This easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. A combination of whole-wheat flour and oats in the batter make it more nutritious--and more interesting--than standard zucchini bread, too! Source: EatingWell.com, April 2019

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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Evenly spread oats on a rimmed baking sheet. Bake until lightly toasted, about 10 minutes. Let cool for 10 minutes.

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  • Transfer the oats to a large bowl. Add flour, baking powder and salt; whisk to combine. Combine eggs, sugar, oil and lemon zest in a medium bowl; add zucchini and stir until incorporated. Add the zucchini mixture to the flour mixture; fold until just combined. Fold in blueberries.

  • Pour the batter into the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean, about 65 minutes. Let cool in the pan for 5 minutes. Run a knife along the sides of the loaf to loosen it from the pan; invert onto a wire rack. Let cool completely, about 1 hour.

  • Whisk confectioners' sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled loaf; sprinkle with almonds.

Nutrition Facts

248 calories; 8.2 g total fat; 1 g saturated fat; 31 mg cholesterol; 241 mg sodium. 139 mg potassium; 41 g carbohydrates; 3.3 g fiber; 22 g sugar; 4.7 g protein; 108 IU vitamin a iu; 8 mg vitamin c; 13 mcg folate; 59 mg calcium; 3 mg iron; 12 mg magnesium; 19 g added sugar;

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