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Blueberry Zucchini Bread

Blueberry zucchini bread made with a moist quick-bread batter and gentle blueberry folding. Fresh zucchini adds tender texture, while a short loaf-pan cool-down helps clean slices.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
Wet ingredients
  • 2 eggs large
  • 0.5 cup vegetable oil
  • 0.5 cup brown sugar
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
Zucchini and blueberries
  • 1.5 cup shredded zucchini
  • 1 cup fresh blueberries
  • 1 tbsp flour for coating blueberries

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F (175°C). Keep the rack centered so the loaf bakes evenly.
  2. Grease a 9x5-inch loaf pan. Lightly coat all corners for easy release.
Mix the batter
  1. Whisk together all-purpose flour, baking powder, baking soda, salt, and cinnamon in a bowl. Whisk until the dry ingredients are evenly combined.
  2. Whisk eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract in a separate bowl until smooth. The mixture should look glossy and uniform.
  3. Stir the shredded zucchini into the wet mixture. Mix until the zucchini is evenly dispersed.
  4. Gradually mix the dry ingredients into the wet ingredients. Stir just until no dry streaks remain to keep the loaf tender.
  5. Toss the fresh blueberries with 1 tablespoon flour. Coat them lightly so they don’t sink.
  6. Fold the blueberries gently into the batter. Stop as soon as the berries are evenly distributed for intact juicy bursts.
Bake and cool
  1. Transfer the batter to the prepared loaf pan. Tap the pan lightly so the batter levels out.
  2. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick comes out clean. The top should look set and lightly golden.
  3. Cool in the pan for 15 minutes. This helps the loaf firm up before unmolding.
  4. Transfer to a wire rack and cool completely before slicing. Letting it cool prevents gummy crumb.

Notes

For best texture, drain zucchini if it’s very wet before shredding (or pat it lightly) so the crumb bakes up tender rather than soggy. Store the cooled loaf tightly wrapped in the fridge for up to 4 days, or freeze slices for up to 2 months. For a dairy-free option, this recipe already fits naturally as written; for a lower-sugar swap, reduce granulated sugar to 3 tbsp while keeping brown sugar for flavor.