil Melted then cooled
- 1/2 Cup Coconut Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1 ½ cup white whole wheat flour
- 1 1/4 Cup Zucchini Finely grated
- 1/2 Cup fresh blueberries
- 1/2 Tsp Salt
Instructions
- Preheat oven to 350F. Line a standard loaf pan with parchment paper and spray with cooking spray.
- In a large bowl mash the bananas until completely smooth. Stir in the melted coconut oil until smooth.
- Add the sugar, egg, vanilla, baking soda, cinnamon, salt and flours and stir until the batter is thick and combined. DO NOT OVER MIX YOUR BATTER. Over mixing the batter can result in dense bread.
- Fold in the grated zucchini and blueberries. Pour the batter into the prepared loaf pan.
- Bake for 45-55 minutes or until toothpick inserted in center comes out clean. Check your bread ~40 minutes into baking and make sure you don’t need to cover with foil to avoid burning the top for the last 5-10 minutes. Ovens vary greatly in baking!
