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Super Moist Blueberry Zucchini Bread

Name: Super Moist Blueberry Zucchini Bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1/2 cup Unsalted Butter (1 stick softened); 1/2 cup Sugar; 2 Eggs (room temperature); 2 Tbsp Greek yogurt (or milk); 1 Lemon (zested and juiced); 1 tsp Vanilla Extract; 1 tsp Sea Salt; 2 cups Zucchini (about 3/4 lb. shredded); 1 cup Unbleached All-Purpose Flour; 1 cup White Whole Wheat Flour (or whole wheat); 1 tsp Baking Soda; 1 cup Fresh Blueberries (tossed in a little AP flour)

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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.

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.

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

Blueberry zucchini bread ingredients

* get recipe amounts below

butter
sugar
eggs
Greek yogurt (or milk)
lemon juice and lemon zest
vanilla extract
salt
zucchini
white whole wheat flour
all purpose flour
baking soda
blueberries

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.

Should I peel zucchini for zucchini bread?

It’s not necessary. I never peel zucchini for quick bread…or any recipe. I want that beautiful green color that shows up in the bread when I bite into it. You’re welcome to peel zucchini if you don’t want the green specs to show up in the final product. That’s a good idea if you your loved ones are the vegetable police 😂

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 called for in the recipe.

shredded zucchini in zucchini bread batter in glass bowl on gray surface

How much zucchini is 2 cups grated?

To get 2 cups of grated zucchini, you’ll need approximately 3/4 lb. whole zucchini. This is roughly equivalent to 2 or 3 average-sized zucchini from the grocery store.

If you remove the moisture from grated zucchini, it yields about 1 cup. If the moisture isn’t removed, you get two cups.

How to make zucchini bread from scratch

* this is a summary…get the full recipe below

shred zucchini
cream together butter and sugar
stir together eggs, yogurt, lemon juice, lemon zest, vanilla, salt, and zucchini
stir in flour, baking soda, and blueberries
pour batter into prepared baking pan and bake for 50-60 minutes at 350°
remove from oven, do a toothpick test, and allow to cool

blueberry zucchini bread batter fully mixed in glass bowl

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.

zucchini bread in baking pan on cooling rack on denim linen

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!

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

sliced portions of blueberry zucchini bread in plastic storage container

Recommended Tools

box grater or food processor with shredding disk
mixing bowl
silicone spatula or bowl scraper
measuring cups
measuring spoons
loaf pan
cooking spray

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