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blueberry bread
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Blueberry Zucchini Bread

Moist, easy to make, tasty and filled with fresh blueberries.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour
Servings 12
Calories 209kcal
Author Rena

Ingredients

  • 3 Medium Eggs
  • ¼ Cup Coconut Oil
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Lemon Zest
  • ¾ Cup Coconut Sugar
  • 2 Cups Shredded Zucchini
  • 1 Cup Oat Flour
  • ¾ Cup Coconut Flour
  • ¼ Cup Flax Seed Meal
  • ¼ Tsp Sea Salt
  • 1 Tsp Baking Powder
  • ½ Tsp Baking Soda
  • 1 Pint Fresh Blueberries

Instructions

  • Preheat oven to 350 degrees. Lightly spray a 4x10-inch loaf pan with cooking oil.
  • In a large bowl, beat together eggs, oil, zest, vanilla, and coconut sugar. Fold in the shredded zucchini.
  • In a second bowl combine the flours, flaxseed meal, salt, baking powder, and baking soda.
  • Gently stir the dried mixture into the egg mixture, then fold in the blueberries. Pour into the prepared loaf pan and level it up.
  • Bake for 40-50 minutes or until a toothpick comes out clean. Cool completely before slicing. Enjoy!

Nutrition

Calories: 209kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 159mg | Potassium: 208mg | Fiber: 5g | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg