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Blueberry Zucchini Banana Bread

This is a healthier version of zucchini bread that has been kicked up a few notches with ground flax seed, blueberries and a little banana. Each serving has 5 grams of protein, counts as 2 carb serving, and 3 grams of fiber.


Serving size: 1" slice
Change Servings:


2 cups
zucchini (shredded)
1 cup
blueberries (fresh)
banana (small, mashed)
3⁄4 cups
egg substitute
1 teaspoon
vanilla extract
1 cup
white sugar
2 cups
all-purpose flour
1 cup
flax seed (ground)
1⁄2 teaspoon
1 teaspoon
baking powder
1⁄4 teaspoon
baking soda
1 tablespoon
cinnamon (ground)
1 cup
applesauce (unsweetened)



  • Preheat oven to 350°F
  • Spray 2 loaf pans or 4 mini loaf pans with cooking spray
  • Add egg substitute, apple sauce, vanilla, and sugar to a large bowl and blend together
  • Fold in zucchini
  • Mix flour, salt, baking powder, baking soda, cinnamon, and flax seed together in a medium bowl
  • Carefully stir the dry mixture into the egg mixture
  • Fold in blueberries and banana
  • Pour batter into prepared loaf pans
  • Bake for around 50 minutes in preheated oven or until a knife or toothpick comes out clean when inserted into center of loaf
  • Once the loafs are taken out of the oven, let them sit for 20 minutes to cool down in their pans
  • Turn loafs over onto wire racks to cool outside of the pans

Nutritional Analysis

Per serving
Calories: 177 kcal
Protein: 5 g
Carbohydrates: 33 g
Dietary Fiber: 3 g
Phosphorus: 107 mg
Potassium: 225 mg
Sodium: 118 mg