This Blueberry Zucchini Bread literally melts in your mouth. Fresh blueberries, zucchini, zesty lemon, wheat and white flour, and minimal sugar makes this quick bread secretly healthy and crave worthy!
Why we love blueberry zucchini bread
When it's peak season for both zucchini and blueberries, this recipe for blueberry zucchini bread is a must-have summer recipe. I call it my glow-up of classic zucchini bread because it pops with juicy, fresh blueberries and a hint of lemon in every bite!
When you make this recipe, there's no draining zucchini – just shred and go which makes it super quick and adds natural moisture. Also, this recipe uses equal amounts of all purpose flour and wheat flour for a boost of fiber and protein.
This blueberry zucchini bread recipe isn't overly sweet either. Just like my super moist banana bread and my double chocolate banana bread, it hits the quick bread sweet spot, but with minimal sugar. Countless readers have said "Wow! I love how this isn't too sweet – which means I can eat more!".
Ingredient notes
- unsalted butter - I love the richness butter brings to zucchini blueberry bread, but oil can be used. See substitution notes below.
- sugar - Plain white sugar or preferred sugar can be used.
- eggs - Use store bought or farm fresh eggs.
- plain Greek yogurt - If you don't have yogurt, use any kind of milk.
- lemon - Use the zest and juice from a whole lemon for lemon flavor.
- vanilla extract - I prefer pure vanilla extract as opposed to imitation, but use what you have on hand. You can also use lemon extract.
- sea salt
- zucchini squash - Green zucchini is very common but yellow squash can be used and it'll be just as tasty.
- whole wheat flour - This adds a healthy twist to zucchini bread because it adds a boost of fiber and protein.
- all purpose flour - I prefer to bake with unbleached flour because it provides more structure than bleached flour, but either will work.
- baking soda - This is a leavening agent that helps zucchini bread rise properly.
- blueberries - I love fresh blueberries in this recipe. Frozen blueberries are equally delicious according to reader comments, but I personally haven't tried it. Let me know if you give it a go.
How to make zucchini bread with blueberries
You will LOVE how easy this recipe is, even if you're not a savvy baker. The full printable recipe is located further down the page, but here is my step by step process with photos to make your life easier. Enjoy!
Start by preparing ingredients – soften butter, shred zucchini (no draining necessary), zest and juice a lemon, and measure dry ingredients as needed. Preheat oven to 350°F.
Combine softened butter and sugar. Add eggs, yogurt, lemon juice, lemon zest, vanilla, and salt. Whisk until well-combined.
Add shredded zucchini. Stir to combine.
Add both flours and baking soda. Stir just until combined. Do NOT over mix.
Toss blueberries in flour to lightly coat. Gently fold blueberries into zucchini bread batter.
Pour batter into prepared baking pan and smooth out the surface. Bake 60-75 minutes at 350°F until a toothpick inserted in the center comes out clean. Set loaf pan on a cooling rack for 10 minutes. Transfer quick bread out of the pan and onto cooling rack. Cool completely before slicing.
Slice blueberry bread to desired thickness. In my photos, you're seeing ¾ to 1-inch slices between 2 ½ and 3 ounces each.
Recipe tips
- Shred raw zucchini with a box grater – or use a food processor with the shredding disc attachment in place.
- Draining zucchini is optional. I prefer to not drain for this recipe because it can remove the natural moisture from this deliciously moist blueberry zucchini bread.
- Electronic appliances are not required to mix these quick bread recipe ingredients. However, you are welcome to use a stand mixer or electric hand mixer as you see fit. Just be careful to not over mix the batter.
Recipe substitutions
- You can use oil in place of butter, use ¾ of butter amount, which would be 6 tablespoons oil needed for this recipe (coconut oil, olive oil, canola oil, etc)
- The lemon juice (and lemon zest) in this recipe are optional, but they brighten the flavor. You can substitute lemon juice with an equal amount of yogurt or milk.
- Spices like cinnamon, nutmeg, or cardamom can be added in small amounts as flavor enhancers.
- Create a crunchy texture by adding nuts like walnuts, almonds, pistachios, or pecans.
- If you don't have whole wheat flour, you can replace it with 1 ⅓ cups all purpose flour.
Make it healthy
- Add heart-healthy ingredients to the batter in ¼ cup amounts such as ground flax, chia seeds, or hemp hearts. Add a splash of milk to adjust batter consistency, if needed.
- Some people like to substitute applesauce for butter in equal amounts to reduce the saturated fat in this recipe.
Storage options
Can I freeze this recipe?
Yes! To freeze blueberry zucchini bread, wrap the loaf or individual slices firmly in plastic wrap, followed by a layer of aluminum foil, and freeze up to 90 days. Thaw overnight in the fridge or at room temperature.
Does blueberry zucchini bread need to be refrigerated?
