Shop
My
Custom
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)
FREE 5-Ingredient Recipe EBook
GET IT NOW
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.
-
Grate the zucchini first and set over the sink to drain while preparing other ingredients.
-
Preheat the oven to 325 degrees F (163 degrees C). Line an 8.5×4.5 inch loaf pan with parchment paper.
-
In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
-
Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
-
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.
-
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.
-
Fold the blueberries into the batter.
-
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.
-
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.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Blueberry Zucchini Bread Recipe
362 Comments
Mary
0This is a great recipe and family and friends loved it. Do you think it could be made as muffins instead of a bread loaf? Thanks.
Wholesome Yum M
0Hi Mary, This recipe will bake up best as a loaf. If you would like to have it in portions, I suggest pre-slicing and freezing.
Jennifer Kuhl
0I was wondering, can you use coconut flour instead? I can’t get overwhelmed texture of almond flour.
Wholesome Yum M
0Hi Jennifer, Unfortunately, coconut flour would drastically change the ratios in the recipe. It likely would not turn out.
Barb
0Really great tasting recipe! I have made this recipe on 3 different occasions so far. I used 2 small loaf pans the 1st 2 times, once in a toaster oven, once in convection oven. Third time I used muffin tin & baked in convection oven. Baking in the toaster oven actually had the best results for me…….appearance, texture etc. Convection oven baked too hot, browned too quickly & wasn’t quite done in middle. When I baked muffins I lowered convection temp to 300 & reduced time to 40 min & turned out much better. I still would prefer outcome of using toaster oven. BTW your zucchini pizza crust is better than any keto pizza crust I’ve made……hands down!! Appreciate all your hard work for us Ketoer’s 🙂
Gabi
0This was delicious!
I used avocado oil in place of butter, used only 1 3/4 cup of almond flour and added psyllium husk to reach 2 cups, hoping it would prevent the soggy texture that many mentionned. I baked it in a square pyrex dish
for 60 minutes and it came out PERFECT! Texture is tendre and moist but not wet, it’s tasty, well balances, not too sweet. Just what I like. Thank you!
Debbie
0I have to strictly follow the Bredesen protocol, which is a healthy fat 2/3 keto flex diet. The bread was delicious with the following modifications. I used 1/2 cup avocado oil in place of the butter, only 1/3 cup erythritol (need to switch this to stevia or monk fruit next time. I replaced 1/2 cup of the almond flour with coconut flour. I also added 1 teaspoon cinnamon, 1/2 cup blueberries, 1/2 cup walnuts.
Katie
0This recipe is so easy to make and works perfectly as a freezer friendly recipe! I made 3 and just stuck them in the freezer. When I decided to have one I just got it out and in a day it was thawed and tasted just as good as if freshly made.
Calvina Mason
0I made this bread and it was awesome. I used 4 medium size eggs and added 1/4 cup coconut flour plus 1 tsp of xanthan gum to the recipe. It turned out perfect. I will making this again. Robert is diabetic and he loved this bread.
Bonnie
0Great recipe!! I used coconut oil and added Oregon grape berries instead of blueberries!!! Nothing but raves from everyone! Made 13 muffins.
Kathy
0I had to bake it 75 minutes but otherwise it’s great!
Mardi
0This recipe is awesome, awesome light, sweet and great with a tea or coffee. This is going to be my favourite.
Tai
0I made them! So good!!
Question. How do you use monk fruit erythritol for 2/3 c of erythritol blend which I don’t have it?
And I used monk fruit allulose for frosting and the other recipe said 1/2 c erythritol blend.
Is both measurement same or less?
Thank you!
Wholesome Yum M
0Hi Tai, I have a Sweetener Conversion Calculator that will help determine how much sweetener to use in the recipes if you don’t have the exact type the recipe calls for.
Nancy
0This recipe was easy to follow and turned out delicious!
Sandi. Good
0OMG… that is the tastiest most yummiest treat!!! Better yet, it was already listed in the Lose It app so it was simple to log. Thank you!!! I will be making this until the end of time.
Gene
0Can I dry the zucchini in the oven like you do with your zucchini pizza crust? It’s so much less work!
Wholesome Yum M
0Hi Gene, Yes that should work great!
Cheryl
0I tried making this bread twice and both times it was done on top and mushy on the bottom. I squeezed the zucchini several times. I was so bummed because it looked so yummy. I had the same trouble with the blueberry muffins. What am I doing wrong?
Wholesome Yum M
0Hi Cheryl, Sounds like the issue is the blueberries. Be sure to fully dry them before adding to the batter. Also, you can lightly dust the blueberries in coconut flour before adding to the batter. That will help absorb any remaining moisture on them.
Tai
0Can I use BESTI MONK FRUIT SWEETENER WITH ERYTHRITOL – GRANULATED insted of erythritol only?
Thank you!
Wholesome Yum M
0Hi Tai, Reduce the amount to 1/2 cup + 1 Tbsp and you will get the same level of sweetness. Enjoy!
Palma Nemeth
0I used my salad spinner and it was very helpful for removing moisture from the zucchini. Thank you for the great recipes.
Tammy
0OMG! This is amazing bread. I love sweet and tart… this was perfect. I made 2 loaves. Froze one and plan on eating the other throughout the weekend. If it lasts that long. Thank you for this recipe.
PS. I don’t like the taste of almond flour but I followed the recipe as is and I couldn’t taste the flour, which is really a miracle for me. Thank you again.
Patti
0Made this bread the other day and found it to be way too greasy (too much butter maybe?). Followed the recipe exactly. Think next time I make it will use 1/4c butter and maybe 2-1/2 c almond flour. Love the flavors though.
TootNan
0The flavor is wonderful however if you don’t wring out the zucchini of its moisture, it will be soggy. The blueberries and lemon are delicious in it but also add to the overload of moisture. Just wondering if there are any further suggestions as to how to dry it out. I served it as bread pudding. Nonetheless delicious.
Wholesome Yum M
0Hi TootNan, I am glad you enjoyed the flavors of this bread. To get the most moisture out as possible, you may want to grate the zucchini first and let it drain in a colander for 30 minutes before starting the recipe. This will allow gravity to do some of the work for you. Once you are ready to add the zucchini to your bread batter, wrap the grated zucchini in cheesecloth (or a tea towel) and wring the rest of the moisture out of it. I hope this helps!
Jane
0If I will cook this recipe as a muffin…is there any difference.?
Pamela
0I made this bread today and love it!
However, I followed the recipe exactly except I added 1/4 cup more erythitol for the glaze. But when I entered everything into my fitness app (MyFitnessPal) the calories/macros are way higher. Has anyone had the same problem?
My loaf pan (9.25×5.25×2.75”) made about 8x 1” slices
Wholesome Yum M
0Hi Pamela, These food tracking apps often don’t subtract the erythritol from the carb count, so it gives a different carb count from my nutrition facts. Here is a refresher article on how to calculate net carbs.
Wholesome Yum M
0Hi Jane, This recipe will bake up best as a loaf. If you would like to have it in portions, I suggest pre-slicing and freezing.
Janice Smotherman
0I loved this recipe, it was delicious and you provided some good information to go along with it. Thank you!