Blueberry Zucchini Bread
Moist, easy to make, tasty and filled with fresh blueberries.
- 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
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!
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