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Zucchini Blueberry Bread! This hidden veggie bread is bursting with natural sweetness, loaded with nutrients and fiber. A wonderful anytime bread that even picky eaters will love!
Hi Guys! How’s Monday treating ya? I hope this week goes better than this past one. Last Monday I slept through my alarm and missed my workout. I feel like it set the tone for my entire hairy, stress crazed week. I’m expecting another stressful week or two so my posts will be short and sweet.
So let’s start this week off right with a healthy treat and do I ever have a good recipe to share with you today.
Blueberry Bread made with Zucchini
I know I’ve been teasing you guys with posts like this and this of my delicious breads I’ve been whipping up. This zucchini thing started a few weeks ago when I bought too many at the market for a dinner recipe.
I don’t mind having extras, but I had extra extras. Enough to freeze, enough to make roasted vegetables for the week and enough for 2 loaves of zucchini bread. And of course the practical thing to do is test a recipe with it, right?
I made this recipe gluten-free. I’m not gluten-free 100% of the time, but I do try to keep a low amount of it in my diet. My stomach doesn’t like too much of it. I become bloated and look pregnant when I eat too much of it and with all the veggies I eat every day, it’s just best for me to keep gluten under raps cuz I’m not cutting out the veggies.
What I loved most about this recipe besides being gluten-free) was the sweetness of the blueberries in the bread. They melt in your mouth like chocolate! Oh my gosh I need to make more of this bread right now and you do too. Enjoy!
Zucchini Blueberry Bread Recipe
Ingredients
- 1 1/2 cup Gluten Free oat flour, or regular oat flour
- 1/3 cup extra virgin olive oil
- 1/3 cup unsweetened applesauce
- 1/2 cup coconut sugar, or sugar of choice
- 2 tablespoons nonfat Greek yogurt
- 2 teaspoons vanilla extract
- 1 cup blueberries, fresh
- 1 cup zucchini, grated
- 1 tablespoon flaxseed, ground
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325 F. Spray an 8-inch loaf pan with cooking spray.
- In a ramekin, mix flaxseed meal with 2 tbsp water. Set aside to sit 5-10 minutes until an egg like mixture forms.
- In a large bowl, mix oat flour, salt, baking soda, baking powder, cinnamon and nutmeg.
- In a small bowl, mix oil, applesauce, yogurt, sugar, flax egg and vanilla. Add wet mixture to dry mixture and stir until well combined. Fold in zucchini and blueberries then transfer to pan.
- Bake 50-55 minutes until deep golden brown (test by inserting a toothpick in the middle, it will come out clean when finished). Cool in the pan 30 minutes.
- Remove bread from pan and cool on a rack another 20 minutes before slicing into 8 slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Megan,
I just made this and realized I did not have sugar so I substituted brown sugar. It turned out great!
Thank You
Steve
Good thinking! Glad you liked the recipe.
Is it ok to leave out the cinnamon or should I replace it with another spice? I’m allergic to cinnamon. Thanks. Dian
I’m sure you could leave it out. It may taste a little bland though.
This looks great! Going to pin it right now!
Thanks! I forgot about this one. It’s a goodie. 🙂
This sounds so yummy! I can’t wait for all the fresh produce that my garden will yield so I can make this! I’m glad I found your post through the Show & Share link party.
Nomnommmmm I love that this is made with oat flour!! The bluebs don’t hurt, either 😉
Thanks Alexis!
This looks delicious- I love adding shredded zucchini to baked goods- hidden veggies 😉
I love hidding veggies wherever I can!
UMMMM this looks heavenly!! I have favourited it and will be making it next week for sure!!! YUM
Thank you! It is really good!
This looks delicious!! I have yet to buy a zucchini…now I know what I could try to make with it!
This looks delicious! Lucie made me a GF blueberry bread in Switzerland and we were talking about adding veggies. Love this zucchini idea!!!
Thanks, Laura! Zucchini is so good. 🙂