Blueberry Zucchini Bread – Skinnytaste

This moist and delicious Blueberry Zucchini Bread is low-fat, lightly sweetened, and packed with summer squash and blueberries. Perfect for breakfast or as a snack!

Bread with blueberries and zucchini

When I was in Connecticut recently, I went to this sweet country kitchen in an apple orchard called Lost Acres Orchardand tried their Blueberry Zucchini Bread which inspired this recipe. I omitted the nuts and added blueberries to mine Zucchini bread recipewhich turned out to be fantastic! Other zucchini bread recipes you might like are these Chocolate Zucchini Bread and Chocolate Zucchini Bread.

Why This Blueberry Zucchini Bread Recipe Works

There is no need to squeeze the grated zucchini as they add a lot of moisture to quick breads and muffins. You will use this moisture to your advantage to create the most tender, flavorful bread! If I have breakfast, I eat it with a bowl of yogurt or cottage cheese to get my protein.

• Light on calories: Contains less butter and sugar than most quick bread recipes.
• Delicious: My daughter Madison loves this Zucchini Bread!
• Do it ahead: You can make this recipe for the week and refrigerate or freeze the rest.
• Dietary restrictions: This healthy zucchini bread is vegetarian, Suitable for weight watchersand it can be easily done no dairy products using coconut oil.

If you make this Blueberry Zucchini Bread recipe, I’d love to see it. Tag me in your photos or videos on Instagram, TikTokor Facebook!

Blueberry Zucchini Bread Ingredients

Here’s everything you need to make this healthy Blueberry Zucchini Applesauce Bread. Scroll to the bottom for the exact measurements.

• blueberries: If fresh blueberries are not in season, use frozen.
• Flour: I use a mix of unbleached all purpose and white whole wheat flour for extra whole grains with a gentle crumb.
• Brown sugar: I’ve gotten my palate used to less sugar and I think it’s perfectly sweetened without using too much. If you prefer not to take sugar, Lakanto does brown sugar monk fruit sweetener which you can replace.
• Cinnamon and vanilla extract provides more flavor.
• Puffs: Baking soda and baking powder help bread rise and improve texture.
• salt it balances the sweetness and accentuates the flavor of the other ingredients.
• Egg: A large egg binds the ingredients of the bread.
• Melted butter for a little fat
• Unsweetened applesauce replaces the butter usually found in zucchini bread.
• Zucchini: Shred the large zucchini with a grater or use the slicing attachment on the food processor disc. A grater will give you a finer texture, while a food processor results in longer strands.

How to make blueberry and zucchini bread

To make this easy Blueberry Zucchini Bread recipe, mix wet and dry ingredients and bake! Full instructions are in the recipe card below.

1. blueberries: Toss the fruit in a bowl of flour to absorb some of the liquid and keep it from sinking to the bottom of the pan.
2. Dry ingredients: Mix the remaining flour, baking powder, baking soda, cinnamon and salt in a large bowl.
3. Wet Ingredients: In another bowl, beat the egg, sugar, vanilla, butter, applesauce and zucchini.
4. Combine all: Slowly stir the flour mixture into the wet ingredients. Add the blueberries and pour into a greased loaf pan.
5. Bake the Blueberry Zucchini Bread for 45 to 55 minutes at 325°F, until a toothpick inserted in the center comes out clean.
6. Let the bread cool at least 10 minutes before slicing so it doesn’t fall apart.

Variations

• Flour: Swap white wholemeal flour for wholemeal. You can also just use universal ones.
• Gluten Free Zucchini Bread: Replace the two flours with Cup4Cup flours.
• Zucchini: Substitute yellow squash, but remove the seeds.
• Dairy Free: Use melted coconut oil instead of butter.
• applesauce: Replace applesauce with mashed, ripe bananas. Note that it will change the flavor, making it more of a banana zucchini bread.
• berries: Use raspberries or blackberries.
• Nuts: Add chopped pecans or walnuts.
• citrus fruits: Grate a lemon or orange into the dough.
• Blueberry Zucchini Muffins: Pour the batter into a muffin tin and bake for about 25 minutes, until a toothpick comes out clean.

Storage

• Refrigerate the bread in an airtight container for 5 days.
• Freezer: Cut and wrap each piece in plastic wrap or foil, or store the pieces in a ziplock bag with parchment paper in between to prevent the pieces from sticking together. Freeze the bread for up to 3 months.
• To eatthaw it overnight in the refrigerator or microwave the frozen pieces until warm.

Zucchini Bread FAQ

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