Description
This Blueberry Zucchini Bread is a moist, flavorful quick bread that combines the sweetness of blueberries with the subtle earthiness of shredded zucchini. Perfect for breakfast or a snack, it uses a blend of whole-wheat and all-purpose flour with natural sweeteners and wholesome ingredients for a deliciously healthy treat.
Ingredients
Units
Scale
Fruit and Vegetables
- 1 cup blueberries
- 1 1/2 cups shredded zucchini (not packed, not squeezed, from about 1 1/4 large zucchini)
Dry Ingredients
- 1 cup all-purpose flour (unbleached)
- 1 cup white whole-wheat flour (or regular whole-wheat flour)
- 2/3 cup brown sugar (not packed, 3.5 oz; brown monk fruit can also be used)
- 1 tablespoon cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 large egg (beaten)
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter (or dairy-free butter)
- 2 (3.9 oz) containers unsweetened applesauce (no sugar added)
- Cooking spray (for greasing the pan)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly spray a 9×5-inch loaf pan with cooking spray to prevent sticking.
- Coat Blueberries: Toss the blueberries with 2 tablespoons of the all-purpose flour in a small bowl to help prevent them from sinking during baking.
- Mix Dry Ingredients: In a large bowl, combine the remaining all-purpose flour, white whole-wheat flour, baking powder, baking soda, cinnamon, and salt. Whisk these ingredients together thoroughly to ensure even distribution.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the beaten egg, brown sugar, vanilla extract, melted butter, applesauce, and shredded zucchini until the mixture is well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Stir gently until just blended; avoid overmixing to maintain tender bread texture.
- Fold in Blueberries: Carefully fold the floured blueberries into the batter to distribute them evenly without crushing.
- Pour Batter and Bake: Pour the prepared batter into the greased 9×5-inch loaf pan, smoothing the top. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely before slicing.
Notes
- For best results, do not pack or squeeze the shredded zucchini to retain moisture in the bread.
- You can substitute regular whole-wheat flour if white whole-wheat flour is unavailable.
- Brown monk fruit sweetener can be used as a lower-sugar alternative to brown sugar.
- Ensure the blueberries are coated in flour to keep them suspended in the batter and avoid sinking.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing the bread after slicing is possible for up to 3 months; thaw slices at room temperature or toast before eating.
Nutrition
- Serving Size: 1 slice (1/16th of loaf)
- Calories: 150
- Sugar: 9g
- Sodium: 180mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
