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Blueberry Zucchini Bread

Blueberry zucchini bread that bakes into a golden loaf studded with burst purple-blue blueberries and a moist, tender crumb. Grated zucchini is squeezed dry to keep the texture light while the fruit is tossed in flour so it swirls through every slice.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour Measure level for best rise.
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 1 tbsp flour For tossing blueberries.
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 Zest only; avoid bitter white pith.
  • 1 cup zucchini, grated and squeezed dry Squeeze very dry to prevent a gummy loaf.
  • 1 cup fresh or frozen blueberries Use frozen straight from the freezer if needed.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Keep the pan ready so the batter goes in promptly after mixing.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Whisk until the dry ingredients are evenly combined, no streaks of spice.
  3. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and lemon zest until smooth. The mixture should look glossy and fully incorporated.
  4. Stir in grated zucchini, grated and squeezed dry. Fold until the batter is uniform, with no dry zucchini clumps.
  5. Toss fresh or frozen blueberries in 1 tablespoon flour. Keep tossing until each blueberry is lightly coated so it won’t sink.
Combine and bake
  1. Fold dry ingredients into wet until just combined, then gently fold in blueberries. Stop mixing as soon as flour disappears to keep the crumb tender.
  2. Pour the batter into the prepared loaf pan. Tap the pan lightly to level the top for even baking.
  3. Bake at 350°F for 55–65 minutes, until a toothpick in the center comes out clean. The loaf should look golden and spring back slightly when pressed.
Cool and slice
  1. Cool for 20 minutes before slicing. Let the loaf rest in the pan until set, then cut for clean slices.

Notes

Pro tip: Squeeze the grated zucchini very dry (press in a towel) so the loaf bakes through without turning gummy. Store in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days; freeze slices for up to 2 months. Dietary swap: use plain nonfat Greek yogurt if you want a lighter option without changing bake time.