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Bakery-Style Blueberry Zucchini Bread

When zucchini season hits, I always end up with more than I know what to do with. Instead of grilling it for the third night in a row, I love baking it into this Blueberry Zucchini Bread. It’s moist, lightly sweet, packed with juicy blueberries, and secretly filled with veggies. Perfect for breakfast, a snack, or even dessert!
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Ingredients Method Notes

Ingredients
  

  • 1 large egg
  • ½ cup packed light brown sugar
  • ⅓ cup canola or vegetable oil or melted coconut oil/butter
  • ¼ cup granulated sugar
  • ¼ cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour + ¼ cup for tossing berries
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup zucchini grated (loosely packed, not squeezed)
  • 1 cup 6 oz fresh blueberries

Method
 

  1. Prep the pan
  2. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or use nonstick spray with flour).
  3. Mix wet ingredients
  4. In a large bowl, whisk together egg, brown sugar, oil, granulated sugar, sour cream, and vanilla until smooth.
  5. Add dry ingredients
  6. Gently stir in 1 cup flour, baking powder, baking soda, and salt. Do not overmix.
  7. Add zucchini
  8. Fold in grated zucchini until just combined. (Don’t squeeze it dry—its natural moisture makes the bread tender.)
  9. Fold in blueberries
  10. Toss blueberries with ¼ cup flour, then gently fold into batter. This keeps them from sinking.
  11. Bake
  12. Pour batter into prepared pan. Top with a few extra blueberries if desired. Bake 55–60 minutes, until golden brown and a toothpick comes out mostly clean.
  13. Cool & serve
  14. Cool in the pan for 15 minutes, then transfer to a wire rack. Slice once fully cooled.

Notes

Tips for Success
Don’t overmix – a few lumps are fine.
Flour the blueberries to keep them evenly distributed.
Avoid opening the oven door while baking—use the oven light to check.
Best flavor the next day – the bread gets even better after resting overnight.
Variations & Substitutions
Oil → melted coconut oil, melted butter, or applesauce (lighter texture).
Sour cream → Greek yogurt (1:1).
Flour → swap half for whole wheat, or use a 1:1 gluten-free blend.
Blueberries → try raspberries, blackberries, or frozen berries (don’t thaw first).
Sugar → sub coconut sugar, or mix white sugar with molasses for a brown sugar replacement.