berry breakfasts

Blueberry Raspberry Zucchini Bread


We’re always looking for ways to make baked goods healthier. One of the best ways to do this is to reduce the amount of sugar used in the recipe, and add the nutritional boost of berries.

For this Blueberry Raspberry Zucchini Bread recipe, raspberries and blueberries take center stage in a light, fluffy, lemony zucchini bread. It’s the perfect way to showcase your farmers’ market haul—while also using up some of that extra zucchini. Larger, less flavorful zucchini are perfect for this. Be sure to drain the grated zucchini well, especially if it’s from a large squash; bigger zucchini tend to have a much higher water content. This recipe makes 2 large loaves or 4 minis—so you can share with friends, take them on picnics, or freeze a loaf or two for later!

Here’s how to make a crowd-pleasing Blueberry Raspberry Zucchini Bread:


Blueberry Raspberry Zucchini Bread



  • 4 flax “eggs” (4 tablespoons flax meal combined with 12 tablespoons water)

  • 1 cup sugar

  • 1 cup applesauce

  • 1 cup canola oil

  • 2 cups unpeeled, grated zucchini, drained for at least 20 minutes

  • juice of 1 lemon

  • zest of 1 lemon

  • 2 1/2 cups wheat flour

  • 1 cups unbleached all-purpose flour

  • 1 teaspoon salt

  • 1 1/2 teaspoons baking soda

  • 4 teaspoons baking powder

  • 1 1/2 cups fresh blueberries, or a mix of blueberries and raspberries


  1. Preheat the oven to 350 degrees F. Make the flax “eggs” and allow mixture to sit for 10 minutes. Then beat the flax “eggs” on medium with the sugar and applesauce until well mixed. Add the oil and beat again. Add the zucchini, lemon juice, and lemon zest and mix well.

  2. In a separate bowl, mix the flours, salt, baking soda, and baking powder. With the beaters on, gradually add the dry ingredients to the wet and mix well. Gently fold in the blueberries and raspberries.

  3. Pour the batter into 2 silicone (or greased and floured) 5 x 9-inch loaf pans, or 4 mini loaf pans. Bake for 45 minutes, or until a knife inserted into the center of the loaves comes out clean.

  4. Remove from the oven and cool 10 minutes. Remove the loaves from the pans and place on a wire rack to cool completely. 


Vegan Banana Berry Muffins

new york state berry growers vegan banana mixed berry muffins recipe 1.jpg

Muffins are the ultimate portable breakfast or snack; just peel them out of their wrappers, pop a few in a bag or container, and go! We didn’t think it was possible to improve on the muffin concept . . . until we tried these Vegan Banana Berry Muffins—a fluffy, cakey delight bursting with sweetness and the bright flavor of berries. You can use a single type of berry—strawberries or blueberries, for example—for this recipe, but we love a mix.


Because overripe banana is richly sweet and works well as a binder in baked goods, this Vegan Banana Berry Muffins recipe calls for very little oil, and only a small amount of sugar. We’ve blended two different flours here—whole wheat for fiber and almond for protein and an extra zing of flavor, but you can substitute either with all-purpose flour or gluten-free flour (you may need to add more or less almond milk if you do this). Likewise, the nuts are optional, but we love their crunch and the added protein. The almond flour and nuts make these muffins a little more filling than those made with only white flour, so you won’t be tempted to overindulge in one sitting.


Serve these Vegan Banana Berry Muffins with vegan butter or cashew cream cheese, or a spoonful of lemon curd. They’ll keep in an airtight container at room temperature for about a week, or in the freezer for up to two months.


Vegan Banana Berry Muffins


new york state berry growers vegan banana mixed berry muffins recipe 2.jpg


1 flax “egg” (1 tablespoon flaxseed meal mixed with 3 tablespoons water)

3 medium ripe bananas (about 1 1/2 cups)

1 tablespoon baking powder

1 teaspoon baking soda

1/4 cup granulated sugar or coconut sugar

3 tablespoons agave

3 tablespoon canola oil

1 teaspoon vanilla extract

3/4 teaspoons salt (pink Himalayan sea salt is our favorite)

1/2 teaspoon ground cinnamon (optional)

3/4 cup unsweeted plain almond milk or coconut milk

1 1/2 cup whole wheat flour or all-purpose flour

1 1/2 cup almond meal

1/2 chopped walnuts, pecans, or hazelnuts (optional)

1 cup strawberries, raspberries, blueberries, or blackberries, or a combination

Brown sugar (optional)



1. Preheat oven to 375 degrees F. Line a standard muffin tin with paper or silicone baking cups.

2. In a large bowl, make the flax egg. Wait 10 minutes, then add the banana, baking powder, and baking soda and beat until fairly smooth, with only small chunks remaining.

3. Add the sugar, agave, oil, salt, and cinnamon and beat on medium to combine. Add the almond or coconut milk and beat until combined.

4. In a medium bowl, mix the almond meal and flour. Add to the banana mixture and mix until just combined; don’t overmix! Gently fold in the nuts and berries.

5. Spoon the batter into the muffin cups, filling completely. If desired, sprinkle a little brown sugar over the top of each muffin. Bake for 25 to 35 minutes, or until the edges of the muffins have turned golden brown and a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and allow to cool in the muffin tin for 5 minutes. Remove from the tin and allow to cool completely on a rack.