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Blueberry Zucchini Bread

Blueberry zucchini bread makes a moist, tender loaf with juicy berries and a lightly sweet crumb. This method folds zucchini and berries into the batter, then bakes until the center sets so slices cut cleanly once cooled.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course: Snack
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Blueberry zucchini bread
  • 2 shredded zucchini, squeezed dry
  • 3 large eggs
  • 0.6666666667 cup vegetable oil
  • 1.5 cup sugar
  • 1 tsp vanilla extract
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1.5 cup fresh blueberries Toss with a spoonful of flour first to help prevent sinking.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350°F and grease two loaf pans.
  2. Whisk together the eggs, vegetable oil, sugar, and vanilla extract in a large bowl until smooth.
Mix the batter
  1. Stir in the shredded zucchini until evenly combined through the batter.
  2. Whisk the all-purpose flour, baking soda, and salt in a separate bowl, then fold into the wet mixture just until no dry streaks remain.
Add blueberries and bake
  1. Gently fold in the fresh blueberries, reserving a few for topping.
  2. Divide the batter between the pans, scatter the reserved blueberries on top, and bake for 50 to 55 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.

Notes

For best texture, squeeze the shredded zucchini very dry before mixing so the loaf stays tender and sliceable. Store wrapped in plastic or foil on the counter for up to 3 days. Freezing: yes—wrap tightly and freeze up to 2 months; thaw overnight in the refrigerator. For a lighter option, you can replace half the vegetable oil with unsweetened applesauce (use 1/3 cup oil + 1/3 cup applesauce) for a slightly softer crumb.