This Zucchini Bread recipe is about to be one of those you refer to for EVERY brunch, recital, teacher appreciation day, Mother’s day, lazy Sunday– It’s that tasty! But first…
Name a better couple than lemons and blueberries…
This is one of my favorite spring time combos. I already have a delicious blueberry muffin recipe featuring the dynamic duo but this “healthier” Zucchini Bread takes things to the next level. This sweet loaf is incredibly moist and just sweet enough. The blueberries add a burst of flavor and the lemon is faint but makes the entire loaf taste really fresh and springy!
When I was researching some ideas for this loaf of zucchini bread, my first thought was to decrease the amount of added sugar. Several recipes had between 2 1/2 cups to 3 cups of sugar as well as entire cup of vegetable oil. My goal was to maintain the texture and flavor but make a few almost indistinguishable swaps.
I used coconut sugar in place of the white sugar and brown sugar and love the results. It results in a beautiful brown loaf with the same deep caramel notes. IF you don’t want to purchase coconut sugar, just use brown sugar!Print
A healthier Zucchini Bread recipe topped with a delicious, crunchy streusel topping. Just sweet enough, moist, and full of flavor– everyone will love this zucchini bread!
- 1/2 c coconut oil
- 1/2 c unsweetened apple sauce
- 2 C coconut sugar (can also do 1 1/2 if really looking to degrease sugar!)
- 3 eggs
- 2 tsp vanilla extract
- 3 C flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 C shredded zucchini (~2 medium zucchini)
- 1 C blueberries
- 1/2 c. oats
- 1/2 c. raw sugar
- 1/4 c. flour
- 1/4 t. cinnamon
- 1/4 c. butter, cubed
- Preheat the oven to 325 degrees.
- In a large bowl, mix together the wet ingredients + sugar: coconut oil, applesauce, coconut sugar, eggs, and vanilla extract.
- In a separate bowl, mix together the dry ingredients: flour, salt, baking powder, and baking soda.
- Gently stir the dry ingredients into the wet.
- Fold in the shredded zucchini and blueberries.
- Prepare the Streusel Topping: Place the oats, raw sugar, flour, and cinnamon in a bowl. “Cut in” the cubed butter with a pastry cutter or use your hands to squeeze and knead the mixture till a crumb-like streusel remains.
- Bake the mix in the oven for 15 minutes, THEN add the streusel topping, This prevents the loaf from sinking in from the weight of the streusel. Bake an additional 30 minutes. Loaf is done when an inserted toothpick comes out clean.
- Line your loaf pan with parchment paper for easy clean up!
- I used quick cooking oats for the streusel topping. I think it gets crunchier then traditional rolled oats.
- If top begins to brown too quickly, tent with foil.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
If you like this recipe, you will LOVE may Butterscotch Banana Bread recipe!