Gluten Free Zucchini Blueberry Bread! This hidden veggie bread is bursting with natural sweetness, loaded with nutrients and fiber. A wonderful anytime bread that even picky eaters will love! Gluten Free + Low Calorie
Hi Guys! How’s Monday treating ya? I hope this week goes better than this past one. Last Monday I slept through my alarm and missed my workout. I feel like it set the tone for my entire hairy, stress crazed week. I’m expecting another stressful week or two so my posts will be short and sweet.
So let’s start this week off right with a healthy treat and do I ever have a good recipe to share with you today.
Gluten-Free Zucchini Blueberry Bread
I know I’ve been teasing you guys with posts like this and this of my delicious breads I’ve been whipping up. This zucchini thing started a few weeks ago when I bought too many at the market for a dinner recipe.
I don’t mind having extras, but I had extra extras. Enough to freeze, enough to make roasted vegetables for the week and enough for 2 loaves of zucchini bread. And of course the practical thing to do is test a recipe with it, right?
I made this recipe gluten-free. I’m not gluten-free 100% of the time, but I do try to keep a low amount of it in my diet. My stomach doesn’t like too much of it. I become bloated and look pregnant when I eat too much of it and with all the veggies I eat every day, it’s just best for me to keep gluten under raps cuz I’m not cutting out the veggies.
What I loved most about this recipe besides being gluten-free) was the sweetness of the blueberries in the bread. They melt in your mouth like chocolate! Oh my gosh I need to make more of this bread RIGHT NOW and you do too. Enjoy!
Gluten Free Zucchini Blueberry Bread
Gluten Free Zucchini Blueberry Bread! This hidden veggie bread is bursting with natural sweetness, loaded with nutrients & fiber. A wonderful anytime bread that even picky eaters will love! Gluten Free + Low Calorie
- 1 1/2 cup Gluten Free oat flour
- 1/3 cup extra virgin olive oil
- 1/3 cup unsweetened applesauce
- 1/2 cup coconut sugar
- 2 tbsp nonfat Greek yogurt
- 2 tsp vanilla extract
- 1 cup blueberries fresh
- 1 cup zucchini grated
- 1 tbsp flaxseed ground
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Preheat oven to 325 F. Spray an 8-inch loaf pan with cooking spray.
In a ramekin, mix flaxseed meal with 2 tbsp water. Set aside to sit 5-10 minutes until an egg like mixture forms.
In a large bowl, mix oat flour, salt, baking soda, baking powder, cinnamon and nutmeg.
In a small bowl, mix oil, applesauce, yogurt, sugar, flax egg and vanilla. Add wet mixture to dry mixture and stir until well combined. Fold in zucchini and blueberries then transfer to pan.
Bake 50-55 minutes until deep golden brown (test by inserting a toothpick in the middle, it will come out clean when finished). Cool in the pan 30 minutes.
Remove bread from pan and cool on a rack another 20 minutes before slicing into 8 slices.
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