Blueberry Zucchini Bread
A moist, tender loaf studded with blueberries and flecks of grated zucchini. Easy one-bowl method that yields a flavorful quick bread perfect for breakfast, snacks, or sharing.
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp fine salt
- 1 tsp ground cinnamon optional
Wet Ingredients
- 115 g unsalted butter , melted (or 1/2 cup neutral oil)
- 150 g granulated sugar
- 50 g packed brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 120 ml plain yogurt or sour cream
- 1 ½ cups finely grated zucchini squeezed lightly
Add-ins
- 1 cup fresh blueberries or frozen blueberries
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment.
- Whisk together flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.
- In a large bowl, whisk melted butter with granulated and brown sugar. Add eggs, vanilla, and yogurt, mixing until smooth.
- Stir grated zucchini into wet mixture, then add dry ingredients in two additions, folding gently until just combined.
- Toss blueberries with a tablespoon of flour, fold into the batter, pour into pan, and bake 50–60 minutes until a toothpick comes out with a few crumbs.
- Cool in the pan 10–15 minutes, then remove to a rack to cool completely before slicing.
Notes
- If using frozen blueberries, fold them in frozen to prevent bleeding.
- Grate zucchini finely so it blends into the batter and keeps the crumb tender.
- To prevent a domed or cracked top from over-browning, tent with foil halfway through baking if needed.
Nutrition
Calories: 260kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 5gSodium: 210mgSugar: 18g
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