The Delicious Zucchini Blueberry Bread Recipe You Must Try This Summer (With GF, Vegan, and Paleo Options)

There are so many different kinds of bread. You may have already tried zucchini bread or blueberry muffins, but have you ever thought of putting them together? That’s what this scrumptious Zucchini Blueberry Bread recipe does. It combines the summery sweetness of the berries with the earthy, moistness of summer squash, creating a heavenly bread full of nutritional perks. 

About the Recipe 

We’ve offered two variations, the original, if you’re in the mood of treating yourself to a little more decadence, and a healthier version that is paleo-friendly, gluten-free, and vegan-friendly. Whichever recipe you choose, you’re in a for scrumptious, sweet, and nutrient-packed summer bread.  

Blueberry Zucchini Bread Recipe

Ingredients:  

• 3 eggs, lightly beaten  
• 1 cup avocado oil
• 3 teaspoons vanilla extract  
• 2 1/4 cups sugar  
• 2 cups shredded zucchini  
• 3 cups all-purpose flour  
• 1 teaspoon salt  
• 1 teaspoon baking powder  
• 1/4 teaspoon baking soda  
• 1 tablespoon ground cinnamon  
• 1-pint fresh blueberries  

Directions:  

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.  
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
3. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon.
4. Gently fold in the blueberries.
5. Transfer to the prepared mini-loaf pans.  
6. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
7. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.  

Gluten-Free, Paleo Blueberry Zucchini Bread (+ Vegan Option) 

Ingredients:  

• 3 eggs, lightly beaten (or flax eggs) 
• ½ cup avocado oil  
• ½ cup unsweetened applesauce  
• 3 teaspoons vanilla extract  
• 1 ½ cups coconut sugar*  
• 2 cups shredded zucchini  
• 1 1/2 cups almond flour 
• 1/2 cup coconut flour 
• 1/2 cup tapioca flour 
• 1/2 cup arrowroot powder 
• 1 teaspoon salt  
• 1 teaspoon baking powder  
• 1/4 teaspoon baking soda  
• 1 tablespoon ground cinnamon  
• 1-pint fresh blueberries 

*If you’re looking to reduce your sugar and/or calorie intake you can try replacing the coconut sugar with a 1:1 monk fruit based sweetener.

Directions: 

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.  
2. In a large bowl, beat together the eggs or flax eggs, oil, applesauce, vanilla extract, and coconut sugar. Fold in the zucchini. Beat in the almond flour, coconut flour, tapioca flour, arrowroot powder, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.  

3. Bake for 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.