Zucchini-Blueberry Bread Recipe

Name: Zucchini-Blueberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 egg, beaten; ½ cup egg substitute; ⅓ cup canola oil; ⅔ cup buttermilk; 2 cups sugar; 3 cups grated zucchini; 2 teaspoons vanilla; ½ teaspoon almond extract; 2 teaspoons lemon zest (optional); 1 ½ cups flour; 1 ½ cups white whole wheat flour; ½ teaspoon baking powder; 1 ¼ teaspoons baking soda; 1 teaspoon salt; 2 cups fresh blueberries or 2 cups frozen blueberries; 1 cup chopped walnuts; ⅓ cup butter or ⅓ cup margarine; 2 cups powdered sugar; 2 -4 tablespoons fresh lemon juice; 1 teaspoon lemon zest

Servings: persons

1 egg, beaten
½ cup egg substitute
⅓ cup canola oil
⅔ cup buttermilk
2 cups sugar
3 cups grated zucchini
2 teaspoons vanilla
½ teaspoon almond extract
2 teaspoons lemon zest (optional)
1 ½ cups flour
1 ½ cups white whole wheat flour
½ teaspoon baking powder
1 ¼ teaspoons baking soda
1 teaspoon salt
2 cups fresh blueberries or 2 cups frozen blueberries
1 cup chopped walnuts
⅓ cup butter or ⅓ cup margarine
2 cups powdered sugar
2 -4 tablespoons fresh lemon juice
1 teaspoon lemon zest

1
Preheat oven to 350F.
2
In a large bowl, combine egg, egg substitute, oil, buttermilk, sugar, zucchini, vanilla, almond extract, and lemon zest (if desired).
3
Sift dry ingredients together and add to zucchini mixture.
4
Gently fold in blueberries & walnuts.
5
Pour into 2 greased & floured 8x4-inch bread pans, or one bundt pan.
6
Bake for 1 1/4 hours or until golden brown & toothpick inserted comes out cleanly.
7
(Baking time is listed for bread pans).
8
Let cool for about 15 minutes, then invert onto wire rack to cool completely.
9
To make glaze: Once cake/bread has cooled, melt butter over low heat, then stir in lemon zest and powdered sugar.
10
Stir in lemon juice, 1 tbsp at a time, until smooth and a good consistency.
11
Drizzle over cake/bread and sprinkle with freshly grated lemon zest.
12
Note: Because of the amount of moisture in this recipe, you may need to bake it longer than you might think.
13
If you are unsure if it is done or not, add a few more minutes - it's almost impossible to over-bake this!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 egg, beaten, ½ cup egg substitute, ⅓ cup canola oil, ⅔ cup buttermilk, and more.

Yes, Zucchini-Blueberry Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini-Blueberry Bread

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