Kalyn's Kitchen

Zucchini Bread with Blueberries

This Zucchini Bread with Blueberries uses white whole wheat flour and has no added sugar for a healthy treat made with zucchini! 

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Low-Sugar Whole Wheat Zucchini Bread with Blueberries, sliced bread on plate

I still have lots of zucchini in the garden, and I got blueberries at the store so I decided to try making Zucchini Bread that had a few Blueberries! My first attempt was not a keeper, but I loved this  Zucchini Bread with Blueberries that I came up with for the second try. Of course blueberries have some sugar, but I used Golden Monkfruit Sweetener for the sweetener and white whole wheat flour for a healthier zucchini bread! 

I’ll always be more of a cook than a baker, but I was excited that I managed to adapt ideas from a few different recipes and get lower-sugar zucchini bread that actually worked. And last night I made dinner for my sister Pam, her husband Kelly, and my niece Alyson (after Kelly hooked up my new natural gas grill, thanks Kelly!) and they gave the zucchini bread three thumbs up.

What ingredients do you need for this recipe?

Can you use frozen blueberries for this recipe?

You can definitely make this with partly-thawed frozen blueberries if that’s what you have.

What other kind of nuts can you use?

If you don’t have pecans, walnuts or almonds would also be good in this recipe.

Low-Sugar Whole Wheat Zucchini Bread with Blueberries process shots collage

How to Make Low-Sugar Whole Wheat Zucchini Bread with Blueberries:

(Scroll down for complete recipe with nutritional information.)

  1. Mix white whole wheat flour, baking powder, baking soda, cinnamon, and salt in a small bowl.
  2. This next step made me wish I had a KitchenAid stand mixer, but I used my hand mixer to beat the eggs and sweetener, and it worked great.
  3. Once eggs have tripled in size, add the canola oil and vanilla and stir to combine.
  4. Then stir in one cup of grated zucchini. (Since I only used one cup of zucchini, I just grated it by hand this time.)
  5. Next mix the dry ingredients into the wet ingredients.
  6. The batter will be very stiff. If it seems like it will be too stiff to be able to mix in the nuts and blueberries, add 1-2 T water.
  7. Gently stir in the fresh or thawed blueberries and chopped pecans, just mixing enough to get them distributed in the batter.
  8. Spray a loaf pan with non-stick spray or oil, then put batter in and spread around. (I used a rubber scraper to get the stiff mixture to fill the pan evenly, and at this point I wondered whether the recipe was going to work!)
  9. Here’s how the finished loaf looked as it was cooling in the pan, probably not good-looking enough to win any baking awards, but this was definitely tasty!

Low-Sugar Whole Wheat Zucchini Bread with Blueberries

More Tasty Ideas with Zucchini:

The Top Ten Low-Carb Zucchini Recipes ~ Kalyn’s Kitchen
Slow Cooker and Instant Pot Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Savory Whole Wheat Zucchini Muffins with Green Chiles and Cheese ~ Kalyn’s Kitchen

Low-Sugar and Whole Wheat Zucchini Bread with Blueberries and Pecans

Low-Sugar Whole Wheat Zucchini Bread with Blueberries

Yield 12 slices
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Low-Sugar Whole Wheat Zucchini Bread with Blueberries is made with no added sugar.


  • 1 3/4 cups white whole wheat flour (see notes)
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon (see notes)
  • 1 cup Golden Monkfruit Sweetener (see notes)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla (I used Mexican vanilla)
  • 1 cup coarsely grated zucchini (I just grated with the big side of a hand grater)
  • 1-2 T water (as needed, if batter is too stiff, I used 1 T water)
  • 1 cup fresh or thawed blueberries
  • 1/2 cup chopped pecans


  1. Preheat oven to 350F (175C) and spray loaf pan with oil or non-stick spray.
  2. Most recipes I saw called for 8″ x 4″loaf pan, but my pan was 9″ x 5″ and it was fine.
  3. In a small bowl, combine white whole wheat flour, baking powder, baking soda, cinnamon, and salt.
  4. In a bowl that’s large enough to hold all the ingredients, beat the sweetener and eggs with an electric mixer or hand beater until the eggs triple in size, about 5 minutes.
  5. Stir in canola oil and vanilla, then stir in grated zucchini.
  6. Add the flour mixture to the wet ingredients and stir until combined.
  7. The mixture will be stiff, but if it seems too stiff to be able to add blueberries and pecans add 1-2 T water.
  8. Fold in blueberries and pecans, mixing just enough to get them distributed in the batter.
  9. Spread the mixture into loaf pan.
  10. Bake zucchini bread 45-50 minutes, or until toothpick tester stuck into the center of the loaf comes out clean. (For me that took 50 minutes, but I was baking it in a toaster oven.)
  11. Let the bread cool in the loaf pan on a wire rack for 10 minutes, then use a knife to run around the edge of the bread and remove the loaf to cool a few minutes more on the wire rack before slicing.
  12. This bread is great warm or cold.
  13. I’ve been eating it re-heated in the microwave for about a minute, which works great. (If anyone tries freezing this, I’d love to hear how it works.)


