Rustic Moist Blueberry Zucchini Bread Loaf (Print Version)

Bake a rustic Moist Blueberry Zucchini Bread. This tender, fruity loaf uses garden zucchini and sweet blueberries for a delightful, easy-to-make treat.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 1 ½ cups (300g) granulated sugar
03 - 1 teaspoon baking soda
04 - ½ teaspoon baking powder
05 - 1 teaspoon ground cinnamon
06 - ½ teaspoon salt

→ Wet Ingredients

07 - 2 large eggs, lightly beaten
08 - ½ cup (120ml) vegetable oil
09 - 1 teaspoon vanilla extract

→ Flavor Boosters & Add-ins

10 - 1 ½ cups (about 2 medium) shredded zucchini, lightly patted dry if very watery
11 - 1 cup (150g) fresh blueberries, lightly tossed in 1 tablespoon flour

→ Optional Extras

12 - ½ cup chopped walnuts or pecans
13 - 1 tablespoon lemon zest

# Instructions:

01 - First things first, get your oven preheating to 350°F (175°C). Then, grab your 9x5 inch loaf pan. I always give mine a good spray with non-stick cooking spray, then dust it with flour, tapping out any excess. This step, learned from my earlier pan-sticking disaster, is non-negotiable for getting that beautiful Moist Blueberry Zucchini Bread out in one piece!
02 - In a large mixing bowl, whisk together your flour, sugar, baking soda, baking powder, cinnamon, and salt. Give it a good whisk until everything is totally combined. This ensures all those leavening agents and spices are evenly distributed, so you don't get a strange pocket of salty flour or a lopsided rise. I always imagine creating a little cloud of deliciousness here!
03 - In a separate, medium bowl, lightly beat your eggs. Then, pour in the vegetable oil and vanilla extract. Whisk these together until they're well combined and look a bit frothy. This is where the magic really starts to happen, creating the liquid foundation for our wonderfully moist bread. It should smell subtly sweet already, honestly.
04 - Now, pour the wet ingredients into the dry ingredients. Stir just until they're combined. And I mean *just* combined! Overmixing is the enemy of tender bread; it develops the gluten too much, leading to a tough texture. A few streaks of flour are totally fine here, don't fuss over it. This is where my patience is always tested!
05 - Gently fold in your shredded zucchini and those lovely fresh blueberries. Be super gentle here to avoid crushing the blueberries, especially if they're particularly ripe. The goal is to distribute them evenly throughout the batter. I always love seeing the vibrant pops of blue and green appear in the batter—it’s so pretty!
06 - Pour the batter into your prepared loaf pan and smooth the top. Pop it into your preheated oven and bake for about 50-65 minutes. You'll know it's done when a wooden skewer or toothpick inserted into the center comes out clean. The top will be golden brown, and your whole kitchen will smell absolutely divine. Let it cool in the pan for 10-15 minutes before transferring to a wire rack. This helps prevent it from falling apart and ensures that perfect texture for your Moist Blueberry Zucchini Bread.

# Notes:

01 - Don't overmix the batter; a few streaks of flour are fine, it keeps the bread tender.
02 - Wrap cooled bread tightly in plastic wrap for best freshness, it helps keep it moist for days.
03 - Tossing blueberries in a tablespoon of flour before adding them helps prevent them from sinking to the bottom.
04 - Serving a warm slice with a dollop of cream cheese frosting makes it an extra special treat.

# Tools You'll Need:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - rubber spatula

# Nutrition Facts (Per Serving):

Calories: 320
Total Fat: 12g
Total Carbohydrate: 50g
Protein: 4g

Back