healthy blueberry zucchini bread

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if you have a bumper crop of zucchini this summer like we do, you need to try this healthy blueberry zucchini bread

healthy blueberry zucchini bread

every morning i take my coffee or tea outside to work in the garden before it gets too hot. this year our garden is going crazy. my cucumbers are climbing everywhere. we have peppers coming out of our ears. my tomato plants are actually taller than i am, by a lot, and the zucchini, well let’s just say we eat them all the time. not that i am complaining a bit. they are so delicious, and after two years with virtually no garden at all, i get so exited to see my babies each day.

healthy blueberry zucchini bread

as much as i love my zoodles, nothing beats a fresh from the oven loaf of zucchini bread. i’m pretty sure i could snack on zucchini bread all summer long, and hopefully fall and winter too if i don’t dig into my freezer stash. unfortunately, as delicious as it is, zucchini bread is maybe not the best food to be consuming in large quantities. so i set out to make a healthier loaf. one that i could feel good about eating, but a loaf that still is every bit as delicious.

healthy blueberry zucchini bread

i started by adding blueberries along with a full cup of grated zucchini. i skipped the white flour and used white whole wheat. i replaced the sugar with maple syrup (you could use honey as well), and reduced the amount by almost half. i promise, you won’t miss the sweetness one bit, and i cut the amount of oil and added 0% greek yogurt. i would have loved to use coconut oil in place of the vegetable oil but my kids are not coconut fans, and they can pick it out a mile away.

healthy blueberry zucchini bread

the resulting loaf is every bit as most and delicious as the original, with only a fraction of the fat and sugar. so now if i happen to eat the entire loaf by myself there’s a chance my beach wardrobe will still fit.

healthy blueberry zucchini bread

healthy blueberry zucchini bread

Ingredients:

  • 2 eggs, lightly beaten
  • 1/2 cup maple syrup
  • 1/3 cup vegetable oil (can substitute coconut oil or mild olive oil)
  • 1/2 cup 0% greek yogurt
  • 1 tsp vanilla
  • 1 3/4 cups white whole wheat flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 cup of grated zucchini
  • 1 cup of blueberries

Directions:

  • preheat the oven to 350 degrees
  • grease a loaf pan or line with parchment paper
  • whisk together the eggs, syrup, oil, greek yogurt, and vanilla
  • stir in the flour, cinnamon,baking soda, salt, and baking powder
  • gently fold in the zucchini and blueberries
  • spoon batter into the prepared pan
  • bake for 1 hour
  • cool in pan 10 minutes, then finish cooling on rack
 

healthy blueberry zucchini bread

stella’s first thought was that it looked too healthy (as in brown from the wheat  flour) but one bite and she was sold; this healthy blueberry zucchini bread is the only recipe i will be making from here on out. hopefully my zucchini  will survive this heat wave we are having because i’m not even close to being over my love of all things zucchini this summer.

healthy blueberry zucchini bread

enjoy!