Blueberry zucchini bread, you’ll love the lemon blueberry taste of this Clean Eating blueberry zucchini bread. And – bonus – it’s even egg and dairy-free. It’s perfect to use up all the extra zucchini in the summer or to make all-year-round since the zucchini makes it nice and moist.
Happy Monday! I know it is the middle of the summer and not a great time to bake, but I have this delicious recipe full of fresh summer ingredients…so it’s ok to make an exception this time! Speaking of baking, it is something that I have only recently become fond of…what?
I write a healthy food blog, I am supposed to have liked baking since before I could walk. The truth is, I never disliked baking, but I really really liked (and still do) eating baked goods…so I stayed away from baking to keep myself from eating an entire batch of cookies.
Once I started experimenting in the kitchen and realized that I could make healthier baked goods, I started to really enjoy baking (I could finally eat my treats without feeling guilty about it).
Since I started experimenting with baking, I have found that it requires three different skills…art, science, and magic. The art is the combination and presentation of ingredients, the science is figuring out leavening agents, eggs, different flours, etc.
And the magic is the zucchini! Zucchini really is a magic ingredient in baked goods. It adds nutrients (bonus), is makes baked goods go from dry and bland to moist and delicious, and it doesn’t add any flavor!
I don’t think it gets more magical than that. Plus, I know those of you that have gardens have zucchinis coming out of your ears, and you are looking for new ways to use it up…another bonus, it’s low price or even free.
Anyways, back to the blueberry zucchini bread. It is like a blueberry muffin, but in bread form. It is made with whole grain spelt flour, no refined sugar, big plump juicy blueberries, and of course zucchini. This recipe is also Vegan and nut free, so it is easy to serve to those with special dietary needs.
Oh, and the glaze! How could I forget the glaze? It is a light, lemony glaze made from chilled coconut milk. It is the perfect complement to the bread, and although it is optional, I highly recommend it!
I would love to know if you make this bread and what you think of it. Please comment below and let me know what you think!
If you like this blueberry zucchini bread, you may also like these recipes:
9 of the Best Ever Clean Eating Zucchini Bread Recipes
Spelt Flour Recipes Index Plus Learn the Benefits of Spelt Flour
PrintClean Eating Lemon Blueberry Zucchini Bread Recipe {Dairy-Free, Vegan}
This blueberry zucchini bread is a perfect combination of whole wheat spelt, maple syrup, zucchini, coconut, blueberries and lemon to make a healthy bread. Top it with the lemon glaze and you’ll be addicted!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12
- Category: Dessert
- Cuisine: Clean Eating
Ingredients
For the Bread
- 1 3/4 cup whole grain spelt flour
- 1 Tbsp ground flaxseed
- 2 tsp baking powder
- 1 tsp Real Salt
- 1/3 cup pure maple syrup
- 1/2 cup canned coconut milk
- 1/4 cup coconut oil (melted)
- 1/2 cup shredded zucchini
- 1 tsp vanilla
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 cup blueberries
For the Glaze
- 1/4 cup chilled canned coconut milk
- 1 Tbsp pure maple syrup
- 1 Tbsp lemon juice
Instructions
For the Bread
- Preheat the oven to 350 degrees F
- Combine all dry ingredients together in a large mixing bowl
- Add all remaining ingredients except blueberries and mix well
- Carefully stir in blueberries
- Pour into greased loaf pan
- Bake for 40 minutes or until a inserted toothpick comes out clean
- Allow to cool and then dig in
For the Glaze
- Combine all ingredients together
- Pour over cooled bread
Notes
- You will get best results with the glaze, if you use chilled full fat canned coconut milk.
- You may need to make more than one batch of the glaze if you want as much glaze as I used, but for practical purposes, what I prefer to do is dip the bread in the glaze. So much less messy. (Just not as pretty for photos).
Keywords: spelt flour, zucchini, blueberries, Zucchini Bread
This looks absolutely amazing, and could easily be converted to gluten-free! I used to bake a lot as a child. I don’t bake as much anymore, but it’s fun to do it from time-to-time especially with my kids who love any excuse for a sweet treat in the house 🙂
Baking is fun as a mom! It’s a good way to get your kiddos involved with the activity you are doing (assuming I have the patience to let them help, haha)!
