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Blueberry Zucchini Bread

Blueberry zucchini bread that bakes up a golden loaf with burst purple-blue blueberries swirled through a tender crumb. This easy zucchini bread uses grated zucchini squeezed dry and tossed blueberries so fruit stays suspended, not sunken.
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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
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
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
  • 1 cup zucchini, grated and squeezed dry
Blueberries
  • 1 cup fresh or frozen blueberries
  • 1 tbsp flour (for tossing blueberries)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Bake prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan so it releases easily after baking.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, vanilla extract, and lemon zest until smooth.
Add zucchini
  1. Stir in grated squeezed zucchini to evenly distribute throughout the batter.
Toss blueberries
  1. Toss fresh or frozen blueberries in 1 tablespoon flour to help them stay suspended in the loaf.
Combine batter
  1. Fold dry ingredients into wet until just combined, using gentle strokes to avoid overmixing.
Fold in blueberries
  1. Gently fold in the tossed blueberries until streaks of flour disappear and purple-blue berries are distributed.
Bake
  1. Pour batter into the prepared loaf pan and bake for 55–65 minutes at 350°F, 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 fruit mosaic holds its shape.

Notes

Pro tip: squeeze the grated zucchini very dry with a clean kitchen towel to prevent a gummy crumb. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, use low-fat Greek yogurt and reduce granulated sugar by 2 tablespoons if desired—texture may be slightly softer.