Description

This delicious Blueberry Zucchini Bread combines the moistness of shredded zucchini with the natural sweetness of blueberries, resulting in a tender, flavorful loaf perfect for breakfast or a healthy snack. Made with a mix of whole-wheat and all-purpose flours, it incorporates wholesome ingredients and subtle cinnamon spice for a delightful treat.

Ingredients

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Fresh Ingredients

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

Dry Ingredients

1 cup all-purpose flour (unbleached)
1 cup white whole-wheat flour
2/3 cup brown sugar (not packed) (3.5 oz)
1 tablespoon cinnamon
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients

2 teaspoons vanilla extract
2 tablespoons melted butter (or dairy-free butter)
2 containers (3.9 oz each) unsweetened applesauce

Other

Cooking spray (for greasing the pan)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan thoroughly with cooking spray to prevent sticking.
Coat Blueberries: Toss the blueberries in a small bowl with 2 tablespoons of all-purpose flour. This helps prevent them from sinking to the bottom of the bread.
Mix Dry Ingredients: In a large bowl, whisk together the remaining all-purpose flour, white whole-wheat flour, baking powder, baking soda, cinnamon, and salt until well combined.
Combine Wet Ingredients: In a separate medium bowl, mix the beaten egg, brown sugar, vanilla extract, melted butter, unsweetened applesauce, and shredded zucchini until evenly incorporated.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just blended. Be careful not to overmix to keep the bread tender. Then, fold in the floured blueberries carefully into the batter.
Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for about 45 to 55 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Cool: Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.

Notes

Do not squeeze the shredded zucchini to retain moisture for a moist bread texture.
Using white whole-wheat flour adds a nutty flavor without making the bread too dense.
Tossing blueberries with flour prevents them from sinking and ensures even distribution.
You can substitute brown sugar with brown monk fruit sweetener for a lower glycemic index option.
Make sure to avoid overmixing the batter to keep the bread tender and light.

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: 1 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 1.5 g
Protein: 2.5 g
Cholesterol: 15.5 mg