Zucchini Blueberry Bread Recipe
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! G
Servings: 10 slices
Ingredients
- 1 1/2 cup Gluten Free oat flour or regular oat flour
- 1/3 cup extra virgin olive oil
- 1/3 cup unsweetened applesauce
- 1/2 cup coconut sugar or sugar of choice
- 2 tablespoons nonfat Greek yogurt
- 2 teaspoons vanilla extract
- 1 cup blueberries fresh
- 1 cup zucchini grated
- 1 tablespoon flaxseed ground
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- 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.
Nutrition
Serving: 1slice | Calories: 187kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 0.1mg | Sodium: 193mg | Potassium: 152mg | Fiber: 2g | Sugar: 8g | Vitamin A: 36IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg