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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
Suzan bourassa
1This recipe was so simple and is absolutely amazing. I absolutely love it. I am freezing in my freezer and then going to vacuum pack them in two pieces that I can take out at any time, thank you so very much for sharing this recipe!!!!
Deb P.
1MAKE SURE YOU COOL COMPLETELY AS STATED IN THE RECIPE OR IT WILL FALL APART WHEN YOU REMOVE IT FROM THE PAN. Delicious recipe! I used a flour sack towel to squeeze the zucchini VERY dry since they are thin and it worked well. A nut milk bag would work too, but I prefer to keep them just for making nut milks. I did add the 1/4 cup of coconut flour as other reviewers suggested. Also, added the lemon peel. This is the perfect recipe. Everyone loved it. Thanks, Maya
Irene
0Thank you for this delicious recipe! I’ve made this Kety Zucchini Bread many times—it’s that good! I made two loaves yesterday to share for Easter. It has no sugar, except for the blueberries, and I love that it also has a vegetable in it. I don’t put the glaze on top because I find it’s sweet enough without it. Plus, this loaf is so moist. My family loves it! Is it possible to bake this recipe in a 8X8 or 9X9 square pan? If so, how long would it take to bake?
Maya | Wholesome Yum
0You’re very welcome, Irene! I’m so glad you liked this zucchini bread so much to make it many times, that means a lot. You can definitely use an 8×8 or 9×9 pan, but it will bake much faster. I always use the loaf pan for this one so am not sure of the exact time, sorry. I would start at 20 minutes and check on it every 5 minutes or so. Let me know how it goes! I hope you had a wonderful holiday.
Donna Mac
0Can I print this recipe?
Maya | Wholesome Yum
0Hi Donna, Yes, absolutely! Just use the print button on the recipe card above.
Marshall Otto
0This would have been much better with 1/2 tsp vanilla, and forget the crunchy lemon sugar topping. (The Monk fruit sugar did not dissolve in the lemon juice)
Maya | Wholesome Yum
0Hi Marshall, My recipe does include vanilla extract, did you miss it? Also, if your topping was crunchy, it sounds like you used the wrong sweetener brand. Besti will dissolve and not crystallize, but most brands of monk fruit will do exactly what you described. Hope you get a chance to make it with the right ingredients. 🙂
Suzanne
0I made this bread yesterday. I followed the directions. I even extra squeezed the zucchini over and over with paper towels. And I baked at 325 for 80 minutes then at 350 for another 20 minutes. I allowed it to cool for a long time so it would not fall apart. It stayed soggy. Please don’t say there is problem with my oven because it works perfectly for all my other recipes, including a lot of yours. The saving grace was that the top crust was crispy and delicious. The bread was very tasty. I toasted a slice for lunch (still soggy) buy oh so yummy! Thanks for taking the time to make and post your recipes. You have really helped me with my keto journey.
Wholesome Yum A
0Thank you so much for sharing all of that, Suzanne! I’m really glad you still enjoyed the flavor and that the top turned out nice and crisp.
This bread can be sensitive to moisture from the zucchini, even when it feels like it’s been squeezed really well. One thing that can help is adding 1/2 teaspoon of xanthan gum to the batter for a more sturdy texture. Also, using the same ingredients the recipe was tested with, like Wholesome Yum almond flour and Besti Monk Fruit Allulose Blend, can affect how it bakes up.
I really appreciate you taking the time to make it and share your experience 💛
Annette Montross
0I love this recipe! I used fresh blueberries and a gluten free flour, I doubled the recipe and it used 2 large zucchini’s. I also added more baking powder since I used a gluten free flour only because its what I had on hand. It made 5 mini loaves. Gotta go I hear the chickens.
NettieO
Maya | Wholesome Yum
0I’m glad you liked it, Annette! Thanks for sharing your version.
Kathy
0Can this recipe be made into Muffins?
Maya | Wholesome Yum
0Hi Kathy, Yes, you can do that. They will bake much faster than the bread, I’d start checking around the 20-25 minute mark.
Rose
0So good and easy! I baked two smaller loaves and it was perfect!
Brandon
0Cake is really good. My icing was very thin and soaked right into the cake.
Maya | Wholesome Yum
0I’m glad you liked the cake, Brandon! Make sure you let the bread cool completely before adding the icing. If it’s still too thin, you can just add more powdered sweetener to thicken it to your liking.
jersuerhodes
0Just made this recipe tonight and it is delicious! I’m waiting til morning to glaze it but did take a slice and put a little of the glaze on it – YUM!! I didn’t add the zest but might try that next time. I used 2 mini loaf pans and it worked great.
Patti
0Can this recipe be made as cupcakes rather than bread?
Wholesome Yum D
0Hi Patti, Yes, that would work.
Kathy
0How long do you bake the cupcakes?
Maya | Wholesome Yum
0Hi Kathy, I would recommend starting at 20-25 minutes and check on them. They are done when a toothpick inserted into the center comes out clean.
Barb
0I agree with what others said. It need coconut flour to set up properly. .
Debbie
0I made this for our trip to Texas. I didn’t want to wreck our eating habits just because of travel. It came out perfect. I probably didn’t squeeze the zucchini enough and realized this after about twenty minutes of cooking (still soupy). So I quickly threw it back into a mixing bowl and added 1/4 cup of coconut flour per a suggestion in the reviews. Then put it back in the oven until finished. It came out with a perfect consistency and it held up nicely. I omitted the glaze only because I had to wrap it and thought it would be too messy.
Mona
0I love your recipe, but you really should wait until your bread cools before you take it out of the pan and give it a chance to set. I have made this recipe five or six times and it always comes out great.
amanda fey
0Could you use honey vs a artificial sweetener?
Wholesome Yum D
0Hi Amanda, I don’t recommend using any liquid sweetener in this recipe. The only sweeteners I use are natural, though, so there’s no concern about artificial ingredients.
Deb
0I made this went to turn out of the pan, it fell apart all over my counter. The taste was not good either. I bake with almond flour all the time and followed recipe. Wasted so much time and ingredients. Will not be trying this again.
Wholesome Yum A
0Hi Deb, I’m sorry this didn’t turn out as expected! Make sure to squeeze the zucchini so most of the liquid comes out (about 1 cup). Otherwise the batter will be too loose for the bread to hold its shape. I hope you give this another try!”
Christy
0I found a non keto version of this several years ago and loved it. Wanting something healthier I went searching for a keto version. This is the first one I tried (I withheld blueberries) and I wont be trying any others. This is perfect!
Amy
0Hi, first off, I’ve loved every recipe I have tried, and so has my family (even my toddler!). I have a question about substituting the sugar blend. We have pure Monk Fruit, which we usually only need a couple of scoops of (not even a teaspoon worth) to achieve the typical sweetness. The recipe calls for 2/3 cup Besti Blend, if I were to substitute the Monk Fruit for the blend, would I need to change any of the dry ingredients (like increase anything) to keep the consistency the same? I understand we will need to omit the glaze, unfortunately.
Wholesome Yum D
0Hi Amy, I suggest using my Keto Sweetener Guide to get the correct amount.
Hibber
0Like others have found, this is not a foolproof recipe, as it came out way too moist, despite extra baking time and squeezing the moisture out of the zucchini in a nutmilk bag. The recipe needs some coconut flour to absorb all the extra moisture. I ended up cutting up the loaf into squares and drying out in the oven in a last-ditch attempt to dry it out. Disappointed.