Description

This Blueberry Zucchini Bread is a moist, flavorful loaf packed with fresh blueberries and nutritious zucchini. Using a combination of all-purpose and whole-wheat flours, it delivers a hearty texture, subtly sweetened with brown sugar and natural applesauce. Perfect for a healthy breakfast, snack, or dessert, this bread blends wholesome ingredients with warm cinnamon spice, ideal for year-round enjoyment.

Ingredients

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Fruits and Vegetables

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

Baking and Dry Ingredients

1 cup all-purpose flour (unbleached)
1 cup white whole-wheat flour
2/3 cup brown sugar, not packed (3.5 oz) (brown monk fruit is an alternative)
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 containers (2 x 3.9 oz) apple sauce, no sugar added

Other

Cooking spray, for greasing the pan

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F. Lightly grease a 9×5-inch loaf pan with cooking spray to prevent sticking.
Coat Blueberries: In a small bowl, toss the blueberries with 2 tablespoons of the flour. This helps prevent them from sinking to the bottom during baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the remaining flours, baking powder, baking soda, cinnamon, and salt until evenly combined.
Combine Wet Ingredients: In a medium bowl, mix the beaten egg, brown sugar, vanilla extract, melted butter, unsweetened apple sauce, and shredded zucchini thoroughly.
Blend Batter: Pour the wet ingredients into the dry ingredients and stir gently until just blended; avoid overmixing to keep the bread tender. Then, fold in the floured blueberries carefully.
Pour and Bake: Transfer the batter evenly into the prepared loaf pan and spread it out. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into 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 whole-wheat flour adds a nuttier flavor and fiber, but you can substitute with regular whole-wheat flour if preferred.
Tossing blueberries with flour prevents them from sinking during baking.
If you want a dairy-free version, use dairy-free butter.
Ensure zucchini is shredded and not compacted or squeezed to maintain moisture balance.
Check doneness with a toothpick close to the recommended baking time to avoid overbaking.

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