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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.
Ingredient notes
- 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.
Recipe tips
- 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.
Recipe variations
- 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
📖 Recipe
Easy Blueberry Zucchini Bread
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Ingredients
- 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
Equipment
- box grater to shred zucchini
- cooking spray
- 2 1-pound baking loaf pan 7.75 x 3.75 x 2.5 Inch
- large mixing bowl
- silicone spatula or other stirring utensil
Instructions
- 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.
Final step
Click stars to vote. Please visit 'Comments' below for reviews.
Video
Recipe Notes
- 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.
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!