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Easy Moist Blueberry Zucchini Bread Recipe (Gluten‑Free Option)

A tender, moist blueberry zucchini quick bread with juicy berries and an easy gluten-free option.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 10 slices
Calories 233 kcal

Equipment

  • 1 9x5-inch loaf pan
  • 1 parchment paper for lining pan
  • 1 box grater for shredding zucchini
  • 2 mixing bowls one medium and one large
  • 1 Whisk
  • 1 spatula for folding batter
  • 1 wire rack for cooling

Ingredients
  

Dry Ingredients

  • 1 1/2 cups all-purpose flour or cup-for-cup gluten-free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 1/2 cup neutral oil such as vegetable or canola oil
  • 1 teaspoon vanilla extract

Mix-Ins

  • 1 1/2 cups shredded zucchini lightly packed
  • 1 cup fresh blueberries
  • 1 tablespoon flour for tossing with blueberries

Optional Add-Ins

  • 1 teaspoon lemon zest
  • 1/3 cup chopped walnuts or pecans

Instructions
 

  • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper.
  • Shred the zucchini using the large holes of a box grater. If it is very wet, gently blot it with paper towels so it is moist but not dripping.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and well combined.
  • Stir the shredded zucchini into the wet mixture. Add the lemon zest here if using.
  • Add the dry ingredients to the wet ingredients and stir gently just until no dry streaks remain. Do not overmix.
  • Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter. Fold in the nuts as well if using.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50 to 55 minutes, or until the loaf is golden on top and a tester inserted in the center comes out clean or with a few moist crumbs. Loosely tent with foil during the last 10 to 15 minutes if the top browns too quickly.
  • Cool the bread in the pan for 15 minutes, then lift it out and transfer it to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter or the loaf may become dense. Toss the blueberries with flour to help prevent sinking. For gluten-free baking, use a 1-to-1 flour blend with xanthan gum. Store fully cooled bread in an airtight container, and freeze slices for up to 3 months.