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This blueberry zucchini bread is made with fresh zucchini, juicy blueberries, and fresh lemon. There's no draining zucchini, no mixer needed, and it's easy to make!
Try my One-Bowl Banana Bread Recipe next!
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This easy blueberry zucchini bread recipe is a summer favorite made with fresh blueberries, garden zucchini, and a bright touch of lemon. It’s a great way to use seasonal ingredients and comes together with basic tools—no mixer required. You don’t even need to drain the zucchini, which saves time and adds natural moisture. Even if you’re new to baking, this zucchini bread with blueberries is a solid place to start.
If you love zucchini season, be sure to save my recipes for Grilled Zucchini Corn Salad and Zucchini Quinoa Fritters!
Why You'll Love This Blueberry Zucchini Bread Recipe
- Uses less sugar – This recipe uses less sugar than classic blueberry zucchini bread recipes, yet still delivers that just-right sweetness readers rave about.
- Nutritious twist – With Greek yogurt and optional whole wheat flour, it’s a healthy blueberry zucchini bread option without sacrificing flavor or texture.
- Moist and tender texture – You'll love the built-in recipe techniques that ensure the crumb stays soft and satisfying every time.
- Tested and loved – A trusted blueberry zucchini bread recipe with consistent results and glowing feedback from readers.
- Elegant presentation – This loaf looks as good as it tastes—perfect for brunches, gifts, or anytime baking
What you'll need
- Unsalted butter – Adds rich flavor and structure to blueberry zucchini bread. If needed, you can substitute a neutral oil (see recipe tips).
- Sugar – This recipe uses less white sugar than traditional zucchini bread with blueberries, but just enough to balance the tart lemon and berries.
- Eggs – Use any fresh, large eggs—store-bought or farm fresh both work well.
- Plain Greek yogurt – Helps the bread retain moisture while adding a subtle tang and a boost of protein, making this a lighter and healthier blueberry zucchini bread option.
- Lemon – Fresh lemon zest and juice brighten the loaf and complement the blueberries and zucchini. For extra lemon flavor, see the variations section.
- Vanilla extract – Adds depth and rounds out the citrus and berry flavors in this lemon blueberry zucchini bread.
- Sea salt – A small but important ingredient that brings out all the other flavors.
- Zucchini – Coarsely grated zucchini adds moisture and creates the signature green flecks found in classic zucchini bread recipes.
- Flour – A mix of all-purpose and whole wheat flour gives this quick bread structure while adding some whole grain nutrition. You can stick to all-purpose flour if you prefer.
- Baking soda – Works with the lemon juice to help the bread rise properly and create a soft, fluffy crumb.
- Blueberries – This recipe is written for fresh blueberries, but frozen blueberries also work well—just don’t thaw them before adding to the batter.
How to make this recipe
This zucchini blueberry bread recipe is surprisingly easy—perfect for beginner bakers. The full printable recipe is below, but here's a step-by-step breakdown with photos to guide you.
Mix the wet ingredients – In a large mixing bowl, use a silicone spatula to cream the butter and sugar. Add the eggs, yogurt, lemon zest, lemon juice, vanilla, and salt. Whisk until well combined—it will look a little lumpy.
Add zucchini and dry ingredients – Stir in the shredded zucchini. Add the flour and baking soda, and gently stir just until combined. Avoid overmixing to keep the texture light.
Toss and fold in the blueberries – In a small bowl, toss the blueberries with the reserved flour to help keep them from sinking. Gently fold them into the batter without overmixing.
Transfer to pan and bake – Pour the batter into an oiled loaf pan and smooth the surface. Bake for 60 minutes, or until the center is set and a toothpick comes out clean. Let the bread rest in the pan on a cooling rack for 10 minutes.
Cool and slice – Carefully transfer the bread from the pan to a cooling rack and let it cool completely. Slice to your desired thickness. In the photos, the slices are about ¾ to 1 inch thick and weigh between 2½ and 3 ounces each.
Recipe tips
- No butter? – You can substitute the same amount of neutral oil, like avocado or vegetable oil. The texture may be a little softer and slightly less rich, but still delicious.
- Measure flour properly – Scooping packs in more flour than needed. Use the spoon-and-level method for best results and to avoid a dry texture.
- Want more lemon flavor? – Add the zest of a fresh lemon to the batter for a brighter, more citrusy loaf.
- Don’t skip tossing the blueberries in flour – This simple step helps keep them from sinking so you get juicy blueberries in every bite.
- If using a stand mixer – Choose the paddle attachment on the lowest speed to avoid overmixing, which can make the bread tough.
