Tuesday, September 17, 2013

Recipe Refresh: Blueberry Almond Zucchini Bread

With fall here, the zucchini plants are bursting and everyone is looking for ways to use up all the zucchini they have on hand. A nice, warm piece of sweet zucchini bread is always a favorite, but many recipes are loaded with fat and sugar, with very little nutritional benefit. I tried to find a way to refresh some of the traditional zucchini breads, increasing fiber and protein by substituting whole grain flours (see my "Healthy Tip" below), minimizing sugar and fats by using applesauce, and adding in almonds and blueberries (rather than chocolate chips) for a unique flavor burst. What came out was a moist and delicious loaf of zucchini bread that I could feel better about enjoying just a few more slices than I care to admit!

Blueberry Almond Zucchini Bread
Makes 2 loaves
PREP: 20 minutes           COOK: 50-60 minutes            READY IN: 80 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 2 1/2 cups shredded zucchini (about 2 small/medium zucchini)
  • 1 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1 cup sugar
  • 3 cups whole wheat pastry flour or white whole wheat flour*
  • 1/2 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped almond pieces


  1. Preheat oven to 350ยบ. Spray two bread pans (8x4 in.) with cooking spray.
  2. In a large bowl mix zucchini, applesauce, oil, eggs, extracts, and sugar. In a smaller bowl, mix flour, cinnamon, soda, baking powder, and salt. Add the flour mixture to the wet mixture slowly, mixing completely.
  3. When the batter is smooth, gently fold in the blueberries and almond pieces (you don't want to mix the blueberries too hard, or your bread will turn a grayish blue).
  4. Divide the batter evenly between the two prepared pans. For a nice finished look, sprinkle with oats and a sprinkling of sugar. Bake the loaves for 50-65 minutes, or until an inserted toothpick comes out clean (the loaves should be a nice dark golden color). Cool for at least 10 minutes before removing from the pans.

    1/12 loaf   144 calories   6.4 g fat   17.7 g carbs    3.3 g protein    10.3 g sugar

Original Recipe*Pass the Fresh Recipe Refresh!
270 calories 144 calories
13 g fat6.4 g fat
2 cups sugar and 37 g carbohydrateJust 1 cup sugar and 17.7 g carbohydrates 
1 g dietary fiber2.7 g dietary fiber
*Original recipe nutrition information based off of this recipe.


*Healthy Tip: 

Whole wheat flours are an excellent way to make homemade baked goods more nutritious. They add fiber and protein, along with a list of other healthy things! But, they can be more tricky to bake with. White whole wheat and whole wheat pastry flour are both excellent ways to use whole wheat, because they are still made from the whole grain and have all the benefits, but they bake more like (though still not the same as) white all-purpose flour. Here are some links with tips and info on baking with the different kinds of wheat flours:
   Pinch My Salt: What is white whole wheat flour?  
   Health Nut Nation: The difference between whole wheat pastry flour and whole wheat  
   The Kitchn: Substituting white whole wheat flour


Recipe Inspired by Prevention RD


Heather Kinnaird said...

i LOVE that you added nutrition and blueberries ! looks amazing

TheTastyFork said...

Hooray for healthified recipes! I'll be sharing this on FB, Twitter and Pinterest. Thanks for linking up to Wake up Wednesdays!!

Cambria said...

Heather, you can't go wrong with blueberries, can you?! Hope you enjoy!

Cambria said...

That's great, thanks for sharing!

Melanie said...

I'm trying this today:) Since I have "tons" of zucchini!!

Cambria said...

I hope it turned out deliciously for you, Melanie! :)


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