Name: Bakery-Style Blueberry Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; 2 large eggs; 1 cup granulated sugar; ½ cup vegetable oil (or melted coconut oil); ¼ cup milk; 2 teaspoons vanilla extract; 2 cups grated zucchini (moisture squeezed out); 1 ½ cups fresh or frozen blueberries (tossed in 1 tablespoon flour)

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Why You’ll Love This Recipe

I find that combining fresh zucchini and blueberries creates a luscious, soft crumb where each bite feels balanced between sweet fruit and subtle veggie moisture. It’s a one-bowl quick bread with minimal fuss, but it tastes like something lifted directly from a bakery shelf—great for gifting or breakfasting in style.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder and baking soda
Salt and warm spices like cinnamon (optional)
Granulated sugar (and brown sugar, if using)
Eggs
Vegetable oil (or melted butter)
Vanilla extract
Zucchini, grated (no need to peel)
Blueberries (fresh or frozen—no need to thaw)
Optional add-ins: lemon zest, nuts, or streusel topping for extra bakery flair

Directions

I preheat the oven to 350 °F and grease or line a loaf pan.
In one bowl, I whisk together flour, baking soda, baking powder, salt, and optional spices.
In another bowl, I mix eggs, sugar (or combination of sugars), oil, and vanilla until smooth.
I stir in the grated zucchini, letting its moisture soften the batter.
I gently fold the dry ingredients into the wet, stopping as soon as it’s just combined—this keeps the crumb tender.
I fold in the blueberries carefully to avoid crushing them. For bakery flair, I sometimes top with a simple cinnamon-sugar streusel or lemon zest.
I pour the batter into the pan and bake for about 50–70 minutes, depending on loaf size, until a toothpick comes out clean.
I let it cool briefly in the pan, then transfer to a rack to cool completely before slicing.

Servings And Timing

This recipe makes one standard loaf (8-10 slices). Prep time is around 15 minutes, baking takes 50–70 minutes, and cooling adds another 15–20 minutes.

Variations

I add lemon zest or a lemon glaze for brightness.
A streusel topping of butter, flour, sugar, and cinnamon delivers a bakery-style crunch.
Swap some oil for Greek yogurt or applesauce to enrich texture.
For a whole-grain option, I sometimes substitute part of the flour with whole wheat flour.

Storage And Reheating

I store the cooled loaf in an airtight container at room temperature for up to 3 days. It freezes beautifully—wrapped well, it lasts up to 2 months. To enjoy again, I slice and thaw, warming slices gently in a toaster or microwave.

FAQs

Can I use frozen blueberries?
Yes! I use them straight from the freezer—no thawing necessary, though I toss them in a bit of flour first to keep them from sinking.

Should I drain the zucchini?
No—I leave the moisture in; it keeps the bread super tender.

How do I prevent a gummy center?
I avoid overmixing and check doneness with a toothpick. Oven temperature consistency helps too.

Can I make muffins?
Absolutely—I bake muffins at 350 °F for 18–22 minutes, depending on size.

Is a streusel topping necessary?
No, but it adds that extra bakery touch I love for a special finish.

Conclusion

I love how this Bakery-Style Blueberry Zucchini Bread feels both indulgent and wholesome. With juicy fruit, moist crumb, and a simple process, it’s my go-to when I want something that tastes like a bakery treat at home. Let me know if you’d like a streusel recipe or tips for modifying sweetness or texture!