Zucchini Blueberry Bread

5 from 1 vote

This simple zucchini blueberry bread recipe is the perfect healthy snack that you can keep in the freezer for easy eating.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, Snack

Cuisine: American

Diet: Low Calorie

Servings: slices

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.

Use paper towels or a clean kitchen towel to squeeze excess moisture from the zucchini.
Toss the blueberries and shredded zucchini in flour before adding them to the batter so they don’t sink to the bottom.
For a richer bread, adjust the olive oil to 3 tablespoons and skip the applesauce.