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!

Julia Levy
Source:, April 2019


Read the full recipe after the video.

Recipe Summary

20 mins
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 4.7g; carbohydrates 41g; dietary fiber 3.3g; sugars 22.4g; fat 8.2g; saturated fat 1g; cholesterol 31mg; vitamin a iu 107.6IU; vitamin c 7.6mg; folate 13.3mcg; calcium 59mg; iron 3.2mg; magnesium 11.8mg; potassium 138.9mg; sodium 240.9mg; added sugar 19g.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 5 stars
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. Read More