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Blueberry Zucchini Bread

Blueberry zucchini bread bakes up a moist, green-flecked loaf with juicy blueberry bursts in every slice. The crumb stays tender and lightly cinnamon-warmed, making it ideal for weekend brunch.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

3 large eggs
  • 3 eggs
3/4 cup vegetable oil
  • 0.75 cup vegetable oil
1 cup granulated sugar
  • 1 cup granulated sugar
1/2 cup brown sugar
  • 0.5 cup brown sugar
2 tsp vanilla extract
  • 2 tsp vanilla extract
2 cups shredded zucchini, squeezed dry
  • 2 cup shredded zucchini squeezed dry
3 cups all-purpose flour
  • 3 cup all-purpose flour
1 tsp baking soda
  • 1 tsp baking soda
1/4 tsp baking powder
  • 0.25 tsp baking powder
1 tsp salt
  • 1 tsp salt
1 tsp cinnamon
  • 1 tsp cinnamon
1 1/2 cups fresh blueberries
  • 1.5 cup fresh blueberries

Equipment

  • 2 sheet pan

Method
 

Prep
  1. Preheat oven to 325°F and grease two loaf pans so the batter releases easily.
  2. Whisk eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract together until smooth and glossy.
  3. Stir in shredded zucchini until evenly distributed with visible green flecks.
  4. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until the dry ingredients look uniform.
Mix and Bake
  1. Fold the dry ingredients into the wet mixture just until no dry streaks remain.
  2. Gently fold in fresh blueberries so pockets of purple stay intact and the batter remains thick.
  3. Divide the batter between the prepared pans, filling them evenly and leveling the tops.
  4. Bake for 50-60 minutes at 325°F, until a toothpick inserted in the center comes out clean.
Finish
  1. Cool in the pans for 10 minutes, then turn out onto a wire rack until the loaves are firm to the touch.

Notes

For the best blueberry distribution, toss the fresh blueberries in a spoonful of the all-purpose flour before folding them in so they’re less likely to sink. Wrap tightly and store at room temperature for up to 4 days; freezer yes—wrap and freeze up to 2 months, thaw overnight in the fridge. For a lighter option, replace the vegetable oil with an equal amount of unsweetened applesauce for a softer, less rich loaf.