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Blueberry Zucchini Bread

Blueberry zucchini bread that bakes into a golden loaf with burst purple-blue blueberries swirled through tender crumb. This easy zucchini bread is a quick-bread style loaf that’s sliceable after a short cooling rest.
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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: 320
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
  • 1 tbsp flour for tossing blueberries
Wet ingredients
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.333 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1 lemon zest zest of 1 lemon
Fruit and vegetables
  • 1 cup zucchini grated and squeezed dry
  • 1 cup blueberries fresh or frozen

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and heat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, so the bread starts baking immediately once mixed. Set the pan on a stable surface for easy filling.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking soda, baking powder, salt, and cinnamon together in one bowl until evenly combined. The mixture should look uniform in color with no clumps.
Mix wet ingredients
  1. Beat the granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and lemon zest until smooth. Stop when the batter looks glossy and fully blended.
Add zucchini
  1. Stir in the grated, squeezed-dry zucchini and mix until the batter is consistent. You should see the zucchini disappear into the mixture.
Prepare blueberries
  1. Toss the blueberries with 1 tablespoon flour to help prevent them from sinking. They should be lightly coated and slightly dusted.
Combine and fold
  1. Fold the dry ingredients into the wet ingredients until just combined, stopping as soon as no dry streaks remain. The batter will be thick and should not be overmixed.
Fold in blueberries
  1. Gently fold in the flour-tossed blueberries so they stay intact and spread through the batter. You should see purple-blue pockets forming throughout.
Bake
  1. Pour the batter into the greased loaf pan and spread it level on top. Bake for 55–65 minutes at 350°F until a toothpick in the center comes out clean.
Cool and slice
  1. Cool the loaf for 20 minutes before slicing so it sets and the crumb holds together. The top should look set and slightly golden when you cut it.

Notes

For best texture, squeeze the grated zucchini until fairly dry—this keeps the loaf from turning gummy. Store at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days; freeze slices for up to 2 months. To make it lighter, swap half the vegetable oil for applesauce and mix as directed for a slightly moister crumb.