This moist and delicious Blueberry Zucchini Bread is low-fat, lightly sweetened, and loaded with summer zucchini and blueberries. Perfect for breakfast or as a snack!
Blueberry Zucchini Bread
When I was recently in Connecticut, I went to this cute country kitchen on an apple orchard called Lost Acres Orchard, and I tried their blueberry zucchini bread, which inspired this recipe. I omitted the nuts and added blueberries to my zucchini bread recipe, which turned out fantastic! Other zucchini bread recipes you may enjoy are this Chocolate Zucchini Bread and Chocolate Chip Zucchini Bread.
Why This Blueberry Zucchini Bread Recipe Works
There’s no need to squeeze grated zucchini since it adds tons of moisture to quick breads and muffins. You’ll use that moisture to your advantage to create the most tender, flavorful bread! If I have it for breakfast, I have it with a bowl of yogurt or cottage cheese to get my protein.
- Light in Calories: It contains less butter and sugar than most quick bread recipes.
- Delicious: My daughter Madison loves this zucchini bread!
- Make It Ahead: You can prepare this recipe for the week and refrigerate or freeze the rest.
- Dietary Restrictions: This healthy zucchini bread is vegetarian, Weight Watchers-friendly, and can easily be made dairy-free by using coconut oil.
If you make this blueberry zucchini bread recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Blueberry Zucchini Bread Ingredients
Here’s everything you’ll need to make this healthy blueberry zucchini bread with applesauce. Scroll to the bottom for the exact measurements.
- Blueberries: If fresh blueberries aren’t in season, use frozen.
- Flour: I use a mix of unbleached all-purpose and white whole-wheat flour for extra whole grains with a tender crumb.
- Brown Sugar: I’ve gotten my palate used to less sugar, and I think it’s perfectly sweetened without using too much. If you prefer to go sugar-free, Lakanto makes a brown sugar monk fruit sweetener that you can substitute.
- Cinnamon and Vanilla Extract provide more flavor.
- Leavening Agents: Baking soda and baking powder help the bread rise and improve the texture.
- Salt balances the sweetness and brings out the flavor of the other ingredients.
- Egg: A large egg binds the bread ingredients together.
- Melted butter for a little fat
- Unsweetened Applesauce replaces the oil usually found in zucchini bread.
- Zucchini: Shred large zucchini with a box grater or use the shredding disc attachment on a food processor. The grater will give you a finer texture, while the food processor results in longer strands.
How to Make Blueberry Zucchini Bread
To make this easy blueberry zucchini bread recipe, mix wet and dry ingredients and bake! The complete instructions are in the recipe card below.
- Blueberries: Toss the berries in a bowl with flour to help absorb some of their liquid and prevent them from sinking to the bottom of the pan.
- Dry Ingredients: Combine the remaining flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Wet Ingredients: In another bowl, whisk the egg, sugar, vanilla, butter, applesauce, and zucchini.
- Combine Everything: Slowly stir the flour mixture into the wet ingredients. Fold in the blueberries and pour into a greased loaf pan.
- Bake the blueberry zucchini bread for 45 to 55 minutes at 325°F until a toothpick inserted in the center comes out clean.
- Let the bread cool for at least 10 minutes before slicing to prevent it from falling apart.
Variations
- Flour: Swap white whole wheat flour with whole wheat. You can also use only all-purpose.
- Gluten-Free Zucchini Bread: Replace both flours with Cup4Cup flours.
- Zucchini: Substitute yellow squash, but remove the seeds.
- Dairy-Free: Use melted coconut oil instead of butter.
- Applesauce: Replace applesauce with mashed, ripe bananas. Note that it will change the flavor, making it more of a banana zucchini bread.
- Berries: Use raspberries or blackberries.
- Nuts: Add chopped pecans or walnuts.
- Citrus: Zest a lemon or orange into the batter.
- Blueberry Zucchini Muffins: Pour the batter into a muffin tin and bake for about 25 minutes until a toothpick inserted comes out clean.
Storage
- Refrigerate the bread in an airtight container for 5 days.
- Freezer: Slice and wrap each piece in plastic wrap or foil, or store slices in a zip-locked bag with parchment paper between to prevent the pieces from sticking together. Freeze the bread for up to 3 months.
- To eat, thaw it overnight in the fridge or microwave the frozen pieces until warm.
Zucchini Bread FAQ
You can, peeling zucchini before adding it to the batter is not necessary.
I don’t squeeze the liquid out of the zucchini because it adds moisture, so the bread isn’t dry.
More Zucchini Recipes You’ll Love
- Sautéed Zucchini with Plum Tomatoes
- Zucchini Pancakes
- Perfectly Grilled Zucchini Recipe
- Flourless Chocolate Zucchini Brownies
- Juicy Turkey Burgers with Zucchini
Blueberry Zucchini Bread
Equipment
- 9×5-inch loaf pan
Ingredients
- 1 cup blueberries
- cooking spray
- 1 cup all-purpose flour, I used unbleached
- 1 cup white whole-wheat flour, regular whole-wheat flour would work*
- 2/3 cup brown sugar, not packed (3.5 oz) (brown monk fruit would also work)
- 1 tablespoon cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1 large egg, beaten
- 2 tablespoons melted butter, or dairy-free butter
- 2 3.9 oz containers apple sauce, no sugar added
- 1 ½ cups shredded zucchini, not packed, not squeezed (from about 1 1/4 large)
Instructions
- Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray.
- Toss the blueberries in a bowl with 2 tablespoons of the flour.
- Combine remaining flours, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk well.
- In a medium bowl, mix egg, sugar, vanilla, melted butter, apple sauce and zucchini.
- Add to the flour mixture and stir until just blended. Fold in the blueberries.
- Pour batter into the prepared 9×5-inch loaf pan.
- Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.
Has anyone tried adding protein powder to this recipe?
This is a favorite for sure 😋😋
But I wanted to ask how can I substitute the egg ??
Great flavor not too sweet. I was a little short on the apple sauce, so I added a little more grated zucchini.
Recipe is a keeper for sure!
IDK what I did wrong. The bread tasted very spongy. Maybe I overmixed. Also very sweet.
How many bananas to replace the applesauce? Thanks!
Yummy! I had to cook mine about 25 minutes over the 55 minute mark because it was still super wet in the center. The bread was quite tasty though! Disagree with anyone saying it’s not sweet enough, it’s plenty sweet.
This is a fabulous recipe! I will make it again and again. Only issue is, the recipe calls for purchased containers of a certain size of applesauce, and I made my own. I didn’t know how those containers translated to a baking measurement so had to guess.
This was really good. I used frozen blueberries (didn’t thaw them first) used monk fruit instead of sugar and it came out great.
Another slam dunk for Skinnytaste!! My husband and I are eating it now and it’s absolutely delicious. I read a few of the reviews and a couple commented that it wasn’t too sweet. Knowing my husband he would prefer that it was sweeter therefore I added 1/2 granulated sugar, other than that, followed the recipe to the letter. I had to leave in the oven a little longer since the center wasn’t quite done. Thanks for the tip and for this recipe, another one in the rotation!!
Unfortunately this just didn’t turn out well for me. 🙁
At the 45 minute mark it was still wet in the middle. I ended up baking it about double the recommended time, and it had an unpleasant gummy texture. We ate a couple slices but disliked it so much I threw it out.
Usually Skinnytaste recipes are awesome- not sure what went wrong with this.
What kind of protein powder could I add? Which would blend best?
Overall a great bread, not overly sweet. For me, a little longer cooking time made the 2nd batch better…
Made as written. Very good!!!
I did not have whole wheat flour. So I did 1 1/4 all purpose flour and 3/4 cup bobs red mill rolled oats. I used apple pie spice from Victoria gourmet and added extra. And sprinkled a teaspoon of turbinado sugar on top to give it a muffin top feel. Love the zucchini and applesauce in this. Such a wonderful bread.
