There are so many different kinds of bread. You may have already tried zucchini bread or blueberry muffins, but have you ever thought of putting them together? That’s what this scrumptious Zucchini Blueberry Bread recipe does. It combines the summery sweetness of the berries with the earthy, moistness of summer squash, creating a heavenly bread full of nutritional perks. 

The Health Benefits of Blueberries 

Blueberries are perfectly in season, which means there’s never been a better time to enjoy them. They are rich in powerful antioxidants that research suggest can inhibit tumor growth, lower inflammation, and potentially ward off or slow down certain kinds of cancers. The high content of vitamin C in blueberries can help collagen’s ability to prevent skin damage, smooth wrinkles, and enhance overall skin quality.  

These little berries are packed with other nutrients, like iron, calcium, magnesium, phosphorus, vitamin K, zinc, and manganese. All of these contribute to building and maintaining the strength and structure of bones, as well as the strength and elasticity of joints. 

The fiber found in blueberries, as well as their folate, potassium, vitamin C, vitamin B6, and phytonutrient content, support heart health. Folate and vitamin B6, in particular, help to prevent the build-up of a compound called homocysteine. Too much homocysteine can lead to heart problems. [1]  

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The Health Benefits of Zucchini 

Zucchinis are also rich in antioxidants that can support the health of your skin, eyes, and heart, as well as potentially help protect the body from some types of cancer.  

They can also improve one’s digestion for several reasons:

1) These vegetables (although they are botanically classified as fruits) are rich in water that can soften stools.

2) Zucchini are had insoluble fiber (which helps food move through the gut) and soluble fiber (which feeds the beneficial bacteria in the gut.) This can help reduce inflammation and lessen symptoms of gut-related disorders like Crohn’s disease, irritable bowel syndrome (IBS), and ulcerative colitis. 

This high fiber content can aid weight loss. Because zucchini is high in water and low in calories, they can help the consumer feel satiated. The fiber can reduce hunger and appetite. Studies have shown that high fruit and vegetable intake is linked to weight loss and slower rates of weight gain. [2]  

About the Recipe 

These health benefits combine in this yummy sweet bread recipe. We’ve offered two variations, the original, if you’re in the mood of treating yourself to a little more decadence, and a healthier version that is paleo-friendly, gluten-free, and vegan-friendly. Whichever recipe you choose, you’re in a for scrumptious, sweet, and nutrient-packed summer bread.  

Read: Matcha Brownies With Green Tea Frosting (Calming, Antioxidant-Rich Recipe)

Blueberry Zucchini Bread Recipe

Recipe by Laura Moody   

Ingredients:  

• 3 eggs, lightly beaten  
• 1 cup avocado oil
• 3 teaspoons vanilla extract  
• 2 1/4 cups sugar  
• 2 cups shredded zucchini  
• 3 cups all-purpose flour  
• 1 teaspoon salt  
• 1 teaspoon baking powder  
• 1/4 teaspoon baking soda  
• 1 tablespoon ground cinnamon  
• 1-pint fresh blueberries  

Directions:  

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.  

2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.  

3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.  

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Gluten-Free, Paleo Blueberry Zucchini Bread (+ Vegan Option) 

Ingredients:  

• 3 eggs, lightly beaten (or flax eggs) 
• ½ cup avocado oil  
• ½ cup unsweetened applesauce  
• 3 teaspoons vanilla extract  
• 1 ½ cups coconut sugar*  
• 2 cups shredded zucchini  
• 1 1/2 cups almond flour 
• 1/2 cup coconut flour 
• 1/2 cup tapioca flour 
• 1/2 cup arrowroot powder 
• 1 teaspoon salt  
• 1 teaspoon baking powder  
• 1/4 teaspoon baking soda  
• 1 tablespoon ground cinnamon  
• 1-pint fresh blueberries 

*If you’re looking to reduce your sugar and/or calorie intake you can try replacing the coconut sugar with a 1:1 monk fruit based sweetener.

Directions: 

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.  

2. In a large bowl, beat together the eggs or flax eggs, oil, applesauce, vanilla extract, and coconut sugar. Fold in the zucchini. Beat in the almond flour, coconut flour, tapioca flour, arrowroot powder, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.  

3. Bake for 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. 

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The post The Delicious Zucchini Blueberry Bread Recipe You Must Try This Summer (With GF, Vegan, and Paleo Options) appeared first on The Hearty Soul.