zucchini bread

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.