Zucchini-Blueberry Bread
Ingredients
- ¼ cup melted unrefined coconut oil or olive oil
- ½ cup unsweetened applesauce or omit applesauce and increase oil to ½ cup
- ½ cup organic 100% pure maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¾ cups whole wheat pastry flour or white whole wheat flour
- 1 teaspoon aluminum-free baking soda
- ½ teaspoon aluminum-free baking powder
- ½ teaspoon fine grain sea salt
- 1 ½ teaspoons cinnamon
- pinch of nutmeg
- 1 ½ cups shredded unpeeled zucchini, about 2 small
- zest of half a lemon optional
- ½ -1 cup fresh blueberries
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat the oven to 350 degrees. Lightly grease an 8 ½ “ x 4 ½ “ loaf pan, or if aluminum, grease it and line it with parchment paper.
- In a blender, blend together the oil, maple syrup, applesauce, eggs and vanilla. This helps to emulsify the oil and keeps your bread from being greasy.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir the wet ingredients into the dry mixture.
- Fold in the zucchini, lemon zest, blueberries and nuts. Pour into the prepared pan.
- Bake for 50-60 minutes or until a tester inserted in the center comes out clean. When made with applesauce, it usually takes 5 minutes longer than when made without. Cool slightly, about 10 minutes, remove from pan, and cool completely on a rack.
Notes
You can also make these in standard muffin tins and bake for about 20 to 25 minutes. This will yield about 12 muffins.