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Blueberry Zucchini Bread

Blueberry zucchini bread that stays moist with grated zucchini and juicy blueberries in every slice. Baked until the loaf is set through, with a gentle fold to keep berries intact.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.5 cup butter melted
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 cup zucchini grated
  • 1.5 cup fresh blueberries
  • 1 tbsp flour for coating blueberries

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat your oven to 350°F (175°C). Set a wire rack nearby for later cooling.
  2. Grease a 9×5-inch loaf pan. Make sure the corners are coated so the loaf releases cleanly.
  3. In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Whisk until the dry spices are evenly distributed, with no visible streaks.
  4. In a separate bowl, whisk eggs, vegetable oil, melted butter, granulated sugar, and vanilla extract. Continue until the mixture looks smooth and glossy.
Mix the batter
  1. Stir grated zucchini into the wet mixture. Fold until the zucchini is fully combined and the batter loosens slightly.
  2. Gradually mix the dry ingredients into the wet ingredients. Stir just until no dry flour remains, keeping the batter thick.
  3. Toss fresh blueberries with 1 tablespoon flour (for coating blueberries). You should see blueberries lightly dusted, not wet-clumpy.
  4. Fold the coated blueberries gently into the batter. Stop as soon as the berries are dispersed to avoid streaking.
  5. Pour the batter into the prepared loaf pan. Tap the pan lightly so the top looks level.
Bake and cool
  1. Bake at 350°F (175°C) for 55–65 minutes. Look for a toothpick inserted in the center to come out clean (with no wet batter).
  2. Cool in the pan for 15 minutes. The loaf should feel set and slightly firm to the touch.
  3. Transfer the loaf to a wire rack and cool completely before slicing. Wait until fully cooled so the crumb holds together.

Notes

For the best texture, grate zucchini on the larger holes and keep it fairly dry (don’t squeeze it aggressively unless it’s very watery). Store airtight at room temperature for 2 days or refrigerate up to 5 days; freeze slices up to 3 months—thaw overnight in the fridge. For a lighter option, replace half the vegetable oil with unsweetened applesauce while keeping the melted butter.