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Chef Ava

Blueberry Zucchini Bread

This Blueberry Zucchini Bread is incredibly moist, warmly spiced, and bursting with juicy blueberries in every slice. Shredded zucchini melts into the batter to create a soft, tender crumb while cinnamon and nutmeg add cozy flavor. This easy one-bowl recipe makes two generous loaves that stay moist for days, making it perfect for breakfast, brunch, snacks, or gifting.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 20 slices
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups shredded zucchini, seeds removed
  • 4 cups fresh blueberries, washed and patted dry
  • 3 1/2 cups all-purpose flour
  • 2 1/2 cups granulated sugar
  • 1 1/4 cups corn oil
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/2 cups chopped walnuts (optional)

Equipment

  • 2 (9x5-inch) loaf pans
  • large mixing bowl
  • medium mixing bowl
  • whisk
  • wire cooling rack

Method
 

  1. Preheat the oven to 350°F. Grease and flour two 9x5-inch loaf pans.
  2. In a large bowl, beat together the sugar, eggs, corn oil, and vanilla until smooth.
  3. In a separate bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  5. Fold in the shredded zucchini, blueberries, and walnuts if using until evenly distributed.
  6. Divide the batter evenly between the prepared loaf pans and smooth the tops.
  7. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the loaves in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. Slice and serve plain or with butter.

Notes

Pat the blueberries completely dry before folding them into the batter and toss them with a little flour to help prevent sinking. Mix the batter only until the dry ingredients disappear to keep the bread tender. Check for doneness beginning at 60 minutes and cool completely before slicing for the cleanest cuts.