Blueberry-Lemon Zucchini Bread

© Dotdash Meredith. All rights reserved. Used with permission.

This easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. A combination of whole-wheat flour and oats in the batter make it more nutritious than standard zucchini bread.

Prep/Cook Time: 2 Hours 30 Minutes, Servings: 12

Ingredients

• ½ cup old-fashioned rolled oats
• 2 cups white whole-wheat flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 2 large eggs
• 1 cup sugar
• 6 tablespoons grapeseed oil
• 1 tablespoon lemon zest
• 1½ cups shredded zucchini
• 2 cups fresh blueberries
• ¼ cup confectioners' sugar
• 1 teaspoon lemon juice
• 1 tablespoon toasted sliced almonds

Directions

1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray. Evenly spread oats on a rimmed baking sheet. Bake until lightly toasted, about 10 minutes. Let cool for 10 minutes.
2. Transfer the oats to a large bowl. Add flour, baking powder and salt; whisk to combine. Combine eggs, sugar, oil and lemon zest in a medium bowl; add zucchini and stir until incorporated. Add the zucchini mixture to the flour mixture; fold until just combined. Fold in blueberries.
3. Pour the batter into the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean, about 65 minutes. Let cool in the pan for 5 minutes. Run a knife along the sides of the loaf to loosen it from the pan; invert onto a wire rack. Let cool completely, about 1 hour.
4. Whisk confectioners' sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled loaf; sprinkle with almonds.

Nutritional Information

Per Serving: 247⅔ Calories, Total Fat: 8⅕ g, Saturated Fat: 1 g, Cholesterol: 31 mg, Carbohydrates: 41 g, Fiber: 3⅓ g, Total Sugars: 22 g, Added Sugars: 19 g, Protein: 4⅔ g, Sodium: 240⅞ mg, Potassium: 138⅞ mg, Iron: 3⅕ mg, Folate: 13⅓ mcg, Calcium: 59 mg, Vitamin A: 107⅗ IU, Vitamin C: 7⅗ mg