This blueberry and zucchini bread is one of those bakes that never lasts long in our house. The zucchini keeps it genuinely moist, the blueberries add little pops of tartness, and nobody ever guesses there’s a vegetable in it.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Zucchini Recipes
At A Glance
- ⏱ Ready In: About 1 hour 35 minutes (including cooling time)
- 🍽 Serves: 10 slices
- 🌱 Diet: Nut-free, vegetarian
- 💪 Nutrition Highlights: Made with Greek yogurt for extra protein; lower sugar than most quick breads thanks to the combo of granulated and brown sugar (no syrup overload)
- 🥕 Main Ingredients: Zucchini, blueberries, Greek yogurt, eggs, brown sugar, cinnamon, flour, neutral oil
- 🔥 Flavor Profile: Warmly spiced, lightly sweet, fresh blueberry bursts throughout, with a tender crumb that almost melts
- 🧊 Meal-Prep Friendly: Keeps 5–7 days in the fridge; freezes beautifully for up to 3 months
- Best Served With: Morning coffee, afternoon tea, or toasted with a little butter for breakfast
Zucchini bread done right is genuinely moist in a way that most quick breads just aren’t — and that’s exactly what this one delivers. The zucchini melts right into the batter, doing its job without you ever tasting it, while the Greek yogurt adds a tender, almost pillowy crumb that I keep coming back to.
The blueberries are the real star here, adding little bursts of tartness throughout every slice, and the cinnamon and brown sugar give it a warmth that makes the whole loaf feel more like a treat than something you made with a vegetable.
What I really love about this recipe is how unfussy it is — no mixer needed, no fancy techniques, just a couple of bowls and some basic pantry staples. The lemon zest (optional, but I never skip it) adds a subtle brightness that lifts everything without making it taste like a citrus loaf. And the fact that it keeps so well in the fridge — up to a week — means you can bake it on Sunday and have breakfast sorted for most of the week. It’s one of those recipes that genuinely earns a permanent spot in the rotation.
👩🍳 You might also like these baked recipes: my chocolate zucchini bread (more like a cake), or these zucchini bread recipes, these savory zucchini muffins, this high-protein banana bread, this zucchini slice, or this quinoa flour banana bread.
What You’ll Need
Here is what you’ll need for this blueberry and zucchini bread recipe. Find the full measurements in the recipe card below.
Dry ingredients:
- All-purpose flour — the base of the loaf; spoon and level it (don’t scoop) to avoid a dense crumb. Feel free to use wholemeal flour instead or mix in some oat flour for extra fiber
- Baking soda and baking powder — you need both here; they work together to give the loaf the right rise and texture
- Sea salt — balances the sweetness and sharpens all the other flavors
- Ground cinnamon — adds warmth without overpowering; if you love spice, a pinch of nutmeg or cardamom wouldn’t go astray
Wet ingredients:
- Eggs — room temperature eggs blend in more smoothly and help the loaf rise evenly; take them out of the fridge about 30 minutes before you start
- Granulated sugar and light brown sugar — using both gives you sweetness plus a subtle caramel depth; the brown sugar also helps keep the loaf moist
- Oil — use a neutral-flavored oil like canola or melted coconut oil. Melted butter works as a 1:1 swap if you prefer a richer flavor, though the loaf will firm up more when refrigerated, so oil is the better choice if you’re storing it for several days
- Full-fat Greek yogurt — the secret to the incredibly tender crumb; don’t swap for low-fat or you’ll lose some of that richness. Sour cream works as a substitute if that’s what you have
- Vanilla extract — rounds out all the sweet notes
- Lemon zest — optional, but I always add it; it adds a really nice brightness that complements the blueberries perfectly
Add-ins:
- Zucchini — finely grated using the small holes of a box grater; squeeze it lightly but don’t wring it completely dry — you want it to release some moisture into the batter, just not all of it
- Fresh or frozen blueberries — fresh blueberries give the cleanest result, but frozen work well too (no need to thaw them; just expect slightly more purple swirls in the batter).
- A tablespoon of flour tossed with the blueberries — this is a small but important step that stops the berries from sinking to the bottom
How To Make Blueberry Zucchini Bread
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make zucchini blueberry bread.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan well — don’t skip this step, it makes unmolding so much easier.
- Grate your zucchini using the small holes on a box grater. Place it in a clean kitchen towel and give it a gentle squeeze to remove some (not all) of the excess water. Set aside.
- Toss your blueberries with 1 tablespoon of flour until lightly coated. This stops them from sinking during baking.
- Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.
- In a large bowl, whisk the eggs with both sugars until the mixture thickens slightly and looks a little pale — about a minute. Add the oil, Greek yogurt, vanilla, and lemon zest (if using) and whisk until smooth.
- Fold the dry ingredients into the wet until just mostly combined — a few streaks of flour are fine at this point.
- Fold in the grated zucchini, then gently fold in the blueberries. Don’t overmix; a few too many stirs and you’ll end up with a tougher loaf.
- Pour the batter into the prepared pan, smooth the top lightly, and scatter a few extra blueberries on top if you like.
- Bake for 60 to 70 minutes, until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent loosely with foil around the 35–40 minute mark.
- Cool in the pan on a wire rack until the loaf is completely at room temperature before unmolding. I know it’s tempting to cut into it early, but it really does slice better once fully cooled.
Recipe Tips
- Don’t over-squeeze the zucchini. You want to remove some moisture, but not all of it. The zucchini is a big part of what makes this loaf so moist — if you wring it completely dry, you lose that magic.
- Butter vs. oil: Melted butter works as a 1:1 swap for the oil and gives the loaf a richer flavor. Just know that butter-based loaves firm up more in the fridge, so if you’re planning to eat it over several days, oil gives you a better texture throughout the week.
