Blueberry Zucchini Bread

5 from 38 votes

This blueberry zucchini bread is made with fresh zucchini, juicy blueberries, and fresh lemon. There's no draining zucchini, no mixer, and it's easy to make!

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: pieces

Calories: 117kcal

Author: Traci

Equipment

box grater to shred zucchini
measuring cups
measuring spoons
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
wire whisk

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 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 (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.

Video

Notes

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.

Nutrition