Wild Blueberry Zucchini Bread

The perfect way to use up all those extra summer zucchinis!



  • 1 cup grated zucchini (grated, wring of excess water and then measure)
  • 1 egg
  • 1/2 cup plain yogurt (2% or whole milk – regular or Greek should be fine)
  • 1/4 cup butter, melted and cooled slightly
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1.25 cup white whole wheat flour
  • 3/4 cup frozen Wild Blueberries


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine zucchini, egg, yogurt, butter, brown sugar and vanilla and mix well.
  3. Add dry ingredients and mix until just combined.
  4. Add blueberries to batter and stir lightly until just combined.
  5. Pour into a greased loaf pan (or two smaller loaf pans) and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.