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My Blueberry Zucchini Bread Is Super Moist, Lemony, And Secretly Healthier
This blueberry zucchini bread is my bright, summery twist on classic zucchini bread, but made with juicy berries, fresh lemon, and a soft crumb that reminds me of coffee cake. I originally published this recipe in 2017, and it’s gone through a few minor revisions over the years, as I keep improving upon it almost every summer. Here’s why this year’s updated version is my best yet:
- Super moist, but easier to slice – I’ve always made this blueberry zucchini bread with almond flour for a moist, delicate crumb, but this year I also added a little coconut flour after some readers found the loaf too wet. It absorbs just enough liquid to help the slices hold together, but still keeps my favorite part: the super moist texture. In fact, I debated adding more because it’s still quite delicate, but decided it’s better this way because that’s what makes it taste so good — even if it falls apart a little!
- Bright blueberry-lemon flavor – Every slice has sweet bursts of fresh blueberries, fresh lemon, and an optional-but-highly-recommend-it tangy glaze.
- Secretly healthier – My blueberry zucchini bread recipe is naturally gluten free (no white flour), has no refined sugar, and even packs in a little protein and fiber.
- Easy one-bowl batter – The batter takes about 15 minutes to prepare, and the rest is hands-off.
Compared to the more common versions, this blueberry zucchini bread is a little lighter, a whole lot brighter, and in the heat of summer, it’s my absolute fave. I love a slice with my morning protein coffee, but it’s just as good for an afternoon snack or even as a healthy dessert. Make it with me!
“This recipe was so simple and is absolutely amazing. I absolutely love it. I am freezing it, then vacuum-packing it in two-piece portions I can take out at any time. Thank you so very much for sharing this recipe!!!!”
-Suzan
Ingredients & Substitutions
Here I explain the best ingredients for my blueberry zucchini bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Zucchini – You’ll need 7 ounces grated zucchini, which may be one medium-large one or you might need part of a second one. You can also measure 1 1/2 cups grated if you don’t have a scale. There is no need to peel it.
- Blueberries – Fresh or frozen both work. Add frozen blueberries straight from the freezer, because thawing them can add extra moisture and tint the batter purple.
- Almond Flour & Coconut Flour – I use Wholesome Yum Blanched Almond Flour for a soft, tender crumb. The small amount of Wholesome Yum Organic Coconut Flour is my recent addition to this version — it absorbs excess zucchini moisture, helping the loaf hold together better. I don’t recommend substituting either of these, because replacing either flour in this blueberry zucchini bread recipe can make it too wet or too dry.
- Besti Monk Fruit Allulose Blend – Sweetens the bread without refined sugar, but just as important, it keeps the crumb extra moist. I also use this for the glaze, because unlike most other sweeteners (even powdered ones!), it dissolves smoothly without a gritty texture.
- Unsalted Butter – Make sure it’s softened at room temperature, so it creams smoothly. For a dairy-free option, coconut oil also works.
- Eggs – For structure and lift. I don’t recommend alternatives here, because this blueberry zucchini bread is already very tender.
- Lemon – The lemon juice brightens the blueberries, but I’ve also added optional lemon zest to make the lemon flavor pop. We’re using more juice for the lemon glaze, too!
- Baking Powder (for lift), Vanilla Extract (for flavor), and Sea Salt (for balance)
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How To Make Blueberry Zucchini Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the zucchini and pan. Grate the zucchini and set it over the sink to drain. While you preheat the oven, line a loaf pan (this is the perfect size) with parchment paper.
- Cream the butter and Besti. In a large bowl, use a hand mixer to beat them together until fluffy.
- Add the wet ingredients. Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
- Mix in the dry ingredients. Beat in the almond flour gradually, 1/2 cup at a time. Then, beat in the coconut flour, baking powder, and sea salt. The batter will be very thick.
- Squeeze and add the zucchini, then the blueberries. Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels, and squeeze out as much moisture as possible. Stir it into the batter until well combined. Fold in the blueberries.
- Bake the bread. Transfer the batter to the prepared pan, smooth the top, and round it slightly. Bake until the top is light golden. Cover loosely with foil and continue baking until a toothpick inserted in the center comes out clean.
- Cool before glazing. Once your blueberry zucchini bread has completely cooled on a rack, whisk more Besti and lemon juice until smooth. Drizzle on the glaze right before serving.