- Spoon and level your flour. This is one of those bakes where measuring flour properly makes a real difference. Too much flour = dry, dense loaf.
- Toss the blueberries in flour. A small step that makes a big difference — it helps the berries stay suspended throughout the loaf rather than all sinking to the bottom.
- Room temperature eggs really do matter here. Cold eggs don’t emulsify as well with the oil, which can affect the final texture. Even 15–20 minutes on the counter makes a difference.
- Tent with foil if the top browns early. Every oven runs a bit differently, so start checking around the 35-minute mark. A loose foil tent lets the loaf keep cooking through without over-browning on top.
- Using frozen blueberries? No need to thaw them, but fold them in gently and quickly — they can bleed into the batter if you overmix. Expect slightly more purple streaking, which honestly looks beautiful.
- Want a lemon blueberry zucchini bread? Double the lemon zest to 2 teaspoons and add a teaspoon of fresh lemon juice to the batter.
- Storage: Because of the high moisture content from the zucchini, this loaf keeps best in a zip-lock bag or airtight container. It lasts 1–2 days at room temperature, up to 7 days in the fridge, and up to 3 months in the freezer. Slice before freezing so you can grab individual pieces as needed.
- Make-ahead: The batter can be mixed and stored in the pan (covered) in the fridge for up to a few hours before baking. Alternatively, bake the loaf fully and freeze it — it defrosts beautifully.
Serving Suggestions
This blueberry zucchini bread is one of those versatile bakes that works at almost any time of day. A thick slice with your morning coffee is honestly one of life’s simple pleasures, especially lightly toasted with a smear of salted butter. It also makes a great afternoon snack straight from the fridge — the cold, dense texture when it’s been chilled is weirdly satisfying.
If you’re serving it as more of a dessert, a dollop of Greek yogurt and a few fresh blueberries on the side makes it feel a little more special without much effort. And if you’re packing lunchboxes, it holds up really well — slice it, wrap individual portions, and it travels well for school or work.
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Ingredients
Dry:
- 2 cups all-purpose flour, spooned and leveled, plus 1 tablespoon for blueberries 9.5 oz / 270 grams
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
Wet:
- 2 large eggs room temperature
- ¾ cup granulated sugar 5.3 oz / 150 grams
- ¼ cup light brown sugar, packed 1.75 oz / 50 grams
- ½ cup neutral oil (canola or melted coconut oil) 4 fl oz / 120 ml
- ¼ cup full-fat Greek yogurt 2 oz / 60 grams
- 1½ teaspoon vanilla extract
- 1 teaspoon lemon zest optional
Add-ins:
- 1¼ cups finely grated zucchini, lightly squeezed about 5 oz / 140 grams
- 1 cup fresh or frozen blueberries 5 oz / 150 grams
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Grate the zucchini using the small holes of a box grater. Wrap in a clean kitchen towel and squeeze gently to remove excess water — don't wring it completely dry.
- Toss the blueberries with 1 tablespoon of flour in a small bowl. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until slightly thickened and pale, about 1 minute. Add the oil, Greek yogurt, vanilla extract, and lemon zest (if using). Whisk until smooth.
- Add the dry ingredients to the wet and fold gently until just mostly combined — a few flour streaks are fine.
- Fold in the grated zucchini. Then gently fold in the flour-coated blueberries, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top lightly. Scatter a few extra blueberries on top if desired.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent loosely with foil at the 35–40 minute mark.
- Remove from the oven and let the loaf cool completely in the pan on a wire rack before unmolding and slicing.
Notes
Zucchini: Grate finely using the small holes of a box grater. Squeeze out some (not all) moisture — you want the zucchini to still contribute moisture to the loaf.
Oil: Use a neutral-flavored oil like canola. Melted and slightly cooled coconut oil also works well. Key Recipe Tips: Spoon and level your flour — don’t scoop directly from the bag or you’ll pack too much in. Toss the blueberries in flour to prevent them from sinking. Don’t overmix once the dry and wet are combined. Storage Tips: Due to the high moisture content, store this loaf in a zip-lock bag or airtight container. Room temperature: up to 2 days. Refrigerated: up to 7 days. Frozen: up to 3 months. Slice before freezing for easy grab-and-go portions. Make-Ahead Tips: Bake fully, cool completely, wrap tightly in plastic wrap, then freeze. Defrost at room temperature or overnight in the fridge. Individual frozen slices can be defrosted in the microwave in 30–60 seconds. FAQs: Can I use frozen blueberries? Yes! No need to thaw them first. Fold them in straight from frozen and work quickly to avoid too much color bleeding into the batter. The loaf may need an extra 5 minutes of baking time. Do I need to squeeze all the water out of the zucchini? No — and this is important. Squeeze it lightly to remove excess water, but don’t wring it bone dry. The moisture in the zucchini is part of what makes this loaf so tender. Can I make this into muffins? Yes! Divide the batter between a lined 12-cup muffin tin and bake at 350°F (175°C) for 22–26 minutes, until a toothpick comes out clean. My loaf is browning on top but still raw inside — what do I do? Tent it loosely with foil and keep baking. Zucchini bread can take the full 70 minutes (or occasionally a touch more) depending on your oven and how much moisture was in your zucchini. Can I reduce the sugar? You can reduce the total sugar slightly, but keep in mind that the sugars contribute to moisture and browning as well as sweetness. I’d reduce by no more than ¼ cup total across both sugars. Can I use melted butter instead of oil? Yes, melted butter works as a direct 1:1 substitute and adds a lovely richness to the loaf. The trade-off is that butter solidifies when cold, so the loaf will firm up more in the fridge compared to an oil-based version. If you’re eating it fresh within a day or two, butter is fine.
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