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Bakery Style Blueberry Zucchini Bread Recipe
Samantha Jones

Bakery Style Blueberry Zucchini Bread

Experience professional-quality pastry at home with this Bakery Style Blueberry Zucchini Bread. Featuring a moist, tender crumb enriched with Greek yogurt, this quick bread balances the earthy freshness of garden zucchini with vibrant, sweet blueberries. A touch of lemon zest and vanilla elevates the flavor profile, creating a sophisticated and comforting treat. Perfect for breakfast or a mid-day snack, this loaf remains incredibly moist, offering a refined, coffee-shop experience in every slice.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup Greek yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 1/2 cups grated zucchini (squeezed dry)
  • 1 cup fresh blueberries
  • 1 tablespoon all-purpose flour (for dusting berries)

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the eggs, sugar, oil, Greek yogurt, vanilla, and lemon zest until smooth.
  4. Fold the dry ingredients into the wet ingredients until just combined.
  5. Gently fold in the grated zucchini.
  6. Toss the blueberries in 1 tablespoon of flour and carefully fold them into the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 32gProtein: 4gFat: 11gSaturated Fat: 2gCholesterol: 40mgSodium: 210mgFiber: 2gSugar: 14g

Notes

Ensure you squeeze the excess moisture out of the grated zucchini using a paper towel or cheesecloth to keep the bread from becoming too soggy. Dusting the blueberries with flour prevents them from sinking to the bottom of the pan while baking. Store in an airtight container at room temperature for up to 3 days, or freeze for up to a month.

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