Blueberry Zucchini Bread Recipe

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This blueberry zucchini bread is made with fresh zucchini, juicy blueberries, and fresh lemon. There's no draining zucchini, no mixer needed, and it's easy to make!

Try my One-Bowl Banana Bread Recipe next!

This easy blueberry zucchini bread recipe is a summer favorite made with fresh blueberries, garden zucchini, and a bright touch of lemon. It’s a great way to use seasonal ingredients and comes together with basic tools—no mixer required. You don’t even need to drain the zucchini, which saves time and adds natural moisture. Even if you’re new to baking, this zucchini bread with blueberries is a solid place to start.

If you love zucchini season, be sure to save my recipes for Grilled Zucchini Corn Salad and Zucchini Quinoa Fritters!

Why You'll Love This Blueberry Zucchini Bread Recipe

• Uses less sugar – This recipe uses less sugar than classic blueberry zucchini bread recipes, yet still delivers that just-right sweetness readers rave about.
• Nutritious twist – With Greek yogurt and optional whole wheat flour, it’s a healthy blueberry zucchini bread option without sacrificing flavor or texture.
• Moist and tender texture – You'll love the built-in recipe techniques that ensure the crumb stays soft and satisfying every time.
• Tested and loved – A trusted blueberry zucchini bread recipe with consistent results and glowing feedback from readers.
• Elegant presentation – This loaf looks as good as it tastes—perfect for brunches, gifts, or anytime baking

What you'll need

• Unsalted butter – Adds rich flavor and structure to blueberry zucchini bread. If needed, you can substitute a neutral oil (see recipe tips).
• Sugar – This recipe uses less white sugar than traditional zucchini bread with blueberries, but just enough to balance the tart lemon and berries.
• Eggs – Use any fresh, large eggs—store-bought or farm fresh both work well.
• Plain Greek yogurt – Helps the bread retain moisture while adding a subtle tang and a boost of protein, making this a lighter and healthier blueberry zucchini bread option.
• Lemon – Fresh lemon zest and juice brighten the loaf and complement the blueberries and zucchini. For extra lemon flavor, see the variations section.
• Vanilla extract – Adds depth and rounds out the citrus and berry flavors in this lemon blueberry zucchini bread.
• Sea salt – A small but important ingredient that brings out all the other flavors.
• Zucchini – Coarsely grated zucchini adds moisture and creates the signature green flecks found in classic zucchini bread recipes.
• Flour – A mix of all-purpose and whole wheat flour gives this quick bread structure while adding some whole grain nutrition. You can stick to all-purpose flour if you prefer.
• Baking soda – Works with the lemon juice to help the bread rise properly and create a soft, fluffy crumb.
• Blueberries – This recipe is written for fresh blueberries, but frozen blueberries also work well—just don’t thaw them before adding to the batter.

How to make this recipe

This zucchini blueberry bread recipe is surprisingly easy—perfect for beginner bakers. The full printable recipe is below, but here's a step-by-step breakdown with photos to guide you.

Mix the wet ingredients – In a large mixing bowl, use a silicone spatula to cream the butter and sugar. Add the eggs, yogurt, lemon zest, lemon juice, vanilla, and salt. Whisk until well combined—it will look a little lumpy.

Add zucchini and dry ingredients – Stir in the shredded zucchini. Add the flour and baking soda, and gently stir just until combined. Avoid overmixing to keep the texture light.

Toss and fold in the blueberries – In a small bowl, toss the blueberries with the reserved flour to help keep them from sinking. Gently fold them into the batter without overmixing.

Transfer to pan and bake – Pour the batter into an oiled loaf pan and smooth the surface. Bake for 60 minutes, or until the center is set and a toothpick comes out clean. Let the bread rest in the pan on a cooling rack for 10 minutes.

Cool and slice – Carefully transfer the bread from the pan to a cooling rack and let it cool completely. Slice to your desired thickness. In the photos, the slices are about ¾ to 1 inch thick and weigh between 2½ and 3 ounces each.

Recipe tips

• No butter? – You can substitute the same amount of neutral oil, like avocado or vegetable oil. The texture may be a little softer and slightly less rich, but still delicious.
• Measure flour properly – Scooping packs in more flour than needed. Use the spoon-and-level method for best results and to avoid a dry texture.
• Want more lemon flavor? – Add the zest of a fresh lemon to the batter for a brighter, more citrusy loaf.
• Don’t skip tossing the blueberries in flour – This simple step helps keep them from sinking so you get juicy blueberries in every bite.
• If using a stand mixer – Choose the paddle attachment on the lowest speed to avoid overmixing, which can make the bread tough.
• Oven temperatures vary – An oven thermometer helps you bake at a true 350 degrees Fahrenheit, which is key for even rise and a fully baked center.
• Storage tips – Cool the bread completely before storing to avoid excess moisture buildup, which keeps it fresher longer. Room temperature storage keeps it moist, while refrigeration extends shelf life. If refrigerated, rest the bread at room temperature before serving for the best texture.
• Two loaves = options – Enjoy one loaf now and freeze the other, or share it as a gift. To make one loaf, simply divide the recipe in half and use the same instructions.

Recipe variations

• Spice it up – Add ½ teaspoon of cinnamon, or a pinch of nutmeg or cardamom, to warm up the flavor.
• Swap the extract – Use lemon extract instead of vanilla for extra lemon brightness.
• No fresh lemon? – Bottled lemon juice works in a pinch, but it’s often less acidic. To help the bread rise properly, add ½ teaspoon baking powder and a splash of milk along with the baking soda.
• Add nuts – Stir in chopped walnuts, pecans, pistachios, or almonds for a crunchy, nutty twist.
• Top with glaze – Make a simple lemon or vanilla glaze and drizzle over the cooled loaf for a bakery-style finish.

More quick bread recipes

• Banana Bread Muffins Recipe
• Chocolate Banana Bread
• How To Make Cornbread From Scratch
• Easy Beer Bread Recipe

📖 Recipe