Blueberry Zucchini Bread
This moist and delicious Blueberry Zucchini Bread is low-fat, lightly sweetened, and loaded with summer zucchini and blueberries. Perfect for breakfast or as a snack!
Equipment
- 9×5-inch loaf pan
Ingredients
- 1 cup blueberries
- cooking spray
- 1 cup all-purpose flour (I used unbleached)
- 1 cup white whole-wheat flour (regular whole-wheat flour would work*)
- 2/3 cup brown sugar (not packed (3.5 oz) (brown monk fruit would also work))
- 1 tablespoon cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1 large egg (beaten)
- 2 tablespoons melted butter (or dairy-free butter)
- 2 3.9 oz containers apple sauce (no sugar added)
- 1 ½ cups shredded zucchini (not packed, not squeezed (from about 1 1/4 large))
Instructions
- Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray.
- Toss the blueberries in a bowl with 2 tablespoons of the flour.
- Combine remaining flours, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk well.
- In a medium bowl, mix egg, sugar, vanilla, melted butter, apple sauce and zucchini.
- Add to the flour mixture and stir until just blended. Fold in the blueberries.
- Pour batter into the prepared 9×5-inch loaf pan.
- Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.
Nutrition
Serving: 1slice, Calories: 111kcal, Carbohydrates: 21g, Protein: 2.5g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 15.5mg, Sodium: 124.5mg, Fiber: 1.5g, Sugar: 8.5g
- WW Points: 4