I used White Whole Wheat Flour (affiliate link) for this recipe. I used Golden Monkfruit Sweetener (affiliate link) but use any sweetener you prefer.

This recipe created by Kalyn with inspiration from a recipe in The Splenda World of Sweetness, sent to me several years ago by Amy from Cooking with Amy! 

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 201Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 147mgCarbohydrates: 18gFiber: 3gSugar: 3gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Zucchini Bread with Blueberries is made with Golden Monkfruit Sweetener and white whole wheat flour, so this recipe would be good for phase 2 or 3 of the original South Beach Diet and it’s also a fairly low-glycemic recipe. It’s too high in carbs for traditional low-carb diet plans. It’s a fairly calorie-dense recipe, so for South Beach Phase Two don’t overdo it on the portion size.

Find More Recipes Like This One:
Use Zucchini Recipes for more ideas like this. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2009. It was updated a few times with different sweetener options and was last updated with more information in 2021.

Pinterest image of Zucchini Bread with Blueberries

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    37 Comments on “Zucchini Bread with Blueberries”

  1. Kalyn,
    I just tried this using my King Arthur White Whole Wheat, a whole zucchini instead of just one cup (1 1/4+), 2/3 cup organic Blue Agave and coconut oil instead of canola. No nuts though. It's delicious.

    I'm one month in to South Beach and we're working on finding new and better ways to do the old favorites. My 2 year old was excited to make zucchini bread again!

    Your blog has been a big help to me. Thank you.

  2. This is good stuff, thanks for the recipe! I always try to stuff in more zucchini than the recipe asks for and this recipe didn't seem to mind.

  3. Does this recipe work for muffins as well?

  4. Jana, always like to hear that someone likes the recipe, thanks!

  5. With all the raves, I guess you don't really need one more, but here it is. I made it with sugar for my kids and am now baking another with Splenda, since I have it and have not tried baking with it. I just love the combination of veg, fruit and nuts. Thanks for a great recipe!

  6. Devi, glad they liked it, and also happy to hear it will work with regular whole wheat flour, thanks!

  7. I needed to use up some zucchini in a no-fail-to-impress-my-kids recipe, and this was awesome! I used whole wheat instead of white whole wheat, and still tasted great! And unfortunately, I didn't have blueberries on hand so I threw in a banana. Could've probably reduced the splenda a bit as a result, but still fantastic!!

  8. Lorene, so glad you are liking the recipe! (And thanks to everyone else, I do read all the comments even when I don't manage to respond.)

  9. Well, I'm off to make my third batch of this with what is probably the last of the zukes out of the garden. This stuff is addictive! And to keep myself from eating it a loaf at a time, I'm baking it in muffin tins and freezing them in bags of four. You've had so many good zucchini recipes this summer (still haven't done the carpaccio…) but my zukes are all heading into this one lately! Thanks again. 'Just love your site!

  10. This looks fantastic. I love using whole wheat!

  11. love this mix of flavours – those blueberries really liven up that bread

  12. Yipee, you have a recipe for zucchini bread, I'll make zucchini bread. Another way to use up my zucchini.

  13. Meghan, fresh blueberries! Now I'm jealous.

    Nancy, please don't feel guilty!! Of course I always appreciate comments, but I can also tell how many people are visiting, which is also appreciated.

  14. I apologize but I rarely comment, though I read (and LOVE) your blog. Many thanks for all you offer us.
    I almost feel guilty getting all this for free! lol


  15. This looks like such a fantastic bread! We just got back from Michigan where we picked fresh blueberries – I've been looking for some recipes 🙂

  16. Thanks again for the nice feedback on this recipe. Planning to try a savory zucchini bread of some type this weekend.

    Carol L., I think the white whole wheat flour is quite different in flavor and texture than whole wheat flour (white whole wheat is much more like white flour) so I'm not sure how whole wheat would work here. Love to hear what you think if you try it though.