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Moist Healthy Lemon Blueberry Zucchini Bread Recipe Without Oil Easy and Perfect for Breakfast

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A moist, healthy lemon blueberry zucchini bread made without oil, perfect for breakfast or a snack. This recipe uses Greek yogurt and zucchini to keep it tender and flavorful without added fat.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 1 cup fresh blueberries (frozen can be used, do not thaw)
  • 1 ¾ cups all-purpose flour
  • ½ cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup plain full-fat Greek yogurt
  • ⅓ cup honey or maple syrup
  • 2 large eggs, room temperature
  • Zest of 2 medium lemons
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
  2. Grate zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).
  4. In another bowl, whisk eggs until combined. Add Greek yogurt, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk until smooth.
  5. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined; batter will be thick and slightly lumpy.
  6. Fold in the squeezed zucchini and blueberries carefully to avoid bursting the berries.
  7. Transfer batter to prepared loaf pan and smooth the top gently without pressing down.
  8. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

[‘Do not overmix the batter to avoid tough bread; a few lumps are fine.’, ‘Squeeze excess moisture from zucchini thoroughly to prevent sogginess.’, ‘Fold blueberries gently to avoid color bleed and bursting.’, ‘If bread browns too quickly, loosely cover with foil halfway through baking.’, ‘Use fresh lemon zest for best flavor.’, ‘For gluten-free version, substitute flours with a 1:1 gluten-free baking blend.’, ‘For vegan version, replace eggs with flax eggs and Greek yogurt with coconut yogurt; swap honey for maple syrup.’, ‘Bread keeps fresh 2-3 days at room temperature in an airtight container; freeze slices for up to 3 months.’, ‘Reheat slices in microwave for 15-20 seconds for fresh-baked warmth.’]

Nutrition

Keywords: lemon blueberry zucchini bread, healthy zucchini bread, oil-free bread, breakfast bread, gluten-free option, vegan option, moist zucchini bread

Find it online: https://spoonluma.com/moist-healthy-lemon-blueberry-zucchini-bread-recipe-without-oil-easy-and-perfect-for-breakfast/