Blueberry Zucchini Bread
Moist and easy-to-make bread recipe made with coconut flour, oat flour, coconut sugar, and other simple ingredients. It is filled with fresh blueberries and is so good!
Servings: 12
Ingredients
- 3 Medium Eggs
- ¼ Cup Coconut Oil
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Lemon Zest
- ¾ Cup Coconut Sugar
- 2 Cups Shredded Zucchini
- 1 Cup Oat Flour
- ¾ Cup Coconut Flour
- ¼ Cup Flax Seed Meal
- ¼ Teaspoon Sea Salt
- 1 Teaspoon Baking Powder
- ½ Teaspoon 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 flour, 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!
Video
Notes
- You can use any other flour instead of oat flour. All-purpose or whole wheat flour will work well.
- Do not forget to squeeze out the liquid from the shredded zucchini.
- You can use both fresh or frozen blueberries.
- Swap the coconut sugar with any other sugar you have on had.
- Allow the bread to cool before cutting.
- Store for up to 7 days in a sealed container in the fridge.
Nutrition
Serving: 1slice | 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