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Blueberry Zucchini Bread

Blueberry zucchini bread with tender, moist crumb and juicy berries throughout. Grated zucchini keeps it soft, while a cinnamon batter bakes into a golden loaf that’s easy to slice after cooling.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour Use 1 tablespoon of this total to coat blueberries before folding.
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
Wet ingredients
  • 2 eggs Large eggs.
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 tsp vanilla extract
Bread mix-ins
  • 2 cup grated zucchini
  • 1.5 cup fresh blueberries
  • 1 tbsp flour Coating flour for the blueberries.

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F (175°C) and place an oven rack in the middle position for even browning.
  2. Grease a 9×5-inch loaf pan and set it aside so the batter can be transferred right after mixing.
Mix dry and wet ingredients
  1. In a bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon until the mixture is evenly speckled.
  2. In another bowl, whisk eggs, vegetable oil, sour cream, granulated sugar, brown sugar, and vanilla extract until smooth and glossy.
  3. Stir grated zucchini into the wet ingredients until distributed throughout.
Fold in blueberries and bake
  1. Gradually add the dry ingredients to the wet mixture and mix until just combined, stopping when no dry streaks remain.
  2. Toss fresh blueberries with 1 tablespoon flour so they look lightly dusted.
  3. Gently fold the blueberries into the batter until you see blue pockets without crushing the berries.
  4. Transfer the batter to the prepared loaf pan and level the top so it bakes evenly.
  5. Bake at 350°F (175°C) for 55–65 minutes or until a toothpick comes out clean, with the loaf domed and golden.
Cool and slice
  1. Cool in the pan for 15 minutes so the loaf sets and releases more cleanly.
  2. Transfer to a wire rack and cool completely before slicing for clean slices and a moist interior.

Notes

For best texture, use grated zucchini that’s squeezed lightly if it feels very watery, so the loaf bakes without excess moisture. Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. Freeze slices up to 2 months, thaw overnight in the fridge and warm briefly if desired. For a lighter option, you can swap sour cream for plain Greek yogurt in the same amount for a higher-protein crumb.