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Blueberry Zucchini Bread

Blueberry zucchini bread with a golden crumb and vibrant purple-blue blueberries that burst throughout each slice. This easy zucchini bread uses grated zucchini squeezed dry and tossed blueberries for even fruit distribution.
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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: 280
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

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Set the pan aside so it’s ready for batter once mixed.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and lemon zest until smooth.
Add zucchini and blueberries
  1. Stir in grated squeezed zucchini until the batter looks cohesive.
  2. Toss blueberries with 1 tablespoon flour to help prevent sinking.
  3. Fold the dry ingredients into the wet just until combined, then gently fold in the floured blueberries.
Bake and cool
  1. Pour the batter into the prepared loaf pan and level the top.
  2. Bake at 350°F for 55–65 minutes, until a toothpick in the center comes out clean and the loaf is golden.
  3. Cool for 20 minutes before slicing for cleaner, more set slices.

Notes

Pro tip: Squeeze the grated zucchini very well so the loaf bakes up golden instead of gummy. Store covered in the fridge for up to 4 days; freeze slices for up to 3 months. Dietary swap: for dairy-free, use an equal amount of plain non-dairy yogurt (like almond or oat) in place of Greek yogurt.