My Tips For The Best Texture
- I prefer the larger holes on my box grater. Very fine shreds can turn mushy.
- Squeeze the zucchini very (very, very!) well. I usually get at least 1/4 cup of water out. This is key to avoid a wet center or a loaf that falls apart.
- It’s normal for the batter to be very thick — do not thin it out. Resist the urge to add more liquid, or it will never set. The zucchini will add moisture as it bakes (yes, even after being squeezed up front).
- Feel free to adjust the sweetness. This version is pretty sweet with 2/3 cup of Besti, but I’ve also made it with 1/2 cup and that was great, too. Both work fine for this batter.
- Make sure your loaf pan is not too big. I developed this recipe using this exact pan, which is smaller than most. A larger pan will make a flatter loaf and can change the baking time.
- Round the top before baking. This blueberry zucchini bread doesn’t rise very much, so rounding the top upfront helps it have that shape in the end.
- Cover the loaf while the top is still light golden, lighter than you want. It will get more golden even when covered, but covering prevents it from burning before the inside is done.
- Remove the bread from the pan to cool, or it can turn out soggy. I usually let the zucchini blueberry bread rest for 10-15 minutes in the pan so it sets enough to lift out, then transfer to a wire rack to finish cooling.
- Cool completely before slicing. If you slice it while it’s still warm, the inside will be too wet. The texture is even better if you can wait until the next day!
- Add the glaze only right before serving. I find it soaks into the crumb over time, so is best drizzled fresh.
- Want to turn this into muffins? You can! You’ll just need to reduce the baking time. I recommend checking at 20 minutes, but they usually take 25-30 minutes to be done.
Blueberry Zucchini Bread
By
My blueberry zucchini bread is super moist, lemony, and bursting with fresh berries! Naturally gluten free, with no refined sugar.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Blueberry Zucchini Bread
Lemon Glaze
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Grate the zucchini first and set over the sink to drain while preparing other ingredients.
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Preheat the oven to 325 degrees F (163 degrees C). Line an 8.5×4.5 inch loaf pan with parchment paper.
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In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
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Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
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Beat in the almond flour gradually, 1/2 cup at a time. Then, beat in the coconut flour, baking powder, and sea salt. The batter will be very thick.
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Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
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Fold the blueberries into the batter.
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Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake the blueberry zucchini bread for about 30 minutes, until the top is light golden.
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Cover the pan with foil and bake for 25-35 more minutes, until an inserted toothpick comes out clean. Cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely.
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To make the glaze, whisk together the lemon juice and Besti. (Unlike most, Besti will dissolve easily, even if it's not powdered.) Drizzle the glaze over the bread.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, 1/2″ thick
- Tips: Check out my recipe tips above to keep the loaf moist, prevent a soggy center, and help every slice hold together.
- Storage: You can keep this blueberry zucchini bread on the counter for about 24 hours, but otherwise it’s best in the refrigerator, since it has fresh zucchini, berries, and so much moisture. If I wrap it in parchment paper (avoid plastic, which traps moisture) and keep in the fridge, it usually lasts up to a week.
- Reheat: Warm individual slices briefly in the microwave or oven. I don’t recommend the toaster, because the loaf is too soft and delicate.
- Freeze: I recommend slicing the cooled bread first, then freeze the pieces in a zip lock bag, with parchment paper between them to prevent sticking. That way, you can grab just a slice (or two) at a time to enjoy.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Blueberry Zucchini Bread Recipe
362 Comments
Lynniepooh2
0Ooo whooo doggie! This sure kicks the sweet cravings to the curb. It is exactly what I needed today. Always have liked blueberries but matching them with lemon is like hitting a home run with bases loaded. Only issue I have with this recipe is not eating it all in one day. Thank you Maya and team. Game winner!!
Gabriela Martinez
0Thanks for this delicious recipe. It turned out great.
Sarah
0This was tasty, but mine was so watery and gloppy that i’m tempted to leave out the zucchini completely and just use blueberries
Mary Ellen
0Can I make this with frozen blueberries, as long as I completely thaw them first? Thank you!
Wholesome Yum D
0Hi Mary Ellen, Yes, you can use frozen berries, but don’t thaw them first.
