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You are here: Home / Blog / Blueberry Zucchini Bread

Blueberry Zucchini Bread

September 1, 2014 By Garden Fresh Foodie

Large Loaves of Blueberry Zucchini BreadTake two foods in season and put them together for a delicious and nutritious bread! This recipe was made with gluten free flour. Feel free to substitute regular flour if not making this gluten free. We suggest using 2 cups traditional white flour and 1 1/2 cups of whole wheat flour. This can also be made vegan by replacing the egg with flaxseed eggs if desired.

Typical quick breads have a lot of oil and sugar in them. This recipe was adapted from one I’ve made for years. It came from my friend’s mom, Marilyn. We cut the amount of oil in the original recipe in half and substituted apple sauce to provide the moisture without the added fat and empty calories. We also reduced the sugar and swapped some of it for honey. Again, if desired, maple syrup or another liquid sweetener could be used if you don’t want to use honey. We love the added flavor boost it provided.

Blueberries are an antioxidant and anti-inflammatory powerhouses. . You can freeze blueberries with little damage to their health benefits.  For more info on this awesome food check out: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=8Slice of Blueberry Zucchini Bread With Blueberries

Zucchini, well what can we say? You can’t add this veggie to enough things! Zucchini is high in Vitamin C, which is a powerful antioxidant and anti-inflammatory that boosts immunity.  Zucchini also contains Lutein and zeaxanthin, which help promote healthy eyesight. The almighty zuc is high in manganese, which helps in collagen production to repair damaged tissues in the body. We shred and freeze zucchini in 2 cup amounts, as this is often the amount in most recipes. This helps us have zucchini throughout the year, as well as helping us deal with its overabundance in the summer!Soup Pot Bursting With Zucchini

We double this recipe typically and freeze our breads/muffins to be eaten throughout the year.

*Note: The gluten free flour we used in this recipe was Better Batter brand. It can be found online. It does contain xatham gum. We have found that other than making your own blend, this is a good brand and cooks up like traditional flour. No one ever guesses that baked goods made with it are gluten free.  We have also used King Arthur brand multi-purpose flour. It doesn’t contain any xantham gum.   The use of sorghum and psyllium in this recipe acts as a protein boost. Sorghum works more like a whole wheat flour, but is gluten free. Psyllium boosts the fiber and protein content, helping bind the flours together.

Ingredients:

  • 4 eggs (can replace with 1/4 c ground flaxseed mixed with 3/4 c of water if vegan version is desired)
  •  1 cup raw sugar, could use coconut sugar
  • 1/2 cup honey
  • 1/2 c oil; can use grapeseed, vegetable, or coconut oil
  • 1 tsp vanilla
  • 260 g of gluten free flour, or 2 cups of traditional flour
  • 195 g of sorghum flour, or roughly 1 1/2 cups whole wheat flour
  • 1/2 tbsp psyllium husk
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 cups shredded zucchini
  • 1 cup shredded apple
  • 1 cup of soaked raising; place raisins in a bowl and pour hot water on top, hydrate for 15 minutes and drain
  • Cooking spray or silicon pans

*If making with traditional flour use 2 cups white flour, 1 1/2 cups whole wheat flour, and omit psylliumSlice of Blueberry Zucchini Bread

Instructions:

  1. Preheat oven to 350 degrees. Spray loaf or muffin tins with cooking spray.
  2. Beat eggs/flaxseed mixture, sugar, honey, and oil in a large mixing bowl
  3. In another bowl, blend dry ingredients
  4. Add dry ingredients into the wet, alternating adding in zucchini and apples while mixer runs.
  5. Fold in blueberries
  6. Pour batter into baking vessels. We use 2 cups of batter into 1 8×4″ loaf pan, 1 cup of batter into a mini-loaf pan, or 1/4 cup into muffin tin
  7. Bake 8×4″ loaves for about 60 min testing with knife to see if it comes out clean. Muffins & mini loaves bake faster. Muffins about 12 minutes, and mini loaves about 25-35 minutes
  8. Let cool on racks before removing. Blueberry Zucchini Breads and Muffins
  9. If desired, freeze by placing in a vacuum pack bagsStoring Breads For The Winter

Slice of Zucchini Bread With Blueberries

Nutritional Benefits:

  • Blueberries: help to prevent disease, boost nervous and memory function, are a low glycemic food (they don’t cause a spike in blood sugar), reduce bad cholesterol, lower blood pressure, prevent eye damage, and add in additional phytonutrients due to their beautiful blue pigments
  • Zucchini: high in Vitamin C, which is a powerful antioxidant and anti-inflammatory that boosts immunity.  Zucchini also contains Lutein and zeaxanthin, which help promote healthy eyesight. The almighty zuc is high in manganese, which helps in collagen production to repair damaged tissues in the body.
  • High in fiber: improves digestive health, helps to lower blood pressure, prevents cancers, increases satiety
  • No refined sugar
  • Gluten & Dairy Free: helps to reduce inflammation; can be vegan if desired
  • Low in fat; heart healthy quick bread
Blueberry Zucchini Bread
 
Print
Prep time
20 mins
Cook time
60 mins
Total time
1 hour 20 mins
 
Gluten Free Blueberry Zucchini Bread: Can be made with traditional flours if desired
Author: www.gardenfreshfoodie.com
Recipe type: Breakfast
Cuisine: Gluten Free Breads
Serves: 16
Ingredients
  • 4 eggs (can replace with ¼ c ground flaxseed mixed with ¾ c of water if vegan version is desired)
  • 1 cup raw sugar, could use coconut sugar
  • ½ cup honey
  • ½ c oil; can use grapeseed, vegetable, or coconut oil
  • 1 tsp vanilla
  • 260 g of gluten free flour, or 2 cups of traditional flour
  • 195 g of sorghum flour, roughly 1½ cups
  • ½ tbsp psyllium husk
  • 1½ tsp baking soda
  • ¾ tsp baking powder
  • 1½ tsp salt
  • ½ tsp cinnamon
  • 2 cups shredded zucchini
  • 1 cup shredded apple
  • 1 cup of blueberries
  • Cooking spray or silicon pans
  • *If making with traditional flour use 2 cups white flour, 1½ cups whole wheat flour, and omit psyllium
Instructions
  1. Preheat oven to 350 degrees. Spray loaf or muffin tins with cooking spray.
  2. Beat eggs/flaxseed mixture, sugar, honey, and oil in a large mixing bowl
  3. In another bowl, blend dry ingredients
  4. Add dry ingredients into the wet, alternating adding in zucchini and apples while mixer runs.
  5. Fold in blueberries
  6. Pour batter into baking vessels. We use 2 cups of batter into 1 8x4" loaf pan, 1 cup of batter into a mini-loaf pan, or ¼ cup into muffin tin
  7. Bake 8x4" loaves for about 60 min testing with knife to see if it comes out clean. Muffins & mini loaves bake faster. Muffins about 12 minutes, and mini loaves about 25-35 minutes
  8. Let cool on racks before removing.
  9. If desired, freeze by placing in a vacuum pack bags
Notes
Nutrition calculates by making with eggs. If flaxseed is used, nutrition profile will change, making this a cholesterol free, vegan food. Calculated on 28 servings for entire recipe. We use ¼ cup per muffin or 2 cups per large loaf. This recipe makes 7 cups of batter.
Nutrition Information
Serving size: 1 muffin or slice of bread Calories: 155 Fat: 4.8 g Carbohydrates: 27 g Sugar: 13 g Fiber: 1.2 g Protein: 2.3 g Cholesterol: 26 mg
3.2.2802

Filed Under: Blog, Breads, Breakfasts, Gluten Free Breads, Summer Foods Tagged With: blueberries, breakfasts, dairy free zucchini bread, gluten free, gluten free breads, gluten free zucchini bread, reduced fat zucchini bread, summer foods, summer recipes, zucchini, zucchini bread

« Banana Peppers Stuffed With Summer Vegetables
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  1. Summer Belongs to the Blueberry » Grabbing Lapels says:
    August 15, 2016 at 10:24 am

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Hi! I'm Jessica, the author, creator, and photographer of Garden Fresh Foodie! I'm a certified plant-based chef, and have a certification in plant-based nutrition. I am a passionate educator, and have taught science, community gardening, and food education for the last 17 years. I now combine my passion for cooking & gardening with my passion for teaching healthy cooking classes in Buffalo, NY. Read More…

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