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This Blueberry zucchini bread recipe is so moist, healthy, delicious, and loaded with fresh blueberries. You will enjoy every bite of this healthy blueberry loaf bread and you would want to make it all the time.
My blueberry lemon bread is just as good without the zucchini or you may also like my chocolate zucchini bread.
My kids will try any kind of bread I make and they were surprised that they couldn’t taste the zucchini so that’s a bonus! 👏🏻 This blueberry zucchini bread is seriously so delicious, moist, and filling. You can have them for breakfast, snack or dessert any time of the day.
They are easy to make and bursting with fresh blueberries. Hard to even notice they have veggies in them. If you are looking for something similar without the blueberries but are in the mood for chocolate chips, then you should check out this Chocolate chip zucchini bread instead.
Why you will love it
- It is filling and makes for a perfect breakfast
- If you like the combination of blueberries and lemon and you like bread in general then this recipe will be perfect.
- It is easy to make! 😁
Ingredients you will need
- Eggs: medium or large
- Coconut Oil or you can use another neutral oil
- Vanilla Extract
- One Pint of Fresh Blueberries: about 2 cups. You can use frozen.
- Lemon Zest: just zest a lemon at home.
- Coconut Sugar or another sugar of your choice.
- Shredded Zucchini: you will need fresh zucchini. You need to cups. I shredded one large one and I got 2 cups. But you can use 2 mediums.
- Oat Flour: or any flour like whole wheat
- Coconut Flour: you can use almond flour.
- Flax Seed Meal: ground flax is fine.
- Sea Salt
- Baking Powder
- Baking Soda
See a full list of ingredients and quantities in the recipe card below!
How to make it
This zucchini bread recipe is super easy to make once you have all your ingredients ready and set up. Preheat oven to 350 degrees. Lightly spray a 4×10-inch loaf pan with cooking oil and follow the instructions below.
Step 1: In a large bowl, add the eggs, oil, zest, shredded zucchini, vanilla, and coconut oil.
Step 2: Using a whisk, mix until incorporated.
Step 3: In a second bowl combine the flour, flaxseed meal, salt, baking powder, and baking soda. Mix to combine.
Step 4: Gently stir the dried mixture into the egg mixture. Mix well to combine.
Step 5: Fold in the blueberries and gently mix.
Step 6: Pour the batter into the prepared loaf pan and level it up.
- Bake for 40-50 minutes or until a toothpick comes out clean. Cool the blueberry bread completely before slicing. Enjoy!
Frequently asked questions
Shredding zucchini for zucchini bread or otherwise is quite simple. Wash zucchini thoroughly under cold water. Dry with a towel and cut out the edges at both ends. Using a boxed grater over a plate or cutting board, place the grater in a slanted position and grate the zucchini by continuously running it up and down over the large holes of the grater.
You can leave your zucchini bread on the counter for 24 hours. Then I recommend you place them in a sealed container and store them in the fridge for up to 7 days.
Yes. If you would like to make extra and store your zucchini bread, tightly wrap them with foil wrap, place them in a freezer-safe bag, and freeze for up to 3 months
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Breakfast recipes you may like
- Viral Cottage Cheese Wrap
- Cookie Dough Overnight Oats
- Breakfast Egg Sandwich
- Greek Yogurt Overnight Oatmeal Recipe
Thanks for stopping by! If you make this dish or any of my other recipes, I would really appreciate you taking the time to comment and rate it. I hope you enjoy it as much as I did.
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Blueberry Zucchini Bread
Ingredients
- 3 Medium Eggs
- ¼ Cup Coconut Oil
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Lemon Zest
- ¾ Cup Coconut Sugar
- 2 Cups Shredded Zucchini
- 1 Cup Oat Flour
- ¾ Cup Coconut Flour
- ¼ Cup Flax Seed Meal
- ¼ Teaspoon Sea Salt
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 1 Pint Fresh Blueberries
Instructions
- Preheat oven to 350 degrees. Lightly spray a 4×10-inch loaf pan with cooking oil.
- In a large bowl, beat together eggs, oil, zest, vanilla, and coconut sugar. Fold in the shredded zucchini.
- In a second bowl combine the flour, flaxseed meal, salt, baking powder, and baking soda.
- Gently stir the dried mixture into the egg mixture, then fold in the blueberries. Pour into the prepared loaf pan and level it up.
- Bake for 40-50 minutes or until a toothpick comes out clean. Cool completely before slicing. Enjoy!
Video
Notes
- You can use any other flour instead of oat flour. All-purpose or whole wheat flour will work well.
- Do not forget to squeeze out the liquid from the shredded zucchini.
- You can use both fresh or frozen blueberries.
- Swap the coconut sugar with any other sugar you have on had.
- Allow the bread to cool before cutting.
- Store for up to 7 days in a sealed container in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of the best deserts/breads I’ve ever tasted or made in my entire life. Top 5 list. I just made it for my family and my aunt stopped in her tracks and said “this is a keeper. Like don’t lose this recipe. This is a keeper. I like it, A LOT”… so I said “don’t you worry! I’m keeping it”!
The only differences are that I added chia seeds like a handful, maybe a tablespoon of cinnamon, I substituted for half a cup of regular sugar and 1/4 cup honey, and I used only wheat flour as the only flour. It was so good though. Very moist, the flavors were bursting, the coconut oil makes it melt in your mouth. This is a great way to eat zucchini’s! 🙂
Thank you so much!
Thanks so much for the feedback. Glad you liked it
Made this for a pot luck at work and my coworkers loved it. It was delicious and easy for me and I’ll make it again!
Yay glad everyone liked it
Thank you for your amazing recipes!
So kind. Thank you