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Healthy Blueberry Zucchini Bread

Servings: 8 servings

Ingredients

  • 1 1/2 cups zucchini grated, squeezed and drained
  • 3/4 cup brown sugar
  • 1/4 cup vegetable or canola oil
  • 1/2 cup vanilla yogurt
  • 1 egg
  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup blueberries

Instructions

  • Preheat oven to 350 degrees and butter a 9×5 inch loaf pan.
  • In a medium bowl, combine zucchini, sugar, oil, yogurt and egg.
  • In a separate bowl, whisk the AP flour, whole wheat flour, baking soda, salt and cinnamon together.
  • Mix together the wet and dry ingredients until just combined, then gently stir in the blueberries.
  • Pour into prepared pan and bake for 50-70 minutes, or until a toothpick inserted into center comes out clean. I checked my bread at 50 minutes and baked to nearly 60 minutes.
  • Cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan to a cooling rack.

Notes

I’m a little embarrassed to admit this, but I already posted a different blueberry zucchini bread recipe. What can I say? I love me some yummy bread. They are distinct differences. This version is clearly the winner when it comes to being made healthier. :) And they are both delicious too!
Recipe from Closet Cooking