Did you ground the oats or use them as is?
This recipe was outstanding! The loaf came out so delicious and moist – don’t even need to put butter on it. I will definitely be making this again. Thank you, Gina!!
This one just didn’t work for me. It tasted a bit odd and way tooo healthy. I was trying to cut the fat further and subbed applesauce for the butter/oil. Maybe it would have been better if I’d used the melted butter.
This is another FABULOUS recipe, used my homemade sugarless applesauce fresh blueberries….made 4 mini loaves …deeeeelicious !!!!!
Do you have any suggestions for egg replacement?
So delicious! Bread is moist and flavorful. Even the picky guys in the house love it.
Delicious! Very moist and flavorful!
I’ve made this three times now and it is very tasty. We love the recipe and the ‘we’ includes my husband and also my grandkids (2-1/2 and 1+ year olds). My experience has been that it requires longer cooking time at 325 degrees. The first time I had a sort of hard stop and so turned off the oven but left it in. The second time I increased the temperature to 375 to finish it off for another 20 minutes. This most recent time I kept the 325 degrees for a full 90 minutes and then let it rest in the hot pan for 30 minutes before removing to a cooling rack.
This was so moist and delicious. It had just the right amount of sweetness and hardiness. I shared some with a friend and she said “WOW” this is really tasty. I did use 2 cups of white flour since I was out of whole wheat. I also only had 1/3 cup of blueberries but it was still great. I’m going to make this again and enjoy for breakfast with my coffee.
This is fabulous! Not too sweet, super moist and freezes well!
Sooo good! I only had 1/2 cup of applesauce so added a banana to bring it to just under a cup (equivalent to 2 – 3.9oz) It wasn’t overly sweet… just the right amount! I also added a few walnuts and made muffins. Another great recipe.
Can you use only wheat flour?
Swap white whole wheat flour with whole wheat. You can also use only all-purpose.
Just made this last night and I have to say it’s my favorite baked good recipe of yours I’ve made! So moist and just enough sweetness it still feels decadent. Loved the hint of cinnamon too!
Thanks Jessica!
I just made this recipe today and it came out looking just like the picture. I doubled the recipe and got one full-size loaf, one smaller loaf, and three muffins. Next time I would add lemon zest and nuts and perhaps one sweetened applesauce as this was a little less sweet than I would’ve liked. It is very moist.
Muffins turned our gummie!
Not sure what happened. Only thing I could figure is blueberries could have still been frozen??
Love the blueberries in this bread. I’m going to make several to freeze and enjoy in the winter months.
Does this need to be refrigerated once it cools or can you leave it out a few days?
You can leave out overnight, then refrigrate
The Monk fruit sweetener really cuts the WW points and I expect it reduces the glycemic index too. Tasty treat.
This was soooo moist and flavorful! Followed recipe exactly as printed. Even my adult daughter who doesn’t like zucchini bread loved it! Thank you😁
I made this today. It is so moist it almost seems underbaked, though it tested done.
Ours was almost too wet to eat once in the middle of the loaf. Tested multiple times as ready and finally pulled it out. Used all purpose and whole wheat. It was delicious, but if we make this again, I’ll squeeze the zucchini a bit.
I made this into muffins. It made 14 generous sized muffins. The only changes I made were I used some homemade peach sauce instead of the applesauce and used whole wheat pastry flour instead of the white whole wheat flour because that’s what I had. I have eaten one and I want to eat more, but I am exercising control. I will be making another batch this week to stick in the freezer as I have an abundance of zucchini and blueberries from my garden.
I wasn’t real pleased with this recipe as it definitely was healthier than normal
Zucchini bread .. but just lacked the sweetness that a normal recipe has with more oil and sugar .. I was disappointed . Usually love all the skinny taste recipes ..
This is a light tasty bread and it turned out perfect. I only used all purpose flour and it was fine. Added walnuts and the blueberries. I will make this in my regular rotation of quick breads.
