Bakery-Style Blueberry Zucchini Bread
Moist zucchini bread bursting with juicy blueberries for a fresh, bakery-quality loaf at home.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Bread, Quick Bread, Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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)
Instructions
Preheat Oven: Set oven to 350 °F (175 °C). Grease and line a 9×5-inch loaf pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients: In a large bowl, whisk eggs, sugar, oil, milk, and vanilla until smooth.
Add Zucchini: Stir grated zucchini into the wet mixture.
Combine: Gently fold dry ingredients into wet until just combined. Fold in blueberries.
Bake: Pour batter into prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let bread cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Toss blueberries in flour before adding to prevent sinking.
If using frozen blueberries, do not thaw before mixing into batter.
Add a sprinkle of coarse sugar on top before baking for a bakery-style finish.
