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Blueberry Zucchini Bread

This Blueberry Zucchini Bread is a deliciously moist treat, combining fresh blueberries and zucchini for a delightful flavor explosion!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Easy, Healthy, Vegetarian
Servings: 8 servings

Ingredients

  • 1 cup coarsely grated zucchini (unpeeled, about 1 small or medium)
  • 1 large egg
  • 1/2 cup nonfat plain Greek yogurt
  • 1/3 cup canola oil or melted and cooled coconut oil
  • 1/3 cup honey or pure maple syrup
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (about 1 small lemon)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups white whole wheat flour , plus 1 tablespoon for tossing with blueberries
  • 1 cup fresh blueberries (fresh or frozen, no need to thaw), plus additional for the top

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  • Grate the zucchini using a box grater or food processor. Make sure to leave the skin on for added texture and nutrients. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  • In a large mixing bowl, whisk together the grated zucchini, egg, Greek yogurt, canola oil (or melted coconut oil), honey (or maple syrup), brown sugar, vanilla extract, and lemon zest until well combined.
  • In another bowl, whisk together the white whole wheat flour, ground cinnamon, baking powder, baking soda, and kosher salt.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
  • Toss the fresh blueberries with the reserved tablespoon of flour to prevent them from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
  • Pour the batter into your prepared loaf pan, smoothing the top with a spatula. If desired, add a few extra blueberries on top for a pop of color.
  • Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent it with aluminum foil.
  • Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Equipment

  • Mixing Bowls
  • Grater
  • Measuring cups and spoons
  • Loaf Pan
  • Whisk or spoon
  • Oven

Notes

  • For extra flavor, consider adding nuts or chocolate chips.
  • This bread can be easily made gluten-free with the right flour substitute.
  • Store leftovers in an airtight container to keep them fresh longer.