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.
The Ingredients
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.
The Directions
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 1/2 cup flour and 1/2 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!)
