Add fresh blueberries to zucchini bread for a tasty treat! This rich and filling quick blueberry zucchini bread is delicious. Kefir or yogurt in the batter keeps the bread moist and blueberries add color and bursts of flavor.
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I love cooking with fresh summer produce! Using fresh, healthy ingredients makes everything taste better. And blueberries are my favorite summer fruit.
This delicious blueberry zucchini bread adds blueberries to a classic summer favorite. It also uses kefir to enhance the flavor and make the bread moist and tender.
Why You Will Love Blueberry Zucchini Bread
- It is a great change from ordinary zucchini bread and might even appeal to zucchini hating kids. My kids loved this bread, although they did noticed the tell-tale green flecks of zucchini and accused me of trying to sneak extra vegetables into their food.
- The bread is delicious and keeps well.
- It is very pretty – the flecks of green contrast nicely with the purple blueberries.
- A slice of bread combined with a glass of kefir makes a filling and healthy breakfast, and provides fuel for the day!
- Zucchini – Chose a fresh zucchini that is small to medium sized, not a huge overgrown one.
- Blueberries – Fresh or frozen blueberries work in this recipe and I have made it with both.
- Kefir – The kefir is a healthy fermented milk drink you can find at any grocery store. You can also make your own! Homemade kefir is easy to make and delicious. If you don’t have kefir you can substitute yogurt.
- Cinnamon, nutmeg and vanilla – These spices flavor the bread and make it smell delicious as it bakes.
The remaining ingredients are just the standard baking ingredients you’d find in any quick bread – flour, baking soda, salt, sugar, butter and egg.
How to Make Blueberry Zucchini Bread
Before you start preheat the oven to 350 degrees F. Get out a loaf pan and spray it with cooking spray. I used a standard size loaf pan, which is about 8 inches by 4 inches.
Melt the butter before starting to make the zucchini bread so it has a chance to cool a bit.
Then grate the zucchini using a mandolin slicer or a food processor. You need about 1 cup of shredded zucchini for the recipe.
Blueberries tend to sink to the bottom of baked goods like quick breads. To help prevent this you can toss the blueberries with a Tablespoon of flour to coat them.
But even with this they are still going to sink some, you can’t overcome gravity. I usually coat the blueberries with flour if they are frozen, but don’t bother if they are fresh, since fresh blueberries sink less.
2. Combine the Dry Ingredients
Then mix all the dry ingredients in a large bowl. This includes the flour, baking soda, salt, sugar, cinnamon and nutmeg. Stir them all together to mix well.
3. Combine the Wet Ingredients
In a measuring cup combine the melted butter with the egg, kefir, vanilla and zucchini and stir well.
Pour the wet ingredients into the bowl of dry ingredients and stir until everything is combined. Don’t over mix, quick breads don’t need a lot of stirring. The batter will be very thick.
Finally gently stir the blueberries into the batter.
Then put the batter in the prepared loaf pan and bake it at 350 degrees F for 50-60 minutes.
It is done when the top is brown and knife inserted in the middle comes out clean.
How to Serve
Keep the bread in the loaf pan for about 10 minutes, then remove it to a wire rack to cool. For best results let the blueberry zucchini bread cool completely before slicing.
How to Store
Store any leftover bread in an airtight container at room temperature for 3 days.
This bread also freezes very well for 2-3 months. Freeze it in an airtight bag and let it thaw overnight on the counter when you are ready to use it.
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 2/3 cup sugar
- 4 Tablespoon butter, melted
- 1 cup zucchini, shredded
- 1 egg
- 1 cup kefir or yogurt *see note if using yogurt
- 1 teaspoon vanilla
- 1 cup blueberries, fresh or frozen
- Preheat the oven to 350 F.
- Spray a standard size loaf pan with cooking spray.
- Melt the butter and let it cool slightly.
- Grate the zucchini with a food processor or mandolin slicer.
- Combine the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg) in one bowl and mix thoroughly.
- Combine the melted butter with the zucchini, egg, kefir, and vanilla and mix well.
- Add the wet ingredients to the dry ingredients and stir to combine, but don't over mix. The batter will be very thick.
- Gently fold in the blueberries. *see note below
- Put in prepared loaf pan and cook for 50-60 minutes, until the top is browned and a knife inserted in the middle comes out clean.
You can substitute yogurt for the kefir. If the yogurt is thick, like Greek yogurt, add a few tablespoons of milk to thin it out.
Blueberries tend to sink to the bottom of baked goods, especially frozen blueberries. You can coat the blueberries with 1 Tablespoon of flour before folding them in to help with the sinking. I usually only do this if I am using frozen blueberries.
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Amount Per Serving: Calories: 179Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 256mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 5g
Nutrition facts are estimates.