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Blueberry Zucchini Bread

Blueberry zucchini bread with a tender crumb and juicy berries, made by folding blueberries into a cinnamon batter and baking in a loaf pan until a toothpick tests clean. Zucchini keeps the loaf moist while the crumb stays sliceable and flavorful.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 1 tbsp flour (for coating blueberries) Use to coat blueberries before folding.
Wet ingredients
  • 2 eggs Large eggs.
  • 0.5 cup vegetable oil
  • 0.5 cup Greek yogurt
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 1 tsp vanilla extract
Add-ins
  • 1.5 cup grated zucchini
  • 1.5 cup fresh blueberries

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan.
Mix dry and wet
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
  2. Whisk eggs, vegetable oil, Greek yogurt, granulated sugar, brown sugar, and vanilla extract until smooth.
  3. Stir grated zucchini into the wet mixture.
  4. Gradually mix the dry ingredients into the wet ingredients just until no dry streaks remain.
Fold blueberries and bake
  1. Toss fresh blueberries with flour (for coating blueberries) so they’re lightly coated.
  2. Fold the coated blueberries gently into the batter to avoid bursting.
  3. Pour the batter into the prepared loaf pan.
  4. Bake for 55–65 minutes at 350°F (175°C) until a toothpick comes out clean.
Cool
  1. Cool the loaf in the pan for 15 minutes.
  2. Transfer to a wire rack and cool completely before slicing.

Notes

For best moisture, squeeze very wet zucchini lightly before grating so the batter doesn’t loosen too much. Store airtight at room temperature for up to 2 days or refrigerate up to 5 days; freeze sliced portions for up to 3 months. For a dairy-light option, use plain lactose-free Greek yogurt in the same amount.