If you’re looking for the perfect summer quick bread that’s moist, easy, and healthy, this blueberry zucchini bread is your dream bake. Packed with juicy blueberries and nutrient-rich zucchini, it’s a one-bowl recipe that’s great for breakfast, a snack, or even dessert. Plus, it’s kid-approved and freezer-friendly—what more could you want?

Using zucchini in bread might sound unconventional, but it’s a secret weapon for adding moisture without excess fat or sugar. Zucchini is low in calories, high in water, and loaded with fiber, vitamins, and minerals. According to Healthline’s breakdown of zucchini nutrition, it’s also rich in antioxidants and aids in digestion, making it a smart ingredient swap for healthy baking.

And the blueberries? They add natural sweetness, vibrant color, and a burst of flavor in every bite. Not to mention, they’re loaded with antioxidants. As Medical News Today explains, blueberries are among the top nutrient-dense fruits, supporting heart health and reducing inflammation.

Why This Bread Is Moist and Healthy

The secret to this recipe’s perfect texture lies in a few smart ingredient choices:

Grated zucchini for natural moisture
Greek yogurt or applesauce to reduce oil
Fresh blueberries for sweetness and nutrients
Whole wheat or almond flour for extra fiber
Maple syrup or coconut sugar as low-glycemic sweeteners

All of these ingredients work together to create a loaf that’s flavorful, tender, and still supports a health-conscious lifestyle.

Ingredients You’ll Need

Here’s what you’ll need to make this healthy, easy quick bread:

1 cup grated zucchini (squeeze excess moisture)
1 cup fresh blueberries (tossed in 1 tsp flour)
1 ½ cups whole wheat flour (or all-purpose/almond flour)
½ cup maple syrup or coconut sugar
2 large eggs
¼ cup Greek yogurt or applesauce
¼ cup coconut oil or olive oil
1 tsp vanilla extract
½ tsp cinnamon
½ tsp baking soda
1 tsp baking powder
¼ tsp salt

Optional Add-ins:

¼ cup chopped walnuts or pecans
1 tsp lemon zest for a citrusy punch

Step-by-Step Instructions

Follow these simple steps for a fail-proof, moist loaf every time:

Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Grate zucchini and gently squeeze it in a towel to remove excess water.
In a large bowl, whisk eggs, oil, yogurt, vanilla, and sweetener until smooth.
Stir in the grated zucchini.
In another bowl, mix the dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.
Slowly add dry mix into the wet mixture until just combined.
Fold in floured blueberries (and nuts if using).
Pour batter into prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack.

Pro Tip: If you’re not sure how to store quick breads properly, check out this guide on how to store quick breads from The Kitchn.

Delicious Variations to Try

Spice it up with these flavor variations:

Lemon Blueberry Zucchini Bread – Add lemon zest and a lemon glaze.
Nutty Twist – Fold in chopped walnuts or pecans for crunch.
Mini Muffins – Use a muffin tin for bite-sized snacks.
Streusel Topping – Mix cinnamon, oats, and brown sugar for a sweet crust.

Nutrition Breakdown

This recipe is packed with goodness:

Around 180–200 calories per slice
Rich in fiber from zucchini and whole grains
Low in added sugar, especially when using maple syrup
Contains healthy fats from olive oil or coconut oil
Antioxidant-rich thanks to fresh blueberries

Serving Ideas

Serve this moist, flavorful bread:

Warm with a dollop of Greek yogurt
Toasted with almond butter
Alongside your morning coffee or smoothie
With a drizzle of honey for dessert

How to Store and Freeze

Keep your bread fresh and moist with these tips:

Store at room temperature in an airtight container for up to 3 days
Refrigerate for up to a week
Freeze individual slices wrapped in plastic wrap and foil for up to 3 months
Reheat in the microwave or oven as needed

Frequently Asked Questions (FAQs)

Can you taste the zucchini in the bread?
No, zucchini has a mild flavor and blends into the texture perfectly.

Should zucchini be peeled for bread?
Not necessary. The peel adds color and nutrients. Just wash it well.

Do you squeeze the zucchini before adding it?
Yes. Use a clean towel or cheesecloth to remove excess moisture.

Can I use frozen blueberries?
Yes, but toss them in flour and fold in gently to prevent streaking.

Can I make this recipe gluten-free?
Absolutely. Substitute almond flour or a gluten-free flour blend.

How long does blueberry zucchini bread last?
At room temp, 2–3 days. In the fridge, up to 7 days. Freezes well, too.

Is it okay to make the batter ahead of time?
Best to bake it immediately. Leaving the batter out may affect rise and texture.

Final Thoughts

This moist, easy, and healthy blueberry zucchini bread proves that delicious can also mean nutritious. Whether you’re using up garden zucchini or craving a sweet summer bake, this recipe delivers every time. Make it your own with mix-ins, enjoy it fresh or frozen, and feel good about every bite.