Blueberry Zucchini Bread

By Rena |

Blueberry Zucchini Bread – This easy zucchini bread recipe is so moist, healthy, delicious and loaded with fresh blueberries. You will enjoy every bite of this healthy blueberry loaf and a recipe everyone in the family will enjoy.

zucchini bread recipe

Easy and Best Blueberry Zucchini Bread Recipe

Not only is this blueberry zucchini bread delicious, moist, tasty and filling, they are also perfect to send a slice in your kiddos lunchbox. Have them for breakfast, snack or dessert any time of the day. They are easy to make and bursting with fresh blueberries. Hard to even notice they have veggies in them. This easy zucchini bread recipe is a huge hit with my family.

blueberry loaf bread

How to make Blueberry Zucchini Bread?

This zucchini bread recipe is super easy to make once you have all your ingredients ready and setup.

Preheat oven to 350 degrees. Lightly spray a 4×10-inch loaf pan with cooking oil.

In a large bowl, beat together eggs, oil, zest, vanilla, and coconut sugar. Fold in the shredded zucchini.

In a second bowl combine the flours, flaxseed meal, salt, baking powder, and baking soda.

Gently stir the dried mixture into the egg mixture, then fold in the blueberries. Pour into the prepared loaf pan and level it up.

Bake for 40-50 minutes or until a toothpick comes out clean. Cool the blueberry bread completely before slicing. Enjoy!

zucchini recipe

How do you shred zucchini for zucchini bread?

Shredding zucchini for zucchini bread or otherwise is quite simple. Wash zucchini thoroughly under cold water. Dry with a towel and cut out the edges at both ends. Using a boxed grater over a plate or cutting board, place the grater in a slanted position and grate the zucchini by continuously running it up and down over the large holes of the grater.

blueberry bread recipe

How many zucchinis in 2 cups grated?

A medium-sized zucchini should yield about 2/3 cups when grated. If you need one cup of grated zucchini use one large zucchini instead. Using 3 medium zucchinis should give you about 2 cups of shredded zucchini. Amounts really do vary based on the size of the zucchini you use but this should give you an idea. I used 2 large zucchinis for this blueberry zucchini bread recipe.

healthy loaf bread with blueberries

What does zucchini bread taste like?

Zucchini bread will have whatever taste or flavors you intend for it to have. If you add for example bananas, cinnamon and oats it will taste more like banana muffins. If you make something like this blueberry zucchini bread, you will mostly taste the flavors of the blueberry and lemon zest. Get the gist? This is because zucchini in itself is very mild tasting and won’t make a difference in the flavor department when used in baking.

blueberry breakfast recipe

Are you making this Blueberry bread?

If you make this blueberry zucchini bread and love it please take a moment to come back and leave me a review. They are always greatly appreciated. Drop a comment below with some feedback. Also, don’t forget to tag me on Instagram. I love seeing your remakes of my recipes.

Here are some other great easy breakfast recipes you can check out:

easy zucchini bread recipe

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bread recipe with blueberries

 

blueberry bread

Blueberry Zucchini Bread

Moist, easy to make, tasty and filled with fresh blueberries.
4.5 from 10 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
0 minutes
Total Time: 1 hour
Servings: 12
Calories: 209kcal
Author: Rena

Ingredients

  • 3 Medium Eggs
  • ¼ Cup Coconut Oil
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Lemon Zest
  • ¾ Cup Coconut Sugar
  • 2 Cups Shredded Zucchini
  • 1 Cup Oat Flour
  • ¾ Cup Coconut Flour
  • ¼ Cup Flax Seed Meal
  • ¼ Tsp Sea Salt
  • 1 Tsp Baking Powder
  • ½ Tsp Baking Soda
  • 1 Pint Fresh Blueberries

Instructions

  • Preheat oven to 350 degrees. Lightly spray a 4x10-inch loaf pan with cooking oil.
  • In a large bowl, beat together eggs, oil, zest, vanilla, and coconut sugar. Fold in the shredded zucchini.
  • In a second bowl combine the flours, flaxseed meal, salt, baking powder, and baking soda.
  • Gently stir the dried mixture into the egg mixture, then fold in the blueberries. Pour into the prepared loaf pan and level it up.
  • Bake for 40-50 minutes or until a toothpick comes out clean. Cool completely before slicing. Enjoy!

Nutrition

Calories: 209kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 159mg | Potassium: 208mg | Fiber: 5g | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg
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Reader Interactions

Comments

  1. Emma says

    5 stars
    This is one of the best deserts/breads I’ve ever tasted or made in my entire life. Top 5 list. I just made it for my family and my aunt stopped in her tracks and said “this is a keeper. Like don’t lose this recipe. This is a keeper. I like it, A LOT”… so I said “don’t you worry! I’m keeping it”!

    The only differences are that I added chia seeds like a handful, maybe a tablespoon of cinnamon, I substituted for half a cup of regular sugar and 1/4 cup honey, and I used only wheat flour as the only flour. It was so good though. Very moist, the flavors were bursting, the coconut oil makes it melt in your mouth. This is a great way to eat zucchini’s! 🙂

    Thank you so much!

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