Description
Indulge in the delightful combination of blueberries and zucchini with our Blissful Blueberry Zucchini Bread recipe. Learn how to bake this moist and flavorful treat today!
Ingredients
- – 1/2 cup (120 ml) flaxseed meal
- – 1/3 cup (80 ml) almond meal
- – 1 1/4 cups (150 g) gluten-free flour
- – 1/4 teaspoon (1.25 ml) sea salt
- – 1/2 teaspoon (2.5 ml) ground cinnamon
- – 1/2 teaspoon (2.5 ml) freshly grated nutmeg
- – 1/3 cup (80 g) coconut sugar
- – 1 teaspoon (5 ml) organic vanilla extract
- – 2/3 cup (160 ml) water
- – 1 tablespoon (15 ml) raw unfiltered apple cider vinegar
- – 1 teaspoon (5 ml) baking soda
- – 1 small green zucchini finely grated (about 3/4 cup (180 ml))
- – 1 1/4 cups (150 g) frozen blueberries divided
Instructions
- Set your oven to 350 degrees Fahrenheit and prepare an 8×4-inch loaf pan by lining it with parchment paper. Keep it aside for later use.
- In a large mixing bowl, combine the flaxseed meal, almond meal, gluten-free flour, sea salt, cinnamon, nutmeg, coconut sugar, and vanilla extract. Gradually pour in the water while stirring until everything is well mixed.
- Take a small bowl and coat 1 cup of blueberries with a bit of flour; this helps them from sinking in the batter. In another small bowl, mix the apple cider vinegar and baking soda, let it fizz, and then add this to the larger bowl.
- Gently incorporate the grated zucchini into the mixture, followed by 1 cup of the flour-coated blueberries, and stir until just combined. Be careful not to overmix.
- Pour the batter into the previously prepared loaf pan and use a spatula to spread the top evenly. Sprinkle the remaining ¼ cup of uncoated blueberries on top.
- Bake for approximately 55 minutes or until the top is golden brown. Allow the loaf to cool completely in the pan.
- Once cooled, slice the bread and enjoy it as a quick breakfast or enhance it with a drizzle of your favorite nut butter and a topping of coco whipped cream for a healthy, indulgent treat. For an extra special touch, add a drizzle and a decorative flower.
Notes
- Coating blueberries with flour helps them evenly distribute in the batter.
- Avoid overmixing once zucchini and blueberries are added for a light texture.
- For a special touch, top loaf with a decorative flower, nut butter drizzle, and coco whipped cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Calories: N/A
- Fat: N/A
- Protein: N/A
Keywords: gluten-free bread, blueberry zucchini, healthy loaf, almond flaxseed, vegan dessert, coconut cinnamon
