blueberry bread
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Blueberry Zucchini Bread

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

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