Carol
0It says 18 servings in this recipe. That doesn’t seem realistic for a small loaf of bread. If that’s the case, is anyone really slicing this into 18? Otherwise the carb count is not really that low. :/
Wholesome Yum D
0Hi Carol, Each slice should be 1/2″ thick.
Marjorie Heard
0In the recipe you say if using frozen blueberries to add them frozen. Here you tell this person it’s OK to thaw them. Which do we follow?
Maya | Wholesome Yum
0Sorry about the confusion, I meant that it’s okay to use frozen. I clarified my answer. It’s fine to use frozen, but don’t thaw them.
Rebecca Hubbell
0Loved how tender and flavorful this was!
jess
0I have tried a chocolate zucchini bread, but this lemon blueberry zucchini bread is amazing and I never would have tried this before finding this recipe, so thank you for sharing!
Jessica
0This recipe has SO much flavor! It was also really easy to make, so I plan to make this again next week too!
Shelli peterson
0Best bread ever!
Glenda
0A delicious zucchini bread recipe! I’d never made one with blueberries before and it was wonderful. Thanks!
Elena
0Amazing… I am switching to a healthier lifestyle and this is exactly what I needed. Delicious bread, thank you!
Scarlet
0So moist and delicious. What a great way to get fruits and veggies into even a picky eater’s diet.
Irene
0This is a winner! I followed your directions and did not change a thing. The key is to squeeze as much liquid as possible from the shredded zucchini. This bread, as you call it, is more like a cake to our family, it’s so yummy and moist. My family loves it so I have to make it often. I finally found a dessert I can serve to my none Keto friends. Does this bread need to be refrigerated after it cools or can it sit out on the counter for a few days? The recipe did not specify.
Shawn
0I have frozen wild raspberries can I use them instead of blueberries? Also can this be made in muffin tins?
Wholesome Yum A
0Hi Shawn, Yes, you can use raspberries instead of blueberries. If you bake in a muffin tin, the bake time will change. Take a look at my zucchini muffins recipe if you prefer muffins.
Wholesome Yum D
0Hi Irene, The bread can be kept on the counter for 1-3 days. If it’s not eaten within a few days, refrigerate the bread wrapped in parchment paper for 5-7 days.
Irene
0Wow! This is the best zucchini bread I have ever had, especially adding the blueberries and lemon to the recipe. My husband thinks it’s a hit too! Almond flour cake can be so dry, but this bread (It tastes like cake to me) is so moist you have to eat it with a fork, and flavorful. You don’t taste the zucchini. This will be on the top of my list for Keto desserts. I already had all the ingredients in my kitchen and made the recipe as is with all your suggestions. I wouldn’t change a thing! Does this bread have to be refridgerated once it is cooked? How long does it last? Can I freeze this bread?
Wholesome Yum D
0Hi Irene, Yes, you can freeze it and you can find all of those instructions in the post.
MRS P MACIAS
0Can I skip the zucchini?
Wholesome Yum D
0Hi MRS P MACIAS, I recommend my keto blueberry bread recipe because that has no zucchini.
Lauren
0Can I substitute stevia for monk fruit?
Wholesome Yum D
0Hi Lauren, If you are substituting Besti for another sweetener, check the conversion chart in my keto sweetener guide. However, most brands of stevia use erythritol as a bulking agent, and the end result will be more dry than if you use Besti.
A
0Can I replace almound flour with the coconut flour?
Maira
0This cake is so incredibly good!!!!
The texture and flavor are exceptional!!!!!
Wow
Wholesome Yum D
0Hi A, No, almond flour and coconut flour are not interchangeable flours, if you don’t want to use almond I suggest macadamia nut flour.
Kathryn Young
0I was wondering if I could use Zucchini that I shredded and froze over the summer (I have a ton)? If so how would I measure it? For instance when I shredded it I measured out 3 cup increments and froze them. Thawed out and squeezed it measures 3/4 cup.
Wholesome Yum D
0Hi Kathryn, You would measure after thawing but before you squeeze the water out.
Heidi
0Love this recipe! It takes a long time to cook but is worth the wait. The texture is fantastic.
Lisa
0This was pretty good – I did not make the glaze as it already was too sweet.
I used 1/2 c sweetener and next time I’ll use only 1/3 c.
Thanks for the recipe!
tina
0Amazing!!!! Thank you