Absolutely delicious! Made muffins instead of a loaf. Perfect level of sweetness and the cinnamon gives it the right flavor with the blueberries. Will be making again!
Super moist and not too sweet! I loved the texture and simple ingredients. I made this last night and will slice and bring on our camping trip. Thanks for the awesome recipe!
This is a must make again! The bread is SOOO very flavorful! Thanks for creating such a great recipe!
Love this! Very moist. I feel like the flavors came together better the second day. It was great “toasted” in the airfryer with some butter on top. Hubby asked for more blueberries next time. And there will be a next time! Great recipe!!
Hello! Do you need to thaw the frozen blueberries before tossing them with flour?
I would.
Fantastic
My daughter and I made this recipe today, Very good and moist
Made this recipe and it was super moist and so yummy! Hubby approved. I used walnuts for added protein and left out the blueberries. Definitely will make again.
I made this exactly how it was written and it was delicious. Everyone liked it. It did take a bit longer to bake, though. I think I added 10 or 15 minutes until the toothpick was clean.
Doubled the recipe! Used golden monkfruit (it’s what i had!) Loaves look beautiful! Haven’t cut into it yet….
Delicious, great healthy recipe, will make again!
I just tried a slice still slightly warm from the oven and spread with butter. It was truly delicious! I used both wheat and white flour as directed and subbed brown lakanto golden monk fruit sweetener for the sugar. I baked for almost a hour. Will make again and again!
Has anyone used strictly all-purpose flour?
it will be fine!
This was very tasty. I didn’t have whole wheat so used regular flour – maybe use less next time, just enough sweetness with apple sauce and blueberries. It’s my go to now. I just went blueberry picking today.
Oh my goodness! These muffins came out PERFECT! I used all unbleached white flour, mashed banana instead of the applesauce, coconut oil instead of butter and Splenda brown sugar. Beyond delicious. Baked 25 minutes at 325°F as directed.
Can I just use 2 cups of oat flour?? I love all of your recipes, thank you!
I’d love to know how much brown monk fruit people used if they chose that route. I’ve read it’s much sweeter.
With Splenda Brown Sugar you use half.
I was gifted some monstrous zucchini from a friend’s garden this week and was so excited to see this recipe pop up! I would have never thought to add blueberries to zucchini bread, what a great idea. I did have to bake a little longer, but that could be my oven.
Two questions:
1. Could you please give a cup measurement for the applesauce? I buy jars – don’t want to buy the individual caps (with extra packaging) just for a recipe.
2. The post shows a cradle made with parchment paper – that’s not in the recipe. Could you please clarify.
Thank you.
The applesauce would be just a little less than 1 cup.
Would 2 3.9 oz. containers of unsweetened applesauce equal to about a cup (7.8 oz)? Seems as if 8 oz. (one cup) would be an easier measurement to work with.
I used 8 oz of applesauce and it turned out great!
I used a cup of applesauce and it turned out perfect. This is a really good recipe and moist
Has anyone done this with almond flour instead of all purpose flour, and wheat flour? My husband cant eat that. Thanks
How many slices does this recipie make?
16
Any way this could be done in bread machine?
Can I use pumpkin instead or applesauce or banana (family has allergic to apples and bananas).
Thank you Gina
im guessing it would be ok?
Has anyone done this with yellow summer squash? I’d hate to waste the other ingredients to find out if it works
I have used yellow squash and zucchini interchangeably. It should be fine.
Yes, look in variations section above. Yellow squash is listed as a direct sub.
If you make 12 muffins with this instead of the loaf, can you give an approximate number of WW points each muffin would be??
How many bananas if I am using in place of the applesauce? Thanks!
Could I use gluten free flour? And coconut sugar instead of brown sugar? Not sure if it would change consistency too much? Thanks
Not sure?
I thought it said 23.9 oz of applesauce. I was wondering why it was super, duper moist. Had to throw it away. Got it now! 2- 3.9 containers of applesauce.