Blueberry Zucchini Loaf

Updated: May 21, 2019

Summer is a time for sun tans, vacations, ice cream and garden fresh produce! Right now, Zucchini is in abundance everywhere!

Garden fresh Zucchini tastes amazing, well let’s be honest all garden-fresh produce tastes amazing! I wanna talk about the health benefits of this summer vegetable.  Did you know that Zucchini is hydrating and has a water content of 95%?! The rind or skin of it is high in antioxidant beta-carotene, which protects against oxidative stress so make sure to eat the skin! Its also full of lutein known as the “eye vitamin” because it helps prevent eye diseases including age related macular degeneration, and cataracts.  Vitamin C is also abundant in Zucchini.  It is high in phosphorus, magnesium and manganese which promotes strong bones, teeth and capillary networks.  This amazing vegetable also has anti-inflammatory properties, and it can lower cholesterol, blood pressure and can reduce the risk of colon cancer and multiple sclerosis. Seriously, Zucchini is AMAZING! What’s even better about this vegetable is it’s so easy to hide in yummy baking and cooking!  I know getting vegetables into some family members can be tricky and I promise you if you grate it and throw it in pretty much anything the picky people in your life will never know!! Try this yummy Blueberry Zucchini Loaf the next time you have some zucchini to use or when you want to trick your kids or husbands!! into eating healthy! Blueberry Zucchini Loaf Ingredients: 1 large egg (or flax egg for Vegan friendly 1 tbsp. of ground flax seed and 3 tbsp. of water let stand for 10 minutes) 1/3 cup olive oil  ¾ cup of cane sugar ¼ cup Organic Greek yogurt 1 teaspoon of vanilla 1 cup of Organic white flour OR 1 cup of almond flour for gluten/wheat free variation ¼ cup of flour for mixing with blueberries so they don’t sink( when using almond flour they still sink a bit) ½ teaspoon baking powder ½ teaspoon of baking soda ¼ teaspoon of salt 1 cup of grated Zucchini –skin on (loosely in cup don’t pack it down and don’t wring it out) 1 cup of fresh blueberries Directions: Preheat oven to 350.  Spray one 9x5 inch loaf pan. In a large bowl add the first five ingredients and whisk to combine. Add 1 cup of flour, the baking soda, baking powder, salt, and stir just until combines-don’t overmix. Add the zucchini and stir to combine. In a medium bowl toss the 1/4cup of flour with the blueberries and set aside (this helps the blueberries from sinking) Add the blueberries and whatever flour is left from coating to the large bowl with the batter. Stir until combined- don’t over mix. With a spatula turn the batter out into the prepared loaf pan.  Smooth the top with the spatula and sprinkle top with a few more blueberries. Bake for about 55-60 minutes. (the recipe with almond flour took about 45 minutes).  When the top is golden or a toothpick inserted into center comes out clean its done! Baking times can vary. Allow the bread to cool for 15minutes before turning out onto a baking rack.  For the Almond flour variation let it cool completely before turning onto the baking rack. * Variation to make Coconut Blueberry Zucchini Loaf Follow the recipe above with these variations * 3/4 cup of almond flour *1/4 cup of coconut flour *1/4 cup melted coconut oil *1 tsp of Baking Soda *1/4 cup of Lakanto Sweetener

FYI-Lakanto is the only zero calorie, zero glycemic sweetener that looks and tastes just like sugar. Made with 100% natural, vegan ingredients, these sugar substitutes can be used just like regular sugar  I have linked where you can purchase my favourite Zero calorie, Zero Glycemic Sweetener use my code MELBW at check out for 10%off) Bake 45-50 minutes and cool 15 min before removing from pan.  And then cool completely before cutting.  



The content found within this website is for informational purposes only and is not intended as medical advice.  You are encouraged to consult your physician or health care provider.



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© 2018 by Melissa Weatherall RHNP