Description

This Blueberry Zucchini Bread is a moist, flavorful loaf blending the natural sweetness of blueberries and shredded zucchini with warm cinnamon and whole-wheat flours. Perfect as a wholesome breakfast or snack, it uses a mix of all-purpose and whole-wheat flours along with applesauce for natural sweetness and moisture. The recipe is straightforward, yielding a tender, lightly spiced bread with bursts of juicy blueberries in every bite.

Ingredients

Units Scale

Main Ingredients

1 cup blueberries
cooking spray
1 cup all-purpose flour (unbleached)
1 cup white whole-wheat flour (or regular whole-wheat flour)
2/3 cup brown sugar (3.5 oz, not packed; brown monk fruit alternative)
1 tablespoon cinnamon
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1 large egg, beaten
2 tablespoons melted butter (or dairy-free butter)
2 containers (3.9 oz each) no sugar added applesauce
1 1/2 cups shredded zucchini (not packed or squeezed, from about 1 1/4 large zucchini)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and spray a 9×5-inch loaf pan with cooking spray to ensure the bread doesn’t stick.
Coat Blueberries: Toss the blueberries in a small bowl with 2 tablespoons of the all-purpose flour; this helps keep them from sinking to the bottom during baking.
Mix Dry Ingredients: In a large bowl, combine the remaining flours, baking powder, baking soda, cinnamon, and salt. Whisk these together thoroughly to distribute the leavening and spices evenly.
Combine Wet Ingredients: In a medium bowl, mix the beaten egg, brown sugar, vanilla extract, melted butter, no sugar added applesauce, and shredded zucchini until well combined.
Mix Batter: Add the wet mixture to the dry ingredients and stir gently until just blended; be careful not to overmix. Then fold in the floured blueberries carefully to avoid breaking them.
Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing and serving.

Notes

Using fresh blueberries ensures the best texture and flavor; if using frozen, do not thaw and toss with flour immediately.
Be sure to shred zucchini finely and do not squeeze to retain moisture for a tender bread.
Adjust baking time according to your oven; start checking at 45 minutes.
This bread freezes well; wrap tightly and freeze slices for up to 3 months.
For a dairy-free version, substitute melted butter with coconut oil or dairy-free butter alternatives.

Nutrition

Serving Size: 1 slice (assuming 16 slices per loaf)
Calories: 150
Sugar: 9g
Sodium: 190mg
Fat: 4.5g
Saturated Fat: 2.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg