This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
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 cup Whole Wheat Pastry Flour
- 1 cup Oat Flour
- 1 teaspoon Baking Powder, or sugar of choice
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 2 tablespoon Lemon Zest,
- 1 tablespoon Olive Oil
- 2 tablespoons Unsweetened Applesauce
- 1 Egg
- 1 Egg White
- 2 teaspoon Vanilla Extract
- 1/3 cup Honey
- 1/2 cup Nonfat Greek Yogurt
- 1/4 cup Lemon Juice
- 2 tablespoon Low Fat Milk, or milk of choice
- 1 cup Zucchini, shredded with moisture gently squeezed out
- 1 1/2 cups Blueberries, fresh, see note
- 1 tablespoon Oat Flour
Instructions
- Preheat oven to 350 F. Line a loaf pan with parchment paper.
- In a large mixing bowl, combine the 1 cup of whole wheat flour, 1 cup of oat flour, baking powder, baking soda and cinnamon together.
- In a separate medium mixing bowl, mix together the lemon zest, olive oil, applesauce, egg, egg white, vanilla, honey, yogurt, lemon juice and milk.
- Fold the wet ingredients into the large mixing bowl of dry ingredients.
- In another mixing bowl, add the shredded zucchini and blueberries with the one tablespoon of oat flour. Toss to combine. Adding the flour to the zucchini and blueberries prevents them from sinking to the bottom of the pan while baking.
- Fold the zucchini and blueberry mixtures into the batter. Do not over mix.
- Transfer the batter into the prepared loaf pan and spread into an even layer. Bake 40-50 minutes or until a toothpick can be inserted in the center and removed clean.
- Remove the loaf pan from the oven when complete. Place on a cooling rack to cool for one hour before slicing and enjoying.
Notes
- For a richer bread, adjust the olive oil to 3 tablespoons and omit the applesauce. This adds about 50 calories per slice to the bread.
- For a sweeter bread without adding more calories, add a zero calorie sweetener like monkfruit.
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. 🙂