Have not made this recipe yet but certainly will. Just wanted to comment on the new listing of 1x,2x,3x – this is SO helpful. Thank you for including this feature.
Just yummy! I baked this in the morning and it tastes beautiful! I must confess I could not wait for everyone to come home to try it. I did try but failed miserably. It had a very nice flavour and I will surely bake this again. I think my bread pan was a little bigger as the loaf came out not quite as tall as I had hoped. However, the flavour made up for that. Very nice, Erin and so glad that it is a healthy recipe. Thank you for sharing. Greetings from British Columbia, Canada.
As soon as I saw this recipe in my inbox, I knew I would be making it the same day. I had some zucchini and blueberries in the fridge that needed to be used up. It turned out so well and delicious!
Made as written—used 2% Greek yogurt, coconut oil and maple syrup then put in a mini muffin pan with muffin pan papers at 350. Done in 15 minutes. My blueberries were frozen and small. I don’t think the mini muffins would work as well with big blueberries, but the small berries are nicely spread through the little muffins. Wonderful flavor—a perfect bite. With company coming next week, I’ll put some in the freezer and have a tasty snack or breakfast bread. Thank you for another great recipe!
For the WIN! I followed the recipe as ,ousted, save for a couple of things…I used coconut sugar in place of the brown sugar, upped the lemon zest and used 4 mini loaf pans. This bread is delightful! Hoping I singlehandedly don’t finish all this off in the next 24 hrs!
I made this bead and it turned out great. I added chopped pecans and everyone liked that. I also substituted 1.5 cups of oat flour (made it myself) for one cup of the white flour for a healthier loaf. My loaves were a bit flat though. I mistakenly added the baking powder, soda and salt into the batter and mixed it all up together instead of sprinkling them over the batter. Is that the reason my loaves were flat? Other than that, we LOVE the bread. So wonderful to have whole grain, fruit and veggies all mixed into a delicious loaf for breakfast. I’m definitely making this again.
Hi Lilly! Sounds like the mistakes and maybe the substitutions caused the bread to turn out differently than expected. Hope it works out better next time! So glad you enjoyed them!
Hi Michele! I haven’t tried it myself, so you would be experimenting. Your bread will be more dense and have a more pronounced wheat flavor. You could also try doing part whole wheat and part all-purpose flour. I hope that helps! Let me know if you try it!
I’ve made a LOT of different zucchini bread recipes over the years, and this is one of my new favorites! Healthier but still delicious. I used 1/2 cup all purpose flour and 3/4 cup whole wheat pastry flour (didn’t have any white whole wheat flour), and whole milk plain greek yogurt because that’s what I had. The kids love it, will make again!
This was absolutely delicious! I made a load earlier this week and it was so delicious I made two more batches last night. I also made muffins and they came out wonderfully. I shared them with friends who were delighted to share in their consumption.
While looking for healthy zucchini bread recipes, good fortune had me stumble upon Erin’s neat Well Plated site and its Blueberry Zucchini Bread. This is an excellent – and relatively easy – recipe that netted great results; it will be on repeat as my zucchini patch still flourishes this summer. I am accustomed to weighing my baked goods’ ingredients, so I translated these amounts into grams but did not alter any elements (although I did not measure the zest so it may have earned a more prominent role). Well Plated looks chockablock with intriguing recipes and my newly retired self is eager to explore. Thank you, Erin.
Well mine is in the oven now, so I will see. My batter was incredibly thick, not pourable. I kept checking ingredients to see if I had missed another addition of a liquid. I used honey instead of maple syrup and coconut oil. Not sure if this makes a difference. I actually added back some of the liquid that was from the zucchini. I had shredded frozen zucchini which had lots of water, so I made a point of draining it.
LOVED this recipe so much! Tweaked it just a little by adding regular Greek yogurt with whole milk instead of nonfat and used pure maple syrup but it turned out perfectly moist.
I’ve made this time and time again and my 12 year old loves it. I prefer to keep him away from store brought sweets so I bake often and this has become one of my go to recipes. Within a day or two everything is devoured and that’s only because I preface “Please save a a bit for tomorrow!” Thank you for sharing this amazing recipe. If my kiddo lined chocolate I would attempt to make the zucchini and chocolate chips muffins because they also look delicious but alas this recipe is a win for my family.
Have not made this recipe yet but certainly will. Just wanted to comment on the new listing of 1x,2x,3x – this is SO helpful. Thank you for including this feature.
Chris, I’m so glad you like it!
Looks and sounds delicious!! Would the recipe work with whole milk plain Greek yogurt?
Yes Lis, that’s a perfect thing to use!
Just yummy! I baked this in the morning and it tastes beautiful! I must confess I could not wait for everyone to come home to try it. I did try but failed miserably. It had a very nice flavour and I will surely bake this again. I think my bread pan was a little bigger as the loaf came out not quite as tall as I had hoped. However, the flavour made up for that. Very nice, Erin and so glad that it is a healthy recipe. Thank you for sharing. Greetings from British Columbia, Canada.
I’m so happy that you enjoyed the bread, Wendy! Thank you for sharing this kind review!
As soon as I saw this recipe in my inbox, I knew I would be making it the same day. I had some zucchini and blueberries in the fridge that needed to be used up. It turned out so well and delicious!
