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–+ servings
One Bowl Blueberry Zucchini Bread
Samantha Jones

One Bowl Blueberry Zucchini Bread

This one-bowl quick bread is the ultimate way to blend seasonal garden freshness with comforting warmth. Featuring a moist, tender crumb laced with mild shredded zucchini and jammy bursts of fresh blueberries, this recipe balances subtle sweetness with bright, citrusy notes. Designed for efficiency, this loaf is perfect for busy schedules, offering a sophisticated, rustically aesthetic treat that stays moist for days. It is a reliable, high-quality bake that elevates simple pantry staples into a delicious breakfast or snack.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Method Nutrition Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, squeezed well of excess liquid
  • 1 cup fresh blueberries
  • 1 tablespoon lemon zest
  • 1 tablespoon all-purpose flour (for coating blueberries)

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
  3. Add the sugar, oil, eggs, vanilla extract, and grated zucchini to the dry ingredients, mixing until just combined; do not overmix.
  4. Toss the blueberries in a small bowl with the one tablespoon of flour until coated, then gently fold them into the batter along with the lemon zest.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 260kcalCarbohydrates: 38gProtein: 4gFat: 11gSaturated Fat: 1gCholesterol: 40mgSodium: 210mgFiber: 2gSugar: 18g

Notes

Always squeeze the excess water out of your shredded zucchini using a clean kitchen towel to maintain the delicate structural crumb of the bread.
Coating your blueberries in a dusting of flour is the essential secret to preventing them from sinking to the bottom of the pan while baking.
Store this bread in an airtight container at room temperature for up to 3 days, or freeze slices individually for easy meal prep.

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