Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This moist blueberry zucchini bread is spiked with fresh blueberries and has a subtle tang thanks to lime juice. Enjoy this easy zucchini bread for breakfast or a light dessert.

EatingWell.com, April 2022


Credit: Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer

Recipe Summary

15 mins
2 hrs 15 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat an 8-by-4-inch loaf pan with baking spray. Place shredded zucchini on 2 layers of paper towels; top with 2 more layers of paper towels and press gently to remove excess moisture. Whisk granulated sugar, brown sugar, melted butter, eggs and lime juice in a large bowl. Stir in the zucchini. Whisk 1 1/2 cups flour, baking powder, baking soda and salt in a medium bowl.

  • Add the flour mixture to the zucchini mixture; stir until well combined. Toss blueberries with the remaining 1 tablespoon flour; gently fold into the batter. Spoon the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let the bread cool in the pan for 10 minutes. Run an offset spatula around the edges of the pan and carefully remove the bread to a wire rack to cool completely, about 1 hour.


8-by-4-inch loaf pan

Nutrition Facts

1 slice
246 calories; protein 4g; carbohydrates 35g; dietary fiber 2g; sugars 23g; added sugar 21g; fat 11g; saturated fat 6g; mono fat 3g; poly fat 1g; cholesterol 80mg; vitamin a iu 408IU; vitamin b3 niacin 1mg; vitamin c 5mg; vitamin d iu 12IU; vitamin e iu 1IU; folate 13mg; vitamin k 4mg; sodium 231mg; calcium 38mg; iron 1mg; magnesium 8mg; phosphorus 50mg; potassium 100mg; omega 6 fatty acid 1g.