- Oven temperatures vary – An oven thermometer helps you bake at a true 350 degrees Fahrenheit, which is key for even rise and a fully baked center.
- Storage tips – Cool the bread completely before storing to avoid excess moisture buildup, which keeps it fresher longer. Room temperature storage keeps it moist, while refrigeration extends shelf life. If refrigerated, rest the bread at room temperature before serving for the best texture.
- Two loaves = options – Enjoy one loaf now and freeze the other, or share it as a gift. To make one loaf, simply divide the recipe in half and use the same instructions.
Recipe variations
- Spice it up – Add ½ teaspoon of cinnamon, or a pinch of nutmeg or cardamom, to warm up the flavor.
- Swap the extract – Use lemon extract instead of vanilla for extra lemon brightness.
- No fresh lemon? – Bottled lemon juice works in a pinch, but it’s often less acidic. To help the bread rise properly, add ½ teaspoon baking powder and a splash of milk along with the baking soda.
- Add nuts – Stir in chopped walnuts, pecans, pistachios, or almonds for a crunchy, nutty twist.
- Top with glaze – Make a simple lemon or vanilla glaze and drizzle over the cooled loaf for a bakery-style finish.
More quick bread recipes
- Banana Bread Muffins Recipe
- Chocolate Banana Bread
- How To Make Cornbread From Scratch
- Easy Beer Bread Recipe
📖 Recipe
Blueberry Zucchini Bread
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 stick Unsalted Butter, melted and cooled
- ½ cup Sugar
- 2 Eggs, room temperature
- 2 tablespoons Greek yogurt, or sour cream
- 2 tablespoons Lemon Juice, (or juice from ½ lemon)
- 1 teaspoon Vanilla Extract
- 1 teaspoon 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, (about 2 cups or 8 ounces)
Instructions
- Preheat oven to 350°F and adjust the rack to the center. Spray loaf pans with COOKING SPRAY.
- In a large mixing bowl, stir together the MELTED BUTTER and SUGAR using a spatula.
- Add the EGGS, GREEK YOGURT, LEMON JUICE, LEMON ZEST, VANILLA EXTRACT, and SEA SALT. Whisk until combined—it may look slightly lumpy.
- Stir in the ZUCCHINI, ALL-PURPOSE FLOUR, WHOLE WHEAT FLOUR, and BAKING SODA. Mix gently just until no dry spots remain. Do not overmix.
- In a separate bowl, toss the BLUEBERRIES with the reserved FLOUR to prevent them sinking to the bottom.
- Gently transfer and fold them into the quick bread batter. Divide the batter between the prepared loaf pans and smooth the tops.
- Bake for 60 minutes, or until the center is set and a toothpick comes out clean.
- Cool in the loaf pans for 10 minutes, then transfer the bread to a wire rack to cool completely before slicing.
- Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for a few more days or freeze up to 3 months. Thaw at room temperature or overnight in the fridge.
Recipe Notes
Equipment
- box grater to shred zucchini
- cooking spray
- 2 9 x 5 baking loaf pan 7.75 x 3.75 x 2.5 Inch
- large mixing bowl
- silicone spatula or other stirring utensil
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
JB says
We made this two days ago and it really is crazy moist and bursting with blueberries. We were going to share it with neighbors, but we ended up eating it all LOL. Perfect for zucchini season and summer!
The Kitchen Girl says
Yay!! I'm so glad you love this zucchini bread as much as I do! The blueberries really do add the extra deliciousness. Thanks so much!
Karen says
I made it in an 8x8 pan and toothpick tested since it didn't need as much time. I was a bit nervous as my zucchini was extra juicy and the lemon was large. I LOVE IT! It's dense, moist, and flavorful. I didn't add any extras and followed the recipe other than the pan size. It's a keeper.
The Kitchen Girl says
I'm so glad you enjoyed this recipe and that the zucchini and lemon worked out. It's interesting you describe it as dense because mine always comes out super fluffy, but I'm happy it was moist and lived up to its name 😉 Thanks so much - I appreciate the review!
Brandi Foxx says
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?
The Kitchen Girl says
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!
Kim says
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?
The Kitchen Girl says
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!
Krista says
Loved this!! Made it twice in one week. Yummy.
The Kitchen Girl says
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!
Erica says
Has anyone tried this gluten free? What flour did you use?
The Kitchen Girl says
I haven't tried it but maybe someone else has. I'll leave it open for comments 🙂
Lindsay says
Made this a couple days ago and it’s my new favorite zucchini bread! Already planning a second loaf.
