Blueberry Zucchini Bread

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.

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.

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!

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.

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.

More Zucchini Recipes You’ll Love

Sautéed Zucchini with Plum Tomatoes Zucchini Pancakes Perfectly Grilled Zucchini Recipe Flourless Chocolate Zucchini Brownies Juicy Turkey Burgers with Zucchini