What’s better than zucchini bread? Blueberry zucchini bread! My healthy blueberry zucchini bread recipe will have you wanting another slice and feeling good about it. Oil-free, vegan, no refined sugar and 100% whole wheat.
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I thought it would be nice to do a zucchini bread recipe now. Everyone I know has lots of zucchini they’re trying to use. I’ve personally been in possession of two zucchini that were large enough to be used in self-defense.
As a fun twist, blueberry zucchini bread. That’s just making a good thing better. With blueberries.
Now that I’ve made blueberry zucchini bread half a dozen times (more on that later), I’m a convert. Blueberries belong in zucchini bread. The flavors are awesome together, the textures are awesome together…there’s a bunch of awesome going on. I’m excited for you to make some because this is going to rock your zucchini bread world.
Oh, and before we even get going here, don’t worry: this is a healthy zucchini bread. I know, right?? I’ve invented the wheel.
Some of the most amazingly over-the-top, Paula Deen-esque recipes I’ve skimmed are for zucchini breads. They kind of infuriate me. Two and a half cups of white sugar, a cup of oil, some eggs and white flour, maybe some chocolate chips because why not and then…two cups of zucchini. That’s insulting to zucchini in particular, and vegetables in general.
I find that negativity, in this case my zucchini bread fury, always bites me in the butt. This butt biting came in the form of me having one hell of hard time coming up with a healthy blueberry zucchini bread recipe that was actually edible. I can’t tell you how many versions I tried. I literally can’t tell you. I’ve lost track.
One of them Mom and I tasted, looked at each other, and then silently threw the loaf away. It was bad.
I tried and tried to make my healthy blueberry zucchini bread vegan and gluten free. Couldn’t do it. I even had a challenging time veganizing it. Which brings me to an important product we need to talk about, especially since the holidays are coming up and baking season and all that.
I prefer real food egg substitutes like banana, flax and chia, and tried them all in various versions of this bread. None of them worked, so I had to get out the big gun of egg replacers: Ener-G Foods Egg replacer. It always works. I give it five hundred stars. It makes egg-free baking flawlessly, effortlessly amazeballs. I make a point of buying some before the holidays, when the last thing I need raining on my domestic goddess parade is nasty flat baked goods.
All domestic goddess challenges aside, I’m in love with this blueberry zucchini bread. It’s delicious. It’s super moist, the blueberries are juicy and fresh, and it has a fabulously rich flavor from using coconut palm sugar to sweeten it. I added some lemon zest and juice to compliment the blueberries. There’s also a good amount of cinnamon, a little nutmeg and a sweet, soft streusel topping.
Since I’m mad at unhealthy zucchini bread recipes I guess I should break down what’s healthy about mine, although now I’m just thinking about how good this bread is. I’ll think of it as a list of reasons why you should definitely have a slice for breakfast.
- almost fat free
- no refined sugar
- 100% whole wheat (lots of nice trace nutrients in them whole wheats)
- a good source of vitamin C
- under 180 calories for a decent-sized slice
I’m stoked. Let’s make blueberry zucchini bread.
Yields 2 loaves/9 slices per loaf
This healthy blueberry zucchini bread is a tasty twist on traditional zucchini bread recipes. It's sweet, moist and super-flavorful!
30 minPrep Time
1 hr, 20 Cook Time
1 hr, 50 Total Time
- 3 Ener-G Foods "eggs" (see notes)
- 1 1/4 c unsweetened applesauce
- 2 tsp vanilla
- 1 3/4 c coconut palm sugar
- zest and juice of 1 lemon
- 3 c zucchini, shredded/grated (see notes)
- 3 c whole wheat flour
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbs cinnamon
- dash nutmeg
- 1 pint (about 2 c) blueberries, frozen (see notes)
- 1/2 c old-fashioned oats
- 1/4 c coconut palm sugar
- 1 tsp cinnamon
- 1/4 c unsweetened applesauce
- Heat over to 350. Grease and flour two 5" x 7" pans (see notes)
- In a large bowl, beat together the "eggs," applesauce, vanilla, sugar and lemon juice and zest. Fold in the zucchini.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.
- Gradually stir the dry ingredients into the wet until well combined. Fold in the blueberries.
- Divide the batter between the pans and spread evenly.
- In a small bowl, mix the streusel topping ingredients and sprinkle over the batter in the pans.
- Bake 1 hr 20 minutes. Lay a sheet of foil over the pans during the last 20 minutes of baking to prevent them from browning too much.
- Many zucchini bread recipes tell you *not* to squeeze the excess moisture out of the zucchini. For this recipe, I had better luck squeezing it. I think that’s due to the moisture the blueberries provide.
- I like to freeze the blueberries before stirring them into the batter to keep them from smooshing and breaking up. I add 10 minutes onto the bake time to compensate for their frozen-ness.
- This recipe is based on dozens of traditional zucchini bread recipes I’ve read, and some that I’ve tried. Those all call for conventional eggs. I haven’t tried it, but if you want to use regular eggs instead of an egg replacer my guess is it’ll work.
- I tried flax eggs, chia eggs and banana eggs. None of them gave the bread the lift and crumb I was looking for. I got the best results from Ener-G Foods Egg Replacer.
- I used more leavening agents (baking powder and baking soda) than you’ll usually see in a zucchini bread recipe because I’m using 100% whole wheat flour, and you need that extra leavening to give it rise.
- I grease and flour pans by spraying them with a cooking spray, then dusting the insides with flour.
- If you substitute any of the ingredients here, I have no idea how it’s going to turn out. Honestly, I don’t recommend experimenting a lot with this one.
What the fresh bread. Let’s pin this!
Hey, look who helped me take these pics! This is Jack, my new lovely kitty. He’s very bad in a very good way and has giant feets with extra tootsies and everything. He’s my total awesome buddy! Yesterday he had his, ahem, fix, and his baby tests and shots and stuff. I’m so happy that everything’s fine and he’s doing great! A little tired today though. Right now he’s napping in his upstairs (!) play tunnel. There are many play tunnels in this house.
I’m dumb to be a human in this house. If I was smart, I’d be a cat.
Do you grow zucchini, or receive a lot of zucchini this time of year? Do you make zucchini bread? What’s your usual recipe? I’d love to hear what you guys are doing with your zucchini and your favorite zucchini bread recipes.