Blueberry Zucchini Bread
Blueberry zucchini bread is light, refreshing, and makes a delicious snack or breakfast using pantry staples and it comes out perfect every time!
Ingredients
- 2 Bananas Ripe Medium Size
- 1/3 Cup Coconut Oil Melted then cooled
- 1/2 Cup Coconut Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1 ½ cup white whole wheat flour
- 1 1/4 Cup Zucchini Finely grated
- 1/2 Cup fresh blueberries
- 1/2 Tsp Salt
Instructions
- Preheat oven to 350F. Line a standard loaf pan with parchment paper and spray with cooking spray.
- In a large bowl mash the bananas until completely smooth. Stir in the melted coconut oil until smooth.
- Add the sugar, egg, vanilla, baking soda, cinnamon, salt and flours and stir until the batter is thick and combined. DO NOT OVER MIX YOUR BATTER. Over mixing the batter can result in dense bread.
- Fold in the grated zucchini and blueberries. Pour the batter into the prepared loaf pan.
- Bake for 45-55 minutes or until toothpick inserted in center comes out clean. Check your bread ~40 minutes into baking and make sure you don’t need to cover with foil to avoid burning the top for the last 5-10 minutes. Ovens vary greatly in baking!
Notes
Store in the refrigerator to preserve bread for a longer period of time. I love warming mine up in the microwave for 10 seconds and topping with nut butter!
Tried this recipe?Let us know how it was!