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.
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.
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
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.
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.
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.
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.
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.
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!
How to make zucchini bread from scratch
Visit the recipe card below for the FULL printable recipe
- Cream together butter and sugar. Add eggs, yogurt, lemon juice, lemon zest, vanilla, and salt. Stir to combine.
- Stir in shredded zucchini.
- Stir in flour and baking soda, then fold flour-coated blueberries into the batter.
- Pour into baking pan and bake for 50-60 minutes at 350°F.
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
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
Super Moist Blueberry Zucchini Bread
- 1/2 cup Butter, same as 1 stick, softened
- 1/2 cup Sugar
- 2 Eggs, preferably 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 Whole Wheat Flour, I used white whole wheat
- 1 tsp Baking Soda
- 1 cup Fresh Blueberries, tossed in a little AP flour
- silicone spatula or bowl scraper
- measuring cups
- measuring spoons
- loaf pan
- cooking spray
- 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.
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 data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.