Rustic Blueberry Zucchini Bread: A Sweet Summer Loaf (Print Version)

Bake a moist, flavorful Blueberry Zucchini Bread. This easy recipe uses fresh zucchini and juicy blueberries for a perfect, tender summer treat.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Mix

01 - 2 cups (240g) all-purpose flour
02 - ¾ cup (150g) granulated sugar
03 - ½ cup (100g) packed light brown sugar
04 - 1 teaspoon baking soda
05 - ½ teaspoon baking powder
06 - 1 teaspoon ground cinnamon
07 - ½ teaspoon salt

→ Wet Mix

08 - 2 large eggs, at room temperature
09 - ½ cup (120ml) vegetable oil
10 - 1 teaspoon vanilla extract

→ Fresh Add-ins

11 - 1 ½ cups (about 2 medium) grated zucchini, excess water squeezed out
12 - 1 ½ cups (about 200g) fresh blueberries, tossed with 1 tbsp flour

→ Optional Topping

13 - 1 tablespoon turbinado sugar

# Instructions:

01 - First things first, get that zucchini ready. Grate about two medium zucchinis until you have roughly 1.5 cups. Now, this is crucial: place the grated zucchini in a clean kitchen towel and squeeze out as much water as you can. You'll be surprised how much comes out! This step prevents a soggy loaf, trust me, I've learned the hard way. Gently rinse your fresh blueberries and pat them dry, then toss them with a tablespoon of flour. This helps them not sink to the bottom of your bread. My kitchen always looks like a flour explosion at this point, but it's worth it!
02 - In a large mixing bowl, whisk together your all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, and salt. Give it a good whisk until everything is well combined. I always use a bigger bowl than I think I'll need because flour has a way of escaping. This step makes sure your leavening agents are evenly distributed, meaning no weird dense spots in your Blueberry Zucchini Bread. I love the smell of the cinnamon mixing in; it’s so comforting.
03 - In a separate, medium bowl, whisk together your large eggs, vegetable oil, and vanilla extract. Whisk until it's light and a bit foamy, maybe a minute or so. You want these wet ingredients fully incorporated before they meet the dry ones. I once dumped them in too fast, and it took ages to get rid of the streaks. Oops! This is where the magic starts to happen, creating that tender crumb for our Blueberry Zucchini Bread.
04 - Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula just until *barely* combined. Overmixing is the enemy of tender bread, so resist the urge! A few lumps are totally fine, honestly. Then, gently fold in your squeezed grated zucchini. It'll look like a lot, but it bakes down beautifully, adding so much moisture to the Blueberry Zucchini Bread. I always marvel at how quickly the batter comes together at this stage.
05 - Now for the fun part: gently fold in your flour-dusted blueberries. Be careful not to mash them, or your bread will have blue streaks (which, hey, could be cool, but not what we’re going for here). Pour the batter into your prepared 9x5 inch loaf pan, which you've probably greased and floured, or lined with parchment paper. I swear by parchment paper for easy removal, because who wants a stuck loaf? If you're using turbinado sugar, sprinkle it generously over the top now. It gives the Blueberry Zucchini Bread a lovely crunch!
06 - Pop that loaf pan into your preheated oven at 350°F (175°C) and bake for about 50-60 minutes. Every oven is different, so keep an eye on it! The top should be golden brown, and a wooden skewer or toothpick inserted into the center should come out clean. If the top starts browning too quickly, you can loosely tent it with foil. Once it’s done, let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. The smell filling your kitchen at this point? Pure bliss, I tell you!

# Notes:

01 - Don't overmix the batter; a few lumps are totally fine and keep it tender.
02 - This bread freezes beautifully! Just wrap slices tightly in plastic wrap, then foil, for up to 3 months.
03 - Ran out of fresh blueberries? Frozen ones work, just don't thaw them first or you'll get green bread!
04 - A sprinkle of turbinado sugar on top before baking gives it a lovely crunchy crust.

# Tools You'll Need:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - grater
06 - kitchen towel
07 - wire rack

# Nutrition Facts (Per Serving):

Calories: 300 kcal
Total Fat: 15g
Total Carbohydrate: 38g
Protein: 4g

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