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Blueberry Zucchini Bread: Vegan Recipe

blueberry zucchini bread
Foto: CC0 Public Domain / Unsplash / Anfal Shamsudeen

Blueberry zucchini bread is a tasty twist on the classic recipe. Reimagine the summer harvest in creative ways by learning how to make your own vegan version.

Zucchini bread is a fantastic way to use up the edible summer squash, as the water content of the vegetable helps to create a moist and luscious loaf. The addition of blueberries brings a tangy zing, and pop of color. You wouldn’t necessarily think to put zucchini and blueberries together, but the result will have you wondering why you didn’t think of it sooner. Follow our recipe below to make vegan blueberry zucchini bread.

Vegan Blueberry Zucchini Bread

You can easily turn this blueberry zucchini bread recipe into muffins.
You can easily turn this blueberry zucchini bread recipe into muffins. (Foto: CC0 Public Domain / Unsplash / Aneta Voborilova)

In order to make the best possible blueberry zucchini bread, you’ll want to source fresh, local, and organic produce – even better if you can grow the fruits yourself!


  • 1 medium zucchini, grated
  • ½ cup raw sugar
  • ⅓ cup organic coconut sugar
  • 1¼ cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1½ cup spelt flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¾ cup organic blueberries


  1. Grease an 8×4 inch loaf pan and set aside.
  2. Then, using a box grater, grate the zucchini into a bowl. Using cheesecloth, or cheesecloth alternative, wring the excess moisture out of the zucchini.
  3. In a medium mixing bowl, mix together the oil, sugars, applesauce, and vanilla extract.
  4. In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Add wet ingredients into your dry ingredients, and fold in the grated zucchini and blueberries.
  6. Transfer the batter into the prepared loaf pan, and bake in the oven at 350°F for 65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the loaf to rest in the pan for an additional 10 minutes before transferring to a wire rack to cool.

Tip: You can also use this recipe to create blueberry zucchini muffins instead. Just divide the batter out into muffin cups, and bake for approximately 20 minutes, or until cooked through.

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