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Blueberry Zucchini Bread

Blueberry zucchini bread is an easy quick bread with a golden, tender crumb studded with purple-blue blueberries. Grated zucchini keeps it moist, while the loaf bakes until a center toothpick comes out clean and slices show a fruit mosaic.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
Wet ingredients
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1 lemon zest
  • 1 cup zucchini, grated and squeezed dry
Blueberry mixture
  • 1 cup fresh or frozen blueberries
  • 1 tbsp flour toss with blueberries to prevent sinking

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare the pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Set the pan aside so it’s ready for pouring once the batter is mixed.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl.
  2. Whisk until the mixture looks evenly speckled with cinnamon and no clumps remain.
Mix the wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and lemon zest until smooth.
  2. Continue beating just until the mixture turns glossy and fully combined.
Add zucchini and blueberries
  1. Stir in the grated and squeezed dry zucchini until evenly distributed.
  2. Toss blueberries with 1 tablespoon flour to help prevent them from sinking.
  3. Fold the dry ingredients into the wet ingredients until just combined.
  4. Gently fold in the flour-tossed blueberries to keep them from breaking.
Bake
  1. Pour the batter into the greased 9x5 loaf pan and level the top.
  2. Bake at 350°F for 55–65 minutes, until a toothpick in the center comes out clean.
Cool and slice
  1. Cool the loaf for 20 minutes before slicing, so the crumb sets and the fruit stays suspended.
  2. Slice and serve once the loaf is warm or fully cooled for clean, mosaic slices.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf bakes up golden instead of gummy. Store tightly wrapped in the fridge for up to 4 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a dairy-light option, use plain lactose-free Greek yogurt in the same amount.