25+ Irresistible Zucchini Blueberry Bread Recipes To Try Today

Welcome to the delightful world of zucchini blueberry bread!

This versatile and flavorful treat combines the best of two worlds—nutritious zucchini and sweet, juicy blueberries—resulting in a moist, delicious loaf that’s perfect for any occasion.

Whether you’re looking for a quick breakfast option, a snack to enjoy with your afternoon tea, or a dessert to impress your friends and family, zucchini blueberry bread has you covered.

In this article, we’ll explore over 25 mouthwatering zucchini blueberry bread recipes, each with its own unique twist.

From classic combinations to innovative flavors, these recipes showcase the endless possibilities of this beloved loaf.

You’ll find options that cater to various dietary preferences, including gluten-free, dairy-free, and low-sugar alternatives.

Let’s dive into the wonderful world of zucchini blueberry bread and discover how to elevate your baking game!

25+ Irresistible Zucchini Blueberry Bread Recipes To Try Today

As we conclude our exploration of 25+ zucchini blueberry bread recipes, we hope you’re inspired to bake your own delicious loaves at home.

With its delightful combination of flavors, zucchini blueberry bread is not only a great way to use up surplus zucchini but also a fantastic option for incorporating more fruits and vegetables into your diet.

Whether you prefer a simple recipe or a more adventurous flavor combination, there’s something here for everyone.

So grab your ingredients, preheat your oven, and get ready to create some mouthwatering zucchini blueberry bread!

Don’t forget to share your baking successes with friends and family, or even better, enjoy a slice together with a warm cup of coffee or tea. Happy baking!

Zucchini Blueberry Bread with Walnuts

This moist zucchini blueberry bread is elevated with the addition of crunchy walnuts. The combination of fresh blueberries and shredded zucchini creates a perfect harmony of flavors, while the walnuts add a delightful crunch. This bread is not only a great way to use up garden zucchini but also a healthy option for breakfast or a snack.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• Optional: powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the zucchini: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside.
3. Mix the wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
4. Combine the dry ingredients: In another bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Fold in zucchini and blueberries: Gently fold in the grated zucchini, blueberries, and walnuts until evenly distributed.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.

This zucchini blueberry bread with walnuts is a delightful blend of flavors and textures. The moist, tender crumb pairs beautifully with the bursts of juicy blueberries and the crunch of walnuts. It’s perfect for breakfast with a cup of coffee or as an afternoon snack. Plus, it’s an excellent way to sneak in some veggies, making it a guilt-free indulgence you’ll want to make again and again!

Lemon Zucchini Blueberry Bread

Brighten your day with this refreshing lemon zucchini blueberry bread. The zesty lemon adds a wonderful citrus flavor that complements the sweetness of the blueberries and the subtle earthiness of the zucchini. This bread is perfect for those sunny days when you crave something light and fruity.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 1 ½ cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup sour cream (or Greek yogurt)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tbsp lemon zest (from about 1 lemon)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• Optional: lemon glaze (powdered sugar + lemon juice)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the zucchini: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside.
3. Mix wet ingredients: In a large bowl, combine the sour cream, vegetable oil, sugar, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
4. Combine dry ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Fold in zucchini and blueberries: Gently fold in the grated zucchini and blueberries until evenly incorporated.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with lemon glaze if desired.

Lemon zucchini blueberry bread is a delightful treat that captures the essence of summer in every bite. The zesty lemon brightens the flavors, making it a refreshing choice for breakfast, brunch, or even dessert. With its moist texture and vibrant taste, this bread is sure to become a favorite in your household, bringing smiles with each slice.

Spiced Zucchini Blueberry Bread

This spiced zucchini blueberry bread is a warm, comforting treat that brings together a medley of spices like nutmeg and cloves. The aromatic spices, combined with the sweet blueberries and tender zucchini, create a cozy flavor profile that’s perfect for fall or any time of year.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 1 ½ cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Optional: chopped pecans or walnuts for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the zucchini: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
4. Combine dry ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Fold in zucchini and blueberries: Gently fold in the grated zucchini and blueberries until evenly distributed. If using, fold in chopped pecans or walnuts.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Spiced zucchini blueberry bread is a delightful fusion of flavors that celebrates the warmth of spices alongside the freshness of blueberries. It’s perfect for cozy mornings with coffee or as an afternoon snack. The combination of textures and flavors makes each slice a treat, and it’s a wonderful way to enjoy the bounty of summer and fall harvests alike.

