25+ Irresistible Blueberry Zucchini Bread Recipes for Any Occasion

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Blueberry zucchini bread is a delightful and nutritious way to enjoy baked goods with a twist. Combining the freshness of blueberries and the moisture of grated zucchini, these breads are incredibly moist, naturally sweet, and loaded with flavor.

Whether you prefer a classic recipe, a healthier version with whole grains, or one with added flavors like lemon or coconut, blueberry zucchini bread offers endless possibilities for variation.

These recipes are perfect for using up an abundance of summer zucchini and blueberries, making them a versatile choice for breakfast, snacks, or even dessert.

In this roundup, we’ve gathered 25+ of the best blueberry zucchini bread recipes to suit all tastes and preferences.

From gluten-free options to decadent versions filled with chocolate or cream cheese, you’re bound to find a new favorite.

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25+ Irresistible Blueberry Zucchini Bread Recipes for Any Occasion

Blueberry zucchini bread is a versatile and delicious treat that can be adapted to suit any palate or dietary need.

Whether you’re looking for a healthy snack, a unique breakfast, or a sweet treat for special occasions, the combination of blueberries and zucchini offers a perfect balance of sweetness and moisture.

With over 25 creative variations to choose from, you’ll never run out of ways to enjoy this classic recipe.

From lemon-infused to gluten-free versions, the possibilities are endless, allowing you to experiment with different ingredients and flavors.

We hope you find inspiration in this collection and enjoy baking (and eating!) these delightful breads as much as we do.

Don’t hesitate to try out multiple versions and share them with family and friends—they’re sure to be a hit at any gathering.

Classic Blueberry Zucchini Bread

This moist and delicious Blueberry Zucchini Bread combines the natural sweetness of blueberries with the fresh, earthy flavor of zucchini. It’s a great way to use up excess summer zucchini and sneak some vegetables into a sweet treat that everyone will love. The bread is light, fluffy, and packed with juicy bursts of blueberry in every bite.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups fresh blueberries
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together oil, sugar, eggs, and vanilla extract.
4. Stir the grated zucchini into the wet ingredients.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the blueberries gently to avoid crushing them.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This classic Blueberry Zucchini Bread is perfect for breakfast, a midday snack, or even dessert. The zucchini makes the bread incredibly moist, while the blueberries add a touch of tart sweetness. Enjoy it with a smear of butter or a dusting of powdered sugar.

Lemon Blueberry Zucchini Bread

A refreshing twist on the classic recipe, this Lemon Blueberry Zucchini Bread adds a citrusy zing that complements the sweetness of the blueberries. The combination of lemon zest and zucchini gives this bread a bright flavor that’s perfect for summer. This loaf is light, fluffy, and a real crowd-pleaser, whether served as breakfast or an afternoon snack.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups fresh blueberries
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon lemon zest
• ½ cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix the oil, sugar, eggs, vanilla extract, lemon zest, and lemon juice.
4. Stir in the grated zucchini, ensuring it is evenly distributed.
5. Add the dry ingredients to the wet mixture and stir until just combined.
6. Gently fold in the blueberries, being careful not to mash them.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Lemon Blueberry Zucchini Bread is a bright and zesty version of the traditional zucchini bread. The lemon adds a burst of flavor that pairs perfectly with the juicy blueberries, making it a refreshing and irresistible treat.

Healthy Blueberry Zucchini Bread (Gluten-Free)

For those looking for a healthier alternative, this gluten-free Blueberry Zucchini Bread is both nutritious and delicious. It’s made with almond flour and coconut oil, providing a moist and tender crumb while remaining gluten-free and dairy-free. The blueberries add natural sweetness, while the zucchini boosts the fiber content without overpowering the flavor.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups fresh blueberries
• 2 cups almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ⅓ cup coconut oil, melted
• ½ cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with coconut oil.
2. In a large bowl, mix together the almond flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the melted coconut oil, honey, eggs, and vanilla extract.
4. Stir in the grated zucchini until well combined.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the greased loaf pan and smooth the top.
8. Bake for 45-55 minutes, or until a toothpick comes out clean when inserted into the center.
9. Allow the bread to cool for 10 minutes before transferring it to a wire rack to cool completely.

This healthy Blueberry Zucchini Bread is a fantastic gluten-free option for those looking to indulge without guilt. The almond flour and honey make the bread naturally sweet and rich, while the blueberries and zucchini keep it light and moist. This bread makes a wholesome breakfast or snack that feels indulgent but is packed with nutrition.

Coconut Blueberry Zucchini Bread

This Coconut Blueberry Zucchini Bread offers a tropical twist to the traditional recipe by incorporating shredded coconut into the mix. The coconut adds a subtle sweetness and chewy texture, pairing beautifully with the bursts of juicy blueberries. The zucchini keeps the bread moist without making it dense, making it a perfect option for breakfast or dessert.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups fresh blueberries
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup shredded coconut
• ½ cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix together the oil, sugar, eggs, and vanilla extract until smooth.
4. Stir the grated zucchini and shredded coconut into the wet mixture.
5. Gradually add the dry ingredients, stirring until just combined.
6. Gently fold in the blueberries, being careful not to crush them.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

The addition of coconut makes this Blueberry Zucchini Bread unique and extra flavorful. The combination of tropical coconut and sweet blueberries makes each slice a refreshing treat, perfect for any occasion.

Blueberry Zucchini Walnut Bread

For those who love a little crunch, this Blueberry Zucchini Walnut Bread is a hearty and delicious variation. The walnuts add a nutty texture that contrasts beautifully with the soft blueberries and moist zucchini. This recipe is ideal for those who enjoy a bit of extra substance in their baked goods, making it a satisfying and wholesome option.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups fresh blueberries
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup chopped walnuts
• ½ cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the oil, sugar, eggs, and vanilla extract until smooth.
4. Stir in the grated zucchini until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Gently fold in the blueberries and chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Blueberry Zucchini Walnut Bread offers a satisfying crunch with each bite, thanks to the addition of walnuts. The blueberries and zucchini keep the bread moist and flavorful, while the nuts add a delightful texture that makes this loaf extra special.

Blueberry Zucchini Chocolate Chip Bread

For those with a sweet tooth, this Blueberry Zucchini Chocolate Chip Bread is a decadent variation that combines the fresh taste of blueberries with the richness of chocolate chips. The zucchini ensures the bread stays moist, while the chocolate chips melt into pockets of gooey goodness, making this bread a perfect dessert or indulgent snack.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups fresh blueberries
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¾ cup semi-sweet chocolate chips
• ½ cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the oil, sugar, eggs, and vanilla extract until smooth.
4. Stir in the grated zucchini until well combined.
5. Add the dry ingredients to the wet mixture, stirring until just combined.
6. Gently fold in the blueberries and chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Blueberry Zucchini Chocolate Chip Bread is perfect for those who love a mix of fruity and chocolaty flavors. The chocolate chips add a touch of indulgence, making this bread an irresistible treat that balances freshness with richness.

Maple Blueberry Zucchini Bread

Maple syrup adds a deep, rich sweetness to this Blueberry Zucchini Bread, elevating it to a new level of comfort food. The zucchini ensures the bread remains moist, while the blueberries add a burst of freshness. This bread is perfect for fall mornings or as a delicious snack alongside a hot cup of coffee or tea.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups fresh blueberries
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup vegetable oil
• ½ cup maple syrup
• ½ cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix the oil, maple syrup, sugar, eggs, and vanilla extract until smooth.
4. Stir in the grated zucchini.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Maple Blueberry Zucchini Bread has a warm, comforting flavor, perfect for cozy gatherings or as a simple homemade treat. The maple syrup adds a distinct flavor that complements the blueberries, making each bite sweet and satisfying.

Almond Blueberry Zucchini Bread

Almond Blueberry Zucchini Bread brings a nutty, delicate flavor to the table with the addition of almond flour and almond extract. This gluten-free option is light yet flavorful, with a moist texture thanks to the zucchini and sweet bursts of blueberries. Whether you’re gluten-free or just looking for a new twist, this bread is a delightful treat for any time of day.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups fresh blueberries
• 1 ½ cups almond flour
• ½ cup all-purpose gluten-free flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup vegetable oil
• ½ cup honey or maple syrup
• 2 large eggs
• 1 teaspoon almond extract
• ½ cup sliced almonds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together almond flour, gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the oil, honey or maple syrup, eggs, and almond extract.
4. Stir in the grated zucchini until well combined.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Gently fold in the blueberries and sliced almonds (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Almond Blueberry Zucchini Bread is a wonderful gluten-free option that’s rich in flavor. The combination of almond flour and almond extract enhances the overall texture and nuttiness, while the blueberries add a sweet and tart contrast. Perfect for a health-conscious indulgence.

Spiced Blueberry Zucchini Bread

For those who enjoy a bit of spice in their baked goods, this Spiced Blueberry Zucchini Bread is the perfect blend of warm flavors like nutmeg, ginger, and cinnamon. The spices complement the sweetness of the blueberries and the earthiness of zucchini, making this loaf a delicious and aromatic treat for cooler weather.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups fresh blueberries
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ cup vegetable oil
• 1 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, mix the oil, brown sugar, eggs, and vanilla extract until smooth.
4. Stir in the grated zucchini.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
6. Fold in the blueberries gently to avoid crushing them.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Spiced Blueberry Zucchini Bread offers a warm, aromatic twist on the traditional recipe. The blend of spices gives the bread a comforting, cozy feel, perfect for autumn mornings or holiday gatherings. It’s the ultimate combination of sweet, spiced, and fruity flavors.

Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread is a light and refreshing version of the classic zucchini bread. The tangy zest of lemon brightens the flavor, while fresh blueberries add juicy sweetness. The zucchini ensures that the loaf remains incredibly moist, making this bread perfect for spring or summer gatherings.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups fresh blueberries
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon lemon zest
• ½ cup vegetable oil
• ¾ cup sugar
• 2 large eggs
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the oil, sugar, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
4. Stir in the grated zucchini until well combined.
5. Gradually add the dry ingredients into the wet mixture and stir until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The addition of lemon brings a bright, citrusy note to this blueberry zucchini bread, making it a refreshing treat. The balance between tangy and sweet makes this loaf an excellent choice for brunch or an afternoon snack.

Honey Blueberry Zucchini Bread

This Honey Blueberry Zucchini Bread offers a more natural sweetness by using honey instead of sugar. The rich flavor of honey pairs beautifully with fresh blueberries, while the zucchini provides moisture without altering the taste. This bread is a wholesome option for those who prefer to limit their refined sugar intake without sacrificing flavor.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups fresh blueberries
• 2 cups whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup honey
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk the honey, oil, eggs, and vanilla extract until smooth.
4. Stir in the grated zucchini.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The honey adds a distinct sweetness and rich flavor that complements the fresh blueberries perfectly. This Honey Blueberry Zucchini Bread is a healthier alternative to traditional recipes, while still delivering a delightful, moist loaf.

Greek Yogurt Blueberry Zucchini Bread

Greek Yogurt Blueberry Zucchini Bread is an incredibly moist and protein-packed option, perfect for breakfast or a post-workout snack. The Greek yogurt adds richness and a slightly tangy flavor, while the blueberries and zucchini keep the bread light and naturally sweet. This is a great way to enjoy a nutritious and delicious treat.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups fresh blueberries
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup Greek yogurt
• ½ cup vegetable oil
• ½ cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix the Greek yogurt, oil, sugar, eggs, and vanilla extract until smooth.
4. Stir in the grated zucchini.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The Greek yogurt adds an extra layer of creaminess and moisture to this Blueberry Zucchini Bread. The combination of tangy yogurt and juicy blueberries creates a deliciously balanced loaf, perfect for a nutritious start to your day or a healthy snack.

Coconut Blueberry Zucchini Bread

Coconut Blueberry Zucchini Bread is a tropical twist on the classic recipe, with shredded coconut adding a delightful chewiness and hint of sweetness. Paired with juicy blueberries and moist zucchini, this bread is a wonderful option for those who love coconut’s flavor and texture. The coconut gives the bread a unique taste, making it perfect for summer treats or weekend brunch.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups fresh blueberries
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup shredded unsweetened coconut
• ½ cup vegetable oil
• ½ cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup coconut milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, mix the oil, sugar, eggs, vanilla extract, and coconut milk until smooth.
4. Stir in the grated zucchini until combined.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
6. Fold in the blueberries gently to avoid breaking them.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Blueberry Zucchini Bread adds a tropical flair with its rich coconut flavor and chewy texture. The combination of coconut and blueberries is delightful, making this loaf a standout addition to any breakfast or snack table.

Oatmeal Blueberry Zucchini Bread

For a heartier option, this Oatmeal Blueberry Zucchini Bread is packed with rolled oats, adding extra fiber and texture. The oats give the bread a wholesome feel, while the blueberries provide bursts of sweetness and the zucchini ensures it stays moist. This loaf is perfect for those who enjoy a more substantial breakfast or snack, without being too dense.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups fresh blueberries
• 1 ½ cups all-purpose flour
• ½ cup rolled oats
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup vegetable oil
• ½ cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup plain Greek yogurt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the oil, brown sugar, eggs, vanilla extract, and Greek yogurt until smooth.
4. Stir in the grated zucchini until well combined.
5. Gradually fold in the dry ingredients until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Oatmeal Blueberry Zucchini Bread has a satisfying chewiness from the oats, making it perfect for breakfast or an energy-boosting snack. The combination of hearty oats and juicy blueberries is delicious and nutritious.

Orange Blueberry Zucchini Bread

Citrusy and bright, Orange Blueberry Zucchini Bread brings a refreshing twist to traditional zucchini bread. The addition of orange zest and juice creates a zesty flavor that pairs beautifully with the sweet blueberries. The moisture from the zucchini ensures the bread stays soft, while the citrus gives it a light and fragrant touch.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups fresh blueberries
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon orange zest
• ½ cup orange juice
• ½ cup vegetable oil
• ½ cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest.
3. In another bowl, mix the oil, sugar, eggs, vanilla extract, and orange juice until smooth.
4. Stir in the grated zucchini until combined.
5. Gradually fold the dry ingredients into the wet mixture and stir until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The citrusy notes from the orange in this Orange Blueberry Zucchini Bread make it a refreshing and delicious treat. It’s perfect for summer brunches or as a light, fruity snack that combines the sweet and tangy flavors in every bite.

Note: More recipes​ are coming soon!