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.
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 ingredients
* get recipe amounts below
- Greek yogurt (or milk)
- lemon juice and lemon zest
- vanilla extract
- white whole wheat flour
- all purpose flour
- baking soda
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.
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
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!
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
- box grater or food processor with shredding disk
- mixing bowl
- silicone spatula or bowl scraper
- measuring cups
- measuring spoons
- loaf pan
- cooking spray
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 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
- Preheat oven to 350°.
- 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 suface 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.