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Healthy Blueberry Zucchini Bread Recipe
Samantha Jones

Healthy Blueberry Zucchini Bread

This wholesome quick bread perfectly marries the mild, earthy notes of fresh summer zucchini with the vibrant, antioxidant-rich flavor of blueberries. Using Greek yogurt for moisture and white whole wheat flour for structure, this recipe creates a dense, tender loaf that is lightly sweetened with honey. With a bright hint of lemon zest, it makes a convenient, nutrient-dense breakfast or snack that the whole family will love. It is simple to prepare, incredibly moist, and stores beautifully for busy weeks.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 165
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup finely grated zucchini, patted dry
  • 1 cup fresh blueberries
  • 1/2 cup Greek yogurt
  • 1/3 cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large bowl, whisk the Greek yogurt, honey, egg, vanilla extract, and lemon zest until smooth.
  4. Fold the grated zucchini into the wet ingredients.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Gently fold in the blueberries, being careful not to crush them.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 165kcalCarbohydrates: 32gProtein: 5gFat: 2gCholesterol: 20mgSodium: 110mgFiber: 3gSugar: 12g

Notes

Ensure you squeeze the excess water from the grated zucchini using a paper towel or cheesecloth to keep the bread from becoming too soggy. Store in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.

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