Blueberry Zucchini Bread
Whether you’re baking it for family brunch, meal prepping for the week, or just looking to enjoy something cozy and homemade, blueberry zucchini bread is the kind of recipe that will quickly become part of your regular baking rotation.
Equipment
- Large mixing bowls
- Box grater
- Measuring cups and spoons
- Wooden Spoon or Silicone Spatula
- 9x5-inch loaf pan
- Cooling Rack
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini about 1 medium zucchini
- 1 cup fresh blueberries or frozen, see notes
Instructions
Step 1 — Preheat oven & prepare your loaf pan
- Preheat your oven to 350°F (175°C) and move a rack to the center position.
- Grease a 9x5-inch loaf pan and line it with parchment paper, leaving a little overhang on the long sides (this makes lifting the loaf out a breeze).
- If you don’t have parchment, lightly grease and flour the pan or use a nonstick spray.
- Pro tip: Lining the pan with parchment prevents sticking and makes clean removal effortless.
Step 2 — Grate the zucchini and prep the blueberries
- Wash the zucchini, trim the ends, and grate it on the medium side of your box grater. Measure 1½ cups packed grated zucchini.
- Spread the grated zucchini on a paper towel or clean kitchen towel and press gently to remove excess surface moisture — you want it slightly damp, not dripping.
- If using frozen blueberries, keep them frozen and toss them with 1 tablespoon of the flour from the recipe (this helps them stay suspended in the batter rather than sinking).
- Pro tip: Don’t squeeze the zucchini dry — removing only the excess surface water prevents a soggy batter but keeps the moisture that makes the bread tender.
Step 3 — Whisk the dry ingredients
- In a large mixing bowl, whisk together: 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon.
- Whisk for 20–30 seconds until evenly distributed and there are no obvious lumps.
- Pro tip: Whisking aerates the flour a little and helps even distribution of the rising agents so the loaf rises evenly.
Step 4 — Combine the wet ingredients
- In a separate bowl, beat 2 large eggs with 1 cup granulated sugar for about 30 seconds until slightly glossy.
- Add ½ cup vegetable oil and 2 tsp vanilla extract, whisking until smooth.
- Fold in the 1½ cups grated zucchini until evenly incorporated.
Step 5 — Mix wet and dry — gently now
- Make a small well in the center of the dry ingredients. Pour in the wet mixture.
- Using a wooden spoon or silicone spatula, fold the batter together just until there are no dry streaks. The batter will be thick and slightly lumpy — that’s fine.
- Avoid vigorous stirring or overmixing; that develops gluten and makes the loaf dense.
- Pro tip: Stop mixing the instant the flour disappears. Overmixing is the most common reason quick breads get tough.
Step 6 — Fold in the blueberries
- Gently fold 1 cup blueberries into the batter with a few slow turns of the spatula until distributed. Reserve a small handful to scatter on top if you like a pretty loaf.
- Pro tip: Fold slowly and deliberately so you don’t crush the berries — crushed berries will streak the batter and change texture.
Step 7 — Transfer to pan & smooth the top
- Spoon the batter into your prepared loaf pan and smooth the top with a spatula.
- Give the pan a gentle tap on the counter to level the batter and release any large air pockets. Scatter the reserved blueberries on top if using.
Step 8 — Bake and check for doneness
- Bake at 350°F (175°C) for about 55–65 minutes. Start checking around 50 minutes — every oven is a little different.
- The loaf is done when the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 30–35 minutes and continue baking.
- Pro tip: Insert the toothpick into the center, not close to the edge — the edges bake faster and can give a false “done” reading.
Step 9 — Cool, remove, and rest before slicing
- Let the loaf cool in the pan on a rack for 10–15 minutes. Use the parchment overhang to lift the loaf out, then transfer it to the cooling rack to cool completely (about 45–60 minutes total) before slicing.
- If you slice while it’s still hot, the crumb may be gummy and the slices can fall apart — patience pays off.
Step 10 — Serving, storing, and quick tips
- Serve slightly warm with butter, cream cheese, or plain — it’s lovely anyway.
- Store leftovers wrapped tightly at room temperature for up to 3 days, refrigerate up to 1 week, or freeze slices for up to 3 months (thaw at room temperature).
Notes
Nutritional Value (per slice):
- Calories: 220–240 kcal
- Carbohydrates: 35g
- Protein: 3g
- Fat: 9g
- Fiber: 2g
- Sugars: 18g