Incredibly Tender Blueberry Zucchini Bread with a Crackly Cinnamon Top
This bread is ridiculously moist, packed with jammy blueberries, and comes together in about 15 minutes of hands-on time — with a secret that keeps the bottom from ever getting soggy.
Equipment
- 9x5-inch loaf pan
- Box grater
- Clean Kitchen Towel
- Mixing bowls
- Spatula
Ingredients
- 1 1/2 cups shredded zucchini (squeezed dry)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup fresh blueberries
Cinnamon Topping
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat and prep: Heat your oven to 350°F. Lightly grease a 9x5-inch loaf pan and line it with parchment paper, letting a bit hang over the sides.
- Squeeze the zucchini: Grate it on the big holes of a box grater. Dump the shreds into a clean kitchen towel and, over the sink, twist and squeeze out as much liquid as possible. You'll end up with a compact ball of dry-ish zucchini — about 1 cup after squeezing.
- Whisk the dry team: In a big bowl, combine the flour, both sugars, baking powder, baking soda, salt, and cinnamon. Whisk them together until there are no sugar clumps.
- Mix the wet team: In another bowl, whisk the oil, eggs, and vanilla until smooth. Stir in the squeezed zucchini until it's incorporated.
- Combine gently: Pour the wet mix into the dry. Use your spatula to fold them together, stopping when you still see a few streaks of flour. Then add the blueberries and keep folding just until distributed. The batter will be thick and studded with color.
- Get it in the pan: Scrape the batter into your prepared loaf pan and spread it into an even layer. Mix the cinnamon-sugar topping in a little bowl and sprinkle it all over the top.
- Bake: Pop the pan into the preheated oven. Bake for 50–60 minutes. Check at 50 minutes by inserting a toothpick in the center — if it comes out with a few moist crumbs, it's done. The top will be deep golden.
- Cool and wait: Let the bread cool in the pan on a rack for 10 minutes. Then lift it out using the parchment, peel off the paper, and let it cool another 20 minutes before slicing.
Notes
Don't skip squeezing the zucchini dry; it's the secret to a moist but never soggy loaf. For best results, use fresh blueberries, but frozen work too—just don't thaw. Store wrapped at room temperature for up to 4 days, or freeze for up to 3 months. Reheat slices in the toaster for a crackly crust. See the full post for dairy-free and gluten-free variations.