Go Back

Blueberry Zucchini Bread

Blueberry zucchini bread with a golden, tender crumb studded with vibrant purple-blue berries. This easy quick bread bakes until a toothpick comes out clean, then cools for clean slices.
Print Recipe Pin Recipe
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: 260
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
  • 0.33 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1 lemon zest from 1 lemon
  • 1 cup zucchini grated and squeezed dry
  • 1 cup blueberries fresh or frozen

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set up your pan so it’s ready as soon as the batter is mixed.
Mix the dry and wet batter
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together. Mix until no streaks of spices remain.
  2. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and lemon zest until smooth. Keep going until the mixture looks glossy and evenly blended.
  3. Stir in grated squeezed zucchini. Fold until the zucchini is evenly distributed through the wet batter.
  4. Toss blueberries in 1 tablespoon flour. Coat the berries lightly so they won’t sink.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients until just combined. Stop as soon as you don’t see dry flour to avoid a tough crumb.
  2. Gently fold in the floured blueberries. Use a light hand so the berries keep their shape and streak into the batter.
  3. Pour the batter into the prepared loaf pan. Spread it level in the pan so it bakes evenly.
  4. Bake at 350°F for 55–65 minutes until a toothpick in the center comes out clean. Look for a golden top and a set center before removing.
Cool and slice
  1. Cool the loaf for 20 minutes before slicing. Let it rest so the crumb firms up and the fruit mosaic holds together.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf bakes up golden instead of gummy. Store covered at room temperature for up to 2 days or in the fridge for up to 5 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a lighter option, replace half the vegetable oil with additional Greek yogurt to reduce added fat while keeping the crumb tender.