This moist and delicious Blueberry Zucchini Bread is low-fat, lightly sweetened, and loaded with summer zucchini and blueberries. Perfect for breakfast or as a snack!
Blueberry Zucchini Bread
When I was recently in Connecticut, I went to this cute country kitchen on an apple orchard called Lost Acres Orchard, and I tried their blueberry zucchini bread, which inspired this recipe. I omitted the nuts and added blueberries to my zucchini bread recipe, which turned out fantastic! Other zucchini bread recipes you may enjoy are this Chocolate Zucchini Bread and Chocolate Chip Zucchini Bread.
Why This Blueberry Zucchini Bread Recipe Works
There’s no need to squeeze grated zucchini since it adds tons of moisture to quick breads and muffins. You’ll use that moisture to your advantage to create the most tender, flavorful bread! If I have it for breakfast, I have it with a bowl of yogurt or cottage cheese to get my protein.
- Light in Calories: It contains less butter and sugar than most quick bread recipes.
- Delicious: My daughter Madison loves this zucchini bread!
- Make It Ahead: You can prepare this recipe for the week and refrigerate or freeze the rest.
- Dietary Restrictions: This healthy zucchini bread is vegetarian, Weight Watchers-friendly, and can easily be made dairy-free by using coconut oil.
If you make this blueberry zucchini bread recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Blueberry Zucchini Bread Ingredients
Here’s everything you’ll need to make this healthy blueberry zucchini bread with applesauce. Scroll to the bottom for the exact measurements.
- Blueberries: If fresh blueberries aren’t in season, use frozen.
- Flour: I use a mix of unbleached all-purpose and white whole-wheat flour for extra whole grains with a tender 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 to go sugar-free, Lakanto makes a brown sugar monk fruit sweetener that you can substitute.
- Cinnamon and Vanilla Extract provide more flavor.
- Leavening Agents: Baking soda and baking powder help the bread rise and improve the texture.
- Salt balances the sweetness and brings out the flavor of the other ingredients.
- Egg: A large egg binds the bread ingredients together.
- Melted butter for a little fat
- Unsweetened Applesauce replaces the oil usually found in zucchini bread.
- Zucchini: Shred large zucchini with a box grater or use the shredding disc attachment on a food processor. The grater will give you a finer texture, while the food processor results in longer strands.
How to Make Blueberry Zucchini Bread
To make this easy blueberry zucchini bread recipe, mix wet and dry ingredients and bake! The complete instructions are in the recipe card below.
- Blueberries: Toss the berries in a bowl with flour to help absorb some of their liquid and prevent them from sinking to the bottom of the pan.
- Dry Ingredients: Combine the remaining flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Wet Ingredients: In another bowl, whisk the egg, sugar, vanilla, butter, applesauce, and zucchini.
- Combine Everything: Slowly stir the flour mixture into the wet ingredients. Fold in the blueberries and pour into a greased loaf pan.
- Bake the blueberry zucchini bread for 45 to 55 minutes at 325°F until a toothpick inserted in the center comes out clean.
- Let the bread cool for at least 10 minutes before slicing to prevent it from falling apart.
Variations
- Flour: Swap white whole wheat flour with whole wheat. You can also use only all-purpose.
- Gluten-Free Zucchini Bread: Replace both 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: Zest a lemon or orange into the batter.
- Blueberry Zucchini Muffins: Pour the batter into a muffin tin and bake for about 25 minutes until a toothpick inserted comes out clean.
Storage
- Refrigerate the bread in an airtight container for 5 days.
- Freezer: Slice and wrap each piece in plastic wrap or foil, or store slices in a zip-locked bag with parchment paper between to prevent the pieces from sticking together. Freeze the bread for up to 3 months.
- To eat, thaw it overnight in the fridge or microwave the frozen pieces until warm.
Zucchini Bread FAQ
You can, peeling zucchini before adding it to the batter is not necessary.
I don’t squeeze the liquid out of the zucchini because it adds moisture, so the bread isn’t dry.
More Zucchini Recipes You’ll Love
Yield: 16 servings
Serving Size: 1 slice
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Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray.
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Toss the blueberries in a bowl with 2 tablespoons of the flour.
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Combine remaining flours, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk well.
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In a medium bowl, mix egg, sugar, vanilla, melted butter, apple sauce and zucchini.
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Add to the flour mixture and stir until just blended. Fold in the blueberries.
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Pour batter into the prepared 9×5-inch loaf pan.
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Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.
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Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.
Last Step:
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Serving: 1 slice, Calories: 111 kcal, Carbohydrates: 21 g, Protein: 2.5 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 15.5 mg, Sodium: 124.5 mg, Fiber: 1.5 g, Sugar: 8.5 g