The Kitchen Girl says
Awesome, Lindsay! I'm so glad to be part of your zucchini season magic! Thank you for letting me know
Sarah says
My daughter and I made a double batch last night and the first loaf is already gone! Fabulous recipe. Easy to make, and sooo yummy. We used frozen blueberries that we needed to use up from last season, which worked perfectly. I left off the sugar sprinkled on top, but won’t omit that next time as the recipe isn’t overly sweet. The lemon zest and juice is key!! Will definitely keep the recipe on file and make again!
The Kitchen Girl says
Awesome, Sarah! Thank you so much for this 1000% agree about the lemon zest and juice...a MUST for Blueberry zucchini bread. Yay...so glad you're enjoying it
JB says
This zucchini bread rocks! It's actually making us a little territorial It's not overly sweet which is a nice change. Tbh, blueberries make it the best zucchini bread I've had! Easy and delicious. Another winner, Kitchen Girl!
The Kitchen Girl says
Yayyyyy! So glad you're liking this one
Alison says
I never thought to put blueberries in my zucchini bread, but it tastes fantastic! Such a wonderful summer recipe with in season produce!
The Kitchen Girl says
Yay, Alison! Thank for letting me know! So glad you're a fan of the blueberries in zucchini bread. I don't know if I can eat it any other way now
Kait says
Ooh, I love zucchini bread so much, and the addition of blueberries here turns this from great to absolutely fantastic! I love that it uses Greek yogurt and white whole wheat flour -- two of my favorite ingredients to bake with.
The Kitchen Girl says
Yay Kait...glad you love this one! You are so right about what the blueberries do to this zucchini bread! Thank youuuu
Cathleen says
I have been loving all of the zucchini recipes I have been seeing lately. I am obsessed with this combo, thank you so much for the recipe!!
The Kitchen Girl says
Thanks Cathleen! Love hearing that 🙂 The blueberry add-in to zucchini bread is...heavenly
Andrea Metlika says
This sounds delicious. A perfect bread for my breakfast!
The Kitchen Girl says
Thanks, Andrea! Blueberry zucchini bread has been our breakfast all week
Nart says
This looks delicious. I love that you can see the green bits of zucchini in the bread.
The Kitchen Girl says
Thanks Nart! I love that too...I sprinkled some on the zucchini bread batter before it went in the oven
Jeannietailors says
That's it, I'm making this tomorrow before doing anything else. Ok, I might drink my coffee while I'm making it, but nothing else before I can eat this bread. That is all.
Thanks Traci 🙂
The Kitchen Girl says
Hehe, yayyyyy! I love your dedication, Jib Can't wait for you to enjoy this one...wish we could have some together xoxo
Denay says
What a delicious zucchini bread recipe! I love the idea of adding blueberries to the batter. Yum. Yum!
The Kitchen Girl says
Thanks so much, Denay! So glad you love the blueberry add
Priya says
I want this! Looks very appetizing...and perfect
The Kitchen Girl says
Thanks Priya...glad you think so
Jayne says
Have alot of zucchini in my garden this year. Can't wait to try this recipe, love the blueberry idea!
The Kitchen Girl says
Awesome Jayne! Glad you're into the idea of blueberries in zucchini bread...it's my favorite summer bread escape
Gita says
Zucchini and blueberries! Love it!
The Kitchen Girl says
Thanks Gita! Blueberries def take zucchini bread to new places
Shanna says
Yummy!! I have never thought to add blueberries to zucchini bread. I am definitely going to have to try this.
Irina says
What an intriguing combination of blueberries and zucchini in this recipe! Love it and cannot wait to give it a try!
The Kitchen Girl says
Thanks Irina! Yes, they go together really well. Blueberries add so much flavor and sweetness to zucchini bread
Patty says
The blueberries in this zucchini bread make this the ultimate recipe! So yummy!
The Kitchen Girl says
Hehe thanks! Blueberries in zucchini bread happens to be my fav combo right now
Scott says
Only way for a picky guy like me to eat zucchini!
The Kitchen Girl says
Haha perfect, Scott...whatever it takes
Shashi says
So, I bought a bunch of zucchini today and I see it's well timed cos this looks decadent! Zucchini + Blueberry + Lemon = swoon! Goodness gracious girl, I'd be wishing I could fast forward the night so I could wake up and enjoy THIS if I had made some the night before!
The Kitchen Girl says
Haha thank youuuuu That's exactly what's happening! After dinner tonight I thought "oh I can have zucchini bread", but nooooo that's for coffee and breakfast
Anita says
Now I have two favorite zucchini bread, a chocolate zucchini bread, and this blueberry zucchini bread. Thanks for sharing. 🙂
The Kitchen Girl says
Hehe so glad to hear it, Anita 🙂 Yayyyyy zucchini bread!