Ingredients
Equipment
Method
Prep the loaf pan
- Preheat the oven to 350°F and grease a loaf pan, so it’s ready when the batter is mixed.
Mix the wet ingredients
- Whisk together the eggs, vegetable oil, and granulated sugar until smooth, until the mixture looks glossy and fully combined.
Add zucchini
- Stir in the shredded zucchini, scraping down the sides so no dry mixture remains and the batter looks evenly streaked with zucchini.
Add dry ingredients and blueberries
- Fold in the all-purpose flour and baking soda until just combined, stopping as soon as you don’t see dry flour.
- Gently fold in the blueberries, using a light touch so the berries stay intact and you see blue pockets throughout the batter.
Bake
- Pour the batter into the prepared loaf pan, spreading it to an even layer so it bakes uniformly.
- Bake for 50-55 minutes at 350°F, until a toothpick inserted in the center comes out clean and the top is lightly golden with a set look.
Cool and slice
- Cool in the pan for 10 minutes before transferring to a wire rack, so the loaf firms up and releases cleanly.
Notes
Pro tip: toss frozen blueberries in a little flour before folding in to help prevent streaking; also do not thaw frozen blueberries first so they hold their shape. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Freezing: yes—wrap tightly and freeze up to 2 months, thaw overnight in the refrigerator. For a lighter option, you can replace vegetable oil with an equal amount of unsweetened applesauce for slightly less richness while keeping the moist crumb.