Blueberry Zucchini Bread Recipe with Blueberries on top

Blueberry Zucchini Bread Recipe

Have lots of Zucchini's to use from the garden? You'll LOVE this Blueberry Zucchini Bread Recipe. It's super moist, quick to make and oh so delicious. In fact, you may want to double the recipe and make two loaves.
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Prep Time: 10 minutes
Cook Time: 1 hour
Cool Time: 30 minutes
Total Time: 1 hour 40 minutes
Course: Keto Bread
Cuisine: American
Keyword: blueberry, bread, keto bread, zucchini
Servings: 8 servings
Calories: 75kcal


  • 4 Eggs
  • ½ c Butter unsalted, melted
  • 1 TBSP Coconut Oil
  • ½ C Swerve Confectioners Sugar
  • ½ C Stevia Blend by Pyure
  • 1 TSP Vanilla Extract
  • ½ TSP Maple Extract
  • 1 C Blanched Almond Flour
  • ½ C Coconut Flour
  • ½ TSP Pink Sea Salt
  • 2 TSP Baking Powder
  • ½ TSP Xanthan Gum
  • ½ TSP Baking Soda
  • 1 TSP Cinnamon
  • 1 C Zucchini grated and drained
  • ½ C Blueberries
  • ½ C Swerve Confectioners Sugar
  • 1-2 TSP Water


  • Preheat oven to 325°.
  • Prepare a loaf pan with non-stick baking spray, the kind with flour in it.
  • In a large bowl add eggs and beat.
  • Add in melted butter, oil, swerve, stevia, vanilla and maple extract. Mix to combine.
  • In a separate bowl, add in almond flour, coconut flour, salt, baking powder, xanthan gum, baking soda and cinnamon. Whisk to incorporate.
  • Add dry ingredients to wet ingredients and mix until well blended.
  • Add in zucchini and blueberries, ensure to fold in to not break up the blueberries.
  • Place mixture in bread loaf, ensuring to spread the batter evenly.
  • Bake for 60-70 minutes or until a toothpick comes out clean.
  • In a small bowl whisk together the swerve with water to create a glaze.
  • Remove the bread from the oven and allow to cool for 20-30 minutes before glazing.


Serving: 1serving | Calories: 75kcal | Carbohydrates: 3.6g | Protein: 3.5g | Fat: 5g | Fiber: 0.8g | Sugar: 1.4g
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