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Home » Recipes » Bread

Published: Jul 22, 2020 · Updated: Aug 16, 2021 by The Kitchen Girl

Super Moist Blueberry Zucchini Bread

This post may contain affiliate links. Please read my disclosure policy.
5 from 23 votes
Jump To Recipe

This Blueberry Zucchini Bread literally melts in your mouth and makes you crave every next bite. Fresh blueberries, wheat/white flour blend, and half the sugar of a classic zucchini bread recipe, making it not too sweet, just like my super moist Banana Bread and Double Chocolate Banana Bread recipe.

Thick-sliced blueberry zucchini bread on parchment-covered slate board on denim linen with fresh flowers and blueberries scattered

We should just call this the hallelujah zucchini bread recipe...or even blueberry bread. No joke...you'll see! Each bite explodes with juicy blueberries with the perfect hint of lemon. The zucchini brings the moisture one craves in a quick bread, yet it's not too sweet (on purpose). It's easy to make right into one bowl and requires minimal baking skills. During zucchini and blueberry season, this is the bread to bake, eat, and repeat.

Table of Contents hide
1) Blueberry zucchini bread key ingredients
2) Recipe Tips
3) Recipe FAQ
4) How to make zucchini bread from scratch
5) Zucchini bread add-ins
6) Healthy zucchini recipes
7) More berry recipes
8) Super Moist Blueberry Zucchini Bread

Blueberry zucchini bread key ingredients

  • butter - I always use unsalted butter for this recipe
  • sugar - I use white sugar but you can substitute brown or coconut sugar
  • eggs - preferably at room temperature
  • Greek yogurt - or milk (either at room temperature)
  • lemon juice and lemon zest
  • vanilla extract - pure vanilla extract
  • zucchini squash - green or yellow
  • whole wheat flour - I used white whole wheat for this recipe
  • unbleached all purpose flour - always bake with unbleached flour
  • baking soda - a leavening agent that helps quick bread rise properly
  • blueberries - fresh blueberries only
blueberry zucchini bread recipe ingredients in glass bowls with text overlay

Recipe Tips

How to shred zucchini for zucchini bread

Option 1: Box grater - simply press the zucchini against the grater and work it over the holes to shred. For coarse zucchini, use the bigger holes. Use the smaller fine grater when you want to hide the fact that it’s made with zucchini (for the vegetable-finicky).

Option 2: Food processor - use the shredding disc and push zucchini through to coarsely shred the zucchini. This is the fastest way, but it creates more dishes.

Recipe FAQ

Should I peel zucchini for zucchini bread?

No. It's not necessary. You can if you want, but I never peel zucchini for zucchini bread because I love the flecks of green you see in the final product.

Do I have to remove the moisture from zucchini for this zucchini bread recipe?

You can, but it's not required for this recipe. It seems like we're bucking tradition, but it just works! Simply shred the zucchini and you're done. No salting or straining needed.

How much zucchini is 2 cups grated?

To get 2 cups of grated zucchini, you’ll need approximately ¾ lb. whole zucchini. This is roughly equivalent to 2 or 3 average-sized zucchini from the grocery store.

How do you know when zucchini bread is done?

Zucchini bread is done when a toothpick inserted in the center comes out clean. Other signs of doneness: 1) the top/center has risen to a dome shape, 2) the surface is golden brown, 3) your house has the undeniable smell of a baked quick bread. It's a combo of things, but the toothpick test is my ultimate telltale.

Does zucchini bread need to be refrigerated?

This depends on how quickly you eat it. A really moist zucchini bread such as this can mold easily in a humid climate when stored at room temperature. I recommend refrigerating it in an airtight container once it cools completely. I toast mine anyway, which I highly recommend, but I'm also anti cold pizza Trust me, you want this bread warm...it's divvvvine!

close up of thick-sliced blueberry zucchini bread laying on parchment paper

How to make zucchini bread from scratch

Visit the recipe card below for the FULL printable recipe

  1. Cream together butter and sugar. Add eggs, yogurt, lemon juice, lemon zest, vanilla, and salt. Stir to combine.
  2. Stir in shredded zucchini.
  3. Stir in flour and baking soda, then fold flour-coated blueberries into the batter.
  4. Pour into baking pan and bake for 50-60 minutes at 350°F.
4 step process shots showing how to make blueberry zucchini bread
Thick-sliced blueberry zucchini bread on parchment-covered slate board on denim linen with fresh flowers and blueberries scattered

Zucchini bread add-ins

  • nuts (walnuts, almonds, pistachios, pecans...you name it!)
  • shredded carrots
  • seeds - ground flax, hemp, or pumpkin seed
  • spices like cinnamon, nutmeg, or cardamon
blueberry zucchini bread batter fully mixed in glass bowl

