Blueberry Walnut Zucchini Bread: My Favorite Way to Use Up Garden Zucchini

Every summer, without fail, I end up with more zucchini than I know what to do with. Sound familiar? If you’ve ever grown zucchini in your backyard garden, then you know just how prolific these little green squash can be. One minute you’re waiting for the first one to grow big enough to pick, and the next, you’re drowning in them. That’s how I ended up experimenting in the kitchen and creating what is now my go-to recipe for blueberry walnut zucchini bread.

This isn’t just your average zucchini bread. It’s moist, flavorful, just the right amount of sweet, and packed with texture thanks to chopped walnuts and juicy blueberries. Whether you’re looking for a way to use up garden zucchini, prepping snacks for the week, or baking a loaf to gift to a neighbor, this recipe is one you’ll want to bookmark.

Let me tell you how this recipe came to be, why it works so well, and how you can make it yourself. I’ll also share some variations and tips I’ve learned along the way. This post is like a chat between friends, because let’s be honest, baking is always better when it’s shared.

A freshly baked loaf of blueberry walnut zucchini bread on a white plate, with two slices cut and placed beside it. The bread features a golden-brown crust and visible blueberries and walnuts throughout, sitting on a wooden surface next to a floral-patterned napkin.

The Zucchini Problem (That’s Really a Blessing)

This year, I planted three zucchini plants. THREE. I should’ve known better.

By mid-July, I was harvesting zucchini faster than I could cook or give it away. Zucchini noodles? Done. Grilled zucchini? Check. Zucchini fritters, casseroles, and even zucchini in smoothies? You name it, I tried it.

But then I thought: what if I baked it into a quick zucchini bread… but added something fruity and nutty? I didn’t want the typical chocolate chip zucchini bread (although that’s great too), so I opened my freezer and saw a bag of blueberries. And that’s how this blueberry walnut zucchini bread was born.

A freshly baked loaf of blueberry walnut zucchini bread in a black baking pan, placed on a floral-patterned cloth.

Why You’ll Love This Blueberry Walnut Zucchini Bread

Here’s why I keep coming back to this recipe:

Moist, not mushy: The zucchini adds moisture without being overpowering.
Perfect sweetness: It’s sweet but not too sweet. You won’t feel like you’re eating cake.
No weird texture: Chopped walnuts add crunch, and the blueberries stay juicy without turning the loaf blue.
Easy pantry staples: No buttermilk, no fancy mixers- just a bowl, spatula, and a loaf pan.
Freezer-friendly: You can make two and freeze one for later!

Slices of blueberry walnut zucchini bread displayed on a white plate, showcasing the texture with visible blueberries and walnuts.

Ingredients You’ll Need

Here’s what you need for one loaf (but trust me, doubling this recipe is always a good idea):

2.5 cups all-purpose flour
1.5 cups granulated sugar
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 large eggs
2 cups grated zucchini (with the water squeezed out)
2/3 cup olive oil (you can substitute with canola or vegetable oil if preferred)
1 tablespoon vanilla extract
1 cup chopped walnuts
1 cup frozen blueberries

Pro tip: Frozen blueberries tend to bleed into the batter, turning everything a lovely (but unintentional) shade of purple. To avoid this, toss them with a bit of the flour mixture before folding them in. It works like magic.

How to Make Blueberry Walnut Zucchini Bread

I’ve broken it down into simple steps so even beginner bakers can follow along. No electric mixer required!

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F.
Grease and flour a 9×5-inch loaf pan (or two 8×4-inch pans if you’re dividing the batter).

Step 2: Combine Dry Ingredients

In a large bowl, mix together:

2.5 cups flour
1.5 cups sugar
2 tsp baking soda
1 tbsp cinnamon
1 tsp salt

Whisk it all together. This blend of cinnamon and sugar makes your whole kitchen smell like a cozy bakery.

A bowl of grated zucchini surrounded by ingredients for blueberry walnut zucchini bread: a bowl of flour with sugar, baking soda, and cinnamon, a small bowl of chopped walnuts, a bowl of fresh blueberries, and three eggs in a carton, all on a wooden table.

Step 3: Mix Wet Ingredients

In another bowl, stir together:

3 eggs
2 cups grated zucchini (remember to squeeze out the extra moisture, I use a clean kitchen towel)
2/3 cup olive oil
1 tbsp vanilla extract

The mixture might look odd at first, but trust the process. Once everything is mixed, it starts to come together.

Ingredients for blueberry walnut zucchini bread including flour, grated zucchini mixture, walnuts, and blueberries arranged on a wooden table.

