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Blueberry Zucchini Bread

Blueberry zucchini bread is a moist, tender quick bread studded with juicy blueberries. It bakes up fragrant with cinnamon and uses squeezed-dry zucchini for a soft, sliceable loaf.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour
  • 1.75 cup all-purpose flour
Baking soda
  • 1 tsp baking soda
Ground cinnamon
  • 0.5 tsp ground cinnamon
Salt
  • 0.5 tsp salt
Eggs
  • 2 large eggs
Granulated sugar
  • 1 cup granulated sugar
Vegetable oil
  • 0.333 cup vegetable oil
Vanilla extract
  • 1 tsp vanilla extract
Shredded zucchini, squeezed dry
  • 1.5 cup zucchini Shred and squeeze dry to prevent soggy loaf.
Fresh blueberries
  • 1 cup fresh blueberries Toss with 1 tbsp flour to help them suspend in the batter.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan, then set it on a sheet pan for easy handling. This prevents sticking and helps the loaf bake evenly.
  2. Whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until the dry ingredients are evenly mixed. Make sure there are no visible baking soda clumps.
Mix the batter
  1. Whisk the eggs, granulated sugar, vegetable oil, and vanilla extract until smooth, then fold in the shredded zucchini. Continue mixing just until the zucchini is distributed.
  2. Pour the wet ingredients into the dry ingredients and stir just until combined. Stop as soon as no dry flour streaks remain.
  3. Gently fold in the floured blueberries, then pour the batter into the prepared pan. Keep folding lightly so the berries don’t burst.
Bake and cool
  1. Bake at 350°F for 50–55 minutes, until a toothpick comes out clean. The top should be golden and spring back lightly when pressed.
  2. Cool the loaf in the pan for 10 minutes before slicing. This firms up the crumb so it doesn’t crumble.

Notes

Pro tip: squeeze the shredded zucchini very dry—this keeps the loaf tender instead of soggy. Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days; freeze sliced bread for up to 3 months. For a dairy-free option, this recipe is already naturally dairy-free; for a lighter crumb, swap up to half the oil with unsweetened applesauce if desired.