Lemon-Infused Blueberry Zucchini Bread with Greek Yogurt

Here’s my go-to blueberry zucchini bread recipe, made with creamy Greek yogurt for extra moisture, fresh summer zucchini, and sweet blueberries scattered throughout the soft, tender loaf.

This bread has become a morning favorite in our house, especially during zucchini season when the garden is overflowing. I often bake two loaves at once – one for now and one for later. Nothing beats a warm slice with butter and coffee for breakfast, wouldn’t you agree?

What Kind of Zucchini Should I Use?

For zucchini bread, smaller to medium-sized zucchini (about 6-8 inches long) are your best bet since they’re typically less watery and have tender skin with smaller seeds. You don’t need to peel the zucchini – the dark green skin adds nice flecks of color to your bread and contains extra nutrients. When grating, use the large holes of your box grater and don’t worry about squeezing out the moisture, as it helps keep the bread moist. If you’re shopping at the farmers market or grocery store during summer, look for firm zucchini with smooth, unblemished skin.

Options for Substitutions

This healthy bread recipe is pretty adaptable – here are some easy swaps you can try:

• Greek yogurt: Regular plain yogurt works too, but strain it first in a coffee filter for 30 minutes to remove excess liquid. You can also use sour cream or dairy-free yogurt alternatives.
• Oil: Any neutral-flavored oil works here – try light olive oil, avocado oil, or even unsweetened applesauce for a lower-fat version (though the texture might be slightly less moist).
• Honey/maple syrup: These are interchangeable with each other, or you can use agave nectar. If using regular sugar instead, add an extra 2 tablespoons of liquid to the recipe.
• White whole wheat flour: Regular whole wheat flour or all-purpose flour work fine. For gluten-free needs, try a 1:1 gluten-free baking flour blend.
• Blueberries: Feel free to swap with raspberries, blackberries, or even chopped strawberries. Dried fruit like cranberries or raisins work too – use 3/4 cup instead of 1 cup.
• Zucchini: Yellow summer squash can be used exactly the same way. Just make sure to squeeze out excess moisture regardless of which you use.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with zucchini is excess moisture – make sure to gently squeeze out the liquid from your grated zucchini using a clean kitchen towel or paper towels, but don’t squeeze too hard as some moisture helps keep the bread moist. A common mistake is overmixing the batter, which can lead to a dense, tough loaf – instead, stir just until the ingredients are combined and you can still see a few streaks of flour. To prevent your blueberries from sinking to the bottom, toss them in the reserved tablespoon of flour before folding them into the batter, and if using frozen berries, add them while they’re still frozen to prevent color bleeding. For the perfect texture, avoid opening the oven door during the first 30 minutes of baking, as this can cause the bread to sink in the middle.

What to Serve With Blueberry Zucchini Bread?

This moist and fruity quick bread makes a perfect breakfast or afternoon snack! For breakfast, serve a warm slice with a pat of butter and pair it with a hot cup of coffee or tea. If you’re serving it for brunch, add some scrambled eggs on the side and maybe a dollop of Greek yogurt with a drizzle of honey on top of your bread slice. For an afternoon treat, I like to spread a little cream cheese on top and serve it alongside a cold glass of milk or some fresh fruit – the combination of creamy and fruity flavors works really well together.

Storage Instructions

Keep Fresh: This moist zucchini bread stays good at room temperature for up to 2 days when wrapped well in plastic wrap or stored in an airtight container. For longer storage, pop it in the fridge where it’ll keep fresh for up to a week. The Greek yogurt helps keep it nice and moist!

Freeze: Want to save some for later? Cut the cooled bread into slices, wrap them individually in plastic wrap, and place in a freezer bag. They’ll stay fresh for up to 3 months. This way, you can grab just one slice whenever you’re craving something sweet!

Thaw & Enjoy: When you’re ready to eat your frozen slice, just let it thaw overnight in the fridge or for about an hour at room temperature. If you like your bread warm, pop it in the microwave for 15-20 seconds or toast it lightly. The blueberries might be a bit juicier after freezing, but that’s not a bad thing!

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 25-30 g
• Carbohydrates: 90-100 g

Ingredients

• 1 cup roughly grated zucchini (leave the skin on, about 1 small or 1/2 medium)
• 1 large egg
• 1/2 cup plain greek yogurt, nonfat
• 1/4 cup oil (canola or cooled melted coconut oil)
• 1/4 cup honey or authentic maple syrup
• 1/4 cup brown sugar
• 1 teaspoon vanilla essence
• 3/4 teaspoon lemon zest (from about 1 small lemon)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon coarse salt
• 1 1/4 cups white whole wheat flour (plus 1 tablespoon for coating blueberries)
• 1 cup blueberries (fresh or frozen, no need to thaw, and extra for topping)

Step 1: Prepare the Oven and Loaf Pan

Preheat your oven to 350 degrees F.

Take an 8 × 4-inch loaf pan and spray it with nonstick spray.

Line the pan with parchment paper, ensuring two opposite sides of the paper overhang like handles for easy removal later.

Lightly coat the parchment with spray and set the pan aside.

Step 2: Prep the Zucchini

Place the zucchini between a layer of paper towels to absorb excess moisture.

Add a second layer of towels on top and pat the zucchini dry gently.

This step is essential to ensure your loaf doesn’t become too soggy.

Step 3: Create the Wet Mixture

In a large bowl, whisk together the egg, Greek yogurt, oil, honey, brown sugar, vanilla, and lemon zest until they form a smooth and combined mixture.

Step 4: Combine Dry Ingredients with Wet Ingredients

Evenly sprinkle the cinnamon, baking powder, baking soda, and salt over the wet mixture, then gently stir in the zucchini.

Next, sprinkle 1 ¼ cups flour over the mixture.

By hand, gently stir until the flour just disappears, taking care not to over mix.

Step 5: Incorporate the Blueberries

In a separate bowl, toss the blueberries with 1 tablespoon of flour to help prevent them from sinking during baking.

Gently fold the floured blueberries into the batter until just combined, again being careful not to over mix.

Step 6: Prepare for Baking

Scrape the batter into the prepared loaf pan and smooth the top.

For a touch of decoration, sprinkle a few extra blueberries on top if you wish.

Step 7: Bake and Check for Doneness

Bake the loaf in the preheated oven for 40 to 50 minutes.

Your bread is done when the top is golden, the center springs back when gently pressed, and a toothpick inserted into the center comes out with only a few moist crumbs.

If the top is browning too quickly (due to the honey caramelizing), tent the top with aluminum foil partway through.

Check the bread’s internal temperature with an instant-read thermometer; it should read about 195 degrees F when fully baked.

Step 8: Cool and Serve

Once baked, place the loaf pan on a wire rack.

Allow the bread to cool in the pan for 15 minutes.

Then, use the parchment paper “handles” to gently lift the loaf out of the pan onto the rack.

Let it cool completely before slicing and serving.