Zucchini Blueberry Bread 

Swap your regular zucchini bread recipe for this Zucchini Blueberry Bread that’s lower in sugar, higher in protein, and has 4 grams of fiber in every slice.

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This is blueberry zucchini bread recipe is perfect if you find yourself with too many zucchinis in the refrigerator. Whether you bought too many for a recipe or you have an abundance from your summer garden, you need to try this healthy zucchini blueberry bread recipe.

There are only 220 calories per slice, and it’s sweetened with applesauce and honey instead of processed sugar. There’s also 7 grams of protein and 4 grams of fiber to help keep you fueled and satiated. 

If you need more recipes to use up that excess zucchini, you will love my zucchini pasta salad and homemade zucchini biscuits!

Why You’ll Love This Recipe

• Lower Sugar and Higher Protein Than Other Zucchini Breads: Many veggie breads are loaded with processed sugar and calories. This healthy zucchini blueberry bread uses unsweetened applesauce and honey to keep the sugar low, while eggs and Greek yogurt add more protein.
• Great Way to Sneak in Veggies: Whether you need to trick the kids into enjoying vegetables or you just want to add more to your diet, this bread is a delicious way to eat them!
• Perfect Freezer-Friendly Snack: Wrap individual slices of zucchini bread and keep them in the freezer so you can easily enjoy them one serving at a time. This makes healthy snacking more convenient. 

Ingredients

• Zucchini: Of course, zucchini bread requires shredded zucchini. You can shred it by hand with a grater or use the food processor to save time. 
• Blueberries: Use fresh blueberries that have been washed and patted dry to add a little burst of sweetness to each bite of bread. 
• Whole Wheat and Oat Flour: This bread uses a combination of whole wheat pastry flour and oat flour. The pastry flour gives the bread a tender texture and has more fiber than white flour, and the oat flour has fiber and protein. 
• Egg: A combination of egg and egg whites acts as a binder for the bread dough and adds protein without adding a lot of extra fat. 
• Greek Yogurt: Not only will nonfat Greek yogurt keep your zucchini bread moist, but it also adds protein. 
• Honey: A natural sweetener like honey is an excellent substitute for processed sugar when baking. You could also use maple syrup or a zero-calorie liquid sweetener.
• Applesauce: A bit of applesauce naturally sweetens the bread dough and makes it moist. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

• Make It Dairy-Free: If you need your zucchini bread to be dairy-free, you can use a dairy-free nonfat Greek yogurt and plant-based milk.
• Try It Gluten-Free: Make gluten-free zucchini blueberry bread by ensuring you use gluten-free oat flour and swap the whole wheat pastry flour for a gluten-free 1:1 baking flour.
• Add Nuts or Other Berries: Try this zucchini bread with other berries, like raspberries, blackberries, or chopped strawberries. You could also give it a little crunch by mixing in chopped walnuts or pecans. Chocolate chips, like in my low-calorie zucchini bread, are also a great addition.

How to Make Zucchini Blueberry Bread

This blueberry zucchini bread with applesauce is the perfect treat to make with any excess berries or zucchini. It’s tender and moist, and good for you! Before you start mixing, preheat your oven to 350°F and line a loaf pan with parchment paper for easy removal.

1. Step 1: Combine Dry Ingredients. Combine the whole wheat flour, oat flour, baking powder, baking soda, and cinnamon in a large mixing bowl. 

2. Step 2: Mix Wet Ingredients. In a separate bowl, mix the lemon zest, olive oil, applesauce, egg, egg white, vanilla, honey, Greek yogurt, lemon juice, and milk. 

3. Step 3: Fold Together Wet and Dry Mixtures. Add the wet ingredients to the dry ingredients and fold together until just combined.

4. Step 4: Add Zucchini and Berries to the Batter. In a separate bowl, toss the shredded zucchini and blueberries in a tablespoon of oat flour. Once they are coated, fold them into the batter.

5. Step 5: Transfer Batter and Bake. Pour the batter into your prepared loaf pan and spread it into a smooth, even layer. Bake your zucchini bread for 40-50 minutes at 350°F, until a toothpick can be inserted into the center and removed clean. Let the bread cool for one hour before removing it from the pan and slicing it.

Serving Suggestions

This blueberry zucchini bread is the perfect afternoon treat to enjoy with a cup of coffee. It also makes a great hostess gift or food to share at a dinner party. If you find yourself with an abundance of zucchini, you should absolutely do yourself a favor and make it.

• My crockpot chicken cacciatore is an easy meal, and a delicious way to use up that zucchini. Then serve berry zucchini bread for dessert. 
• Get a caffeine boost, plus a little extra protein to go with your bread, and eat a slice with a mocha protein shake in the afternoon. 
• This zucchini bread is a great option for breakfast, especially paired with something packed with protein like my protein veggie egg bake. 

Zucchini Blueberry Bread Recipe FAQs

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If you tried this Zucchini Blueberry Bread recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.