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Blueberry Zucchini Bread

Blueberry zucchini bread with a golden, moist crumb studded with burst blueberries swirled throughout every slice. This easy zucchini bread bakes into a blueberry loaf that slices beautifully 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
  • 0.3333333333 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1 lemon zest zest of 1 lemon
Zucchini and blueberries
  • 1 cup zucchini grated and squeezed dry
  • 1 cup blueberries fresh or frozen

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep the loaf pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan for easy release.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined and no streaks remain.
Mix the wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and lemon zest until smooth and glossy.
Add zucchini
  1. Stir in grated zucchini that has been squeezed dry so the batter stays thick.
Coat the blueberries
  1. Toss blueberries with 1 tablespoon flour to help prevent sinking during baking.
Combine batter
  1. Fold the dry ingredients into the wet ingredients until just combined, then gently fold in the flour-coated blueberries.
Bake
  1. Pour the batter into the prepared pan and bake for 55–65 minutes, until a toothpick in the center comes out clean.
Cool and slice
  1. Cool the loaf for 20 minutes before slicing so the crumb sets and the blueberry mosaic holds together.

Notes

For the best texture, squeeze the grated zucchini very well—excess moisture can make the center gummy. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze slices in a sealed bag up to 2 months. If you want a lower-sugar option, substitute granulated sugar with a 1:1 baking sweetener designed for quick breads (bake time may vary slightly).