Ingredients1 h 30 m servings 328 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 328 calories; 18.2 g fat; 38.7 g carbohydrates; 3.9 g protein; 28 mg cholesterol; 193 mg sodium. Full nutrition
ReviewsRead all reviews 6
My wife's diet is very restricted due to allergies, we used coconut oil, chopped almonds and Ener-g egg replacer. This may be the richest baked item either of us has ever had. She swears it ta...
What a great recipe! Lot's of good and good for you ingredients. I would add about 1/2 t. extra baking soda next time i make them. I will be making them again- delicious, nice texture, beauti...
I used coconut oil as per the suggestions. It was so tasty! My companion stated that it's amazing how you can taste all the flavours indivially. I only made half the recipe because it's just ...
This is a nice variation on the traditional zucchini bread. I used fresh blueberries and coconut oil. It had a nice, moist texture.
07-21-16 ~ We enjoyed this moist, flavor packed bread. I followed the recipe, only my blueberries were frozen, and I didn't thaw them before using. I baked in 6 (6"x3.5") bread pans. I kept one ...