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
Thick-sliced blueberry zucchini bread on parchment covered slate board on denim linen

Super Moist Blueberry Zucchini Bread

This is THE zucchini bread that melts in your mouth and makes you crave your next bite. Fresh blueberries, a wheat/white flour blend, and half the sugar of a classic zucchini bread recipe makes this gem slightly sweet and desirably healthy.
5 from 23 votes
Print Pin
Prep: 10 minutes
Cook: 50 minutes
Total Time: 1 hour
Yield: 10 3-oz pieces
Author: Traci The Kitchen Girl

Ingredients

  • ½ cup Unsalted Butter, same as 1 stick, softened
  • ½ cup Sugar
  • 2 Eggs, preferably room temperature
  • 2 tablespoons Greek yogurt, or milk
  • 1 Lemon, zested and juiced
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Sea Salt
  • 2 cups Zucchini, about ¾ lb. shredded
  • 1 cup Unbleached All-Purpose Flour
  • 1 cup Whole Wheat Flour, I used white whole wheat
  • 1 teaspoon Baking Soda
  • 1 cup Fresh Blueberries, tossed in a little AP flour

RECIPE VIDEO

Equipment

  • box grater
  • mixing bowl
  • silicone spatula or bowl scraper
  • measuring cups
  • measuring spoons
  • loaf pan
  • cooking spray

Instructions
 

  • Preheat oven to 350°F.
  • In a 3 quart mixing bowl, cream together BUTTER and SUGAR.
  • Add EGGS, GREEK YOGURT (or MILK), LEMON JUICE, LEMON ZEST, VANILLA, and SALT. Whisk to combine.
  • Stir in shredded ZUCCHINI. Then add ALL PURPOSE FLOUR, WHOLE WHEAT FLOUR, and BAKING SODA. Stir to combine.
  • In a small bowl, toss BLUEBERRIES in a little flour and fold them into the batter. Pour batter into an oiled loaf pan. Sprinkle sugar over the surface (optional).
  • Bake 50-60 minutes until a toothpick inserted in the center comes out clean and surface is a light golden brown.
  • Allow to cool 10 minutes in the pan on a cooling rack. Carefully remove zucchini bread from the pan and allow to cool completely.
  • Store zucchini bread in an airtight container in the refrigerator up to five days. Serve at room temperature or lightly toasted.
Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

Traci's Recipe Tips

Yield: 4 cups batter (same as 2.5 lbs) This recipe is super easy to cut in half...not that you would want to.

Do I have to remove the moisture from zucchini for this zucchini bread recipe?

You can, but it's not required for this recipe. I know, sounds like we're bucking tradition, but it just works! Simply shred the zucchini and set it aside. No salting, straining, or extra tools needed for this zucchini recipe. At this point, a fist bump is all you really need Note: If you do remove the moisture from the zucchini, you'll need to double the amount of Greek yogurt or milk.

Nutrition

Serving: 3oz | Calories: 238kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 360mg | Potassium: 164mg | Fiber: 3g | Sugar: 13g | Vitamin A: 389IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

Course Breakfast, Dessert, Snack
Cuisine American
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Hi! I'm Traci and I'm sharing my easy recipes with everyday ingredients, straightforward instructions, and ALL the flavor. We have food for every occasion. Start with my easy dinner recipes and eat happy tonight!

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Recipe Rating




Comments

  1. Brandi Foxx says

    November 10, 2021 at 1:17 pm

    Do you need to use whole wheat flour or white whole wheat flour for this recipe I only have whilte all purpose flour can I just use that kind?

    Reply
    • The Kitchen Girl says

      November 10, 2021 at 3:18 pm

      Hi Brandi, you could substitute all-purpose for the whole wheat, but I would add 1/3 cup flour to the amount since wheat flour is more dense than unbleached. Let me know if you have anymore questions. Enjoy the recipe...thanks!

  2. Kim says

    August 27, 2021 at 5:22 pm

    I really want to use honey instead of any type of sugar, or maybe even maple syrup. And olive oil instead of butter, has anyone made this healthier yet?

    Reply
    • The Kitchen Girl says

      August 28, 2021 at 7:53 am

      Hi Kim, using liquid sweetener will likely change the texture. You may also notice that the amount of sugar I use is about 1/2 the amount of classic zucchini bread recipes, but if you experiment with other ingredients, let me know how it works out. Enjoy!

  3. Krista says

    June 17, 2021 at 6:45 pm

    5 stars
    Loved this!! Made it twice in one week. Yummy.

    Reply
    • The Kitchen Girl says

      June 17, 2021 at 8:54 pm

      Wow...blueberry zucchini bread in one week? Such a compliment! I'm so glad you love it as much as we do and thank you for the feedback 🙂 Much appreciated!

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