Hang on to the joy of summer, and savor the days of sandal season with Blueberry Zucchini Bread! Starring blueberries, grated zucchini, and Greek yogurt, this quick bread offers the freshness and airiness of summer that we all want to savor.
This healthy blueberry zucchini bread recipe uses grated zucchini and Greek yogurt to bring natural moisture to the bread without the need to add extra sugar or fat.
A “vegetable” that makes bread healthier AND taste better at the same time? SOLD!
And yes, my fellow science nerds: I see you, and I recognize that zucchini is often mistaken as a vegetable but is actually a fruit. Regardless, let’s give ourselves credit for squeezing in a serving before 10 a.m. shall we?
If you’re concerned a healthy zucchini bread will taste too much like a green vegetable, fear not! The zucchini flavor is mild (instead of being bitter or too earthy).
Much like how carrots in Carrot Cake Muffins enhance the other flavors and textures without tasting bitter, zucchini serves a similar purpose in this recipe.
For these reasons, zucchini quick breads have been a frequent hero in disguise in our home. Zucchini Banana Bread combines two classic flavors into a single recipe by using mashed bananas to for natural moisture.
This blueberry zucchini bread takes a similar approach, but this time it’s the Greek yogurt that handles the task. This bread also takes advantage of one of summer’s limited treasures: fresh blueberries!
To add variety to my zucchini repertoire, I also often venture into muffin land with these Zucchini Carrot Muffins (which use oatmeal for bonus texture and extra fiber) or Healthy Zucchini Muffins (which include chocolate chips when I feel bold and daring…or when it’s a day of the week ending in “y”).
Baking with Zucchini: Skip the Peel, Keep the Squeeze
The zucchini skin does not need to be peeled to bake zucchini bread, since the skin contains most of the nutrients and doesn’t adversely impact the flavor.
In fact, zucchini skin is rich in Vitamins A and C (which aid vision and immune systems) and antioxidants (which may benefit the heart; see more about its health benefits here).
While most of the nutrients are in the skin, most of the water is in the zucchini’s flesh, which is why it should be squeezed out prior to baking with it.
To Dry the Zucchini: Place the grated zucchini on top of a paper towel, then lay another paper towel on top of the zucchini. Gently press down on the paper towel to squeeze out excess moisture and dry the zucchini.
How to Make Blueberry Zucchini Bread
This bread is a summer breeze. You don’t need a mixer, just a bowl and spatula.
- Zucchini + Blueberries. The all-important healthy additions to our bread. Zucchini helps keep the bread nice and moist, and the blueberries add delicious bursts of juicy sweetness to every slice. Plus, blueberries are rich in fiber and antioxidants (See more blueberry benefits here).
- White Whole Wheat Flour. Using white whole wheat flour is one of my favorite healthy swaps because it doesn’t diminish the light and fluffy texture of the bread, but offers 100% whole grain goodness.
- Greek Yogurt. For moisture. Bonus: Greek yogurt is high in protein. I use nonfat with great results.
- Maple Syrup + Brown Sugar. A mixture of pure maple syrup and brown sugar adds the perfect amount of sweetness and gives the bread the right texture.
- Vanilla. Helps all the other flavors pop.
- Lemon Zest. Not only does the lemon zest add a delightful hint of lemon flavor, but it also brightens up the other flavors in the bread.
- Cinnamon. A touch of warmth that gives the bread a cozy flair.
- Coat a loaf pan with nonstick spray, and line it with parchment paper.
- Grate the zucchini (leave the peel on) and pat it dry.
- Whisk the wet ingredients together.
- Scatter the cinnamon, baking powder, baking soda, and salt over the top.
- Add the zucchini and most of the flour.
- Stir the blueberries and remaining flour together. This will keep them from falling to the bottom of the bread.
- Stir the blueberries into the batter.
- Pour the batter into the loaf pan.
- Bake at 350 degrees F for 40 to 50 minutes.
- Let cool, then DIG IN!
Recipe Adaptations for Different Diets
- Gluten free. To make this zucchini bread gluten free, take my Gluten Free Zucchini Bread and swap out the chocolate chips for blueberries.
- Vegan. To make this zucchini bread vegan, take my Vegan Zucchini Bread and add blueberries.
- Paleo. For a Paleo version, try this Paleo Zucchini Bread. You can swap blueberries for the chocolate chips (or try both!).
Blueberry Zucchini Bread Storage Tips
- To Store. Keep zucchini bread in an airtight storage container lined with paper towels for up to 3 days or refrigerate for 1 week.
