Blueberry-Lemon Zucchini Bread

Blueberry-Lemon Zucchini Bread

2 Reviews
From:, April 2019

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!

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ½ cup old-fashioned rolled oats
  • 2 cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 6 tablespoons grapeseed oil
  • 1 tablespoon lemon zest
  • 1½ cups shredded zucchini
  • 2 cups fresh blueberries
  • ¼ cup confectioners' sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon toasted sliced almonds


  • Prep

  • Ready In

  1. Preheat oven to 350°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.
  2. 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.
  3. 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.
  4. Whisk confectioners' sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled loaf; sprinkle with almonds.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 248 calories; 8 g fat(1 g sat); 3 g fiber; 41 g carbohydrates; 5 g protein; 13 mcg folate; 31 mg cholesterol; 22 g sugars; 19 g added sugars; 108 IU vitamin A; 8 mg vitamin C; 59 mg calcium; 3 mg iron; 241 mg sodium; 139 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1 other carbohydrate, 1 starch, ½ fruit

Reviews 2

August 13, 2019
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By: sp02
I always find it funny when people rate a recipe and make so many changes that really makes it no longer the recipe but I figure someone might be considering making similar changes and wonder if it will work so here it goes: I replaced the oil with unsweetened applesauce and cut the sugar in half since applesauce is so sweet. I also added a touch of lemon extract (1/4 tea more or less). I used wholewheat pastry flour instead of whole wheat white. I cooked it 10minutes less than the recipe states. I think it would work just as well with regular WW white flour. It might just come out a little more dense than using WW pastry flour. I only used the pastry because it is what I had on hand. The texture was good. I am glad I cut some sugar out or it would have been too sweet for me.
May 30, 2019
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By: Nancy
This was delicious. When I made it, the mixture barely came together until I put the blueberries in at the end—seemed like not enough liquid. I also doubled the lemon juice in the drizzle on the top: 1 teaspoon wasn’t enough. These reasons are why I gave it four stars, not five.
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