Blueberry Zucchini Bread
A delicious and healthy treat that combines blueberries and zucchini for a moist, flavorful bread perfect for breakfast or snack time.
Ingredients
Wet Ingredients
- 1 large egg Provides structure and moisture
- 1/2 cup nonfat plain Greek yogurt Adds creaminess and protein
- 1/4 cup canola oil or melted and cooled coconut oil For moisture
- 1/4 cup honey or pure maple syrup Natural sweetener
- 1/4 cup brown sugar Adds sweetness and moisture
- 1 teaspoon vanilla extract Enhances flavor
- 3/4 teaspoon lemon zest For freshness
Dry Ingredients
- 1/2 teaspoon ground cinnamon For flavor
- 1/2 teaspoon baking powder Helps the bread rise
- 1/2 teaspoon baking soda For leavening
- 1/4 teaspoon kosher salt Balances flavors
- 1 1/4 cups white whole wheat flour plus 1 tablespoon for tossing with blueberries Main dry ingredient
Fruits and Vegetables
- 1 cup coarsely grated zucchini Provides moisture; about 1 small or 1/2 medium zucchini
- 1 cup fresh blueberries Adds sweetness; frozen can be used too
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and spray an 8 × 4-inch loaf pan with nonstick cooking spray and line it with parchment paper.
- Pat the grated zucchini dry using paper towels to reduce moisture.
Mixing
- In a large mixing bowl, whisk together the egg, Greek yogurt, oil, honey, brown sugar, vanilla extract, and lemon zest until smooth.
- Sprinkle ground cinnamon, baking powder, baking soda, and kosher salt over the wet ingredients, then fold in the grated zucchini.
- Incorporate 1 1/4 cups of white whole wheat flour into the mixture until just combined.
Blueberry Addition
- In a separate bowl, toss blueberries with the remaining tablespoon of flour, then gently fold into the batter.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top and adding extra blueberries on top if desired.
- Bake for 40 to 50 minutes, or until golden brown and a toothpick comes out with a few moist crumbs.
Cooling
- Let the bread cool in the pan for about 15 minutes, then turn out onto a cooling rack to cool completely before slicing.
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Notes
For serving, the bread is best warm and can be paired with butter or honey. Wrap in plastic to store for 2-3 days at room temperature, or freeze for longer storage.