Coconut Zucchini Blueberry Bread

This coconut zucchini blueberry bread is a tropical delight that combines the richness of coconut with the freshness of blueberries and the moisture of zucchini. Perfectly sweet and incredibly moist, this bread makes a great snack or breakfast option. The added coconut provides a delightful texture and flavor that will transport you to a sunny beach with every bite.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 1 ½ cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• Optional: extra shredded coconut for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the zucchini: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until smooth.
4. Combine dry ingredients: In another bowl, mix the flour, shredded coconut, baking soda, baking powder, salt, and cinnamon.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in zucchini and blueberries: Gently fold in the grated zucchini and blueberries until evenly distributed.
7. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle with additional shredded coconut if desired. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Coconut zucchini blueberry bread is a tropical twist on a classic favorite. The combination of coconut and blueberries creates a deliciously unique flavor that’s sure to impress your family and friends. This bread is perfect for breakfast or as a delightful snack throughout the day. Enjoy it plain or with a smear of cream cheese for an extra special treat!Chocolate Chip Zucchini Blueberry Bread

Indulge your sweet tooth with this chocolate chip zucchini blueberry bread! The sweetness of the blueberries and the richness of chocolate chips complement the moist zucchini base, making this bread a decadent treat. Perfect for dessert or a sweet breakfast, this bread is sure to satisfy any chocolate lover’s cravings while sneaking in some nutritious zucchini.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 1 ½ cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the zucchini: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
4. Combine dry ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and chocolate chips.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Fold in zucchini and blueberries: Gently fold in the grated zucchini and blueberries until evenly distributed.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Chocolate chip zucchini blueberry bread is a deliciously decadent treat that combines sweet and nutritious ingredients. The chocolate chips add a rich flavor that pairs perfectly with the fresh blueberries and moist zucchini. Enjoy this bread as a special dessert, or serve it for breakfast with a cup of coffee. It’s a delightful way to indulge while still getting a healthy dose of veggies!

Pumpkin Spice Zucchini Blueberry Bread

Embrace the flavors of fall with this pumpkin spice zucchini blueberry bread. The warm spices, including cinnamon and nutmeg, combined with the sweetness of blueberries and the moistness of zucchini, create a comforting and satisfying treat. Perfect for chilly mornings or cozy afternoons, this bread will become a seasonal favorite.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 1 ½ cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup pumpkin puree
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the zucchini: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Combine dry ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Fold in zucchini and blueberries: Gently fold in the grated zucchini and blueberries until evenly distributed.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pumpkin spice zucchini blueberry bread is a delightful combination of flavors that captures the essence of fall. The aromatic spices enhance the sweetness of the blueberries and the moistness of the zucchini, making each slice a comforting experience. Perfect for sharing with family and friends or enjoying on a quiet afternoon with a cup of tea, this bread is a must-try for any seasonal gathering.

Maple Pecan Zucchini Blueberry Bread

This maple pecan zucchini blueberry bread is a delightful combination of flavors that brings together the natural sweetness of maple syrup, the crunch of pecans, and the freshness of blueberries. The addition of zucchini makes this bread incredibly moist, while the maple syrup adds a lovely depth of flavor. Perfect for breakfast or an afternoon snack, this bread is sure to become a family favorite.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 1 ½ cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup maple syrup
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the zucchini: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together the vegetable oil, maple syrup, granulated sugar, eggs, and vanilla extract until smooth.
4. Combine dry ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, and cinnamon.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Fold in zucchini, blueberries, and pecans: Gently fold in the grated zucchini, blueberries, and chopped pecans until evenly distributed.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Maple pecan zucchini blueberry bread is a delightful treat that perfectly balances sweet and nutty flavors. The combination of maple syrup and pecans adds a delicious richness, while the blueberries bring a burst of freshness in every bite. Enjoy it warm with a pat of butter for breakfast or as a satisfying snack throughout the day. This bread is a great way to enjoy the wholesome goodness of zucchini while treating yourself to something sweet!

