Barbie’s Blueberry Zucchini Bread with Oatmeal and Walnuts

It’s not often that you find a recipe for something healthy, but this is one of those times. This blueberry zucchini bread with oatmeal and walnuts was submitted by Barbie from Yummy Healthy Easy. It has no oil or butter and uses whole wheat flour and applesauce in place of sugar. The best part about it? There is nothing artificial! You’ll be surprised at how yummy this bread really is!
Blog post intro paragraph:
This blog post will teach you how to make the perfect vegan macaroni salad that tastes just like traditional macaroni salad without any dairy or eggs involved. If you’re looking for a delicious side dish for your next barbecue, look no further than this amazing recipe

prep: 20 mins cook: 50 mins additional: 20 mins total: 90 mins Servings: 20 Yield: 2 standard loaves or 4 mini loaves


1 teaspoon baking soda

3 eggs, lightly beaten

2 cups white sugar

cooking spray

1 tablespoon ground cinnamon

1 tablespoon vanilla extract

½ cup unsweetened shredded coconut

2 cups shredded zucchini

1 ¼ cups vegetable oil

½ cup walnuts

1 teaspoon salt

2 ¾ cups all-purpose flour

1 pint fresh blueberries

½ cup old-fashioned oats


Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.

Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.

Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.

Divide batter among prepared loaf pans.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.

Nutrition Facts:

Per Serving: 328 calories; protein 3.9g; carbohydrates 38.7g; fat 18.2g; cholesterol 27.9mg; sodium 192.6mg.

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