Step 4: Prep the Blueberries

Take about 1 tablespoon of your dry flour mixture and toss it with the frozen blueberries in a separate small bowl.
This little trick prevents the berries from sinking to the bottom and keeps them from turning your loaf into a blueberry swamp.

Step 5: Bring It All Together

Add the wet ingredients into the dry ingredients and stir gently with a spatula.
Stir in the chopped walnuts.
Then fold in the flour-coated blueberries. Don’t overmix, just enough to combine.

A hand pouring grated zucchini into a bowl containing a mixture of flour, with bowls of blueberries and chopped walnuts in the background.

A close-up of a glass mixing bowl filled with zucchini bread batter, topped with frozen blueberries being sprinkled with flour.

A bowl of mixed batter for blueberry walnut zucchini bread, showing visible pieces of grated zucchini and blueberries.

Step 6: Bake

Pour the batter into your prepared loaf pan.
Bake at 350°F for 55-60 minutes for a 9×5 pan, or 50-55 minutes if you’re using two 8×4 pans.
You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

A loaf pan filled with unbaked blueberry walnut zucchini bread batter, showcasing the mixture of ingredients with visible blueberries and zucchini.

A freshly baked loaf of blueberry walnut zucchini bread in a metal baking pan, placed on a colorful floral cloth on a wooden surface.

Optional: Let it cool in the pan for 10-15 minutes, then transfer to a wire rack. Or just dig in once it’s cool enough to slice, we’ve all been there.

Tips From My Kitchen

Here are a few things I’ve learned after making this loaf a dozen times:

Don’t skip squeezing the zucchini. It makes a big difference in texture.
Olive oil adds depth. It gives the bread a richer, slightly nutty flavor. But vegetable oil works too.
Want to go lighter on sugar? You can reduce it to 1 cup for a less-sweet loaf (especially if you’re eating it for breakfast).
Make it gluten-free: Swap in a 1:1 gluten-free baking flour like Bob’s Red Mill.
Add a topping: Sprinkle raw sugar or chopped walnuts on top before baking for a little crunch.

A freshly baked loaf of blueberry walnut zucchini bread, sliced on a white plate, accompanied by a lit candle and a floral napkin.

The Loaf That Saved Breakfast

One Saturday morning, I woke up late (blame the new season of The Bear), and everyone in the house was starving. No cereal, no eggs, no bread… until I remembered the blueberry walnut zucchini bread I’d made the night before.

I pulled it out of the fridge, sliced it up, and popped a few pieces in the toaster oven. The blueberries warmed up, the walnuts got a little toasty, and it was like instant homemade breakfast.

Even my kids, who side-eye anything green, asked for seconds. They still don’t know it had zucchini in it.

A loaf of blueberry walnut zucchini bread on a white plate, surrounded by a floral-patterned napkin and a lit candle.

What to Serve With It

This bread is pretty versatile. Here are a few ways we enjoy it:

For breakfast: Warmed up with a smear of butter or cream cheese.
As a snack: With a cup of tea or iced coffee.
For dessert: With a scoop of vanilla ice cream (try it, trust me).

How to Store and Freeze It

I usually make two loaves: one for now, one for later.

Room temp: Store in an airtight container for up to 3 days.
Fridge: Keeps well for up to a week.
Freezer: Wrap in plastic and then foil. It’ll keep for up to 3 months. Thaw overnight in the fridge or at room temp.

Bonus: It tastes even better the next day. Something about the flavors settling in makes it richer and more developed.

A loaf of blueberry walnut zucchini bread on a white plate, with a slice cut, sitting next to a lit candle and a floral napkin on a wooden table.

When Life Gives You Zucchini, Make Bread

If you’re staring at a pile of garden zucchini and wondering what to do, I hope you give this blueberry walnut zucchini bread a try. It’s become one of those recipes I make again and again, not just to use up zucchini, but because it genuinely tastes amazing.

It’s comfort food. It’s garden-to-table. It’s real-life baking with ingredients you probably already have.

And honestly, there’s something really satisfying about slicing into a warm loaf and knowing that you turned an overgrown zucchini into something everyone wants a piece of.

Recipe card for blueberry walnut zucchini bread, featuring sliced bread with blueberries and walnuts visible, along with ingredients and directions.

Save It for Later or Share It with a Friend

📌 Looking for more garden-to-kitchen recipes? Follow along for seasonal baking ideas, stories from the backyard garden, and honest, real-life cooking tips.

Have any questions? Want to share how your loaf turned out? Drop a comment below, I love hearing from fellow bakers!

With love,

Bri and Cat