Blueberry Zucchini Bread

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Breakfast is one of my most loved meals of the day and especially when I have a delicious meal made ahead that takes the stress out of busy mornings and gives me those few extra minutes of sleep.

Soft and moist, this Blueberry Zucchini Bread literally melts in your mouth and is the perfect breakfast for busy mornings that the whole family will love.
Don’t worry, you can’t taste the zucchini in this recipe! The shredded zucchini along with the Greek yogurt makes the bread incredibly moist and tender without imparting any flavor just like my Vegan Chocolate Zucchini Brownies
If you’re serving it as a dessert and want to make the Zucchini Blueberry Bread more decadent, serve each slice with a scoop of vanilla ice cream.

Why you will Love this Recipe
  • Healthy & Flavor Packed- Packed with juicy fresh blueberrries and zucchini in every bite, this bread is bursting with flavors! Also, this is a great way of sneaking in some extra veggies and fruits in your diet while enjoying a delicious treat.
  • Uses Simple Ingredients- This bread is made using simple ingredients that you may already have on hand!
  • Easy recipe: This is a ridiciously easy recipe that is suitable even for novice bakers.

Are you looking for more such make-ahead Breakfasts? Then, you can also check these: Recipe Notes
  • Before adding in the blueberries to the batter, toss them in a little bit of flour first. This keeps them from sinking to the bottom while baking.
  • There’s no need to peel the zucchini for this recipe.
  • Be extra gentle when stirring in the blueberries so they don’t burst and stain the whole batter blue.
  • To store, keep the zucchini bread in an air tight container wrapped in a plastic foil in the refrigerator upto 5 days.

If you make this Blueberry Zucchini Bread, I would love to know how it turned out! Please let me know by leaving a comment below.

  • 1 1/4 cup flour+ 1 tablespoon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1/2 cup plain Greek yogurt
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup zucchini, unpeeled and coarsely grated
  • 1 cup fresh blueberries
  1. Preheat oven to 175 degrees Celsius.
  2. Line a loaf pan with parchment paper and lightly brush it with oil. Set aside.
  3. Toss the blueberries with 1 tablespoon flour to coat.
  4. In a large bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.
  5. In another bowl, whisk together the eggs, vegetable oil, vanilla extract, Greek yogurt , honey and the brown sugar.
  6. Add the dry ingredients to the wet ingredients until just combined.
  7. Using a spatula, fold in the grated zucchini and the flour-coated blueberries into the batter, stirring gently just until combined.
  8. Pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour until a toothpick inserted into the center comes out clean.
  9. Take it out of the oven and allow it to cool for 15 minutes before slicing.
  10. Enjoy!


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