Easy & Delicious Blueberry Zucchini Bread for Every Occasion

If you’re on the lookout for healthy comfort food that’s both satisfying and surprisingly wholesome, this Blueberry Zucchini Bread will quickly become your new favorite. It’s the perfect blend of moist, tender crumb with bursts of juicy blueberries and the subtle freshness of grated zucchini. Whether you need a quick breakfast, a wholesome snack, or a crowd-pleasing addition to your easy weeknight dinners, this recipe has got you covered. Plus, it’s an absolute gem for budget-friendly recipes and meal prep microwave lunches that keep well throughout the week.

Why You’ll Love This Recipe

This bread is a joy to make and even more delightful to eat. The zucchini adds moisture without weighing down the bread, so it stays soft and tender slice after slice. Blueberries bring a pop of sweetness that balances the gentle warmth of cinnamon perfectly. It’s a clever way to sneak extra veggies into your diet without sacrificing flavor. This bread freezes beautifully, making it a go-to for best meal prep healthy and ready made protein meals when you’re on the run.

What Makes This Recipe Special?

The magic here lies in its balance and texture. Using vegetable oil combined with unsweetened applesauce keeps the bread moist but light—a great choice for those following a high protein keto meal plan or seeking low calorie high nutrition meals. Tossing the blueberries in flour before folding them in prevents them from sinking, ensuring every bite is packed with juicy fruit. Add a touch of lemon zest for a fresh zing that elevates the flavor to something truly special.

This recipe’s versatility makes it ideal for those focused on high protein high carb low fat meals or anyone craving a high macro meals option that feels indulgent but is actually nourishing.

Ingredients

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• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 large eggs
• ½ cup vegetable oil
• ½ cup unsweetened applesauce
• ¾ cup granulated sugar
• ¼ cup packed brown sugar
• 2 teaspoons vanilla extract
• 1½ cups grated zucchini (about 1 medium zucchini)
• 1 cup fresh or frozen blueberries
• 1 tablespoon all-purpose flour (for tossing blueberries)
• 1 teaspoon lemon zest (optional)

How to Make It Step-by-Step

Start by preheating your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. You can also line it with parchment paper for easy cleanup.

Whisk together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl—this dry mix forms the base for your bread’s structure and flavor.

In a separate large bowl, beat the eggs, vegetable oil, applesauce, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and creamy.

Fold in the grated zucchini. No need to peel—just grate and squeeze out excess moisture using a clean kitchen towel to avoid sogginess.

Toss the blueberries in the tablespoon of flour to keep them from sinking, then gently fold them along with the lemon zest into the batter.

Pour the batter evenly into your prepared loaf pan and smooth the top.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will fill with the most inviting aroma of cinnamon and vanilla.

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips for Best Results

Always make sure to squeeze the zucchini well to remove as much moisture as possible; this helps prevent soggy bread.

If using frozen blueberries, toss them with flour while still frozen—no need to thaw.

Avoid overmixing once the dry ingredients are added. Stir just until combined to keep the bread tender.

Test your bread’s doneness with a toothpick to avoid underbaking or drying out.

Let the bread cool fully before slicing to get nice, clean cuts and the best texture.

Ingredient Substitutions & Variations

For a heartier texture and high carb high protein low fat meals, substitute half the all-purpose flour with whole wheat flour.

Switch vegetable oil with melted coconut oil or canola oil for a subtle flavor change.

Use raspberries or chopped strawberries instead of blueberries for a different berry twist.

Add chopped walnuts or pecans for a satisfying crunch and an easy high protein high calorie meals boost.

Drizzle with a lemon glaze or dust with powdered sugar for a pretty, tasty finish.

Make it gluten-free by using a quality 1:1 gluten-free baking flour blend.

Serving Suggestions

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Serve warm slices for breakfast with a smear of nut butter or alongside a dollop of Greek yogurt for a protein meal plan friendly meal.

Pair with your morning coffee or herbal tea for a soothing, comforting snack.

Wrap slices individually for meals for two delivered or quick on-the-go snacks.

Add fresh fruit or a light salad for a balanced brunch or light lunch option.

Pairing Ideas (Drinks, Sides, etc.)

A spiced chai latte or cinnamon coffee complements the bread’s warm flavors perfectly.

A fresh berry salad or citrus slices bring bright contrast.

Pair with a soft-boiled egg or low calorie chicken meal prep for a protein-packed meal.

Cold almond or oat milk balances the sweetness wonderfully.

How to Store and Reheat Leftovers

Store leftover bread tightly wrapped or in an airtight container at room temperature for up to 3 days.

Freeze slices individually in freezer bags for up to 3 months—great for best vegan meal prep or healthy boxed meals.

Reheat slices in the microwave for 15-20 seconds or warm gently in a toaster oven.

Avoid overheating to keep the bread moist and flavorful.

Make-Ahead and Freezer Tips

Bake a loaf on the weekend to have ready made protein meals or best dinner prep meals throughout the week.

Wrap whole or sliced loaves tightly in plastic and foil to prevent freezer burn.

Label with the date for freshness tracking.

Thaw overnight in the fridge or at room temperature before serving.

Common Mistakes to Avoid

Not squeezing zucchini enough results in soggy bread.

Overmixing the batter leads to dense, tough texture.

Forgetting to toss blueberries in flour makes them sink.

Opening the oven door early can cause the bread to collapse.

Using expired baking powder or baking soda prevents proper rise.

Frequently Asked Questions (FAQ)

Why add zucchini to bread?
Zucchini adds moisture and nutrients without an overpowering flavor, perfect for sneaking in extra veggies.

Do I need to peel the zucchini?
No, the skin adds color and fiber. Just grate and squeeze well.

Can I use frozen blueberries?
Yes! Toss them in flour and use directly from frozen.

Can I make muffins instead?
Absolutely. Bake in muffin tins at 350°F for about 20-25 minutes.

Why did my bread sink?
Likely underbaked or too moist. Check doneness with a toothpick and squeeze zucchini thoroughly.

Can I add a glaze?
Yes! Lemon glaze or cream cheese frosting works wonderfully.

Cooking Tools You’ll Need

Grater or food processor for shredding zucchini
Mixing bowls
Whisk and spatula
9×5-inch loaf pan
Measuring cups and spoons
Cooling rack

A stand mixer can speed up prep, but hand mixing is perfectly fine.

Blueberry Zucchini Bread is a go-to recipe for healthy eating for two and fits nicely into meal planning chicken or high protein microwave meals. It’s a satisfying, comforting treat for cheap meal plans for 2 or solo enjoyment.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!