This blueberry zucchini bread combines fresh blueberries, grated zucchini, and applesauce for a soft, moist texture in every slice. The applesauce adds natural sweetness while helping keep the loaf tender, and the lemon zest brings a light brightness to balance the flavors. Easy to mix and bake in one pan, this recipe works well for breakfast, snacks, or a simple make-ahead option.
A soft loaf with fresh blueberries and a tender crumb
Ingredients
- ½ cup grated zucchini, pressed with paper towels to remove excess liquid
- ⅓ cup applesauce
- 1 tablespoon vanilla
- 2 tablespoons melted butter
- ⅔ cup oat milk
- 1 teaspoon apple cider vinegar
- ½ cup light brown sugar (or sub-coconut sugar)
- 2 cups flour
- 1 teaspoon baking powder
- 1 tablespoon ground flax
- ½ tsp sea salt
- 4.4 oz Superfresh blueberries
- zest from 1 lemon
Directions
- Preheat oven to 350°F
- In a large mixing bowl, combine grated zucchini, applesauce, vanilla, butter, oat milk, apple cider vinegar, and brown sugar. Mix until thoroughly combined.
- In a separate bowl, whisk together dry ingredients (flour, baking powder, and salt).
- Add the dry mixture to the mixing bowl. Stir together.
- Gently fold in fresh blueberries and lemon zest.
- Add batter to a parchment-lined bread pan (or use non-stick spray).
- Bake for 60-65 minutes, until the top is golden brown and the toothpick comes out clean.
- Let cool for 5-10 minutes before slicing. Store leftovers in the fridge for up to a week.
Recipe created by Nosh and Nourish for Superfresh Growers.