Savory Zucchini Blueberry Bread with Feta

This savory zucchini blueberry bread with feta offers a unique twist on traditional sweet zucchini bread. The combination of savory feta cheese, fresh blueberries, and herbs creates a complex flavor profile that makes this bread suitable for breakfast, lunch, or as a side dish. It’s perfect for those who enjoy a blend of sweet and savory in their baked goods.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 1 ½ cups all-purpose flour
• 1/2 cup crumbled feta cheese
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp dried oregano
• 1 tsp dried thyme

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the zucchini: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together the vegetable oil, eggs, vanilla extract, and crumbled feta cheese until well combined.
4. Combine dry ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, black pepper, oregano, and thyme.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Fold in zucchini and blueberries: Gently fold in the grated zucchini and blueberries until evenly distributed.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Savory zucchini blueberry bread with feta is an exciting twist on traditional zucchini bread that blends sweet and savory flavors in a delightful way. The feta cheese adds a creamy, salty richness that perfectly complements the sweetness of the blueberries, creating a unique and satisfying loaf. Enjoy it warm, sliced, and served with a salad for a light lunch or as a delicious side dish for dinner. This bread is sure to impress your guests with its unexpected flavor combination!

Orange Almond Zucchini Blueberry Bread

This orange almond zucchini blueberry bread combines the bright citrus flavor of oranges with the nuttiness of almonds. The addition of grated zucchini ensures a moist texture, while the blueberries add sweetness. This bread is perfect for breakfast or as a snack and offers a refreshing twist on traditional zucchini bread.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 1 ½ cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 large orange
• 1/4 cup fresh orange juice
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup sliced almonds (for topping)

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the zucchini: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, vanilla extract, orange zest, and orange juice until smooth.
4. Combine dry ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and sliced almonds (reserve a few for topping).
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Fold in zucchini and blueberries: Gently fold in the grated zucchini and blueberries until evenly distributed.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved sliced almonds on top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Conclusion:
Orange almond zucchini blueberry bread is a delightful fusion of flavors that brings a burst of freshness to your table. The citrusy orange zest adds brightness, while the almonds contribute a satisfying crunch. Enjoy this bread for breakfast with a cup of tea or as a refreshing snack throughout the day. It’s a delicious way to make use of seasonal ingredients while treating yourself to something wholesome and flavorful!

Lemon Lavender Zucchini Blueberry Bread

This lemon lavender zucchini blueberry bread combines the refreshing flavors of lemon and the delicate floral notes of lavender. The addition of zucchini adds moisture, while the blueberries provide bursts of sweetness. This bread is perfect for a spring brunch or an afternoon tea, offering a unique flavor experience that’s sure to impress your guests.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 1 ½ cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup honey
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 large lemon
• 2 tbsp fresh lemon juice
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp dried culinary lavender

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the zucchini: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, honey, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
4. Combine dry ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, and dried lavender.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Fold in zucchini and blueberries: Gently fold in the grated zucchini and blueberries until evenly distributed.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lemon lavender zucchini blueberry bread is a refreshing and aromatic treat that brings a touch of elegance to any occasion. The combination of lemon and lavender creates a unique flavor profile that’s perfect for spring and summer gatherings. Enjoy this bread sliced with a cup of tea or as a light dessert. It’s a wonderful way to showcase the delightful flavors of the season!

Spiced Apple Zucchini Blueberry Bread

This spiced apple zucchini blueberry bread is a cozy, comforting loaf that combines the flavors of spiced apples, fresh blueberries, and moist zucchini. The warm spices, such as cinnamon and nutmeg, elevate the sweetness of the apples and blueberries, making this bread a perfect choice for fall or winter. Enjoy it warm or toasted for an extra special treat!

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 1 cup grated apple (about 1 medium apple, peeled)
• 1 ½ cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Optional: chopped walnuts for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the zucchini and apple: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside. Grate the apple and set aside.
3. Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Combine dry ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Fold in zucchini, apple, and blueberries: Gently fold in the grated zucchini, grated apple, and blueberries until evenly distributed.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle chopped walnuts on top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Spiced apple zucchini blueberry bread is a delightful and comforting treat that captures the essence of cozy fall days. The combination of spiced apples and blueberries creates a moist and flavorful loaf that’s perfect for breakfast or as a sweet snack. Serve it warm with a drizzle of honey or a smear of butter for a delicious treat. This bread is a great way to enjoy seasonal produce while indulging in something truly satisfying!

