Blueberry Zucchini Bread

Name: Blueberry Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 7 oz Zucchini ((grated; ~1 1/2 cups)); 1/2 cup Unsalted butter ((or coconut oil for dairy-free; softened at room temperature)); 2/3 cup Besti Monk Fruit Allulose Blend; 3 large Eggs; 1 tbsp Lemon juice; 1 tbsp Lemon zest ((optional)); 1 tsp Vanilla extract; 2 cups Wholesome Yum Blanched Almond Flour; 1/4 cup Wholesome Yum Organic Coconut Flour; 2 tsp Baking powder; 1/4 tsp Sea salt; 1 cup Blueberries; 1/4 cup Besti Monk Fruit Allulose Blend; 1 tbsp Lemon juice

My blueberry zucchini bread is super moist, lemony, and bursting with fresh berries! Naturally gluten free, with no refined sugar.

By Maya Krampf
Updated Jul 26, 2026

168 Votes | 362 Comments

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Blueberry zucchini bread with blueberries and lemon wedges.

In This Post

My Blueberry Zucchini Bread Is Super Moist, Lemony, And Secretly Healthier
Ingredients & Substitutions
How To Make Blueberry Zucchini Bread
My Tips For The Best Texture
Blueberry Zucchini Bread Recipe card
Recipe Reviews

My Blueberry Zucchini Bread Is Super Moist, Lemony, And Secretly Healthier

Maya holding blueberry zucchini bread on a cutting board and a bag of Besti.

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!

Super moist blueberry zucchini bread with extra fresh blueberries and lemon.

“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

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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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Labeled recipe ingredients: Zucchini, blueberries, lemon, almond flour, coconut flour, butter, eggs, Besti, baking powder, vanilla, and salt.

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.

Butter and Besti creamed together in a glass bowl.

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.

Very thick blueberry zucchini bread batter after adding the dry ingredients.

Folding blueberries into the zucchini bread batter.

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.

Glazed blueberry zucchini bread with fresh blueberries and lemon.

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.