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Blueberry Zucchini Bread

4.67 from 36 votes

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!

Prep Time: 25

Cook Time: 45

cooling time: 10

Total Time: 1 20

Yield: 16 servings

Course: Breakfast, Snack

Cuisine: American

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

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