Print

Healthy Blueberry Zucchini Breakfast Bread

healthy blueberry zucchini breakfast bread - featured image
Print Recipe

A moist and wholesome breakfast bread combining grated zucchini and juicy blueberries, perfect for a quick, nutritious start to your day.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
  • 1 cup fresh or frozen blueberries (if frozen, no need to thaw)
  • 1 ½ cups whole wheat flour
  • ½ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup Greek yogurt (plain, full-fat or low-fat; can substitute with dairy-free coconut yogurt)
  • ⅓ cup honey or maple syrup
  • ⅓ cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan.
  2. Grate the zucchini using the fine side of a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture to yield about 1 ½ cups.
  3. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  4. In a medium bowl, beat eggs until frothy. Add Greek yogurt, honey or maple syrup, vegetable or melted coconut oil, and vanilla extract. Mix until smooth.
  5. Pour the wet mixture into the dry ingredients and gently fold until just combined; avoid overmixing.
  6. Fold in the grated zucchini and blueberries carefully to keep berries intact.
  7. Transfer the batter evenly into the greased loaf pan and smooth the top gently.
  8. Bake for 50-60 minutes, checking doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs. Tent with foil after 40 minutes if top browns too fast.
  9. Remove from oven and let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely (20-30 minutes).
  10. Slice with a serrated knife and serve warm or at room temperature. Optionally, toast slices and serve with butter or nut butter.

Notes

Squeeze zucchini well to avoid soggy bread. Fold ingredients gently to prevent dense texture. Use fresh or frozen blueberries carefully to keep berries intact. Tent with foil if top browns too fast. Let bread cool completely before slicing to avoid crumbling. For gluten-free, substitute flours with gluten-free baking blend and add extra baking powder. Can substitute eggs with flax eggs and use dairy-free yogurt and milk for vegan version.

Nutrition

Keywords: blueberry zucchini bread, healthy breakfast bread, whole wheat bread, gluten-free option, easy breakfast recipe, homemade bread, nutritious breakfast

Find it online: https://breezybake.com/healthy-blueberry-zucchini-breakfast-bread-recipe-easy-homemade-and-delicious/