Chai Spice Zucchini Blueberry Bread

This chai spice zucchini blueberry bread infuses the warm, aromatic flavors of chai spices with the freshness of blueberries and the moisture of zucchini. The combination of spices like cardamom, ginger, and cloves creates a comforting and fragrant loaf that’s perfect for cozy mornings or as an afternoon treat.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 1 ½ cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• Optional: chopped pecans for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the zucchini: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Combine dry ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, and cloves.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Fold in zucchini and blueberries: Gently fold in the grated zucchini and blueberries until evenly distributed.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle chopped pecans on top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Chai spice zucchini blueberry bread is a warm and fragrant loaf that invites the cozy flavors of chai spices into your kitchen. The combination of spices enhances the sweetness of the blueberries and adds a delightful complexity to the bread. Enjoy it warm with a cup of chai tea or coffee for a comforting breakfast or afternoon snack. This recipe is perfect for those who love the aromatic flavors of chai and want to enjoy a delicious treat that’s also packed with nutrition!

Coconut Lime Zucchini Blueberry Bread

This coconut lime zucchini blueberry bread combines the tropical flavors of coconut and lime with the moistness of zucchini and the sweetness of blueberries. The coconut adds a delightful chewiness, while the lime zest and juice brighten up the loaf, making it a refreshing treat perfect for summer gatherings or any time you crave a taste of the tropics.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 1 ½ cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup shredded unsweetened coconut
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lime
• 2 tbsp fresh lime juice
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the zucchini: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, lime zest, and lime juice until smooth.
4. Combine dry ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and shredded coconut.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Fold in zucchini and blueberries: Gently fold in the grated zucchini and blueberries until evenly distributed.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Coconut lime zucchini blueberry bread is a vibrant and tropical twist on traditional zucchini bread. The combination of coconut and lime brings a refreshing brightness to the loaf, while the zucchini ensures it stays wonderfully moist. Enjoy this delightful bread as a snack, breakfast option, or even dessert. Its unique flavors are perfect for summer picnics or casual gatherings, making it a hit with family and friends!

Chocolate Chip Zucchini Blueberry Bread

This chocolate chip zucchini blueberry bread merges the rich flavor of chocolate with the sweetness of blueberries and the moisture of zucchini. The chocolate chips melt into the bread, creating gooey pockets of chocolate that pair beautifully with the blueberries. This bread is perfect for satisfying your sweet tooth while still enjoying the benefits of zucchini!

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 1 ½ cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup chocolate chips (semi-sweet or dark)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the zucchini: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Combine dry ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, and cinnamon.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Fold in zucchini, blueberries, and chocolate chips: Gently fold in the grated zucchini, blueberries, and chocolate chips until evenly distributed.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Chocolate chip zucchini blueberry bread is a decadent treat that brings together the best of both worlds: rich chocolate and fruity blueberries. This loaf is incredibly moist and bursting with flavor, making it an ideal choice for breakfast, dessert, or a sweet afternoon snack. Serve it warm or at room temperature, and enjoy the delightful combination of flavors that will have everyone coming back for seconds!

Pumpkin Spice Zucchini Blueberry Bread

This pumpkin spice zucchini blueberry bread is a fall-inspired loaf that blends the flavors of pumpkin spice with fresh blueberries and zucchini. The warm spices, such as nutmeg and cinnamon, create a cozy and inviting flavor, while the blueberries add a burst of sweetness. This bread is perfect for the cooler months and pairs wonderfully with a warm cup of coffee or tea.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (or frozen, thawed)
• 1 cup pumpkin puree (canned or homemade)
• 1 ½ cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the zucchini: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Combine dry ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
6. Fold in zucchini and blueberries: Gently fold in the grated zucchini and blueberries until evenly distributed.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pumpkin spice zucchini blueberry bread is a delicious way to celebrate the flavors of fall. The warming spices and pumpkin puree add richness and depth to the moist loaf, while the blueberries provide a sweet contrast. Enjoy this bread for breakfast, as a snack, or as a delightful addition to your holiday table. It’s a comforting treat that embodies the essence of the season!

Note: More recipes are coming soon!