- To Freeze. Freeze leftover bread in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight at room temperature or in the refrigerator before serving.
Fun Recipe Spin-Offs
- Make as Blueberry Zucchini Muffins. If you love a muffin adventure as much as yours truly, use the same batter divided into a muffin tin. Bake the muffins at 350 degrees F for 24 or so minutes, or until a knife inserted in the middle of one comes out clean. (The baking time will vary based on your pan and the moisture content of your zucchini.)
- Streusel Topping. Take this recipe to the next level by making blueberry zucchini bread with streusel topping. Mix ½ cup flour and ½ cup brown sugar together in a bowl, then cut in 3 tablespoons of butter. Add the mixture to the top of the batter once it’s in the loaf pan, and bake as directed. Or keep it simple by using the cinnamon topping from this Blueberry Bread.
- Lemon Buttercream. If the sound of devouring blueberry zucchini bread with lemon buttercream is more your fancy, try the frosting from my favorite Lemon Cake with Lemon Cream Cheese Frosting. It has cream cheese, which will add a nice tang that’s perfect at breakfast.
- Lemon Glaze. A simple lemon glaze would be an equally suitable companion. Whisk together 1 cup of confectioners’ sugar and 2 tablespoons of milk until smoothly combined. Then, stir in 1 tablespoon lemon juice.
- Even More Lemon. The amount of lemon zest in this recipe is subtle, so if you want to increase it for an extra lemon blueberry zucchini bread, feel free to double it.
Recommended Tools to Make this Recipe
- Loaf Pan. For perfectly-baked quick breads like this one.
- Mixing Bowls. These are easy to store and clean.
- Measuring Cups. Great for measuring liquid ingredients.
If you are seeking to expand your repertoire of easy, nutritious quick breads like this recipe, The Well Plated Cookbook has my all-time, best ever Whole Wheat Blueberry Banana Bread that you won’t regret trying! Be sure to pick up a copy (and if you order 8/24 or before, I’ll send you this exclusive freebie as a thank you!)
Blueberry Zucchini Bread
- 1 cup coarsely grated zucchini unpeeled zucchini (about 1 small or ½ medium)
- 1 large egg
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup canola oil or melted and cooled coconut oil
- 1/4 cup honey or pure maple syrup
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon lemon zest about 1 small lemon
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/4 cups white whole wheat flour plus 1 tablespoon for tossing with blueberries
- 1 cup fresh blueberries fresh or frozen (no need to thaw), plus additional for the top
- Preheat oven to 350 degrees F. Spray one 8 × 4-inch loaf pan with nonstick spray. Line with parchment so that two opposite sides of the paper overhand like handles. Lightly coat the paper with spray. Set aside.
- Place the zucchini on a layer of paper towels, then place a second layer on top. Pat dry.
- In a large bowl, whisk together the egg, Greek yogurt, oil, honey, brown sugar, vanilla, and lemon zest until smoothly combined.
- Sprinkle the cinnamon, baking powder, baking soda, and salt as evenly over the top as you can.
- Very gently stir in the zucchini. Sprinkle on 1 ¼ cups flour. By hand, stir very gently, just until the flour disappears.
- In a separate bowl, toss the blueberries with the remaining 1 tablespoon flour (this helps prevent the berries from sinking in the loaf pan during baking).
- Add the blueberries and all flour bits to the bowl with the batter and stir until just combined. Do not over mix.
- Scrape batter out into the prepared pan and smooth the top. If desired, sprinkle a few extra blueberries on top for decoration.
- Bake for 40 to 50 minutes, or until the top of the loaf is golden, the center is springs back lightly when gently pressed, and a toothpick inserted in the center comes out with just a few moist crumbs clinging to it (but no wet batter). Check the batter at the 30-minute mark. If it’s browning more quickly than you would like (this is the honey caramelizing), loosely tent the pan with foil and continue baking as directed. Baking times will vary based on the moisture content of zucchini, if you used fresh or frozen blueberries, and your oven. If in doubt, use an instant read thermometer to check the bread’s internal temp. It’s done when it reaches about 195 degrees F.
- Place the pan on a wire rack. Allow the bread to cool in pan for 15 minutes, then gently turn it out on to the rack to cool completely. Slice and serve.
- TO STORE: Keep zucchini bread in an airtight storage container lined with paper towels for up to 3 days or refrigerate for 1 week.
- TO FREEZE: Freeze leftover bread in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight at room temperature or in the refrigerator before serving.
- TO MAKE GLUTEN FREE: Use a GF 1:1 baking flour.
- Adapted from my Healthy Zucchini Muffins.
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