Blueberry Zucchini Bread
Tags: Bake, Blueberry, Bread, Gluten Free, Healthful, Healthy, Muffin, Zucchini
Course: Breakfast, Brunch, Dessert
A more flavorful rendition of the classic zucchini bread. Adding blueberries into the mix makes it the perfect summertime bread loaf! Although, you really can enjoy this year round.
- 1 cup almond flour
- 1 cup oat flour or any gluten free flour mix
- 1 cup Salute Santé! Grapeseed Flour Merlot or Chardonnay
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 3 eggs
- 1 cup turbinado sugar
- 1/2 cup Salute Santé! Grapeseed Oil
- 2 tsp vanilla extract
- 3 small zucchini
- 1 tsp orange zest
- 1 1/4 cup blueberries
- Preheat the oven to 350° F.
- Line two loaf pans with parchment paper.
- In a mixing bowl combine the flour, baking powder, baking soda, salt, and cinnamon.
- Stir until everything is evenly distributed.
- Crack the eggs into a separate large mixing bowl and beat them until they are pale yellow and smooth, about 2 minutes.
- Add the sugar to the eggs and beat until well combined.
- Add the oil, vanilla extract, and orange zest to the egg and flour mixture. Beat until well combined.
- Grate the zucchinis and measure out one cup.
- Add the grated zucchini to the wet mixture and stir thoroughly.
- Add half of the flour mixture into the wet mixture and beat until combined.
- When the first half of the dry mixture has been absorbed by the wet mixture, add the second half of the dry mixture and mix until well combined.
- Add the blueberries and gently fold them into the batter until they are evenly distributed throughout. Use a rubber spatula to prevent the berries from splitting as much as possible.
- Distribute the batter evenly between the two loaf pans.
- Bake for approximately 50 to 60 minutes, but start checking the loaves after 45 minutes.
- When done, the loaves will be medium brown; when you test them with a toothpick or sharp knife, the toothpick or knife will come out clean.
- Let the loaves cool enough to slice, but serve while still warm enough to enjoy with butter.