Rating: 4.5 stars
3 Ratings
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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


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

1 slice
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.

1 1/2 fat, 1 other carbohydrate, 1 starch, 1/2 fruit