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Blueberry Zucchini Bread

Blueberry zucchini bread made as an easy quick bread: a golden loaf studded with purple-blue blueberries that burst and swirl through the crumb. Grated, squeezed-dry zucchini keeps the texture moist while the lemon zest adds bright aroma.
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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: 270
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
fruit
  • 1 cup blueberries fresh or frozen
  • 1 tbsp flour for tossing blueberries

Equipment

  • 1 sheet pan

Method
 

Prep the loaf pan and oven
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set it up so the batter can go in right away.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Stop when the spices are evenly distributed and no clumps remain.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and lemon zest until smooth. The mixture should look glossy and uniform.
  2. Stir in grated, squeezed-dry zucchini. Mix just until the zucchini disappears into the batter.
Fold in fruit
  1. Toss blueberries with 1 tablespoon flour to help prevent sinking. You should see blueberries lightly coated.
  2. Fold the dry ingredients into the wet ingredients until just combined. Fold gently and stop as soon as you no longer see dry streaks.
  3. Gently fold in the flour-tossed blueberries. Keep the berries intact so they burst and swirl through the crumb.
Bake and cool
  1. Pour the batter into the greased 9x5 loaf pan and smooth the top. Ensure the batter reaches the corners for even baking.
  2. Bake at 350°F for 55–65 minutes, until a toothpick in the center comes out clean. Look for a golden top and set edges.
  3. Cool for 20 minutes before slicing. The loaf should hold its shape when you lift the first slice.

Notes

Key pro tip: squeeze the grated zucchini very well so the loaf bakes through without turning gummy. Store at room temperature in an airtight container up to 2 days or refrigerate up to 5 days; freeze sliced portions up to 2 months. For a dairy-light option, use lactose-free Greek yogurt in the same amount.