Blueberry-Zucchini Bread

Makes two 9-by-5 inch loaf pans.
In most gardens, the blueberries are ripening just as the zucchini is starting to get big, so the two are natural partners for a tasty quick bread.

1 medium zucchini ( yield: 2 cups grated )
1 pint fresh blueberries
3 cups unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon sea salt
1 1/2 cups sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain yogurt
1 tablespoon lemon zest


  1. Preheat the oven to 350°F.
  2. Grate the zucchini, measure out 2 cups and set aside. Rinse the berries and remove any stems.
  3. Combine the flour, cinnamon, baking soda, baking powder, and salt in a bowl and set aside.
  4. In the large bowl of an electric mixer, beat the sugar and butter on high speed until smooth. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and beat in the vanilla and yogurt. Gradually add the flour mixture until combined.
  5. Remove from the mixer and with a wooden spoon, gently fold in the zucchini, blueberries and lemon zest until blended. Pour into the buttered loaf pans ( or muffins cups). Bake 45 minutes or until golden.

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