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Blueberry Zucchini Bread

Blueberry zucchini bread with a tender, golden crumb and burst blueberries baked in a loaf pan. Zucchini is grated and squeezed dry, then folded in for moist texture without excess water.
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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: 230
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
  • 0.33 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1 lemon zest
  • 1 cup zucchini grated and squeezed dry
  • 1 cup blueberries fresh or frozen

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together.
  3. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and lemon zest until smooth.
  4. Stir in grated squeezed zucchini.
  5. Toss blueberries with 1 tablespoon flour so they don’t sink.
Bake
  1. Fold the dry ingredients into the wet ingredients just until combined.
  2. Gently fold in the flour-tossed blueberries to keep the fruit evenly distributed.
  3. Pour the batter into the prepared loaf pan and bake at 350°F 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 pieces hold their shape.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf stays golden and doesn’t turn gummy. Store sliced bread airtight in the refrigerator for up to 4 days; bring to room temperature or warm briefly in the toaster oven. Freeze whole loaf (wrapped) for up to 2 months. For a dairy swap, use plain lactose-free yogurt 1:1 in the same amount.