Description

This Blueberry Zucchini Bread is a moist and flavorful loaf perfect for a healthy breakfast or snack. It blends fresh blueberries and shredded zucchini with whole-wheat and all-purpose flours, offering a wonderful balance of sweetness and texture enhanced by warm cinnamon and vanilla. Made with wholesome ingredients like unsweetened applesauce and a touch of melted butter, this bread is both nutritious and satisfying.

Ingredients

Units Scale

Produce

1 cup blueberries
1 1/2 cups shredded zucchini (from about 1 1/4 large zucchinis, not packed, not squeezed)

Dry Ingredients

1 cup all-purpose flour (unbleached)
1 cup white whole-wheat flour (or regular whole-wheat flour)
2/3 cup brown sugar, not packed (3.5 oz) (brown monk fruit may also be used)
1 tablespoon cinnamon
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients

2 teaspoons vanilla extract
1 large egg, beaten
2 tablespoons melted butter (or dairy-free butter)
2 (3.9 oz) containers unsweetened applesauce

Other

Cooking spray for greasing the loaf pan

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a 9×5-inch loaf pan generously with cooking spray to prevent sticking.
Coat Blueberries: Toss the blueberries in a small bowl with 2 tablespoons of the all-purpose flour. This prevents them from sinking to the bottom during baking.
Mix Dry Ingredients: In a large bowl, combine the remaining all-purpose and whole wheat flours, baking powder, baking soda, cinnamon, and salt. Whisk thoroughly to ensure even distribution of leavening agents and spices.
Combine Wet Ingredients: In a medium bowl, whisk together the beaten egg, brown sugar, vanilla extract, melted butter, unsweetened applesauce, and shredded zucchini until fully blended.
Blend Wet and Dry Mixtures: Add the wet mixture to the dry ingredients bowl. Stir gently until just combined to avoid overmixing, which can toughen the bread. Be careful to fold in any dry flour pockets.
Fold in Blueberries: Gently fold the floured blueberries into the batter, ensuring they are evenly distributed without breaking them up.
Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Cool Before Slicing: Let the bread cool in the pan for about 10 minutes before carefully removing it. Allow it to cool completely on a wire rack before slicing to maintain structure and texture.

Notes

To prevent blueberries from sinking, coating them in flour is essential.
Do not overmix the batter as it can create a dense, tough bread.
Using unsweetened applesauce helps keep the bread moist without adding extra sugar.
You can substitute dairy-free butter to make this recipe dairy-free.
Make sure the zucchini is shredded but not packed or squeezed to retain moisture balance.

Nutrition

Serving Size: 1 slice
Calories: 111 kcal
Sugar: 8.5 g
Sodium: 124.5 mg
Fat: 2 g
Saturated Fat: 1 g
Unsaturated Fat: 0.8 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 1.5 g
Protein: 2.5 g
Cholesterol: 15.5 mg