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–+ servings
Gluten Free Zucchini Blueberry Bread! This hidden veggie bread is bursting with natural sweetness, loaded with nutrients & fiber. A wonderful anytime bread that even picky eaters will love! Gluten Free + Low Calorie
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5 from 1 vote

Zucchini Blueberry Bread Recipe

Zucchini Blueberry Bread! This hidden veggie bread is bursting with natural sweetness, loaded with nutrients & fiber. A wonderful anytime bread that even picky eaters will love!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Low Calorie
Servings: 8 slices
Author: Megan Olson

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
US Customary - Metric

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

Serving: 1slice | Calories: 220kcal | Carbohydrates: 40g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 21mg | Sodium: 164mg | Potassium: 287mg | Fiber: 4g | Sugar: 17g | Vitamin A: 88IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 2mg