Zucchini Blueberry Bread Lighter Version
Elevate your baking game with this irresistible Zucchini Blueberry Bread Lighter Version—an effortlessly moist and wholesome treat that's packed with flavor yet kinder on your waistline! Perfectly balancing nutrition and indulgence, this recipe combines shredded zucchini and juicy fresh blueberries to create a burst of freshness in every bite. Made with whole wheat and all-purpose flours, it's subtly sweetened with honey and unsweetened applesauce, while Greek yogurt adds a creamy richness without extra calories. A hint of lemon zest and a dash of cinnamon impart a delicate aroma, making it ideal for breakfast, snacking, or even dessert. With its simple prep time of 15 minutes and a fulfilling bake, this guilt-free bread is sure to impress your family and friends. Whether enjoyed warm or stored for later, this lighter zucchini blueberry loaf delivers wholesome goodness every time!
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Recipe Information
Ingredients
- 1.5 cups Zucchini (shredded)
- 1 cup Fresh blueberries
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 pieces Large eggs
- 0.5 cup Greek yogurt (plain, non-fat)
- 0.5 cup Honey
- 0.25 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, beat the eggs lightly. Add the Greek yogurt, honey, applesauce, vanilla extract, and lemon zest. Mix until well combined.
Gently fold the shredded zucchini into the wet ingredients.
Gradually add the dry ingredients into the wet ingredients. Stir just until combined, being careful not to overmix.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2124 mg | 92% | |
| Total Carbohydrate | 283.5 g | 103% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 132.4 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 330 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2040 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
