Description
A wholesome, naturally sweetened zucchini blueberry bread made with whole wheat flour, maple syrup, and a touch of Greek yogurt. Moist, fluffy, and perfect for breakfast or snacking!
Ingredients
- 1 cup grated zucchini (squeeze excess moisture)
- 1 cup fresh blueberries (tossed in 1 tsp flour)
- 1 ½ cups whole wheat flour (or all-purpose/almond flour)
- ½ cup maple syrup or coconut sugar
- 2 large eggs
- ¼ cup Greek yogurt or applesauce
- ¼ cup coconut oil or olive oil
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
Optional Add-ins:
- ¼ cup chopped walnuts or pecans
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
- Grate zucchini and squeeze out excess moisture using a clean towel or paper towel.
- In a large bowl, whisk together eggs, oil, yogurt (or applesauce), vanilla, and sweetener until smooth.
- Stir in the grated zucchini.
- In another bowl, mix flour, cinnamon, baking soda, baking powder, and salt.
- Gradually fold the dry mixture into the wet mixture just until combined — do not overmix.
- Fold in floured blueberries and any optional add-ins like nuts or lemon zest.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For extra citrus flavor, add lemon zest. This loaf stays moist for days and can be frozen in slices. Substitute almond flour for a gluten-free version, adjusting for texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American