It depends on the environment and length of storage. Refrigeration is effective for preventing mold, but it also removes moisture. Room temperature storage keeps it moist, but also invites mold more quickly, especially in a humid environment. The key is to find the right balance for your situation. I store mine at room temperature for a few days, then refrigerate – if there is any left.
Healthy zucchini recipes
- Zucchini Noodle Quinoa Bowl [Zoodles]
- Thai Peanut Zucchini Noodles [Zoodles Recipe]
- Quinoa Zucchini Fritters
More berry recipes
- Blueberry Crisp Recipe
- Blueberry Fruit Popsicles
- Triple Berry No Churn Ice Cream
- Strawberry Frozen Yogurt
- Pear Cranberry Apple Crisp
Easy Blueberry Zucchini Bread
INGREDIENTS
- 1 stick Unsalted Butter, softened *see note about salted butter
- ½ cup Sugar
- 2 Eggs, preferably room temperature
- 2 tablespoons Greek yogurt, or any kind of milk
- 1 Lemon, zested and juiced
- 1 teaspoon Vanilla Extract, or lemon extract
- 1 teaspoon Sea Salt
- 3 cups Grated Zucchini, about ¾ pound (see footnote)
- 1 cup Unbleached All-Purpose Flour, reserve 1 teaspoon
- 1 cup Whole Wheat Flour, or 1 ⅓ cups all-purpose flour
- 1 teaspoon Baking Soda
- 1 cup Fresh Blueberries
Instructions
- Preheat oven to 350 degrees Fahrenheit and adjust oven rack to the center.
- In a large mixing bowl, stir BUTTER and SUGAR together until well combined.* Note: If using salted butter, reduce SALT by ⅓ teaspoon in the next step.
- Add EGGS, YOGURT, LEMON JUICE, LEMON ZEST, VANILLA, and SALT. Whisk until well-combined. (It will look slightly lumpy).
- Stir in shredded ZUCCHINI (no need to drain).
- Add FLOUR and BAKING SODA. Gently stir until combined – don't over mix.
- In a separate small bowl, toss BLUEBERRIES in the reserved FLOUR to coat (this helps prevent sinking). Gently fold blueberries into the batter.
- Pour batter into an oiled loaf pan, smoothing out the surface as needed.
- Bake 60-75 minutes until a toothpick inserted in the center comes out clean.
- Transfer to a cooling rack and rest 10 minutes (in the loaf pan).
- Carefully transfer zucchini bread out of the loaf pan back to the cooling rack. Allow to cool completely before slicing.
- Store in an airtight container at room temperature (up to 3 days) or in the refrigerator (up to 5 days). To freeze, wrap loaf or slices firmly in plastic wrap and freeze up to 90 days. Thaw overnight in the fridge or at room temperature.
- Serve at room temperature or lightly toasted with your favorite spread.
RECIPE VIDEO
Traci's Recipe Notes
- Draining zucchini is optional. I prefer to not drain for this recipe because it can remove the natural moisture from this deliciously moist blueberry zucchini bread. If you already drained the zucchini, use 4 cups instead of 3 cups.
- If using oil in place of butter, use ¾ of butter amount, which would be 6 tablespoons oil needed for this recipe.
- If using salted butter, reduce the SALT amount by ⅓ teaspoon.
- The lemon juice (and lemon zest) in this recipe are optional, but they brighten the flavor. You can substitute lemon juice with an equal amount of yogurt or milk.
Equipment
- box grater or food processor with shredding disk
- silicone spatula or other stirring utensil
- cooking spray
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Tara says
Loved all of the fresh ingredients - especially the blueberries. This quick bread was sensational!
The Kitchen Girl says
Such a compliment 🙂 Thank you for your feedback and I'm glad you enjoyed!
Laressa says
such a creative take on two summer classics (zucchini bread x blueberry loave)!
Liza says
I'm always looking for new ways to use zucchini, and this bread is so BERRY tasty! The lemon paired with the juicy blueberries is so tasty, and I love that this bread is packed full of wholesome ingredients.
The Kitchen Girl says
I'm so glad you're loving it as much as we do 🙂 Thanks so much for the feedback!
Caitlin says
Love the combination of blueberries and zucchini in this bread - so tasty!
The Kitchen Girl says
Yay! So glad to hear it 🙂 Thanks so much for the feedback!
Jamie says
I love this combination of blueberries and zucchini! It smelled amazing while baking and tastes great!
The Kitchen Girl says
So glad you enjoyed it! That combo gets me every time too 🙂 Thanks so much!
Kathy Saunders says
Please tell me total all purpose flour used if not using any wheat flour.
Can’t wait to try
Thank you
The Kitchen Girl says
Hiya! If you don't have whole wheat flour, you can replace it with 1 ⅓ cups all purpose flour. Thanks for asking 🙂 I have added this to the recipe card. Let me know if you have other questions. Enjoy!