Whole Wheat Blueberry Zucchini Loaf


Don’t you just love it when you mix two of your favorite recipes together and it actually works!?

Blueberry muffins are my definitely guilty pleasure. Give me an oversized, melt-in-your-mouth blueberry muffin and I’ll be the happiest girl in the world! I specifically remember going to Wegman’s with my mom as a child and getting super excited when she let us pick out a muffin from their glorious pastry case. Soft and buttery, with those little crystals of sugar on top— I don’t think anything could have tasted better!

On the other hand, my mom is also an incredible baker and always made the most delicious zucchini bread. I remember waking up to the smell of it baking in the oven and popping huge slices into my mouth even while they were still piping hot. Soft, savory, warm zucchini bread definitely comes in at a close second in this pastry war. But wouldn’t it just be better if we could have them both at once?


Whole Wheat Blueberry Zucchini Loaf

Whole Wheat Blueberry Zucchini Loaf


This Whole Wheat Blueberry Zucchini Loaf not only has the best of both worlds, but also has been lightened up with loads of healthy ingredients! The entire loaf is completely whole wheat, and I replaced the sugar and butter with agave syrup, applesauce, and olive oil. I did use an egg in this recipe, but it can easily be made vegan by substituting a flax egg instead. Plus, you get your fruits and veggies in there, thanks to the stars of our show: blueberries and zucchini. Does that make this a well-balanced meal? I may have just convinced myself 🙂

This bread is so soft and moist, mostly due to the amount of zucchini and applesauce. The agave syrup gives it just a slightly sweet flavor that is elevated by the burst of fresh blueberries. I swear, it’s addicting how good it is! I had to stop myself before Nate and I ate half the loaf. No promises it will make it until breakfast tomorrow…


Whole Wheat Blueberry Zucchini Loaf

Whole Wheat Blueberry Zucchini Loaf

Whole Wheat Blueberry Zucchini Loaf

Serves 10-12
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Vegan
Meal type Breakfast, Snack


  • 1 ½ cups white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 cup shredded zucchini
  • ½ cup light agave syrup
  • 1 tsp vanilla extract
  • 2 tbsp olive oil
  • 1/3 cup unsweetened applesauce
  • 1 egg (or a flax egg, if vegan)
  • ¼ cup unsweetened soy milk (any milk will work)
  • 1 cup fresh or frozen blueberries


adapted from Ambitious Kitchen’s Healthy Blueberry Zucchini Muffins


Step 1
Preheat the oven to 350 degrees and grease a 9 x 5 loaf pan.
Step 2
In a large bowl, whisk together the dry ingredients: whole wheat flour, baking soda, baking powder, cinnamon, and salt. In a separate bowl, whisk together the wet ingredients: shredded zucchini, agave, egg, olive oil, vanilla extract, applesauce, and soy milk. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour in the blueberries and fold into the batter.
Step 3
Pour the batter into the greased loaf pan and bake for 30-35 minutes, or until a fork comes out clean. Slice it up and serve with a big cup of coffee!


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. I love blueberries, and have some shredded zucchini in my freezer earmarked for bread. I might have to give this a go!

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