Fresh Fruit Vegan Zucchini Blueberry Bread

If you ask me, zucchini bread is always a winner – but this version takes it to a whole new level.

This vegan twist on a classic quick bread combines garden-fresh zucchini with sweet, juicy blueberries. The result? A perfectly moist loaf that’s just the right amount of sweet, with little bursts of fruit in every bite.

I’ve swapped out the eggs and dairy for plant-based alternatives, but trust me – you won’t miss them one bit. The shredded zucchini keeps everything tender while adding some sneaky nutrition.

It’s the kind of breakfast treat or afternoon snack that makes everyone happy, whether they follow a vegan diet or not.

What Kind of Zucchini Should I Use?

For zucchini bread, medium-sized zucchini (about 6-8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones. If you can only find large zucchini at the store, that’s okay too – just be sure to cut out the seedy core before grating, as those bigger seeds can make your bread slightly bitter. When grating your zucchini, there’s no need to peel it first – the dark green skin adds nice flecks of color to your bread and contains extra nutrients. After grating, you can gently squeeze out some of the excess moisture with a clean kitchen towel, but don’t squeeze too hard since that moisture helps keep your bread nice and moist.

Options for Substitutions

This vegan quick bread is pretty adaptable – here are some helpful swaps you can try:

• Ground flaxseed: You can replace the flax eggs (flax + water) with 3 tablespoons of chia seeds mixed with the same amount of water. Let it sit for 10 minutes until gel-like before using.
• Spelt flour: All-purpose flour works great here, or try oat flour for a gluten-free option. If using oat flour, add an extra 1/4 teaspoon of baking powder to help with rising.
• Coconut sugar: Brown sugar or regular cane sugar can be used in equal amounts. Even maple syrup works – just reduce the almond milk by 2 tablespoons if using liquid sweetener.
• Almond milk: Any plant-based milk will do – try oat milk, soy milk, or even coconut milk. The recipe is pretty forgiving with milk substitutions.
• Coconut oil: Other neutral oils like canola or light olive oil work just fine. You can also use melted vegan butter.
• Blueberries: Fresh or frozen blueberries both work great. You could also try raspberries, chopped strawberries, or even chocolate chips for a different twist.
• Applesauce: Mashed banana or pumpkin puree can replace the applesauce – just note that banana will add its own flavor to the bread.

Watch Out for These Mistakes While Baking

The biggest challenge when making vegan zucchini bread is dealing with excess moisture – be sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or cheesecloth, otherwise your bread might end up gummy in the middle. Another common mistake is overmixing the batter once the wet and dry ingredients are combined – stop stirring as soon as you no longer see dry flour, as too much mixing can lead to a dense, tough loaf. When adding blueberries, toss them in a tablespoon of flour first and fold them in gently at the very end to prevent them from sinking to the bottom during baking. For the flax eggs, make sure to let the ground flaxseed and water mixture sit for at least 10 minutes until it becomes gel-like – rushing this step can affect the bread’s structure and binding properties.

What to Serve With Zucchini Blueberry Bread?

This wholesome quick bread makes a perfect breakfast or afternoon snack that pairs wonderfully with your favorite hot drinks. A warm slice goes great with a cup of coffee or tea, especially when spread with a little almond butter or dairy-free butter for extra richness. For breakfast, serve it alongside a smoothie or some dairy-free yogurt topped with extra fresh blueberries to echo the flavors in the bread. If you’re hosting brunch, cut the bread into thick slices and serve it as part of a spread with fresh fruit salad and your choice of vegan butter or jam on the side.

Storage Instructions

Counter Storage: This zucchini blueberry bread stays fresh at room temperature for about 2 days. Just wrap it well in plastic wrap or keep it in an airtight container. If your kitchen is warm, it’s better to pop it in the fridge instead.

Refrigerate: The bread will last longer in the fridge – up to 5 days! Keep it in an airtight container or wrapped well. The moisture from the zucchini and blueberries helps keep it from drying out, which is a nice bonus.

Freeze: This bread freezes really well for up to 3 months. I like to slice it before freezing, then wrap individual pieces in plastic wrap and put them in a freezer bag. This way, you can grab just what you need when you want a slice. Let it thaw at room temperature when you’re ready to eat.

Preparation Time	10-15 minutes
Cooking Time	50 minutes
Total Time	60-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 25-30 g
• Carbohydrates: 90-100 g

Ingredients

• 3 tablespoons ground flaxseed
• 7 and 1/2 tablespoons water
• 2 cups whole grain spelt flour or white whole wheat flour
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional)
• 1 cup packed grated zucchini (from about 1 medium zucchini)
• 1/2 cup coconut sugar
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk
• 2 tablespoons melted coconut oil
• 2 teaspoons vanilla essence
• 1 cup fresh blueberries

Step 1: Prepare the Baking Setup

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan thoroughly with oil or cooking spray to ensure easy removal of the bread after baking.

Step 2: Make the Flax Egg

In a medium-sized bowl, combine flax meal and water.

Mix well and set aside to allow the mixture to thicken for at least 5 minutes.

This will act as a binding agent similar to an egg.

Step 3: Mix Dry Ingredients

In a large bowl, add the spelt flour, baking powder, cinnamon, baking soda, salt, and nutmeg.

Stir these ingredients together until they are fully combined and set aside.

Step 4: Combine Wet Ingredients

Once the flax mixture has thickened, add grated zucchini, coconut sugar, applesauce, almond milk, melted coconut oil, and vanilla extract to it.

Whisk these ingredients together until well combined to form your wet ingredient mixture.

Step 5: Integrate Wet and Dry Ingredients

Slowly pour the wet ingredients into the bowl with the dry ingredients.

Carefully fold them together until just combined; avoid over-mixing.

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Step 6: Bake the Zucchini Loaf

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Place the pan in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Allow the bread to cool in the pan for at least 15 minutes before removing it to slice and serve.

Enjoy warm or at room temperature!