Blueberry Zucchini Bread

There’s something uniquely satisfying about combining the goodness of blueberries with the subtle flavor of zucchini in this delicious bread recipe. This Blueberry Zucchini Bread offers a moist, tender crumb bursting with juicy berries, making it a perfect choice for breakfast, a snack, or even dessert. It’s packed with plant-based ingredients, ensuring a wholesome, guilt-free indulgence.

I love baking this bread during the summer when zucchinis are abundant, and the blueberries are at their peak. The aroma that fills the house as it bakes is irresistible. It’s a hit with my family, and I especially enjoy it warm from the oven with a cup of tea. It’s a recipe that’s as easy as it is rewarding, and the combination of flavors always brings a smile to my face.

Blueberry Zucchini Bread Recipe:

jenny
I love baking this bread during the summer when zucchinis are abundant, and the blueberries are at their peak. The aroma that fills the house as it bakes is irresistible. It's a hit with my family, and I especially enjoy it warm from the oven with a cup of tea. It's a recipe that's as easy as it is rewarding, and the combination of flavors always brings a smile to my face.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 250 kcal

Ingredients
  

  • 2 cups zucchini grated (about 2 medium zucchini)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup olive oil or melted coconut oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 teaspoons vanilla extract
  • 1/4 cup plant-based milk almond, oat, or soy
  • 1 tablespoon apple cider vinegar
  • 1 cup fresh blueberries
  • 1/2 cup chopped walnuts or pecans optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  • Grate the zucchini to get 2 cups. Lightly squeeze the grated zucchini to remove excess moisture but leave some moisture for a tender bread.
  • In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
  • In a large bowl, combine 1/2 cup olive oil or melted coconut oil, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, and 2 teaspoons vanilla extract. Mix until smooth.
  • Add the plant-based milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the bread light.
  • Gently fold in the grated zucchini and 1 cup fresh blueberries, along with 1/2 cup chopped walnuts or pecans if desired.
  • Pour the batter into the prepared loaf pan, spreading it evenly.
  • Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil.
  • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Nutritional Information (Per Serving)

  • Calories: 250
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 3g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 3%
  • Vitamin C: 8%
  • Calcium: 3%
  • Iron: 5%
  • Potassium: 6%
This Blueberry Zucchini Bread is a delightful plant-based option that’s perfect for any time of day. Whether you’re sharing it with family or enjoying it on your own, it’s sure to become a favorite in your home just like it is in mine!

Recipe Details

  • Servings: 10 slices
  • Prep Time: 15 minutes
  • Cooking Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Cuisine: American

Ingredients

  • 2 cups zucchini, grated (about 2 medium zucchini)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup olive oil or melted coconut oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1/4 cup plant-based milk (almond, oat, or soy)
  • 1 tablespoon apple cider vinegar
  • 1 cup fresh blueberries
  • 1/2 cup chopped walnuts or pecans (optional)

Required Equipment/Utensils

  • Large mixing bowl
  • Medium mixing bowl
  • Grater
  • Whisk
  • Wooden spoon or spatula
  • 9×5 inch loaf pan
  • Parchment paper (optional)
  • Measuring cups and spoons

Preparation Steps

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini to get 2 cups. Lightly squeeze the grated zucchini to remove excess moisture but leave some moisture for a tender bread.
  3. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
  4. In a large bowl, combine 1/2 cup olive oil or melted coconut oil, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, and 2 teaspoons vanilla extract. Mix until smooth.
  5. Add the plant-based milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the bread light.
  7. Gently fold in the grated zucchini and 1 cup fresh blueberries, along with 1/2 cup chopped walnuts or pecans if desired.
  8. Pour the batter into the prepared loaf pan, spreading it evenly.
  9. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil.
  10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutritional Information (Per Serving)

  • Calories: 250
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 3g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 3%
  • Vitamin C: 8%
  • Calcium: 3%
  • Iron: 5%
  • Potassium: 6%

This Blueberry Zucchini Bread is a delightful plant-based option that’s perfect for any time of day. Whether you’re sharing it with family or enjoying it on your own, it’s sure to become a favorite in your home just like it is in mine!

jenny
jenny

Hi, I’m Jenny, the creator of Plant Based Palate. I started this blog in 2022 when my youngest son was just 4 year’s old. I almost went back to work as a nurse, but instead, I bought a camera off Craigslist and started this blog!

I felt the need to be home with my son, plus I never liked being a nurse, to be honest. And I absolutely LOVE creating vegan recipes. I also discovered how much I enjoy photography and taking pictures of my food.

Articles: 526

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating