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This soft and fluffy lemon blueberry zucchini bread is a delicious quick bread bursting with blueberry and zucchini goodness. It's easy to make and always disappears!
Why you'll love this recipe
- easy - Anyone can crush this beginner-level zucchini blueberry bread recipe.
- seasonality - Great use for summer blueberries and garden zucchini.
- minimal tools - An electric mixer is not required. It's optional, of course.
- quick prep - No draining zucchini adds natural moisture.
- perfectly sweet - This recipe uses minimal sugar, yet achieves the right balance of sweetness as noted by countless readers.
- nutritious - The use of Greek yogurt, minimal sugar, and optional whole wheat flour makes this recipe a healthy choice for certain diet types.
- texture - Simple ingredients and built-in recipe techniques make this quick bread naturally moist, tender, and satisfying.
- great flavor - The lemon, blueberry, and zucchini amounts are perfectly balanced for optimal flavor.
- tested and trusted - Readers love its reliable consistency and quality.
- presentation - It's an elegant quick bread for any occasion.
- unsalted butter - This adds luxurious flavor and structure to zucchini blueberry bread.
- sugar - This recipe uses a minimal amount of plain white sugar compared to other classic recipes.
- eggs - Use store bought or farm fresh eggs.
- plain Greek yogurt - This helps retain moisture during baking and adds nutrients to the recipe.
- lemon - Fresh lemon zest and juice adds a bright, citrus flavor that pairs well with blueberries and zucchini.
- vanilla extract - This enhances and balances the other flavors in this quick bread.
- sea salt
- zucchini - Coarsely grated fresh zucchini adds moisture and gorgeous specks of green color to the bread.
- flour - This recipe uses all purpose flour and whole wheat flour with the option to omit the latter.
- baking soda - This leavening agent reacts with the natural acidity in lemon juice, which helps this quick bread rise properly.
- blueberries - I wrote this recipe to use with fresh blueberries, but readers have commented on their successful use of frozen blueberries.
How to make this recipe
You'll love how easy it is to make this zucchini blueberry bread recipe, even if you're a beginner baker. You'll find the printable recipe below and please enjoy these step by step photo instructions!
Step 1. In a large mixing bowl, use a silicone spatula to cream the butter and sugar. Add eggs, yogurt, lemon zest, lemon juice, vanilla, and salt. Whisk until well-combined. (It will look slightly lumpy).
Step 2. Stir in shredded zucchini. Add flour and baking soda. Gently stir just until combined and don't over mix.
Step 3. In a separate small bowl, toss fresh blueberries in the reserved flour to coat, which prevents the blueberries sinking in the batter. Gently fold blueberries into the batter. Again, do not over mix.
Step 4. Pour batter into an oiled loaf pan, and smooth out the surface. Bake 60 minutes, or longer as needed, until the center is set and a toothpick inserted in the center comes out clean. Rest the bread in the pan on a cooling rack for 10 minutes.
Step 5. Transfer the quick bread out of the pan and onto a cooling rack to cool completely. To serve, slice to desired thickness. In my photos, you're seeing ¾ to 1-inch slices between 2 ½ and 3 ounces each.
- don't drain the zucchini - I know it may seem contradictory for zucchini bread, but this recipe was written to include the zucchini's natural moisture, which saves you time and makes the bread super moist.
- use simple tools - This recipe does not require electric hand tools, but if you're more comfortable using them, go for it!
- don't over mix - You'll want to stir the batter gently and stop stirring once ingredients are combined because this prevents a dense texture.
- baking temperature - Since oven temperatures may vary, I recommend using an oven thermometer to achieve an accurate baking temperature.
- storage tip - Storing this bread at room temperature keeps it moist, but also can invite mold. Refrigeration slows molding, but removes moisture. So, I've included a balance of both methods in the recipe instructions.
- If butter isn't an option, use the same amount of almost any oil. Doing so may result in a slightly different texture with equally delicious results.
- Adding spices, such as cinnamon, nutmeg, or cardamom, in small amounts will enhance the flavor.
- Substitute vanilla extract with lemon extract for extra lemony flavor.
- If fresh lemon isn't an option, add a splash of milk along with ½ teaspoon of baking powder to assist the baking soda with leavening.
- Adding walnuts, almonds, pistachios, or pecans will create a pleasantly nutty and crunchy texture.
- Create a simple glaze to drizzle over the top of your blueberry zucchini bread.
More quick bread recipes
Easy Blueberry Zucchini Bread
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- 1 stick Unsalted Butter melted and cooled
- ½ cup Sugar
- 2 Eggs room temperature
- 2 tablespoons Greek yogurt or sour cream
- ½ large Lemon (zested and juiced) or 2 tablespoons lemon juice
- 1 teaspoon Vanilla Extract
- 1 teaspoon Sea Salt
- 3 cups Grated Zucchini (about ¾ pound) do not drain or squeeze
- 1 cup All-Purpose Flour reserve 1 tablespoon
- 1 cup Whole Wheat Flour or 1 ⅓ cups all purpose flour
- 1 teaspoon Baking Soda
- ½ pint Fresh Blueberries same as 2 cups or 8 ounces
- Preheat oven to 350 degrees Fahrenheit and adjust oven rack to the center. Prepare loaf pans with cooking spray.
- In a large mixing bowl, use spatula to cream BUTTER and SUGAR. (see recipe footnote for salted butter)
- To this, add EGGS, YOGURT, LEMON JUICE, LEMON ZEST, VANILLA, and SALT. Whisk until well-combined. (It will look slightly lumpy).
- Add ZUCCHINI, FLOUR and BAKING SODA. Gently stir just until all flour is moistened – do not over mix.
- In a separate small bowl, toss BLUEBERRIES in the reserved FLOUR to until coated. Gently fold blueberries and any remaining flour into the batter. Again, do not over mix.
- Transfer batter to loaf pans and smooth out the surface.
- Bake 60 minutes, or longer as needed, until the center is set and a toothpick inserted in the center comes out clean.
- Transfer loaf pan to a cooling rack and rest 10 minutes.
- Carefully transfer the bread out of the loaf pan onto to the cooling rack. Cool completely before slicing.
- Store in an airtight container at room temperature up to 3 days, then refrigerate a few more days, or at your discretion. To freeze, store loaf in airtight freezer container up to 90 days. Thaw overnight in the fridge or at room temperature.
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- don't drain the zucchini - It may seem contradictory for zucchini bread, but this recipe was written to include the zucchini's natural moisture, which saves you time and makes the bread super moist.
- use simple tools - This recipe doesn't require electric hand tools, but if you're more comfortable using them, go for it!
- don't over mix - Always stir the batter gently and stop stirring once ingredients are combined to prevent a dense texture.
- baking temperature - Since oven settings may vary, I recommend using an oven thermometer to dial in an accurate baking temperature.
- storage tip - Storing quick bread at room temperature keeps it moist, but also can invite mold. Refrigeration slows molding, but removes moisture. So, the recipe instructions include a balance of both methods.
- Check out the recipe variations for ingredient substitution ideas.