Description

This Dairy-Free Blueberry Zucchini Bread captures the magic of a freshly baked loaf with its moist texture and naturally sweet flavor. Made with fresh zucchini and antioxidant-rich blueberries, it's a family-friendly snack that's both nutritious and delicious.

Ingredients

Scale

2 cups Whole Wheat Pastry Flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
1 teaspoon Ground Cinnamo
1/2 cup Avocado Oil or Melted Coconut Oil
3/4 cup Maple Syrup or Honey
2 Large Eggs (room temperature)
1 teaspoon Pure Vanilla Extract
1 1/2 cups Grated Zucchini (squeezed dry)
1 cup Fresh Blueberries (tossed in a little flour)

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Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pa
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel
In a medium bowl, whisk together the flour, baking soda, baking powder, sea salt, and cinnamo
In a large bowl, beat the eggs with the maple syrup, avocado oil, and vanilla extract until smooth
Gently fold the grated zucchini into the wet mixture, then slowly add the dry ingredients, stirring until just combined
Gently fold in the blueberries, ensuring they are coated in a little flour to prevent sinking
Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes or until a toothpick comes out clea
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack

Notes

For a gluten-free option, use a gluten-free 1:1 flour blend.

You can use monk fruit sweetener instead of maple syrup for a lower glycemic index.

Add nuts or lemon zest for extra flavor.

Prep Time: 20 mins
Cook Time: 60 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Sugar: 12g
Sodium: 122mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9.5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg