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healthy low-sugar blueberry zucchini bread

Moist Low-Sugar Blueberry Zucchini Bread

Cozy, warmly spiced zucchini bread with half the amount of sugar. You can feel good about indulging in a slice of this bread in the morning!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: low sugar, reduced white sugar, summer recipes, Zucchini Bread
Prep Time: 45 minutes
Cook Time: 55 minutes
Total Time: 1 hour 40 minutes
Servings: 12 slices
Calories: 180kcal

Equipment

  • 1 9 x 5 inch loaf pan
  • Hand mixer or stand mixer
  • Shredder/grater (or food processor)
  • medium to large fine-mesh strainer

Ingredients

  • 1 pound zucchini (about 3 small or 2 medium)
  • 2 tablespoons brown sugar
  • 1 teaspoon lemon zest
  • 1/2 cup (100 g) sugar
  • 1 ½ cup (180 g) all-purpose flour
  • 1/2 cup (65 g) cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Diamond Crystal kosher salt, halve if using Morton's
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 cup (61 g) plain low-fat yogurt, room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup blueberries
  • 1/4 cup walnuts or pecans, chopped (optional)

Instructions

  • Adjust an oven rack to the middle position and preheat the oven to 375℉. Spray the bottom of a 9 x 5-inch loaf pan with nonstick baking spray.
  • Shred the zucchini in the large holes of a box grater and toss with 2 tablespoons of brown sugar. Transfer to the strainer over a bowl and allow it to drain for approximately 30 minutes.
  • While the zucchini is draining, whisk the all-purpose flour, cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cardamom, and salt in a medium bowl and set aside.
  • After the zucchini has drained, using your hands gently press to squeeze the remaining liquid. Mix the lemon zest thoroughly to coat the zucchini. Next, add the yogurt, pure vanilla extract, and lemon juice. Stir to combine and set aside.
  • Beat the white sugar and butter together with an electric mixer on medium-high until light and fluffy (5-7 minutes). Scape down the sides of the bowl as needed.
  • Add the eggs to the sugar/butter mixture, one at a time, beating well after each addition.
  • Mix the dry mixture & zucchini mixture, alternating: Add 1/2 of the flour mixture to the sugar/butter/egg mixture and stir until just incorporated. Add 1/3 of the zucchini mixture and stir to combine. Add half of the remaining flour mixture, and mix until just incorporated. Add half of the remaining zucchini mixture and stir until combined. Add the remaining flour mixture and stir until just incorporated. Fold in the remaining zucchini mixture, blueberries, and chopped nuts (if using).
  • Scrape the batter into the prepared loaf pan. Sprinkle the top with cinnamon or additional chopped pecans. Bake the loaf until golden brown, approximately 50 to 55 minutes, rotating the pan halfway through. The bread will spring back to the touch when ready.
  • When the bread is finished baking, remove it from the oven and allow it to cool for approximately 10 minutes before removing it from the pan and transferring it to a wire rack. Allow the bread to cool slightly before cutting into it. The bred can be stored wrapped in plastic wrap at room temperature for up to 3 days.

Notes

Recipe adapted from Cook's Illustrated The Best Light Recipe Zucchini Bread (pg. 300). 
  • If your zucchini is very fresh, after sugaring and draining the zucchini you may want to wrap it in paper towels and squeeze out the excess liquid. 
  • If you would like the bread to be a touch sweeter, add 3/4 cup white sugar instead of the 1/2 cup. 

Nutrition

Calories: 180kcal