Do you think this would work with quinoa flour?
I think the consistency of the quinoa flour would work, but it will definitely alter the flavor. If you try it let me know how it worked for you :).
can you use frozen blueberries?
Yes! Frozen blueberries would work great
yay! I have 12 POUNDS of frozen wild blueberries (tiny ones) and am hoping that all my “frozen” fruits and veggies (bananas, zukes, yellow squash, blueberries, various citrus juices/slices/zests, and herbs) will be good for cooking. Had TONS fo goodies, didn’t want to waste them 😀 THANKS for the tips!!
★★★★
You’re welcome! I hope it turns out good for you. Wild blueberries sound so good right now. . .
Do you think i can try this base recipe and add pumpkin instead of zucchini?
I haven’t tried it, but I think it would work great. If you do it, let me know how it turns out – I LOVE pumpkin in anything :).
Can’t wait to make this! I have everything except the spelt flour and coconut milk, so I’m off to the grocery store! Your pictures are beautiful too!
Thank you! I hope you love the bread as much as we do!
I just made this and OMG IS IT GOOD! I will make it again and again!! Thank you for this recipe!!!
★★★★★
You are welcome! I am so glad you liked it, I know it is a favorite at our house as well.
I have all of the ingredients except the ground flaxseed. Is the flaxseed a substitute for egg? I really want to try out this recipe so I was thinking maybe I could use an egg if it could be substituted. Or is the flax not necessary? Any suggestions?
Yes, the flaxseed is a substitute for an egg, so replacing the flaxseed with one egg should work :). You may also want to slightly decrease the amount of coconut milk you put in the recipe since the egg will add a little bit more liquid.
Sounds good. Thank you for the suggestions. I can’t wait to make it!
I just wanted to say thank you very much for the recipe and suggestions! This was a huge hit at home. I used the egg instead of flax, decreased the coconut milk a little bit and reduced the lemon zest by half (even though I absolutely love lemon my husband isn’t crazy about it like I am). The blueberry zucchini bread was gone within 24 hours. This recipe is now added to my cooking/baking rotation 🙂 thanks again!
★★★★★
I am so glad you liked it! Thanks for coming back and letting me know how the substitutions worked for you.
I just discovered you site while looking to make something vegan to make with some fresh blueberries I picked up from the farm stand. The ingredients list has everything i like and I can’t wait to make this recipe! I would like to make it into muffins though. Do you think that would work? If so, how long should I bake them and how many muffins do you think this recipe would make?
Welcome, I am glad you found my site! Yes, it should work the recipe should work for muffins. I would guess it would make 12 large muffins (give or take a few), and I would bake for about 15 minutes and check them with a toothpick. Muffins will cook faster than the bread, and you don’t want to burn them :). I hope you love them as much as I do.
What is the amount of sodium in this recipie?
Approx. 160mg per serving (24 servings). If you need to decrease the sodium, you could decrease the salt from 1 tsp to 1/2 tsp, but I don’t recommend eliminating it completely.
Does this need kept in a fridge once made?
Yes, it will keep in the fridge for a few days.
Hi there,I’m on low carb diet and this looks like it could be great if I can just substitute the spelt flour, could I use coconut flour or ground almonds instead? Thanks!
Unfortunately, I wouldn’t recommend substituting ground almonds or coconut flour for spelt flour – they will drastically affect the outcome. If you are looking for some low carb baked goods, I would suggest my pumpkin muffins, peanut butter chocolate chip bread, or thumbprint cookies. I have many others as well. Let me know if you would like some more suggestions.
Wow! My new favorite dessert/breakfast bread!
Just made this and it came out amazing! Only differences were that I used regular wheat flour, coconut condensed milk , and a whole cup of zucchini. Also skipped the maple syrup for the glaze.
★★★★★
Thanks for the substitution ideas and thanks for commenting!