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Moist Blueberry Zucchini Bread

Moist blueberry zucchini bread with tender crumb and juicy berries studded through a vanilla-scented loaf. This easy quick bread method bakes until a toothpick comes out clean, with optional brown sugar streusel on top for extra crunch.
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Prep Time 20 minutes
Cook Time 1 hour
resting 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 2 eggs large eggs
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.5 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 2 tsp vanilla extract
  • 1.5 cup zucchini grated
  • 1.5 cup fresh blueberries
  • 1 tbsp flour for coating blueberries
Optional Streusel Topping
  • 0.33 cup brown sugar
  • 0.25 cup flour
  • 2 tbsp cold butter

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven
  • 1 stand mixer

Method
 

Prep the loaf pan and dry ingredients
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan so the batter releases easily after baking.
  2. In a bowl, whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined with no visible streaks.
Mix wet ingredients and combine batter
  1. In a separate bowl, whisk eggs, granulated sugar, brown sugar, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
  2. Stir grated zucchini into the wet mixture so it’s evenly distributed before adding the dry ingredients.
  3. Gradually add the dry ingredients to the wet mixture and mix just until combined for a tender loaf.
Fold in blueberries and optional streusel
  1. Toss fresh blueberries with 1 tablespoon flour until lightly coated to help them suspend in the batter.
  2. Fold the coated blueberries gently into the batter without overmixing so the berries stay intact.
  3. Pour the batter into the prepared loaf pan and smooth the top.
  4. If using streusel, mix brown sugar, flour, and cold butter until crumbly, then sprinkle evenly over the batter.
Bake and cool
  1. Bake at 350°F (175°C) for 55–65 minutes, until a toothpick inserted in the center comes out clean with only a few moist crumbs.
  2. Cool the loaf in the pan for 15 minutes to set the crumb before turning it out.
  3. Transfer to a wire rack and cool completely before slicing for clean slices and best texture.

Notes

For the most even bake, use fully grated zucchini with excess moisture squeezed out gently, then measure by cups before mixing. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; freeze whole or sliced for up to 2 months. For a lighter option, swap vegetable oil with an equal amount of neutral oil or applesauce, keeping the bake time in the 55–65 minute range.