Sara, it was meant to be!!! I’m so pleased to hear this. Thanks for sharing!
Came out perfect and loved it. Followed exact recipe
I’m so happy that you enjoyed it, Tom! Thank you for sharing this kind review!
This was a wonderful recipe!
I’m so happy that you enjoyed it, Danielle! Thank you for sharing this kind review!
Made as written—used 2% Greek yogurt, coconut oil and maple syrup then put in a mini muffin pan with muffin pan papers at 350. Done in 15 minutes. My blueberries were frozen and small. I don’t think the mini muffins would work as well with big blueberries, but the small berries are nicely spread through the little muffins. Wonderful flavor—a perfect bite. With company coming next week, I’ll put some in the freezer and have a tasty snack or breakfast bread. Thank you for another great recipe!
I’m so happy that you enjoyed the recipe, BarbB! Thank you for sharing this kind review!
Hello! Wondering if it would be okay to use coconut sugar in place of brown sugar. Please let me know what you think! Thank you!!! :)
Hi Tracy! While I haven’t tried it myself, another reader has reported success with it. I hope you enjoy the recipe!
For the WIN! I followed the recipe as ,ousted, save for a couple of things…I used coconut sugar in place of the brown sugar, upped the lemon zest and used 4 mini loaf pans. This bread is delightful! Hoping I singlehandedly don’t finish all this off in the next 24 hrs!
I’m so happy that you enjoyed it, Tif! Thank you for sharing this kind review!
I plan on making this very soon! I’m lactose intolerant, can I use an alternative yogurt?
Hi Toni! You can swap a plain, non-dairy yogurt for the Greek yogurt. I hope you enjoy the recipe!
I was wondering if anyone know how much muffins this would make?
Hi Guadalupe! Since I haven’t tried it myself, I can’t say for certain. If you decide to try it, I’d love to hear how it goes!
I made this bead and it turned out great. I added chopped pecans and everyone liked that. I also substituted 1.5 cups of oat flour (made it myself) for one cup of the white flour for a healthier loaf. My loaves were a bit flat though. I mistakenly added the baking powder, soda and salt into the batter and mixed it all up together instead of sprinkling them over the batter. Is that the reason my loaves were flat? Other than that, we LOVE the bread. So wonderful to have whole grain, fruit and veggies all mixed into a delicious loaf for breakfast. I’m definitely making this again.
Hi Lilly! Sounds like the mistakes and maybe the substitutions caused the bread to turn out differently than expected. Hope it works out better next time! So glad you enjoyed them!
Can I use regular whole wheat flower?
Hi Michele! I haven’t tried it myself, so you would be experimenting. Your bread will be more dense and have a more pronounced wheat flavor. You could also try doing part whole wheat and part all-purpose flour. I hope that helps! Let me know if you try it!
I’ve made a LOT of different zucchini bread recipes over the years, and this is one of my new favorites! Healthier but still delicious. I used 1/2 cup all purpose flour and 3/4 cup whole wheat pastry flour (didn’t have any white whole wheat flour), and whole milk plain greek yogurt because that’s what I had. The kids love it, will make again!
Hi Jen! So glad it worked out for you! Thank you so much for this kind review!
This was absolutely delicious! I made a load earlier this week and it was so delicious I made two more batches last night. I also made muffins and they came out wonderfully. I shared them with friends who were delighted to share in their consumption.
Hi Dana! So glad you enjoyed the recipe! Thank you for this kind review!
Very good!! Super moist! I skipped the brown sugar and used full fat Greek yogourt 😋
Hi Mylène! So glad you enjoyed the recipe! Thank you for this kind review!
While looking for healthy zucchini bread recipes, good fortune had me stumble upon Erin’s neat Well Plated site and its Blueberry Zucchini Bread. This is an excellent – and relatively easy – recipe that netted great results; it will be on repeat as my zucchini patch still flourishes this summer. I am accustomed to weighing my baked goods’ ingredients, so I translated these amounts into grams but did not alter any elements (although I did not measure the zest so it may have earned a more prominent role). Well Plated looks chockablock with intriguing recipes and my newly retired self is eager to explore. Thank you, Erin.
Hi! So glad you found us and enjoyed the recipe! Thank you for this kind review!
Well mine is in the oven now, so I will see. My batter was incredibly thick, not pourable. I kept checking ingredients to see if I had missed another addition of a liquid. I used honey instead of maple syrup and coconut oil. Not sure if this makes a difference. I actually added back some of the liquid that was from the zucchini. I had shredded frozen zucchini which had lots of water, so I made a point of draining it.
Hi Maddy! Hope you enjoyed it!
LOVED this recipe so much! Tweaked it just a little by adding regular Greek yogurt with whole milk instead of nonfat and used pure maple syrup but it turned out perfectly moist.
Hi Megan! So glad you enjoyed the bread! Thank you for this kind review!
I’ve made this time and time again and my 12 year old loves it. I prefer to keep him away from store brought sweets so I bake often and this has become one of my go to recipes. Within a day or two everything is devoured and that’s only because I preface “Please save a a bit for tomorrow!” Thank you for sharing this amazing recipe. If my kiddo lined chocolate I would attempt to make the zucchini and chocolate chips muffins because they also look delicious but alas this recipe is a win for my family.
Hi Nikiesha! So glad you enjoyed the recipe! Thank you for this kind review!