How to make:
Vegan Blueberry Zucchini Bread
Enjoy this whole-grain Vegan Blueberry Zucchini Bread for a nutritious breakfast or dessert! It’s packed with zucchini, blueberries & wholesome ingredients.
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hour
Yield:
12 1x
Rating:
Ingredients
- 3 tablespoons flax meal
- 7 1/2 tablespoons water
- 2 cups spelt flour or white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
- 1 cup grated zucchini, packed (about 1 medium zucchini)
- 1/2 cup coconut sugar
- 1/2 cup applesauce
- 1/2 cup almond milk
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 1 cup blueberries
Instructions
- Preheat oven to 350F. Grease a 9×5-inch loaf pan with oil or cooking spray.
- In a medium bowl, add flax meal and water. Set aside to thicken for at least 5 minutes.
- In a large bowl, add spelt flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Stir until fully combined.
- To the flax mixture, add grated zucchini, coconut sugar, applesauce, almond milk, coconut oil, and vanilla. Whisk to combine.
- Slowly pour wet ingredients into the dry ingredients. Fold together until just combined, then add blueberries. Stir until blueberries are evenly mixed through the batter.
- Pour batter into loaf pan. Bake for 50 minutes, until a toothpick inserted in the middle comes out clean. Let it cool in the pan for at least 15 minutes before slicing.
Find it online: https://www.emilieeats.com/vegan-blueberry-zucchini-bread/